Just outside of Austin, James Brown has created a grain hub that connects the region's bakers, chefs, brewers and distillers with organic heritage grains grown on Texas farms. The rise of artisan baking and craft brewing has spurred a resurgence in locally-milled stone-ground grain, and Barton Springs Mill is the conduit that gets unique varieties of wheat like Rouge de Bordeaux and ancient types of corn like the colorful Oaxacan Green into the hands of Austin's culinary artisans.