The Women Reviving Heirloom Grains and Flour
An Illustrated Guide: Benefits to Soaking and Sprouting Legumes, Grains and Seeds
Less Nutritious Grains May Be In Our Future
Porridge: A Just-Right Meal To Fight Winter's Chill
Green Couscous
Alternative Grains: Millet and Quinoa Recipes
Quinoa: It's An Ancient Grain
Wheat Berry Sunshine Salad
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On the side she's also a media consultant, specializing in all forms of digital goodness: audio, video, print, design, and social media.\r\n\r\nAfter leaving the tech world nearly a decade ago, \u003ca title=\"The Culinary Life Comfort Food Blog\" href=\"http://www.theculinarylife.com/\">Stephanie\u003c/a> made a career jump to her lifetime love, writing. She currently writes for the Huffington Post, KQED's Bay Area Bites, NPR, and other select media outlets. Her first cookbook,\u003ca title=\"Melt Macaroni and Cheese Website\" href=\"http://www.meltmacaroni.com/\">Melt: The Art of Macaroni and Cheese\u003c/a>, is due out in fall 2013 on Little, Brown with coauthor Garrett McCord.\r\n\r\nBeing a recovering techy leaves an indelible mark, and everything Stephanie does is infused with her deep fascination with digital technology. She has been blogging since 1999, before blog engines even existed and a great readership consisted of a handful of friends who occasionally thought to check out your site. In 2005 she started her first food blog, which she repurposed in 2007 to become \u003ca title=\"The Culinary Life Newsletter\" href=\"http://www.theculinarylife.com/the-culinary-life-newsletter/\">The Culinary Life\u003c/a>.\r\n\r\nStephanie can be called many things: food writer, essayist, professional recipe developer, cookbook author, social media consultant, videographer, documentary maker, website developer, archivist of life. Despite all of these titles, she most commonly responds to \u003cem>Steph\u003c/em>.","avatar":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twitter":"sstiavetti","facebook":"sstiavetti","instagram":null,"linkedin":"sstiavetti","sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Stephanie Stiavetti | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/4e633bfddf4ed76efe897ef25d046d6a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephaniestiavetti"},"lilavolkas":{"type":"authors","id":"5404","meta":{"index":"authors_1591205172","id":"5404","found":true},"name":"Lila Volkas","firstName":"Lila","lastName":"Volkas","slug":"lilavolkas","email":"lilavolkas@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Lila Volkas is a Berkeley based Holistic Nutritionist, food writer and illustrator. She received her Nutritional Consulting Certification from Bauman College and offers clients individualized nutritional support. As an illustrator she creates hand drawn and digitally colored illustrations that whimsically capture the essence of her subjects and are easily digested by readers. Much of her inspiration comes from her undeniable love for vegetables, as well her knack for anthropomorphizing what's on her plate. Lila has had several pieces published in KQED’s Bay Area Bites as well as in Edible East Bay Magazine. For more of a taste of Lila's offering, check out her website \u003ca href=\"http://www.lilavolkas.com/\">lilavolkas.com\u003c/a>","avatar":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Lila Volkas | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/e520743544a0600729bc45ff3ab43206?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/lilavolkas"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_127421":{"type":"posts","id":"bayareabites_127421","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127421","score":null,"sort":[1524832775000]},"guestAuthors":[],"slug":"the-women-reviving-heirloom-grains-and-flour","title":"The Women Reviving Heirloom Grains and Flour","publishDate":1524832775,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>\u003cem>Female grain growers, millers, and artisan bread bakers are collaborating to lift women’s role in bread into the spotlight.\u003c/em>\u003c/p>\n\u003cp>In March, when the \u003cem>New York Times \u003c/em>ran an \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">article\u003c/a> celebrating Los Angeles’ arrival to the artisan bread scene, it focused largely on male bakers.