HCE visits Hodgson Mill

For the July Home and Community Education activity, to tie in with the HCE theme of “Been Cookin’ for 90 years, Vandalia Day Unit HCE members toured the Hodgson Mill facility in Effingham.
Tour guide Hope Adams Yingst spoke of the original water mill located in the Missouri Ozarks and the current production at the Effingham plan. Their finest, all-natural, whole-grain products are included in the promotion of balanced nutrition.
She explained that the Effingham grain mill has a variety of products, which include flour, corn meal, gluten-free mixes, flax (an Omega3 fatty acid essential), cereal, baking mixes, bread mixes, pasta, xanthan gum and even quinoa from Bolivia.
The facility has stone mills in place to process non-genetically modified organism grain.
A highly intricate production time is manned by 100 employees over three shifts.
An added bonus for the HCE members was sampling multi-grain bread, with butter, and chocolate chip cookies.
A gift bag filled with various products was presented to each person in the group.
Those participating in the activity were Debbie Segrest, Carol Bridges, Jan Evans, Carrie Hill, Ashley Davis, Joan Moxey, Ardith McFarland, Ruth Brackenbush, Beverly Short, Linda Rickman, Alvena Noffsinger, Anita Smith, Joyce Carter, Joyce Mueller and two guests, Ruth Smith and Melissa Evans.
Luncheon reservations were made at Niemerg’s Restaurant.

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