In the story of American food, few companies can trace their roots as far back, or as authentically, into the foundations of regional cooking as House-Autry Mills. Founded in 1812, House-Autry began as a small water-powered gristmill in rural Sampson County, North Carolina, grinding corn and grains for local farmers. More than two centuries later, the company remains a defining force in the flavors of Southern cuisine at dinner tables and restaurants across America.
The early 1800s were a formative period for Southern foodways. Communities depended on local mills not simply for convenience, but for survival. Mills transformed harvested corn and wheat into the staples that sustained daily life…cornmeal for cornbread, flour for biscuits, and grain for porridge and baking. When the House family established House’s Mill near Newton Grove, North Carolina they became part of a network of community mills that shaped the agricultural and culinary identity of the American South.
“The House family had owned and operated the mill since 1812 and in 1967 they merged with Autry Brothers Milling, a company wanting to expand their reach in the Carolinas,’ says Craig Hagood, House-Autry Mill’s CEO. “Later in the early 1990s, a group of investors purchased the company from the House family and the next generation of ownership began. The mission was to grow the brand beyond the Carolinas as the leader in Southern goodness.”
Hagood helped to grow the brand and replace the Newton Grove facility, plagued by periodic flooding, with a facility in Four Oaks, North Carolina in the early 2000s. Since that time, the plant has been expanded twice and a new facility in Georgia was purchased to assure multiple processing facilities.
“We grew our reach to a national footprint in retail and foodservice with a focus on superior fried chicken, seafood breadings and easy bread mixes. Our primary focus is on retailers and foodservice operators east of the Mississippi,” explains Hagood. “Our formulations have defined Southern cuisine through our secret blend of spices as our core and simplified the development of signature flavors for foodservice and retail chain accounts.”
Hagood’s focus over the past decade has been to develop the next generation of leadership within House-Autry Mills to continue the centuries-old brand leadership. “In January, Derrick Marconi was promoted to the position of President of the company. Both Derrick and Craig have likewise been heavily involved in the SFPA, including board membership.
“House-Autry has been involved in the SFPA for decades and for good reasons,” Hagood says. “As a heritage Southern brand, I believe it is our responsibility to ally with other great Southern brands to grow collectively. Membership has benefited our company by building relationships within the organization with other food processors and associate members. It has helped us to learn and be more efficient in our production process as well as in the marketing of our brand.”
“We benefit from SFPA University with no-cost training of our production and management teams on regulatory, safety and process improvement insights. Our membership adds value to our employees through SFPA Employee/Child Scholarships as well. We use SFPA Conventions to bond with fellow members and leverage it into an extra day spent at the convention venue to bring in our own speakers or to provide organizational focus to consolidate travel expenses to one time and location.”
“The minimal cost of membership to the SFPA is of extreme value compared to the benefits we gain from the many ways we enjoy as a member,” Hagood concludes.
Learn more about House-Autry Mills at https://www.house-autry.com.