\u003c/p>\n\u003cp>While the reporting included baker Roxana Jullapat and flour miller Nan Kohler, it reflected the media’s habit of treating men in the industry like rock stars and overlooking women doing similar work. This lopsided approach to story telling has become standard as artisan baking has grown hip and regional grain systems have developed over the last decade. But there are plenty of women at the forefront of the movement re-imagining grains, flour, and bread.\u003c/p>\n\u003ch4>\u003cstrong>A Flavorful Conversation\u003c/strong>\u003c/h4>\n\u003cp>Just one week after the \u003cem>Times\u003c/em> article ran, a group of women gathered for a panel discussion in L.A. that had been planned for months, but also functioned as a kind of response to the story. “\u003ca href=\"https://www.meetup.com/Los-Angeles-Bread-Bakers/events/248213812/\">Bread Winners: A Conversation with Women in Bread\u003c/a>” was organized by the \u003ca href=\"https://californiagrains.com/\">California Grain Campaign\u003c/a> to salute the work of women during Women’s History Month.\u003c/p>\n\u003cp>“Zoe Nathan has been baking bread for years [at \u003ca href=\"http://www.huckleberrycafe.com/\">Huckleberry Bakery and Café\u003c/a> and \u003ca href=\"http://rusticcanyonrestaurant.com/\">Rustic Canyon\u003c/a>], but when people talk about [artisan] bread, they act like it started three years ago at \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">Clark Street Bread\u003c/a>,” said Jullapat, co-owner of \u003ca href=\"http://www.friendsandfamilyla.com/\">Friends And Family\u003c/a>, the bakery and restaurant that hosted the talk.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And the event had bigger fish to fry than gender parity. The talk was just one of several in the California Grain Campaign, a grassroots push to get more bakers using 20 percent whole-grain, California-grown and -milled flours by 2020. At farmers’ markets and bakeries, the campaign creates opportunities for fresh flour to speak for itself, and for bakers and other grain advocates to explain what’s going on with this “new” ingredient.\u003c/p>\n\u003cfigure id=\"attachment_127427\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-127427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg\" alt=\"The California Grain Campaign catalogue with Mai Nguyen’s grains in bread.\" width=\"800\" height=\"464\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-520x302.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The California Grain Campaign catalogue with Mai Nguyen’s grains in bread. \u003ccite>(Jessica Blackstock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heritage whole-grain flours have very different flavor profiles than off-the-shelf flours, and while they have been creating a buzz in the baking community for years, the campaign’s advocates also hope to help consumers understand why they’re worth the added cost at $2 to $4 a pound.\u003c/p>\n\u003cp>The first Bread Winners event was intended to be an extension of the conversation Jullapat often found herself having with Kohler when picking up heritage grain flour at Kohler’s mill, \u003ca href=\"https://www.gristandtoll.com/\">Grist & Toll\u003c/a>; the two women wanted to tap into that creative exchange and foster a broader dialogue about baking and fresh flour.\u003c/p>\n\u003cp>Soon they invited other speakers to join them, including grain farmer and \u003ca href=\"http://californiagrains.com/\">California Grain Campaign\u003c/a>organizer \u003ca href=\"http://farmermai.com/farmer/\">Mai Nguyen\u003c/a> and baker \u003ca href=\"https://www.katesbread.com/\">Kate Pepper\u003c/a>. The topic hit a chord, and 100 free tickets were snapped up in days. On the day of the event, many people were turned away at the door.\u003c/p>\n\u003cp>Nguyen, who grows heritage wheat in California (and was featured in \u003ca href=\"http://www.youngfarmers.org/heart-and-grain/\">a video series\u003c/a> from King Arthur Flour and the National Young Farmers Coalition on the next generation of grain farmers), framed the talk with a poetic evocation of seeds and grains.\u003c/p>\n\u003cp>“We know from the historical record that women saved seeds,” said Nguyen. In the case of women entering and escaping slavery, persecution, or oppression, she added, “women carried seeds for futures they might not even [be part of].”\u003c/p>\n\u003cp>Many in the crowd were excited about the alternative grains, flours, and baked goods at the center of the panelists’ work. “The word that kept coming up was ‘inspiration.’ Our community is really hungry for that engagement about grains,” Kohler said after the event.