Notes From the Field
How to Store our Whole Grain Flours
All of Community Grains' flours are milled 100% whole-grain. This means that our flours contain the entire wheat kernel, including the endosperm, bran, and germ. Whole-grain flours are rich in nutrients, especially those found in [...]
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 Story
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 output [...]
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 [...]
Our 23 Points of Identity Maps Grain’s Journey from Seed to Table
Growing grain and getting it to the [...]