Bob Klein is the founder of Community Grains, and co-owner of Oliveto restaurant in Oakland. Bob’s work at Community Grains and Oliveto is to develop local, non-industrialized whole grains that are healthy and delicious while educating consumers about the health benefits of consuming whole grains and strengthening local communities through good food. Bob has had a long career as a broadcast television producer, executive producer, national program consultant, and developer/syndicator.
Casey Carroll is Community Grains’ Project Manager. Born and raised in the Hudson Valley region of New York, Casey has always held a deep appreciation for local food and farming. Casey came to San Francisco in 2010 to deepen her involvement in regional food system advocacy, eco-literacy, marketing for change, holistic healing, and earth wisdom. A storyteller at heart, Casey touts the importance of imagination for social change and is committed to co-creating commons-based solutions for how to better eat (and live!) together.
Lisa Quaid is an avid food lover who cares deeply about issues of food justice and a thriving local agricultural. Her journey in food has led her down many paths: chef, cookbook writer, teacher, small business owner, special events specialist, catering director, farmers’ market manager. Now as Operations Manager at CG she is happily doing her part to help revitalize the local grain economy. And her favorite whole grain dish? – anything made with the Hard Red Winter Wheat.
Dallas Mark has held the business and office functions in place at Community Grains nearly from the beginning. She’s also pursuing a doctorate in psychology and is a devoted ballet student.
Craig Ponsford is founder of Artisan Bakery, winner of the Specialty Breads category of France’s 1996 Coupe du Monde de la Boulangerie (an international, invitational, artisan baking competition held in Parish every three to four years). He recently opened Ponsford’s Place Bakery & Innovation Center in San Rafael, CA.
Jonah Rhodehamel, Executive Chef of Oliveto Restaurant in Oakland, CA has been an amazing resource as we’ve started working towards identity preserved wheats. He’s always game for an experiment & has come up with one of our best tasting products to date: Toasted Durum whole grain pasta. His enthusiasm for local grains can be seen on a daily basis on Oliveto’s breakfast, lunch, and dinner menus.
OUR FARMER PARTNERS:
Full Belly Farm of Full Belly Farms
Fritz Durst of Tule Farms
Dale Coke of Coke Farms
Peter Buckley of Front Porch Farms
Brothers Bruce and Rick Rominger
OUR SCIENCE COMMITTEE:
And lots of others: