Continuing Story

Community Grains featured in San Francisco Magazine!

We are excited to see such a thorough, engaging, and well-informed article about our local grain movement in the August 2013 issue of San Francisco Magazine. Sara Deseran talks to many of the key players including our friends…..

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Community Grains in the New York Times and Mercury News

“Community Grains guarantees 100 percent whole grains in its nutty-tasting pastas, which are still delicate enough to seduce you into the whole-wheat pasta camp”…

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Community Grains now in the Tri-State Area!

We are excited to announce that our New York, New Jersey, and Connecticut area friends can now find Community Grains products at any Fairway Market….

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Wheat Tasting December 2012

For this year’s wheat tasting we outdid ourselves (perhaps overdid ourselves) with nineteen (NINE-TEEN!) different wheat varieties from farms in California as well as Oregon and Washington. Each variety was presented in three different applications: cooked whole grain wheat berries, flat bread, and pasta. Our goal…

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A Closer Look at Community Grains

Regina Connell over at Handful of Salt spent some time with Community Grains owner, Bob Klein, and found out a whole lot about flour, milling, grains, the importance of small scale local grain economies, and the self-proclaimed “cogitator” at the center of it all:…

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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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