Chefs all over the country turn to one source for hand-milled, heirloom grits, grains, and flours: Anson Mills. Anson Mills’ products are grown, cultivated, and processed in the traditional Southern style, nearly lost to modernity and revered by professional cooks and home consumers alike. At Boston University’s Demonstration Kitchen at 808 Commonwealth Avenue on Thursday, October 8, from 6 – 8, Barry Maiden, winner of the prestigious James Beard Award for Best Chef Northeast 2015, will demonstrate recipes showcasing some of these exemplary products, while Glenn Roberts, founder of Anson Mills, will discuss the creation and journey of each bag, from plant to plate. $70. Register online at http://www.bu.edu/phpbin/registration-manager-catalogs/foodandwine/app/catalog.php?action=section&course_section_id=3201