\u003c/p>\n\u003cfigure id=\"attachment_127426\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-127426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg\" alt=\"At the Bread Winners event \" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">At the Bread Winners event \u003ccite>(Ashley Payne)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Participants asked questions like: Where do we buy it? How do we use it? What makes it different—and so expensive?\u003c/p>\n\u003ch4>\u003cstrong>Recognizing an Expert\u003c/strong>\u003c/h4>\n\u003cp>The audience wanted to understand what it takes to generate flavorful fresh flour, and how heritage wheat travels from the farm to their croissants.\u003c/p>\n\u003cp>Nguyen told the story of two California women who were not in the room, Sally Fox and Monica Spiller. Key protagonists in the emerging regional grain revival, Fox is a cotton breeder, and Spiller is a chemist with a strong interest in grains. The women have worked in tandem on multiple seed projects at Fox’s farm, with Spiller growing out teaspoons-full of heritage varieties from the U.S. Department of Agriculture’s (USDA) \u003ca href=\"https://www.ars.usda.gov/pacific-west-area/aberdeen-id/small-grains-and-potato-germplasm-research/docs/national-small-grains-collection/\">Small Grains Collection\u003c/a> in Idaho.\u003c/p>\n\u003cp>This initiative helped get white Sonora wheat included in \u003ca href=\"https://www.slowfoodusa.org/ark-item/white-sonora-wheat\">Slow Food’s Ark of Taste\u003c/a>. \u003ca href=\"https://www.nativeseeds.org/\">Native Seeds/SEARCH\u003c/a> also included Sonora wheat in their seed conservation work in Arizona, and Spiller has shepherded it and other grains from sample size to volumes farmers could plant. Sonora wheat is now a relatively familiar food because of the way these women worked behind the scenes. Because Spiller’s name is still unknown, Nguyen wants to change that.\u003c/p>\n\u003cp>At the Bread Winners talk, Nguyen invited the crowd to write thank you notes to Spiller for her work and vision—and the audience did just that.\u003c/p>\n\u003cp>“I’m very grateful that they noticed my work,” Spiller said in a phone interview after the event. She’s the founder of the \u003ca href=\"http://wholegrainconnection.org/\">Whole Grain Connection\u003c/a> and while the organization is dedicated to understanding and supporting landrace grains, whole-grain baking and nutrition are where her heart is.\u003c/p>\n\u003cp>Spiller’s curiosity was piqued when she learned about the superior nutrition of whole grains in the 1970s. “Why on earth do we not eat our grain foods whole?” she wondered at the time. Spiller trained as a chemist, and then worked first in teaching and then in pharmaceuticals. This background applied well to her investigations of whole-grain sourdough baking.\u003c/p>\n\u003cp>She wanted to know what bread was like before the 1880s, when refined flour became widely available, so she studied sourdough. Her interest in old-fashioned wheat varieties began in the early 1990s, as she began to consider how contemporary wheats reflect the needs of industrial milling and factory baking, not the stone-ground flour she saw as superior. Her fascination with grains eventually became her study and profession.\u003c/p>\n\u003cp>“I wanted to grow the [wheat] varieties I had read about in history books, and I realized that the USDA Small Grains Collection would give you samples,” said Spiller. She grew out Sonora, Pacific Bluestem, Baart, Foisy, and other varieties. Collecting her annual selections from the plants that did well, she noticed that these varieties grew taller than modern wheats, and would shade out the weeds, making them perfect for organic farming.\u003c/p>\n\u003cp>In baking with early landrace varieties, she also found culinary traits worth pursuing. She started the Whole Grain Connection in 2000 with a view toward promoting a small selection of varieties and providing farmers with seeds.\u003c/p>\n\u003cp>“Sonora was so attractive because we know its history. It might have been the first wheat introduced on this continent, and it was very successful in the southwestern region of North America,” she said.\u003c/p>\n\u003cp>There are no native wheats in the Americas—corn is this land’s native grain. Many groups of immigrants brought their own varieties, and the ones that survived did so because they thrived where people settled. Sonora, a Mediterranean type of wheat, grows well in Mediterranean climates. Heartier Russian wheats were planted in the Midwest. The Amish brought spelt to Ohio.