by Sophie Egan, New York Times Well Blog
Ponsford’s Place owner, Craig Ponsford, and his sister Elizabeth Ponsford make whole grain pizza. Credit Sophie Egan for The New York Times
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]