I started buying brown rice made by Lundberg Family Farms a few years ago, and I love its taste in rice pudding and risotto, which I just had leftover for breakfast. So I was happy to see my Google alerts picked up this profile of Lundberg from the San Francisco Chronicle. The story is way too short, but the very fact that it’s a family farm that has stayed in the family since 1937 makes it worth the read. I was also intrigued to learn that Lundberg was started by Dust Bowl refugees, which gives it an interesting perspective on California’s current water crisis. Lundberg’s own Web site has lots of recipes for their rice, by the way.
Posted on March 29, 2009 by Virginia Citrano