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"content": "\u003cp>When it comes to buying a local loaf of bread, most food conscious consumers find that supporting a small neighborhood bakery fits the criteria just fine.\u003c/p>\n\u003cp>But for longtime restaurateur Bob Klein, the owner of \u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a> in Oakland, California, that wasn’t enough. Klein, whose restaurant draws from Northern California’s bounty of vegetables, fish, and meat for its Italian-inspired meals, was troubled that he couldn’t find a local source of whole grain flour to make pasta.\u003c/p>\n\u003cp>“There’s no fully formed local grain economy in the U.S.,” Klein told Civil Eats after his company Community Grains hosted a \u003ca href=\"http://www.communitygrains.com/2016cgconference/\">conference\u003c/a> that brought together farmers, plant breeders, millers, bakers, and researchers. (The first conference \u003ca href=\"http://civileats.com/2014/03/19/what-if-everything-you-knew-about-grains-was-wrong/\">took place\u003c/a> in 2014). “It takes lots of land and capital to be economically viable.”\u003c/p>\n\u003cp>Now Klein and his organization are making strides towards putting in place the missing components needed to advance that vision. What’s behind his quest to get locally grown and milled whole grains into the mainstream? Better nutrition, greater consumer availability, and higher prices for grain farmers, Klein says.\u003c/p>\n\u003cp>Last fall, Community Grains completed a feasibility study (funded by the U.S. Department of Agriculture) showing that bakers were willing to pay over 25 percent more for their organic heirloom wheat flour (grown and milled in California) than the going market price for standard organic wheat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Most of the so-called \u003ca href=\"http://www.grainstorm.com/pages/modern-wheat\">whole wheat bread\u003c/a> found in grocery stores and artisan bakeries today isn’t made with a very high percentage of whole grains, says Craig Ponsford, a champion artisan baker based in the Bay Area who transitioned to baking with 100 percent whole grains six years ago.\u003c/p>\n\u003cp>“That’s because the market is geared towards white flour,” he says. “It’s really difficult for the consumer to read ‘whole grain’ labels and understand [what they really mean].”\u003c/p>\n\u003cp>Because of the industrial food system’s appetite for white flour, grain processing facilities in America are almost exclusively comprised of machinery that strips down the whole grain to its starchy white endosperm as quickly as possible—which effectively gets rid of its more nutrient-dense bran and germ. (The air classifier mill that Community Grains uses at \u003ca href=\"http://www.baystatemilling.com/\">Bay State Milling\u003c/a> to grind its flour keeps the bran and germ intact).\u003c/p>\n\u003cp>This means that farmers have no incentive to grow higher quality wheat, such as organic or heirloom varieties, Klein says.\u003c/p>\n\u003cp>And what about the few who were doing just that? “The price [the wheat] commanded was 15 to 20 percent less than what the crop was worth,” Klein says. “It’s the disparity between the industrial model and what people value.”\u003c/p>\n\u003cp>Educating the public about the value of whole grains, Ponsford and Klein agree, is their biggest task in starting to shift the U.S. supply, infrastructure, and market demand needed for local, whole grain economies to thrive. There are a few exceptions, such as \u003ca href=\"http://camas.squarespace.com/\">Camas Country Mill\u003c/a> near Eugene, Oregon, which grows, mills, and sells whole grain; \u003ca href=\"http://www.farmergroundflour.com/\">Farmer Ground Flour\u003c/a>, located in upstate New York, a collaborative enterprise where the grain is grown, milled and \u003ca href=\"http://civileats.com/2014/06/25/bread-love-the-art-of-baking-with-local-flour/\">baked\u003c/a> for locals to enjoy; and \u003ca href=\"http://wildhivefarm.com/\">Wild Hive Farm Community Grain project\u003c/a>, which \u003ca href=\"http://civileats.com/2012/09/27/bring-back-local-grains-one-mans-quest-in-upstate-ny/\">operates a farm and mill\u003c/a> in New York’s Hudson River Valley.