nytimes_225A Long Way From Wonder Bread
by Sophie Egan, New York Times WELL Blog

June 2014 – Ponsford’s Place is part of a new movement in whole grains. Led by groups like the Oakland-based organization Community Grains, the grains are grown locally, and consist of varieties unlike most of the flour available today. The California-grown grains are milled without ever separating the germ, the embryo of a grain kernel, and the bran, the protective outer layer…[continue reading]

Whole-Wheat Pasta That You Can Cook Perfectly
by Tina Ujlaki, Food & Wine

September 2013 – I finally found the magic al dente window in the hard red winter wheat linguine from the San Francisco Bay Area company Community Grains. I don’t know whether it is the wheat itself (California grown and milled), the fact that the whole grain is…[continue reading]

The Grain of Truth
by Sarah Deseran, San Francisco Magazine

August 2013 – Today, Community Grains sells its whole-grain pastas and stone-milled flours at places like Whole Foods and Bi-Rite, but Klein has no intention of stopping there. He wants to “rebuild the local grain economy in Northern California” by supporting small farmers who grow different varieties of wheat…[continue reading]

The Whole Grain Revolution
by Kelly O’Mara, KQED Bay Area Bites

August 2013 – The biggest thing that will attract regular people to eating whole wheat will be the taste. With a variety of different flours, Community Grains is also trying to offer different flavors. And, with high-end chefs and bakers, like Yard and Robertson and Ponsford, using the whole wheat flour to make delicious treats, it’s sure to attract fans….[continue reading]

Of course you’ve had whole-grain pasta before, but this is different.
by Russ Parsons, The Los Angeles Times

June 2013 – Of course you’ve had whole-grain pasta before, but this is different. In the usual milling of wheat, Klein explains, the germ and bran are separated off, which removes the fatty acids that prevent rancidity.  You can taste the difference  – Community Grains dried pastas…[continue reading]

10BURNER1-blog480Front Burner - To Prepare: Whole-Wheat Pasta and Its Cousins
by Florence Fabricant, New York Times
April 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]

The Omnivorous Michael Pollan
Interviewed by Emily Kaiser Thelin for The Wall Street Journal
November 19, 2011 - “There’s a really good local flour, Community Grains, that I use. Conventional milling technology splits off the bran and germ right at the beginning. If they are selling the whole grain, they just add those parts back in later, which apparently is not as good as keeping them in the whole time. That’s the Community Grains premise. Whole grain is one of the important things missing from the Western diet.”[continue reading]

Focaccia: One basic bread, endless delicious options
Martha Rose Shulman for The New York Times
May 13, 2013 - “I tried different proportions of whole-wheat and all-purpose flour, never using less than half whole-wheat, and found that the same overall recipe worked no matter how I varied the proportions. I’m working with a terrific whole-wheat flour produced in California, available online and now carried by Fairway, called Community Grains.”[continue reading]

Whole Grain Pasta with Mushrooms Asparagus, and Favas
Martha Rose Shulman for The New York Times
April 23, 2013 - “Pasta companies have made great strides when it comes to whole-grain pasta. On the small scale, Community Grains in Northern California is producing some excellent pasta with its amazing whole-wheat flour, and on the larger commercial scale, companies like Barilla are selling better and better products.”[continue reading]

Luciano with GrainDIY flour? Stone-ground whole grains are on the rise
by Jennifer Graue, Mercury News
April 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… [continue reading]

tasting_table_225Born Identity: Know Where Your Wheat Comes From
Tasting Table
January 2013 – If you think restaurants calling out farm names on their menus qualifies as ingredient transparency, prepare to have your mind blown. Bay Area-based Community Grains, whose whole-grain flours, polentas and more are grown and milled in California, has ushered in a new level of detail and sourcing with its new, limited-edition Identity Preserved Wheat line of pastas. The pastas are meant to… [continue reading]

The Whole-Grain Debate
by Jessica Chou for The Daily Meal
January 2013 – Currently, there are few regulations on the labeling of foods as “whole grains,” Bob Klein, founder of Community Grains tells us. Products can have a mixture of whole grains, refined grains, and sugars, and proportions can’t be found on the nutrition label. So consumers looking for true whole-grain products? “They’ve been lied to,” Klein says. [continue reading]

The Big Picture: Community Grains
by Regina Connell for Handful of Salt
December 2012 – Flour: so basic, so ubiquitous, so boring. Even if you’re a dedicated foodie, we bet it’s just one of those few ingredients you haven’t chosen to obsess over yet. After all, there’s so much else to fixate on: coffee, chocolate, cheese, meat, butter, etc.Or, if being a committed locavore is your thing, we bet that locally sourced grain isn’t on your top ten list of must-haves.But why not? [continue reading]

