by Martha Rose Shulman for Zester Daily

A bowl of flour and a bowl of wheat berries on top of a bed of wheat berries

November 23, 2010 – Community Grains grew out of the restaurant’s long-standing interest in pasta and polenta, and the Italian wheat and corn varieties that were at the core of their textures and flavors. “We sought out the very best available flours…but we knew very little about the grain itself… [continue reading]