Community Grains in the New York Times and Mercury News

10BURNER1-blog480

Front Burner - To Prepare: Whole-Wheat Pasta and Its Cousins
by Florence Fabricant, Diner’s Journal, New York Times
April 9, 2013 - 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. The California company gets its various types of wheat directly from small growers there, and identifies the exact type of grains used in its products. [continue reading]

DIY flour? Stone-ground whole grains are on the rise
by Jennifer Graue, Mercury News
April 4, 2013 - “People who don’t have the time or inclination to grind their own at home should have options for true whole grains,” says Bob Klein, owner of Oakland’s Oliveto restaurant and founder of Community Grains, a whole-grain company that grew out of a desire to know the origins of the flour used in his restaurant. Klein found that getting access to even basic information – such as the wheat variety and where it was grown and milled – was nearly impossible in an industrial structure he calls highly secretive and restrictive. Klein sought out California wheat farmers and started working with miller Joe Vanderliet at Certified Foods in Woodland. Vanderliet uses a stone mill to grind several varieties of wheat for Community Grains’ line of whole-grain flours and dried pastas. [continue reading]

 

Related posts:

This entry was posted in Continuing Story, News and tagged , , , . Bookmark the permalink.

Comments are closed.