Greg Johnsman has been milling in his mind for his entire life. As a boy in upstate South Carolina, he learned the process of milling grits the old-fashioned way from a 3rd-generation miller named Jack Brock. Greg’s wife Betsy has been farming with her family on the sea islands in the Lowcountry for her entire life.

Greg and Betsy met at Clemson University in a poultry science class. Greg eventually began helping Betsy’s father and brother on the farm. When he found a 1945 mill and separator in Saluda, SC, he brought it home, restored it, and began milling on weekends and after work in 2007.

Today, the Johnsmans grow, harvest and mill heirloom grits and grains. The varieties range from Jimmy Red corn to Sea Island Blue to Unicorn grits. Although the corn harvest is once a year, the milling process occurs year-round to consistently supply fresh-milled stone-ground products.