The local grain movement has piqued the interest of a number of major news outlets — a testament to the need and importance of a new economy for wheat. Here’s a sampling of some of the most intriguing pieces. For our larger archive of Community Grains’s press, visit this page.

Michael Pollan at the 2014 Community Grains Conference

Food thinker and journalist Michael Pollan tells the story of how he became a fan of whole wheat, naturally-leavened bread.

PBS’s Lexicon of Sustainability: Wheat or White

A great educational video on the healthful beauty of whole wheat.

Think You Know Wheat? Think Again.

By Javier Cabral. The flavor, texture, and overall complexity of heirloom wheat flours are staggering compared to conventional ones. Why aren’t we eating more local varieties? Read more.

The Latest Crop In the Local Food Movement? Wheat.

By Kristan Lawson. Until very recently, small farms have tended to avoid planting wheat because it’s not very profitable per acre. Commercially, wheat is grown in such vast quantities that it’s usually sold not by the pound but by the ton. For centuries, society has considered wheat a faceless “commodity” like iron ore or cotton, every sack anonymous and interchangeable.

But that’s all about to change. By Kristan Lawson. Read More.

A Long Way From Wonder Bread

By Sophie Egan. “Once you have a chocolate-chip cookie with whole-wheat flour, you never go back,” said Sherry Yard, a former executive pastry chef for Wolfgang Puck, who also bakes with Community Grains flour. She notes its “layers of flavors” and “beautiful richness.” Read more.

There Will Be Bread

By Anna Roth. Even you may find yourself wondering if things have perhaps gone a bit too far if we’re now talking about artisanal flour. It’s made from wheat, after all, that most basic, boring, foundational of foods. That’s a fair point. But you might also consider the fact that grain was there at the beginning — not just of agriculture, but of civilization itself.  Read more.