Old mill requires renewal of old skills

(06/05/08) The eat local movement can get hung up between the farmer's field and the cook's kitchen--some foods just need "processing." Watson's Mill in Manotick, Ontario is still making flour the old way--wheat from a local farmer, grindstones powered by water. Sounds simple, and it is, until the stones actually get dull. Our Ottawa correspondent, Lucy Martin, shadowed a local man who learned to use hand tools to "dress," or re-groove, massive millstones. Bill Schaubs has worked on high-tech systems for military and space applications. But the volunteer miller says old-fashioned skills are still a useful part of the bigger picture.