The grounds are really beautiful, with some picnic tables (though most diners sit indoors) and a cheerful red and white building that brings to mind wholesome country living.
There are also great smells in the area - some of which could be from the neighbor - but there is a general feeling of being in a good grain nexus.
Factory tours take place about a mile down the road on weekdays. We were there on a Saturday, so only went to the visitors' center. There is still a lot there.
That includes retail space with the greatest selection of products.
There is a kitchen space where cooking classes are taught. (There was also a worker with samples and recipes out front, so even without official classes there are options to learn more about using the grains.)
There are historical displays of traditional stone milling equipment.
And there are reminders of social good and responsibility. There is a strong sense of belief that goes with their products.
It is also a restaurant with food made with chips and breads and flours that were milled just a mile away.
The food was generally pretty good, but don't drink the soda. It is absolutely not surprising that they would not carry corporate-backed, artificially-sweetened soda, and you probably can get used to the agave and maybe even grow to like it, but it's horrible. Water is always a good beverage.
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