The ability to eat “locally” is something that people in 1872 took for granted. We have come a long way from our food being “local”. With seafood from China, fruits, and nuts from Mexico and Costa Rica and beef from Canada and New Zealand, we have become detached from our food supply. However, with the resurgence of a desire to eat locally our culture is shifting. According to the 2016 Restaurant Industry Forecast, 57 percent of adults say they look for limited-service restaurants that serve locally sourced food. The Butte Creek Mill has been part of the “locally-sourced movement” since it opened for business in 1872. The Mill continues to buy the bulk of its wheat from Eastern Oregon. The Mill is committed to sustainability and creating products that enhance the health of its consumers. Looking towards the future, the Mill will continue to strive to implement best practices in creating wholesome, locally-sourced products.