Last week I went to Graue Mill near my home in Elmhurst, IL and took a tour. Ended up with a 5lb. bag of stone-ground cornmeal. If you've never tried stone ground cornmeal, you are in for a treat.
At the advice of the man who was grinding the corn, I removed from the burlap bag and put in a ziplock bag in the freezer. He said it will last a couple years there where moisture can't penetrate it.
In the basement are the gear wheels from the waterwheel.
Here is a checkerboard using corncob game pieces.
I used my sourdough started to make some New England Anadama Bread. I got the recipe from my King Arthur Flour cookbook. The link above is not the recipe I used. I used one that calls for sourdough. But this is by the same baking company. King Arthur Flour mills and sells many flours.