The Grain Attraction
Devra Ferst talks about the rise of heritage grain for Tasting Table. Read more.
Think You Know Wheat? Think Again
Javier Cabral explores the variances in texture, flavor, and depth in artisanal wheat varieties with Larder Baking Company and Community Grains. Read more.
Fresh approach with farm-to-school meals in Oakland
Tara Duggan deep dives into our partner Oakland Unified School District's innovative farm-to-table program for the San Francisco Chronicle. Read more ...
Oakland Schools Now Serving Community Grains Pasta
Oakland Magazine shares the news that 85 Oakland public schools now serve its students our whole grain pasta. By Anneli Rufus. Read more...
Learn to Love Whole Grain Pastas
"Whole grain pastas have come along way from the dense cardboard noodles of the 1970s and 80s," wrote Maria Speck, in her article for Fine Cooking, and recommended our pasta as one to try! Read more...
Pedigreed Pasta
Carolyn Jung talks about our new line of Identity-Preserved pastas in her blog, "The Food Gal". Read more...
The Best Way To Cook Whole Wheat Pasta
In "The Best Way to Cook Whole Wheat Pasta", Thomas McNaughton of Flour + Water recommends our pasta. Read more ...
The Latest Crop in the Local Food Movement? Wheat
In Modern Farmer, Kristan Lawson discusses why we label our wheat by its origin and explains the discovery of terroir in wheat. Read more...
In Defense of Whole-Milled Flour
Daniel Duane makes the case for fresh, whole-milled grains. Read more ...
The bread revolution that could change how you think about carbs
Emily Saladino writes for the USA Today about the growing interest in whole grain flours. Read more ...