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On this week's episode of A Taste of the Past, Linda Pelaccio is talking about ancient and whole grains with Maria Speck, IACP award winning author of the NYTimes notable book Ancient Grains for Modern Meals. Topics include Maria's upbringing with whole grains, the health benefits of eating grains, and why ancient grains have become fashionable in the food world. Quinoa has been back on the scene for a while, but learn about some lesser known grains such as emmer, kamut- and the most ancient of them all- einkorn. Maria's book includes grain dishes for all of your courses- appetizers, meals, and deserts! Listen to this episode, and you will be an ancient grain expert. This episode is sponsored by Cain Vineyard and Winery.

"The key and my passion is to tell people that whole grains can taste really good."

"In average supermarkets, grain selections are becoming bigger and bigger."

"A big trend in baking is that bakers are looking for local grains and freshly-milled flour."

-- Maria Speck on A Taste of the Past


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Though your grocery store freezer might indicate otherwise, America has a rich history of diverse chicken breeds. Those who know this and personally engage with this diversity through backyard breeding, get pretty passionate.

By Emma Hammond

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Hosted By
Pleasure
Sponsored by
Edw116_150x150_042910sm
Though your grocery store freezer might indicate otherwise, America has a rich history of diverse chicken breeds. Those who know this and personally engage with this diversity through backyard breeding, get pretty passionate.

By Emma Hammond

Jump to Segment:

To comment on this episode click here. There are currently Comments

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