\u003c/p>\n\u003cp>These grains began to disappear as production and milling centralized, and plant breeders targeted traits that were best for refined flour. America let go of the grains that had been our amber waves, and 125 years of white flour—farming, milling, baking and eating—won’t go away overnight.\u003c/p>\n\u003ch4>\u003cstrong>The Conversation Continues\u003c/strong>\u003c/h4>\n\u003cp>The multiple dialogues that began at Bread Winners are continuing. People see the need to speak up for these new old-fashioned flours, and for women who are championing these grains.\u003c/p>\n\u003cp>Miller Nan Kohler already works hard on the education aspect, creating online and instore materials that detail how her flours perform. The Bread Winners talk also demonstrated the need to host more classes at her mill in Pasadena. The bread classes she runs sell out immediately, and she knows she has to help people get to know her product.\u003c/p>\n\u003cp>“I want to change people’s baking repertoires, and that takes a lot of dialogue because each grain and each grind is unique,” said Kohler. She wishfully joked about having a weekly wheat radio program dedicated to answering questions about alternative grains and flours.\u003c/p>\n\u003cp>Baker Roxana Jullapat left the event in Los Angeles fired up to create a professional network to share baker-to-baker questions, and get recipes out to help people bake with heritage flours in their homes. Now is not the time to be proprietary about recipes, she said.\u003c/p>\n\u003cp>The bakers and farmers all agree on the importance of supporting women-owned grain and bread businesses. Leyna Lightman, also from the California Grain Campaign, started \u003ca href=\"https://docs.google.com/spreadsheets/d/1QxcdU2eWLPhFtOtz9kJHzZcOwn9GifRZ-LvqtDriu3E/edit#gid=0\">a Google doc\u003c/a> with names in the L.A. area after the event.\u003c/p>\n\u003cp>Of course, finding women-run bread businesses isn’t easy. Many appear at farmers’ markets or as subscription-based community supported bakeries (CSBs). This is because the same dynamics that restrict women from advancing in other entrepreneurial spaces are at work in baking. Panelists Kate Pepper of \u003ca href=\"https://www.katesbread.com/\">Kate’s Bread\u003c/a>, Christine Nelson of \u003ca href=\"https://www.demeterbread.com/\">Demeter Bread & Pastry\u003c/a>, and Crystal White of \u003ca href=\"https://www.wayfarerbread.com/\">Wayfarer Bread\u003c/a> have all turned to alternative venues like these when they couldn’t find the funding to establish a brick-and-mortar business.\u003c/p>\n\u003cp>“Many of us are thirsting for more representation, more visibility, and more kinship in the food world,” said Lightman. To that end, future events are in the works, including ones in cities like Portland, Oregon. The goal is to stretch beyond women, too, and amplify all new voices in the artisan baking community, including people of color and gender non-conforming folks.\u003c/p>\n\u003cp>“We want to create real-life solidarity, and opportunities to repeat the sparks that happened at the first Bread Winners talk,” said Lightman.\u003c/p>\n\u003cp>\u003cem>Kris Kohler recorded the Bread Winners event; the audio is embedded below and available on \u003ca href=\"https://soundcloud.com/leyna-lightman-693328340/bread-winners-audio\">Soundcloud\u003c/a>.\u003c/em>\u003cbr>\n\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/422519187&color=%23ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true&visual=true\" width=\"100%\" height=\"300\" frameborder=\"no\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/04/11/the-women-reviving-heirloom-grains-and-flour/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Female grain growers, millers, and artisan bread bakers are collaborating to lift women’s role in bread into the spotlight.","status":"publish","parent":0,"modified":1524832830,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["https://w.soundcloud.com/player/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1789},"headData":{"title":"The Women Reviving Heirloom Grains and Flour | KQED","description":"Female grain growers, millers, and artisan bread bakers are collaborating to lift women’s role in bread into the spotlight.