Whole Grain Connection

Whole Grain Connection
 
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The Whole Grain Connection

WGC California Whole Grain logo

WGC Whole Grain logo

Welcome to the Whole Grain Connection.
We are a non-profit organization based in California, aiming to enhance the desirability and availability of whole grain breads and other whole grain products from organically and sustainably grown grains and thereby connecting farmers and bakers.
 
We hope you will visit our website often for our latest website publications and activities. 
 
Contact information:
Attn: Monica Spiller
Whole Grain Connection
500 West Middlefield Road #2
Mountain View
California 94043
 
e-mail: barmbaker@aol.com
 
Telephone: 650 938 2865
 
www.wholegrainconnection.org

What is whole grain?
Whole grain wheat is the same as wheat seed. If it is a genuine unbroken wheat seed you can soak it and sprout it. The end of the seed that produces the sprout is the germ. The thin, colored seed skin is the bran, which is tasty, edible and a necessary part of food; it is fiber and it carries other foods all the way through the digestive system without being itself digested. The middle endosperm of the wheat seed or grain is filled with starch and protein which is the store of food for the new wheat sprout. The growing plant can only use this food store if the vitamins, minerals and other plant nutrients are provided by the bran and germ. Similarly, people can only use the starch and protein from wheat properly if they also eat the germ and bran at the same time, since these supply the needed nutrient helpers for proper digestion and use for growth and energy.

Whole grain Sonora wheat photo

New in June 2016


There have been some profound thinkers and activists who see the way forward to combat climate change and cope with many of our agricultural conundrums. The latest word is regenerative to include all those ideas, and the growing appreciation of the part that animals and native grasses can play in a diverse rotation system that builds soil and conserves water.
Colin Seis will be in Willits California on July 17, 2016 to present his experience of regenerating his farmland, and to discuss how we can apply the ideas in California. 

Colin Seis July 17, 2016

On July 30, 2016, Dave Miller with Roger and Larry Jansen and help from Doug Mosel will be dressing the 36 inch stones on Dave's mill. Teng Vang will give detail on flour particle size distribution and in the afternoon there will be an opportunity for hands-on dressing of the lands on small millstones.

Millstone Dressing Workshop at Millers Bakehouse, July 30, 2016

Please see our EVENTS & NOTICES for job listings that we hear about.
 
Two new recipes have been added:

Bread Improver with enzyme active malt and vitamin C

Whole wheat tortillas / rotis

Logo

Whole Grain Connection has been marketing organic whole grain products for farmers, using a "tm" designation for our "certification mark". We have added a "Grown & made in California" logo to this certification mark. Products are now being sold with this new mark, which you'll recognize by the California poppy art and the font. The beautiful California poppy artwork is by Margo Bors, an artist from San Francisco.

We can approve products for the use of this logo and prepare label designs for other farmers selling their organic whole grains. Please contact us for further information.

Phytic acid

Phytic acid is an important factor in whole grain foods, because it binds with nutritionally valuable minerals in the grain, and reduces their usefulness. Fortunately the enzyme phytase is also present in wheat and this will break down the phytic acid quite rapidly if the conditions are optimized.

Phytic acid and whole wheat flour - a discussion

Spelt and Emmer

We have continued to work with landrace spelt and emmer varieties suited to the Coastal and Sierra Foothill regions of California. 

Letter to spelt and emmer growers May 2013

From our archives
We've been in the news. 

Mountain View Voice. January 27, 2012

San Francisco Chronicle. January 3, 2012

 

For the Farmers:

Knowledge of the fungal diseases that attack grains leads to good organic prevention practices.

Click on the link below to read about Preventing Fungal Disease on Wheat, written by Monica Spiller in 2009. This was an exercise in understanding the problems from the viewpoint of the organic farmer. As with all our work at the Whole Grain Connection, this is an ongoing project, always waiting to be updated or corrected. The information was gleaned from many on-line sources and in particular from Integrated Pest Management for Small Grains, Publication 3333 of the University of California, Division of Agriculture and Natural Resources.

Preventing Fungal Disease on Wheat