Recent Press2016-11-28T17:19:54-07:00

“These California Grain Geeks Want to Boost Your Immune System With True Whole Wheat” – Mark Bittman & Melissa McCart, Heated

"Community Grains contracts with farmers to grow heritage wheat locally, fairly, and sustainably. With that grain, the company makes flour, breads, and pasta – preserving all of the germ and bran, where a majority of the nutrients reside, most of which are lost in the production of white flour" - Bittman and McCart

"Bread geeks: don't miss this fascinating piece on how a lot of "whole wheat" is anything but. Now we have a test. " - Michael Pollan, Twitter

August 24th, 2020|

A Long Way From Wonder Bread – Sophie Egan, 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...

June 15th, 2014|

What if Everything You Knew About Grains Was Wrong? – Twilight Greenaway, Civil Eats

First it was produce. Then the local food movement expanded to take on meat. Now it’s all about grains. Nothing proves this point more than the packed room I found myself in last Sunday morning. At the point in the week when most people are unfurling their copy of the New York Times, or making their second leisurely café au lait, I filed in to the back of the dining area at Oliveto, a high-end Italian restaurant in Oakland, to join around 100 people gathered to discuss local grains...

March 19th, 2014|

The Whole Grain Revolution – Kelly O’Mara, KQED

The biggest thing that will attract regular people to eating whole wheat will be the taste. With a variety of different flours, Community Grains is also trying to offer different flavors. And, with high-end chefs and bakers, like Yard and Robertson and Ponsford, using the whole wheat flour to make delicious treats, it’s sure to attract fans...

August 8th, 2013|

The Grain of Truth – Sarah Deseran, San Francisco Magazine

Today, Community Grains sells its whole-grain pastas and stone-milled flours at places like Whole Foods and Bi-Rite, but Klein has no intention of stopping there. He wants to “rebuild the local grain economy in Northern California” by supporting small farmers who grow different varieties of wheat...

August 5th, 2013|