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"127421 https://ww2.kqed.org/bayareabites/?p=127421","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/27/the-women-reviving-heirloom-grains-and-flour/","disqusTitle":"The Women Reviving Heirloom Grains and Flour","source":"Sustainability, Environment, Climate Change","sourceUrl":"https://www.kqed.org/bayareabites/category/sustainability","nprByline":"\u003ca href=\"https://civileats.com/author/ahalloran/\">Amy Halloran,\u003c/a> \u003ca href=\"https://www.kqed.org/author/civileat\">Civil Eats\u003c/a>","path":"/bayareabites/127421/the-women-reviving-heirloom-grains-and-flour","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Female grain growers, millers, and artisan bread bakers are collaborating to lift women’s role in bread into the spotlight.\u003c/em>\u003c/p>\n\u003cp>In March, when the \u003cem>New York Times \u003c/em>ran an \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">article\u003c/a> celebrating Los Angeles’ arrival to the artisan bread scene, it focused largely on male bakers.\u003c/p>\n\u003cp>While the reporting included baker Roxana Jullapat and flour miller Nan Kohler, it reflected the media’s habit of treating men in the industry like rock stars and overlooking women doing similar work. This lopsided approach to story telling has become standard as artisan baking has grown hip and regional grain systems have developed over the last decade. But there are plenty of women at the forefront of the movement re-imagining grains, flour, and bread.\u003c/p>\n\u003ch4>\u003cstrong>A Flavorful Conversation\u003c/strong>\u003c/h4>\n\u003cp>Just one week after the \u003cem>Times\u003c/em> article ran, a group of women gathered for a panel discussion in L.A. that had been planned for months, but also functioned as a kind of response to the story. “\u003ca href=\"https://www.meetup.com/Los-Angeles-Bread-Bakers/events/248213812/\">Bread Winners: A Conversation with Women in Bread\u003c/a>” was organized by the \u003ca href=\"https://californiagrains.com/\">California Grain Campaign\u003c/a> to salute the work of women during Women’s History Month.\u003c/p>\n\u003cp>“Zoe Nathan has been baking bread for years [at \u003ca href=\"http://www.huckleberrycafe.com/\">Huckleberry Bakery and Café\u003c/a> and \u003ca href=\"http://rusticcanyonrestaurant.com/\">Rustic Canyon\u003c/a>], but when people talk about [artisan] bread, they act like it started three years ago at \u003ca href=\"https://www.nytimes.com/2018/03/07/travel/los-angeles-bread-bakeries-food.html\">Clark Street Bread\u003c/a>,” said Jullapat, co-owner of \u003ca href=\"http://www.friendsandfamilyla.com/\">Friends And Family\u003c/a>, the bakery and restaurant that hosted the talk.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And the event had bigger fish to fry than gender parity. The talk was just one of several in the California Grain Campaign, a grassroots push to get more bakers using 20 percent whole-grain, California-grown and -milled flours by 2020. At farmers’ markets and bakeries, the campaign creates opportunities for fresh flour to speak for itself, and for bakers and other grain advocates to explain what’s going on with this “new” ingredient.\u003c/p>\n\u003cfigure id=\"attachment_127427\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003cimg class=\"size-full wp-image-127427\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg\" alt=\"The California Grain Campaign catalogue with Mai Nguyen’s grains in bread.\" width=\"800\" height=\"464\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-160x93.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-768x445.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-240x139.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-375x218.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-inline-grains-520x302.jpg 520w\" sizes=\"(max-width: 800px) 100vw, 800px\">\u003cfigcaption class=\"wp-caption-text\">The California Grain Campaign catalogue with Mai Nguyen’s grains in bread. \u003ccite>(Jessica Blackstock)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Heritage whole-grain flours have very different flavor profiles than off-the-shelf flours, and while they have been creating a buzz in the baking community for years, the campaign’s advocates also hope to help consumers understand why they’re worth the added cost at $2 to $4 a pound.\u003c/p>\n\u003cp>The first Bread Winners event was intended to be an extension of the conversation Jullapat often found herself having with Kohler when picking up heritage grain flour at Kohler’s mill, \u003ca href=\"https://www.gristandtoll.com/\">Grist & Toll\u003c/a>; the two women wanted to tap into that creative exchange and foster a broader dialogue about baking and fresh flour.