Once upon a time, a Georgia boy ate a bowl of stone-ground grits from a mill over yonder in the North Georgia mountains. They were just about the finest grits he'd ever tasted. When he moved to the beautiful, rolling hills of Middle Tennessee and started farming organically, he knew he had to get himself his very own stone mill and grind some organic corn. He procured his first little mill with  5" stones at a yard sale. Then he fiddled and fussed and tinkered until he came up with the perfect grind. This little mill and a few hand sifters proved ample to turn out enough grits and cornmeal for his family to enjoy with a few extra packages to carry to the farmers market to sell. His grits and cornmeal quickly became so popular that he found himself grinding and sifting late into the nights just to keep up with demand. By and by, he purchased a larger mill with 13" pink granite stones and an electric sifter. Nowadays, Beaverdam Creek Mill is known by chefs and foodies throughout the South as a producer of superior stone ground grains.