This post is long overdue. The year turned out to be a marvellous whirlwind with lots of work, and, in the middle of it all, we jumped, head first, into house-hunting and bought a house. Yup, an actual house with a back and front yard. Given that this was something we were merely considering at the start of 2013, the purchase and subsequent remodel left us both shell-shocked, elated, and also, a little more aware of the limits of our home improvement skills. Before life swept me up in its chaos however, I carved out some time in late-Spring to chat with the folks at Community Grains, and spent an afternoon at Front Porch Farm, one of their partner farms in Healdsburg. Their stories follow, accompanied by images from the farm.
Community Grains was a project born out of curiosity in 2010 that very quickly took on a life of its own. Bob Klein, founder and chief gourmand at Oakland’s Oliveto restaurant took an active interest in grains and their flours, and sought to answer the question: Can grains be more exciting? Can they taste good? “No” was not an acceptable answer, so the quest for flavor took him down the rabbit hole of heirloom varieties, milling processes and, now through Community Grains, an effort to bring more transparency to the production and processing of grains: the variety, where it was grown and how it was milled.
“It became mission-esque”, said Bob, of his whole grain journey to date. “I wanted to understand grains in a whole new way and to work more closely with grain farmers. To do this, we needed new infrastructure to obtain the information necessary for understanding the full potential of whole wheat grains according to each baker’s need. For commercial bakers, they’d be keen to know about each flour’s protein composition and gluten strength. For home cooks, it would be to understand how different flours work and their flavor profiles. It’s endless.”