\u003c/p>\n\u003cp>Soon they invited other speakers to join them, including grain farmer and \u003ca href=\"http://californiagrains.com/\">California Grain Campaign\u003c/a>organizer \u003ca href=\"http://farmermai.com/farmer/\">Mai Nguyen\u003c/a> and baker \u003ca href=\"https://www.katesbread.com/\">Kate Pepper\u003c/a>. The topic hit a chord, and 100 free tickets were snapped up in days. On the day of the event, many people were turned away at the door.\u003c/p>\n\u003cp>Nguyen, who grows heritage wheat in California (and was featured in \u003ca href=\"http://www.youngfarmers.org/heart-and-grain/\">a video series\u003c/a> from King Arthur Flour and the National Young Farmers Coalition on the next generation of grain farmers), framed the talk with a poetic evocation of seeds and grains.\u003c/p>\n\u003cp>“We know from the historical record that women saved seeds,” said Nguyen. In the case of women entering and escaping slavery, persecution, or oppression, she added, “women carried seeds for futures they might not even [be part of].”\u003c/p>\n\u003cp>Many in the crowd were excited about the alternative grains, flours, and baked goods at the center of the panelists’ work. “The word that kept coming up was ‘inspiration.’ Our community is really hungry for that engagement about grains,” Kohler said after the event.\u003c/p>\n\u003cfigure id=\"attachment_127426\" class=\"wp-caption aligncenter\" style=\"max-width: 1200px\">\u003cimg class=\"size-full wp-image-127426\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg\" alt=\"At the Bread Winners event \" width=\"1200\" height=\"800\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/180411-artisan-breads-event-1-520x347.jpg 520w\" sizes=\"(max-width: 1200px) 100vw, 1200px\">\u003cfigcaption class=\"wp-caption-text\">At the Bread Winners event \u003ccite>(Ashley Payne)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Participants asked questions like: Where do we buy it? How do we use it? What makes it different—and so expensive?\u003c/p>\n\u003ch4>\u003cstrong>Recognizing an Expert\u003c/strong>\u003c/h4>\n\u003cp>The audience wanted to understand what it takes to generate flavorful fresh flour, and how heritage wheat travels from the farm to their croissants.\u003c/p>\n\u003cp>Nguyen told the story of two California women who were not in the room, Sally Fox and Monica Spiller. Key protagonists in the emerging regional grain revival, Fox is a cotton breeder, and Spiller is a chemist with a strong interest in grains. The women have worked in tandem on multiple seed projects at Fox’s farm, with Spiller growing out teaspoons-full of heritage varieties from the U.S. Department of Agriculture’s (USDA) \u003ca href=\"https://www.ars.usda.gov/pacific-west-area/aberdeen-id/small-grains-and-potato-germplasm-research/docs/national-small-grains-collection/\">Small Grains Collection\u003c/a> in Idaho.\u003c/p>\n\u003cp>This initiative helped get white Sonora wheat included in \u003ca href=\"https://www.slowfoodusa.org/ark-item/white-sonora-wheat\">Slow Food’s Ark of Taste\u003c/a>. \u003ca href=\"https://www.nativeseeds.org/\">Native Seeds/SEARCH\u003c/a> also included Sonora wheat in their seed conservation work in Arizona, and Spiller has shepherded it and other grains from sample size to volumes farmers could plant. Sonora wheat is now a relatively familiar food because of the way these women worked behind the scenes. Because Spiller’s name is still unknown, Nguyen wants to change that.\u003c/p>\n\u003cp>At the Bread Winners talk, Nguyen invited the crowd to write thank you notes to Spiller for her work and vision—and the audience did just that.\u003c/p>\n\u003cp>“I’m very grateful that they noticed my work,” Spiller said in a phone interview after the event. She’s the founder of the \u003ca href=\"http://wholegrainconnection.org/\">Whole Grain Connection\u003c/a> and while the organization is dedicated to understanding and supporting landrace grains, whole-grain baking and nutrition are where her heart is.\u003c/p>\n\u003cp>Spiller’s curiosity was piqued when she learned about the superior nutrition of whole grains in the 1970s. “Why on earth do we not eat our grain foods whole?” she wondered at the time. Spiller trained as a chemist, and then worked first in teaching and then in pharmaceuticals. This background applied well to her investigations of whole-grain sourdough baking.