\u003c/p>\n\u003cp>So in 2009, Klein formed Community Grains with the intention to make that economy a reality. Since then the organization has been producing the grain for its “\u003ca href=\"http://www.communitygrains.com/the-fully-realized-dream-identity-preserved-wheat/\">identity preserved\u003c/a>” flours, polenta, and pastas. Each batch is branded with both the name of the grain (such as \u003ca href=\"http://shop.communitygrains.com/collections/all/products/identity-preserved-fettuccine-pasta\">Hard Amber Durum\u003c/a>) used entirely to make the pasta, as well as the farm that grew it, such as \u003ca href=\"http://fullbellyfarm.com/\">Full Belly Farm\u003c/a>). It’s available in Whole Foods Markets specialty grocers across the U.S.\u003c/p>\n\u003cp>Back then, when Community Grains first approached farmers \u003ca href=\"https://www.youtube.com/watch?v=bT0fG1Hi4p4\">Fritz Durst\u003c/a> (Tule Farms) and Full Belly Farm’s Paul Muller about growing whole grains for the identity preserved products, Klein says he had no problem getting them on board.\u003c/p>\n\u003cp>“[Farmers] know better than anyone how broken our commodity food system is,” Klein said. “So, I think we all started from the same place, and it had to be a completely alternative system to succeed.”\u003c/p>\n\u003cp>Other Northern California farms (including Healdsburg’s \u003ca href=\"https://fpfarm.com/\">Front Porch Farm\u003c/a> and \u003ca href=\"http://www.cokefarm.com/\">Coke Farms\u003c/a> in San Benito) grow for Community Grains as well.\u003c/p>\n\u003cp>But there was no large granary that could both clean and store their grain. And Klein soon discovered that this lack of infrastructure restricted the venture’s efficiency and profitability.\u003c/p>\n\u003cp>“Right now we have kernels of wheat that have been thoroughly cleaned and they’re sitting in a defunct winery facility,” he says. “But we’re concerned about bugs in the warm months, so are so moving it into a rented refrigerated storage facility. If we had our own [cleaning and storage facility], we wouldn’t have to pay for storing it, and moving it in and out.” But, he adds, that’s going to be an expensive addition.\u003c/p>\n\u003cp>To address this issue, Klein brought on Heather Crawford, a business-minded colleague with the background to determine just how Community Grains can build this infrastructure. The two have found that building a granary and getting it online in California could cost anywhere between $500,000 to $1 million. But with donations from a crowdfunding campaign, as well as help from several investors and banks, Klein says there’s a chance Community Grains could get the structure up and running by 2017.\u003c/p>\n\u003cp>And while Community Grains has yet to work out the exact details of the business model, Klein says that the goal is make sure it’s profitable and 50 percent owned by the grain farmers themselves.\u003c/p>\n\u003cp>In the meantime, Ponsford is continuing to experiment with these whole grains. For the last five years, he’s run \u003ca href=\"http://ponsfordsplace.com/Ponsfords_Place/Ponsfords_Place.html\">Ponsford’s Place\u003c/a>, his bakery in the North Bay, where he uses only uses 100 percent whole grains such as hard white whole wheat and spelt.\u003c/p>\n\u003cp>“I’m incredibly disciplined about not using white flour,” he said. “I’m trying to prove a point.”\u003c/p>\n\u003cp>On a recent Friday morning, his tiny (800 square foot) bakery was filled with customers buying bread and choosing from a display case full of fruit turnovers, cinnamon morning buns, cookies, and quiche.\u003c/p>\n\u003cp>But what the customers don’t see is the experimental side of the bakery, when Ponsford works during the wee hours of the night with whole grain flour dropped off by several of the same farmers that work with Community Grains as well as a few others. He tests them by making different types of dough and experiments with a variety of final products. “The whole point of this place is to develop skill sets around whole grains and find the best use of each grain,” he said. “Wheat is complicated.”\u003c/p>\n\u003cp>That’s in part because the type and quality of the soil impacts the quality of the wheat, which in turn can determine if it will be better suited to, say, a loaf of bread or a tortilla.\u003c/p>\n\u003cp>Ponsford says that he has also been putting pressure on other bakers to start using whole grains. And he thinks he’s having an impact.\u003c/p>\n\u003cp>“I see a slow shift happening,” he said. “Five years ago my peers weren’t interested. But now I’m seeing more and more bakers using whole grains all over the world.