Notes From the Field
Read the Whole Grain Study
Check out the full published article in the Journal of Food Science. Click here. Dr. David Killilea is a research scientist at Children’s Hospital [...]
Background and Disclosures
To more fully understand the differences among industrially produced “whole wheat” products and those produced on a smaller scale using different milling technologies—and what actually comprises those products—Community Grains brought together a science committee [...]
The Whole Grain Test: Executive Summary
This study investigates whether current systems of whole wheat production and labeling meet consumer expectations for “whole wheat”: a reasonable belief that 100% or certainly most of the kernel (“whole”) is contained in the [...]
Who Needs An Oscar When You’ve Got Good Food?
One of our favorite food events - the Good Food Awards - came and went in mid-January, and the cat is finally out of the bag: It is with great pride that we announce Community [...]
Saving Seeds for Tomorrow: Floriani Red Flint Corn
How do you keep red corn red? By saving the reddest seed. Floriani red flint corn comes from Trentino, Italy and is sometimes called that. But even before that, [...]
Our 23 Points of Identity Maps Grain’s Journey from Seed to Table
Growing grain and getting it to the [...]