1352233314-penneStanding Up For Whole Wheat
Luke Tsai for East Bay Express
November 2012 - Here’s what Bob Klein, the owner of Oakland’s Oliveto Restaurant (5655 College Ave.), wants you to know: Most of what’s marketed as “whole wheat” isn’t really whole wheat at all. What’s more, he argues, once you’ve eaten, say, a pizza or pasta made from the real stuff, it’ll put to rest the notion that you need any other reason beyond sheer deliciousness… [continue reading]

Why Industrial Whole Grains Are Fake
Renee Macalino Rutledge for
October 2012 – Few people would deny that the country’s agricultural landscape is changing. In hot pursuit of local, sustainable ingredients, American consumers increasingly want to know where their food comes from, how it is grown, and how this affects nutritional value. Since 2007, Bob Klein has been working on a unique and progressive component of the health-conscious food web– non-industrialized… [continue reading]

Wheat’s New Wave
by Rebekah Denn for Sunset Magazine
October 2012 – In a low-slung research building in the heart of Washington’s Skagit Valley, professor Stephen Jones stands next to his random scribbles on a chalkboard. They read: “Grassy. Spice. Hay. Fresh-bright.” These notes from a recent tasting look a lot like a critic’s assessment of wine or possibly coffee. But Jones, a plant geneticist, is judging breads. The loaves were baked… [continue reading]

Lessons From the Front Line: Building a Local Grain Economy
by Kathryn Quanbeck for Civil Eats
June 29, 2012 – A couple of weeks ago, a farmer, a baker and a community grains maker gathered at Oliveto in Oakland, CA to give the Kitchen Table Talks audience the low down on local grains. Doug Mosel of The Mendocino Grain Project, Craig Pondsford of Pondsford’s Place Bakery & Innovation Center and Bob Klein of Community Grains taught us about the industrial grain economy, the local…[continue reading]

Whole-grain Pasta Key Part of Local Wheat Movement
by Tara Duggan for the San Francisco Chronicle
January 3, 2012 – Five years ago, Oliveto restaurant in Oakland already had a menu full of local produce, meat and fish, but owner Bob Klein wanted the pasta to be local, too. He brought wheat seeds back from Italy and found nearby farmers to grow them. He discovered, however, that the cost of cleaning and milling the grain on such a small was prohibitive. Local flour would be much more difficult…[continue reading]

Best New Semi-Local Whole Wheat Flour
by Jenn Garbee for LA Weekly
June 27, 2011 – We are particularly enamored by the company’s hard red winter wheat flour, also known on the baking streets as “bread flour” or “high-gluten flour” (a full-flavored, high-gluten wheat favored by bread bakers). The flavor is incredibly nutty compared to other commercially available bread flours that we have tried, and yet it has none of the harshness of some commercial whole wheat flours.[continue reading]

California’s Whole Grains
by Lynn Char Bennett for the San Francisco Chronicle
May 15, 2011-Home cooks now have an additional source for locally grown and milled flour and other whole grains – Community Grains, founded by Bob Klein, co-owner of Oliveto Restaurant in Oakland.  The new company, whose goal is to offer whole-grain products and… [continue reading]

polenta_250Three-Hour Polenta
by Carolyn Jung for Food Gal
April 2011You might think I’m playing an April Fool’s joke on you when I tell you I spent three hours cooking polenta on the stovetop.  But I kid you not. That was part of the careful cooking instructions I was given when Oliveto Restaurant in Oakland gave me a sample bag of Floriani Red Flint Corn Polenta to try at home. The medium-course grind… [continue reading]

zester_250Whole Wheat Flour That Tastes Like White
by Martha Rose Shulman for Zester Daily
November 23, 2010 – Community Grains grew out of the restaurant’s long-standing interest in pasta and polenta, and the Italian wheat and corn varieties that were at the core of their textures and flavors. “We sought out the very best available flours…but we knew very little about the grain itself… [continue reading]

Will The Real Whole Wheat Please Stand Up?
by Beth Hoffman for Civil Eats
November 1, 2010You may have thought you had whole wheat bread before or ordered a “whole grain” pizza at your local shop. But that loaf or pie is typically less than 30 percent whole wheat, with the rest just regular old, bleached white flour. Now Community Grains—an adventure begun… [continue reading]

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