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nKristine Wong is a multimedia journalist who reports on energy, the environment, green tech, sustainable business, and food. Her work has been featured in a number of publications, including\u003cem>The Guardian\u003c/em> US/UK, The Huffington Post, \u003cem>Modern Farmer\u003c/em>, TakePart and \u003cem>Sierra Magazine\u003c/em>. Before becoming a journalist, she worked in community-based environmental and public health organizations for more than 10 years.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Most of the so-called \u003ca href=\"http://www.grainstorm.com/pages/modern-wheat\">whole wheat bread\u003c/a> found in grocery stores and artisan bakeries today isn’t made with a very high percentage of whole grains, says Craig Ponsford, a champion artisan baker based in the Bay Area who transitioned to baking with 100 percent whole grains six years ago.\u003c/p>\n\u003cp>“That’s because the market is geared towards white flour,” he says. “It’s really difficult for the consumer to read ‘whole grain’ labels and understand [what they really mean].”\u003c/p>\n\u003cp>Because of the industrial food system’s appetite for white flour, grain processing facilities in America are almost exclusively comprised of machinery that strips down the whole grain to its starchy white endosperm as quickly as possible—which effectively gets rid of its more nutrient-dense bran and germ. (The air classifier mill that Community Grains uses at \u003ca href=\"http://www.baystatemilling.com/\">Bay State Milling\u003c/a> to grind its flour keeps the bran and germ intact).\u003c/p>\n\u003cp>This means that farmers have no incentive to grow higher quality wheat, such as organic or heirloom varieties, Klein says.\u003c/p>\n\u003cp>And what about the few who were doing just that? “The price [the wheat] commanded was 15 to 20 percent less than what the crop was worth,” Klein says. “It’s the disparity between the industrial model and what people value.”\u003c/p>\n\u003cp>Educating the public about the value of whole grains, Ponsford and Klein agree, is their biggest task in starting to shift the U.S. supply, infrastructure, and market demand needed for local, whole grain economies to thrive. There are a few exceptions, such as \u003ca href=\"http://camas.squarespace.com/\">Camas Country Mill\u003c/a> near Eugene, Oregon, which grows, mills, and sells whole grain; \u003ca href=\"http://www.farmergroundflour.com/\">Farmer Ground Flour\u003c/a>, located in upstate New York, a collaborative enterprise where the grain is grown, milled and \u003ca href=\"http://civileats.com/2014/06/25/bread-love-the-art-of-baking-with-local-flour/\">baked\u003c/a> for locals to enjoy; and \u003ca href=\"http://wildhivefarm.com/\">Wild Hive Farm Community Grain project\u003c/a>, which \u003ca href=\"http://civileats.com/2012/09/27/bring-back-local-grains-one-mans-quest-in-upstate-ny/\">operates a farm and mill\u003c/a> in New York’s Hudson River Valley.\u003c/p>\n\u003cp>So in 2009, Klein formed Community Grains with the intention to make that economy a reality. Since then the organization has been producing the grain for its “\u003ca href=\"http://www.communitygrains.com/the-fully-realized-dream-identity-preserved-wheat/\">identity preserved\u003c/a>” flours, polenta, and pastas. Each batch is branded with both the name of the grain (such as \u003ca href=\"http://shop.communitygrains.com/collections/all/products/identity-preserved-fettuccine-pasta\">Hard Amber Durum\u003c/a>) used entirely to make the pasta, as well as the farm that grew it, such as \u003ca href=\"http://fullbellyfarm.com/\">Full Belly Farm\u003c/a>). It’s available in Whole Foods Markets specialty grocers across the U.S.\u003c/p>\n\u003cp>Back then, when Community Grains first approached farmers \u003ca href=\"https://www.youtube.com/watch?v=bT0fG1Hi4p4\">Fritz Durst\u003c/a> (Tule Farms) and Full Belly Farm’s Paul Muller about growing whole grains for the identity preserved products, Klein says he had no problem getting them on board.\u003c/p>\n\u003cp>“[Farmers] know better than anyone how broken our commodity food system is,” Klein said. “So, I think we all started from the same place, and it had to be a completely alternative system to succeed.”\u003c/p>\n\u003cp>Other Northern California farms (including Healdsburg’s \u003ca href=\"https://fpfarm.com/\">Front Porch Farm\u003c/a> and \u003ca href=\"http://www.cokefarm.com/\">Coke Farms\u003c/a> in San Benito) grow for Community Grains as well.\u003c/p>\n\u003cp>But there was no large granary that could both clean and store their grain. And Klein soon discovered that this lack of infrastructure restricted the venture’s efficiency and profitability.