Welcome to McEwen & Sons Gristmill
Spring into Grits
Coarse Ground Grits
These are THE most coarse grits we make - so it you want your grits to have a thicker texture you will love these…but you can’t rush these grits…they take at least up to an hour to cook but are definitely worth the wait!
THE NUTRITION CORNER
In the words of PHD Nutritionist Dr Anthony Kleinsmith, considered one of the world’s leading experts on colostrum “If I could recommend one health supplement , it would NOT be a supplement formulated by man. In fact it wouldn’t be a supplement. It would be a naturally occurring FOOD formulated by God - the master formulator. It would be COLOSTRUM, specifically bovine (cow) Colostrum."
If you have interest in learning more call or text me to find out if you qualify for a FREE 2 week sample of 2 of the flagship products. No cost and no strings attached.
Call or text 205 901 7420
Email: frank@mcewenandsons.com
Now Featuring: HoneyWord
The HoneyWord Way is a fun and easy approach for people of all ages to learn, remember, and apply the Big Ideas of the Bible. "Click-ers" tie the meaning of timeless truths to everyday things like soap, shoes, and traffic lights. Solidly based on years of scientific research, HoneyWord is the only method that intentionally engages both sides of the brain - so God's Word "clicks" in your mind and "sticks" to your heart - for a lifetime.
Recent publicity:
The story behind these glorious grits
Garden and Gun: The Ultimate Guide to Grits
Highlands Bar & Grill wins James Beard award, featuring McEwen & Sons grits.
This is Alabama: Video by al.com
2017 Southern Living Food Awards: Best Southern Made Products.
We are McEwen & Sons--Frank, Frank Jr., and Luke. Our stone-ground organic grits, cornmeal, and polenta are served in some of the finest restaurants in the United States, and they can be served in your home as well. We invite you explore our site, learn about our products, and try them for yourself.
I salute McEwen & Sons for grains that I believe to be unmatched in their quality and consistency. Chef David Worth, Philmont, NY
When we think about dishes, we always look for opportunities to add texture. The McEwen & Sons cornmeal doesn't just have rich sweetness, it adds an element of subtle texture. Chef Chris Hastings, Hot and Hot Fish Club, Birmingham, AL
The McEwens reinvented grits, which was a special mission in the South, because like a lot of Southern food, the life had been processed out of them. Frank Stitt, Highland Bar & Grill (in Town & Country magazine)
Since I began using these products, I have become an unofficial spokesman for the goodness of their source. Chef Clifton Holt, Little Savannah Restaurant and Bar, Birmingham, AL
