Cuisine of Ceredigion Rachel's grandmother was a dairy instructor at UCW, Aberystwyth, and was responsible for developing organic methods using scientific principles. Organic wheat is still stone-ground in small flour mills across Wales. The slow grinding of the flour retains the wheat germ in its entirety while the warm, but not hot, friction between the mill stones gently releases the wheat oil and thus retains all the nutrients. In Ceredigion, Felin Ganol, at Llanrhystud, is an example of a restored flour mill that retains its original machinery. It is the only working water-powered mill in Ceredigion and was visited by the Prince of
Kingdom of Ceredigion Kingdom of Ceredigion The Kingdom of Ceredigion was one of several Welsh kingdoms that emerged in 5th-century post-Roman Britain. Cardigan Bay to the west and the surrounding hilly geography made it difficult for foreign invaders to conquer. Its area corresponded roughly to that of the county of Ceredigion. Ceredigion transparently means "the people of Ceredig." Tradition found in the work of Nennius, a 10th-century Welsh chronicler, traces Ceredigion's foundation to Ceredig, son of Cunedda. According to Nennius, Cunedda migrated with his sons and followers from the Hen Ogledd (southern Scotland) in the 5th century. In pre-Roman, and possibly Roman times,