Rice and flour worth knowing by name. The grains in this collection come from small producers who are growing and milling the way it used to be done — heritage varieties, stone milling, no bleaching, no chemical treatment. The difference shows up in the cooking.

Heirloom American rice from Tidewater Grain Co. in North Carolina. Traditional Italian risotto rice from Riseria Campanini in the Po River Valley. Heritage wheat flours from Hayden Flour Mills in Arizona. Each one selected because it's genuinely better than what you'll find at the grocery store.