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Local Grain Farmers Have Ready Buyers Among San Francisco’s Chefs

October 22, 2013: 12:00 AM EST
Farmers in the San Francisco Bay area – including some who are relatively new to the field, so to speak – have begun to grow a variety of grains, a trend that is a definite benefit for restaurants, cafes and even breweries in the region. The farro, rye, golden flax seed and wheat grown by local farmers provides a steady supply of freshly-milled, whole grain flours, not only for breads and other baked goods, but also for beer. One of the grain farmers, who says he has “an emotional attachment to a field of grain”, likes the fact that the grain crops are flexible, able to feed people and animals, and “it keeps well”.
Diane Peterson, "Grains go local", The Press Democrat, October 22, 2013, © The Press Democrat
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