by Tara Duggan for the San Francisco Chronicle

January 3, 2012 – Five years ago, Oliveto restaurant in Oakland already had a menu full of local produce, meat and fish, but owner Bob Klein wanted the pasta to be local, too. He brought wheat seeds back from Italy and found nearby farmers to grow them. He discovered, however, that the cost of cleaning and milling the grain on such a small was prohibitive. Local flour would be much more difficult…[continue reading]