Grains go local

Diane Peterson, THE PRESS DEMOCRAT

North Bay chefs and growers have long been at the forefront of the movement to eat local, championing the return to the table of heirloom tomatoes and grass-fed beef.

Nowadays, the farmers are starting to grow grains like rye, farro and wheat as well, providing chefs with whole-grain, freshly milled flours for their breads and pasta.

“Grains are the logical next step,” said Debra Walton of Canvas Ranch in Two Rock. “Were really moving totally local, from vegetables and meat to grain and breads and beer.”

via Grains go local | The Press Democrat.

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