Ross Wilken, and his father Harold, opened Janie’s Mill in 2017 as a natural extension to their farm, Janie’s Farm. They stone grind locally grown, certified organic grains into nutrient dense flours and grits. Janie’s Mill sources 95% of their grain from Janie’s Farm, and the remaining 5% from select certified organic farms in Nebraska, Montana and New York. All Janie’s Mill grain is U.S. grown. They stone grind all of their grain at a cool temperature to preserve the nutrition of the whole kernel.

The flours retain all of the bran and germ, with their essential oils, proteins, vitamins and minerals intact. Not only are the stone-ground, organic, whole-kernel flours nutritionally superior, they taste better. Janie's Mill is dedicated to improving the health of their people, their 18 employees, and their land. The relationship between Janie’s Farm, partner farms, and Janie’s Mill results in an unusually short supply chain which helped them weather the extensive surge in demand for flour sales during the height of quarantine period of 2020, with ease. At one point Janie’s Mill was fielding almost 500 orders a day. At no point did they run out of flour.