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
Cuisine of Ceredigion made on the bakestone without a plate or dish; sugar was only added after the fruit was cooked. This was done by lifting off the pastry lid and then working the sugar into the fruit. Making a tart on the bakestone required skill and the use of a special wooden slice. Ceredigion farming traditions go back generations, but the influence of alternative lifestyles has added new ideas and philosophies to traditional ways of life and thus enriched the local community. This means that, in addition to traditional Welsh staples, such as butter and bacon, new foods such as pulses, beans