News

Introducing Limited Edition IP Wheat Pasta

Groundbreaking Food Company Provides Unprecedented Transparency
OAKLAND, Calif. (November 30, 2012) — Community Grains, a progressive whole grain food company whose products are 100 percent grown and milled in California, has announced the launch of Identity Preserved Wheat, a milestone for the company, for smaller-scale California grain growers, and…

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A Visit To Front Porch Farm

Located directly on the banks of the Russian River, this beautiful 110 acre farm is the brain child of Mimi and Peter Buckley and guided by the deft intuition and mind-boggling talents of farmer Matt Taylor.

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Kitchen Table Talks: Building a regional grain economy

Community Grains is excited to be part of an upcoming Kitchen Table Talks (a joint venture of Civil Eats and 18 Reasons, a non-profit that promotes conversation between its San Francisco Mission neighborhood and the people who feed them) event that will focus on building a local grain economy. We’ve worked with 18 Reasons in the past and were thrilled by the depth of knowledge and the excellent conversation that transpired.

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What We Talk About When We Talk About Wheat

In January we hosted a wheat tasting, in an attempt to distinguish flavor characteristics of different varieties of wheat. We focused on three varieties grown organically in Healdsburg, CA by Matt Taylor of Front Porch Farms. And the results are in!

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Wheat Tasting – A first step towards creating a vocabulary

On January 10, we hosted a wheat tasting at Oliveto Restaurant in Oakland, CA. Our plan wast to begin establishing some basic vocabulary for how to talk about the flavor components of wheat and flour and well as discern how those components vary between different varieties.
In attendance were some of the most highly-tuned palates we know including:…

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Join the Conversation – Oct. 27th – 18 Reasons

“Regional Food Economy” is a term often mentioned as an important part of fixing our food system. But what exactly does it mean? And what are the necessary steps to creating these types of alternative models? Bob Klein, founder of Community Grains, will be joining the 18 Reasons community to share how he is working to build a local grain economy in northern California that supports farmers, millers, markets, and YOU….

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The Fully Realized Dream: Identity Preserved Wheat

When we first got involved with locally grown grains over four years ago, one of our long term goals was the pursuit of identity preserved wheat. By this we mean a particular variety grown by a farmer we know and trust, and milled into flour without being blended with other varieties or wheats from other farms. That goal became a reality…

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Visiting Our Corn & Beans at Mohr-Fry Ranches

Yesterday we drove out to Mohr-Fry Ranches in Lodi, CA (they really do have peacocks!) to check in on our Red Flint ‘Floriani’ corn and this year’s crop of heirloom beans. We’ve been getting frequent updates and pictures from both Chip and Jerry but we thought it was time to see it in person. And…well… WOW…..

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First Look At Our 2011 Red Flint Corn

One of our farmers, Jerry Fry of Mohr-Fry Ranch, just sent us some pictures of our 2011 crop of Red Flint ‘Floriani’ corn. He said the corn seems to be enjoying the recent warm weather and has had a bit of an early growth spurt….

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Chef Jonah Rhodehamel’s Toasted Wheat Pasta

The predominant explanation for toasted pasta from Puglia, is that after the wheat fields are harvested and burned to remove the chaff and weeds, gleaners would come and pick through the ashes for the remaining charred kernels of wheat, which they would then mill and make into pasta. Chef Jonah Rhodehamel of Oliveto in Oakland found a reference on the internet for burnt Puglian pasta, and started to experiment….

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