Kiesler’s Mill, in Columbia County, SC is a small mom-and-pop operation, quite literally: this husband and wife team own two heirloom mills that have been used for grit-milling in the region for over a hundred years.  They’ve fully restored these mills and are growing heirloom corn varieties for grits, cornmeal and whole dried corn.  They’re working with the agriculture department of Clemson University to restore and grow native heirloom variety corn that have existed in the region historically.  They mill our grits to order each .  These grits should be kept cool/cold to preserve their freshness and ideally eaten within a few weeks of milling, although they’re perfectly fine later.  Think of them like nuts or coffee: they taste best when fresh because the oils, which provide fragrance, flavor and some fattiness, peak upon grinding and slowly dissipate as they dry out in storage.