IVD2024-Y-6
December 3, 2024
Volunteers like Grieg demonstrate one step in the farm-to-table pathway – grinding grain into flour. Greig started volunteering with the Yorkton Threshermen’s Club when he was 14 or 15 years old.
At the time, the Museum was still located at the Yorkton airport. He volunteered with his family who operated the flour mill at the Threshermen’s Show and Seniors’ Festival. He has volunteered on the flour mill ever since – learning from his parents how to use the mill and then teaching his own children and grandchildren to operate it.
