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Wild about flours: Local mom goes totally organic

Wednesday 27 July 2011

From US newspaper The Daily News Journal:

 

Kathrine Wehrung
Kathrine Wehrung grinds flours and makes
baked goods to sell at area markets.
Photo: Aaron Thompson/DNJ

Wild about flours: Local mom goes totally organic

Written by Nancy De Gennaro
degennaro@dnj.com
5:38 AM, Jul. 22, 2011

MURFREESBORO — Admittedly, Kathrine Wehrung has gone a little "wild" about eating healthy.

She was diagnosed with fibromyalgia in 2005 and found very little pain relief.

"That made me take my health into my own hands. ... I decided to go all natural," said Kathrine, whose passion for healthy eating eventually prompted her to create Wild Flours, which offers fresh-milled flours and organic baked goods for sale. You can find her each week at the Saturday Market in downtown Murfreesboro.

After a car wreck in 2001, she began to have severe muscle and joint pain. "It slowly progressed and it took several years to figure out why I hurt all the time ... nonstop, 24/7 pain," Kathrine recalled.

Fibromyalgia is characterized by wide-spread, long-term pain that tends to concentrate in joints and can cause sleep problems, depression and headaches, among other issues.

"They don't even really know what causes it, but there's not been one minute since I've not felt pain," Kathrine said.

Medication didn't help much.

Instead of throwing in the towel, Kathrine was "determined to have a really good attitude" and decided on an all-or-nothing approach to healthy living — which meant giving up over-processed, refined and engineered food.

"I'm an all-or-nothing kind of person. I started researching (going organic)," she recalled. "I threw everything out of my pantry, went to Whole Foods and spent about $500."

From there, she "phased in" the rest of natural and organic living.

"I do a lot of supplements and herbs and we juice every day," Kathrine said.

By the time her son was born a couple of years later, she was "hard core" au-natural. She began grinding her own meals and flours, using unrefined sugars and refraining from preservatives or artificial colors. She only uses certified organic products in her food, too.

While going natural was not a cure-all for fibromyalgia, she said she began to feel better. Focusing on eating healthy also helped her cope with the emotional effects of fibromyalgia, she said.

With encouragement of friends and family, Kathrine began her own business to offer her baked goods and milled grains.

Once again, she took an all-or-nothing approach. Kathrine and husband, Landon, converted their small kitchen into a licensed, certified residential kitchen for baking and milling. Now the breakfast nook is filled with industrial shelves lined with 50-pound bags of flour and the like.

On Friday evenings, Kathrine and Landon work feverishly to bake up enough treats to take to sell at the Saturday Main Street Market on Murfreesboro's Public Square. This bounty includes bread loaves, muffins, brownies and huge cinnamon rolls her husband works hard to make.

"The reason I do a lot of these baked goods is to make something healthy and still taste good," said Kathrine. And yes, even the cinnamon roll is healthy. "Then when someone's face lights up when they are talking about my bread, that's what makes me want to keep doing this."

Response from customers has been so good, Landon has joined Kathrine to work full time at growing Wild Flours. More is planned for the future, she said, including expanding to markets and with marketing the products. She is also working on some gluten-free mixes and baked goods to add to her inventory.

Beginning next week, Kathrine and Landon will start selling from 6 to 11 a.m. each Friday at the local Farmers Market, held at Lane Agri-Park, 315 John Rice Blvd. in Murfreesboro, and from 2 to 6 p.m. each Wednesday at the Williamson County Farmers Market, 4691 Columbia Pike in Thompsons Station.

Just for family and friends, Kathrine makes organic deodorant she swears by, and even whips up her own brand of organic toothpaste.

In addition to the baked goods, Kathrine uses only organic produce. A deep freezer helps keep a supply on hand, as buying in bulk is a lot cheaper.

Although Kathrine took an all-or-nothing approach to going organic, she suggested other people interested in healthy eating should "start in phases."

"Don't expect yourself to be doing it right 100 percent of the time," she said. "You have to splurge once in a while anyway."

 

The above originally appeared here.

 


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