by Jennifer Graue, Mercury News

Two hands, one holding flour, one holding wheat berries

Chef de Cuisine Luciano Duco displays local grain, right, and milled flour, left, that he ground in a test mill at Oliveto restaurant in Oakland, Calif. (Jane Tyska/Staff)

March 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]