Nigel Moon adjusts the tail of a sail at his windmill in Whissendine in this August 23, 2007, file photo. The windmill, on the edge of Whissendine village in the undulating countryside of Rutland in central England, was built nearly two centuries ago but had stood abandoned since 1922 until Moon resurrected it about a decade ago.
在這張8月23日的檔案照中，穆恩正在調整位於英國中部魯特蘭郊區波狀起伏的惠森丹恩村邊緣的風車翼板尾端。風車建於近兩百年前，但自1922年起閒置廢棄，直到約十年前穆恩才把它救活，重新啟用。
  He is part of a movement to make flour the traditional way: powered by wind, ground by stone. A miller for more than 30 years, he says business has never been so good. Mounting demand for goods produced sustain-ably and a taste for food free of addi-tives or preservatives are bringing tra-ditional milling back into vogue.
穆恩是響應以傳統方式製造麵粉運動：由風力發電，再由石磨磨成麵粉。他已經當了30多年碾磨工，他說生意從沒這麼好過。以永續方式生產的物資需求日殷，同時因為民眾想品嚐沒有任何添加物或防腐劑的食品，使傳統碾磨方式再度風行。
  "People are buying it not as a nov-elty but as part of their daily lives, it's completely changed," he said.
「大家買這種麵粉，不再因為新奇，而是把它當成日常生活的一環，已經完全改觀，」他說。
  His mill turns out about two tonnes of flour, in a wide range from white to wholemeal, each week. Prices are higher than the mass-produced e-quivalent from grocery stores.
他的磨坊每周約生產兩噸麵粉，從白麵粉到全麥麵粉都有。價格比雜貨店量產的麵粉貴。