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A 1,000-year-old water mill in southwest England that’s been out of commission for years has resumed commercial production to meet rising demand for flour during the coronavirus pandemic. As people across the UK try to keep busy indoors throughout weeks-long lockdown restrictions, thousands have turned to home baking and even bread making, causing shortages in supermarkets. The Sturminster Newton Mill, in Dorset, was operated through the plague in the 17th century and the 1918 Spanish flu but had since been turned into a tourist attraction.
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Its supervisor Pete Loosmoore remembers helping his grandfather work the watermill. He never imagined he would be required to restart production. Water has powered the Sturminster Newton Mill for a millennium, but the mechanism was last fully operational in 1970. It then became a museum, occasionally producing flour for tourists. Now it’s back in business and has produced more than one tonne of flour in two weeks. Its output is certainly needed these days, helping local bakeries keep bread on the shelves.
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