Why is flavor neglected when considering flour? This week on Meet Your Maker, Rachel Wharton and John Taggart are joined in the studio by Bob Klein of Community Grains and Olivetto in California. Community Grains offers whole grain flours, pastas, and polenta. Tune in to hear Bob talk about the development of corn varieties across continents, and how whole grain wheat provides not only nutrition, but full flavor. Why are wheat varieties often not considered in the professional kitchen for their flavor and specific purposes? Tune into this episode to hear Rachel, John, and Bob talk about how grain processing has potentially affected gluten intolerance. This program has been sponsored by Cain Vineyard & Winery.
“Farmers are victims of commodity markets. Every farmer wants to get out of the commodity business.” [8:45]
“If you’re a cook, and you’re looking at wheat as a component of a dish- how do you create a vocabulary for those flavors?” [15:00]
— Bob Klein on Meet Your Maker