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Published August 14th, 2014

Running time: 11 Minutes

We mill grain with Bruce Stewart in True Grain Bread in Cowichan Bay, Vancouver Island, Canada. Bruce explains how ancient and heirloom grains provide a solution to those with gluten sensitivities. It’s not gluten that’s the problem – it’s modern wheat gluten. For more information, check out these pieces on the Rise of the Northeast Grains, as well as the Maine Grains Alliance.

By Laura del Campo


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Hosted By
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Episode Eight. The cereal: Wheatena. The guest: Mimi Sheraton. Mimi Sheraton is a journalist, restaurant critic, lecturer, IACP and James Beard Award–winning cookbook author, and the woman about whom famed chef Jean-Georges Vongerichten declared: “Her knowledge knows no bounds, her glossary of flavors is ultimate. Her opinion is like gold.” The former restaurant critic of The New York Times, she’s also written for The New Yorker, Vogue, Vanity Fair, Food & Wine, Smithsonian, and more. Ms. Sheraton lives in New York City. This program was brought to you by The Wisconsin Milk Marketing Board.

"I don't remember sugared cereals growing up. " [08:00]

--Mimi Sheraton on Cereal


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This week on Eat Your Words, host Cathy Erway welcomes author and blogger Erin Alderson to the program. Author of "The Homemade Flour Cookbook: The Home Cook's Guide to Milling Nutritious Flours and Creating Delicious Recipes with Every Grain, Legume, Nut, and Seed from A-Z," Erin talks to Cathy about how she became inspired to dedicate an entire book on making this staple ingredient at home. She goes on to explain how milling at home can be less expensive and healthier than buying pre-ground flours. Much of the flour that is sold in grocery stores has been stripped of its nutrients and has extra ingredients and preservatives added to prolong shelf life. Not only that, but some flours, like almond, can run as high as $15 per bag! Exploring the different ways to grind flour including electric and non-electric grinders, food processors, blenders, and even coffee grinders, Erin strives to make it easy for any do-it-yourself homemaker to have fresh flour whenever needed. Tune in for an interesting conversation! This program was brought to you by Brooklyn Slate.

"Food is a really personal journey for me, and, I think, for a lot of other people." [21:45]

"I do think that eating whole grains and whole flour is better for you than always seating all purpose flour... it's all about moderation." [23:20]

--Erin Alderson on Eat Your Words


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