\u003c/p>\n\u003cp>“Right now we have kernels of wheat that have been thoroughly cleaned and they’re sitting in a defunct winery facility,” he says. “But we’re concerned about bugs in the warm months, so are so moving it into a rented refrigerated storage facility. If we had our own [cleaning and storage facility], we wouldn’t have to pay for storing it, and moving it in and out.” But, he adds, that’s going to be an expensive addition.\u003c/p>\n\u003cp>To address this issue, Klein brought on Heather Crawford, a business-minded colleague with the background to determine just how Community Grains can build this infrastructure. The two have found that building a granary and getting it online in California could cost anywhere between $500,000 to $1 million. But with donations from a crowdfunding campaign, as well as help from several investors and banks, Klein says there’s a chance Community Grains could get the structure up and running by 2017.\u003c/p>\n\u003cp>And while Community Grains has yet to work out the exact details of the business model, Klein says that the goal is make sure it’s profitable and 50 percent owned by the grain farmers themselves.\u003c/p>\n\u003cp>In the meantime, Ponsford is continuing to experiment with these whole grains. For the last five years, he’s run \u003ca href=\"http://ponsfordsplace.com/Ponsfords_Place/Ponsfords_Place.html\">Ponsford’s Place\u003c/a>, his bakery in the North Bay, where he uses only uses 100 percent whole grains such as hard white whole wheat and spelt.\u003c/p>\n\u003cp>“I’m incredibly disciplined about not using white flour,” he said. “I’m trying to prove a point.”\u003c/p>\n\u003cp>On a recent Friday morning, his tiny (800 square foot) bakery was filled with customers buying bread and choosing from a display case full of fruit turnovers, cinnamon morning buns, cookies, and quiche.\u003c/p>\n\u003cp>But what the customers don’t see is the experimental side of the bakery, when Ponsford works during the wee hours of the night with whole grain flour dropped off by several of the same farmers that work with Community Grains as well as a few others. He tests them by making different types of dough and experiments with a variety of final products. “The whole point of this place is to develop skill sets around whole grains and find the best use of each grain,” he said. “Wheat is complicated.”\u003c/p>\n\u003cp>That’s in part because the type and quality of the soil impacts the quality of the wheat, which in turn can determine if it will be better suited to, say, a loaf of bread or a tortilla.\u003c/p>\n\u003cp>Ponsford says that he has also been putting pressure on other bakers to start using whole grains. And he thinks he’s having an impact.\u003c/p>\n\u003cp>“I see a slow shift happening,” he said. “Five years ago my peers weren’t interested. But now I’m seeing more and more bakers using whole grains all over the world.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ABOUT THE WRITER\u003c/strong>\u003cbr>\nKristine Wong is a multimedia journalist who reports on energy, the environment, green tech, sustainable business, and food. Her work has been featured in a number of publications, including\u003cem>The Guardian\u003c/em> US/UK, The Huffington Post, \u003cem>Modern Farmer\u003c/em>, TakePart and \u003cem>Sierra Magazine\u003c/em>. Before becoming a journalist, she worked in community-based environmental and public health organizations for more than 10 years.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"politicalbreakdown": {
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Political-Breakdown-2024-Podcast-Tile-703x703-1.jpg",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
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"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
"id": "science-friday",
"title": "Science Friday",
"info": "Science Friday is a weekly science talk show, broadcast live over public radio stations nationwide. Each week, the show focuses on science topics that are in the news and tries to bring an educated, balanced discussion to bear on the scientific issues at hand. Panels of expert guests join host Ira Flatow, a veteran science journalist, to discuss science and to take questions from listeners during the call-in portion of the program.",
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},
"snap-judgment": {
"id": "snap-judgment",
"title": "Snap Judgment",
"tagline": "Real stories with killer beats",
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