Here are some links to stories and videos about Lonesome Stone:
This is Wisconsin Foodie's Kyle interviewing Gilbert and Water House Baker, Shawn Rediske , about the alchemy of great flour and great baking. Shawn refers to Lonesome Stone flour as "the holy grail of flour."
This is the most recent article telling the story of Lonesome Stone as it has grown over the years, and where it might be going next. "Williams has skillfully balanced nutritional science, the environmental aspects of sustainable farming and the challenges of expanding a small business."
- An early account of the beginnings of Lonesome Stone, "It’s field-to-fork work that touches many lives en route."
- "I left Lonesome Stone Milling thinking about the value of food, which in a local context means, to me, instilling a little good-neighbor karma in what you buy. Food tastes better when you know someone nearby also benefits."