Farm to Table with Gold Medal Flour in Kansas City

If you follow me on Facebook, Twitter or Instagram, you may remember that I was in Kansas City a couple of weeks ago with Gold Medal Flour and a few blogging friends.

Gold Medal Flour always takes me back to my Nana’s kitchen. It was the brand that I always lugged off the grocery store shelf on our Saturday morning shopping trips. And it was that that white bag that I would incorrectly scoop flour from to make pie crusts, cakes and cookies throughout my entire childhood.

Gold Medal has been America’s flour of choice for 125 years and has promised confidence to generations of bakers – including my great grandmother, followed by my Nana, and ultimately my mom and me. Gold Medal is the only national brand of flour that mills its own flours. From field to table, Gold Medal manages the process to ensure every bag of flour performs perfectly.

During our trip to Kansas City, we were given the opportunity to tour Armstrong Farms where we learned about the farming of wheat. We even had the chance to ride on a combine and harvest our own personalized two acres of wheat. I chose to pass on the whole combine ride because large farm equipment kind of freaks me out.

After touring the farm, we headed to the mill to get an up close and personal view of how wheat is milled into Gold Medal Flour. I must admit that I was less than excited about donning a hairnet, hard hat, plastic goggles, and bright orange ear plugs, but we made the best of it because we all looked equally hilarious.

To describe the amazing crew at the mill as passionate is an understatement. From our tour guide, Mike, to Butch, who operated the enormous sifting machines, and everyone in between, they are an incredible group of people that truly love their jobs and take pride in every aspect of the milling of Gold Medal Flour.

The following morning we headed to the Kansas Culinary Center where I got bake up some amazing desserts with my fellow Gold Medal Flour blog partners: Maria, Josh and their little charmer, Caleb from Two Peas and Their Pod, Jenny of Picky Palate, Lori of Recipe Girl Maegan from Gold Medal Flour’s Baker Mama and Zoe & Jeff from Artisan Bread in 5. We even got a sneak peek of the new Gold Medal Flour packaging which in my opinion, is the perfect modern twist on their iconic, traditional packaging.

A huge thank you to the entire team at Gold Medal Flour for organizing the event and providing us with a truly memorable experience full of fantastic food and amazing people.

You can keep up with all things Gold Medal Flour by visiting their website and following them on Facebook and Twitter.

*All photos courtesy of Gold Medal Flour.

Disclosure

This trip to Kansas City was sponsored by Gold Medal Flour. However, the views and opinions expressed are my own.

13 Responses to “Farm to Table with Gold Medal Flour in Kansas City”

  1. Averie @ Averie Cooks — July 3, 2012 at 1:06 pm

    Saw a few other posts on this and what a great trip!

  2. Casey@Good. Food. Stories. — July 3, 2012 at 4:46 pm

    Sooooo…. what are you going to do with your own 2 acres of wheat? :)

  3. Lisa {Sweet 2 Eat Baking} — July 3, 2012 at 6:21 pm

    Two acres of wheat? Blimey. I bet it wonderful seeing and meeting the other bloggers attending.

  4. Amber — July 3, 2012 at 6:29 pm

    I just love that first image, and how cool is it that you have your own two acres of wheat. Loving the highlights, by the way, gorgeous girl!

  5. Aimee @ Simple Bites — July 3, 2012 at 10:45 pm

    I loved your instagrams from this trip. Looks like a total blast!

  6. Shaina — July 3, 2012 at 11:25 pm

    This looks like so much fun! What a great group of people, and I love the sign for your 2 acres of wheat. :)

  7. Anna — July 4, 2012 at 11:19 am

    Sounds fun! Love the group photo!

  8. Jo — July 4, 2012 at 12:33 pm

    I love that Gold Medal reminds you of sharing family traditions. It’s funny how a certain logo or smell takes you back to a sweet place from long ago. Love the pictures, too. Question: why was it “incorrect” to use all purpose flour for cookies, cakes and pie crusts? I’m still doing it wrong. :) Happy 4th!

    • Jamie — July 5, 2012 at 1:26 pm

      Jo-
      I meant that I incorrectly measured the flour. We’d just stuff the cup down into the bad or canister and pack the flour against the wall of the container. This method often leads to more flour than the recipe calls for. I actually did a post on measuring flouring that you can read here. Have a great day!
      -Jamie

  9. Carla @ Carlas Confections — July 4, 2012 at 7:12 pm

    Looks like it was so much fun! I love it all

  10. Maria — July 5, 2012 at 9:08 am

    So glad we were able to hangout in KC! Caleb says hi:)

  11. What a great trip! When I teach a course on food at my university, we focus on wheat as a case study because we are the “mill city” where General Mills began. Seeing the fields and hearing about your experiences visiting the mill in Kansas City is so cool! Thanks for sharing.

  12. Tracy — July 8, 2012 at 4:19 pm

    I absolutely love that you get your own two acres of wheat, how fun! Looks like you had a fabulous trip!

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