\u003c/p>\n\u003cp>She wanted to know what bread was like before the 1880s, when refined flour became widely available, so she studied sourdough. Her interest in old-fashioned wheat varieties began in the early 1990s, as she began to consider how contemporary wheats reflect the needs of industrial milling and factory baking, not the stone-ground flour she saw as superior. Her fascination with grains eventually became her study and profession.\u003c/p>\n\u003cp>“I wanted to grow the [wheat] varieties I had read about in history books, and I realized that the USDA Small Grains Collection would give you samples,” said Spiller. She grew out Sonora, Pacific Bluestem, Baart, Foisy, and other varieties. Collecting her annual selections from the plants that did well, she noticed that these varieties grew taller than modern wheats, and would shade out the weeds, making them perfect for organic farming.\u003c/p>\n\u003cp>In baking with early landrace varieties, she also found culinary traits worth pursuing. She started the Whole Grain Connection in 2000 with a view toward promoting a small selection of varieties and providing farmers with seeds.\u003c/p>\n\u003cp>“Sonora was so attractive because we know its history. It might have been the first wheat introduced on this continent, and it was very successful in the southwestern region of North America,” she said.\u003c/p>\n\u003cp>There are no native wheats in the Americas—corn is this land’s native grain. Many groups of immigrants brought their own varieties, and the ones that survived did so because they thrived where people settled. Sonora, a Mediterranean type of wheat, grows well in Mediterranean climates. Heartier Russian wheats were planted in the Midwest. The Amish brought spelt to Ohio.\u003c/p>\n\u003cp>These grains began to disappear as production and milling centralized, and plant breeders targeted traits that were best for refined flour. America let go of the grains that had been our amber waves, and 125 years of white flour—farming, milling, baking and eating—won’t go away overnight.\u003c/p>\n\u003ch4>\u003cstrong>The Conversation Continues\u003c/strong>\u003c/h4>\n\u003cp>The multiple dialogues that began at Bread Winners are continuing. People see the need to speak up for these new old-fashioned flours, and for women who are championing these grains.\u003c/p>\n\u003cp>Miller Nan Kohler already works hard on the education aspect, creating online and instore materials that detail how her flours perform. The Bread Winners talk also demonstrated the need to host more classes at her mill in Pasadena. The bread classes she runs sell out immediately, and she knows she has to help people get to know her product.\u003c/p>\n\u003cp>“I want to change people’s baking repertoires, and that takes a lot of dialogue because each grain and each grind is unique,” said Kohler. She wishfully joked about having a weekly wheat radio program dedicated to answering questions about alternative grains and flours.\u003c/p>\n\u003cp>Baker Roxana Jullapat left the event in Los Angeles fired up to create a professional network to share baker-to-baker questions, and get recipes out to help people bake with heritage flours in their homes. Now is not the time to be proprietary about recipes, she said.\u003c/p>\n\u003cp>The bakers and farmers all agree on the importance of supporting women-owned grain and bread businesses. Leyna Lightman, also from the California Grain Campaign, started \u003ca href=\"https://docs.google.com/spreadsheets/d/1QxcdU2eWLPhFtOtz9kJHzZcOwn9GifRZ-LvqtDriu3E/edit#gid=0\">a Google doc\u003c/a> with names in the L.A. area after the event.\u003c/p>\n\u003cp>Of course, finding women-run bread businesses isn’t easy. Many appear at farmers’ markets or as subscription-based community supported bakeries (CSBs). This is because the same dynamics that restrict women from advancing in other entrepreneurial spaces are at work in baking. Panelists Kate Pepper of \u003ca href=\"https://www.katesbread.com/\">Kate’s Bread\u003c/a>, Christine Nelson of \u003ca href=\"https://www.demeterbread.com/\">Demeter Bread & Pastry\u003c/a>, and Crystal White of \u003ca href=\"https://www.wayfarerbread.com/\">Wayfarer Bread\u003c/a> have all turned to alternative venues like these when they couldn’t find the funding to establish a brick-and-mortar business.\u003c/p>\n\u003cp>“Many of us are thirsting for more representation, more visibility, and more kinship in the food world,” said Lightman. To that end, future events are in the works, including ones in cities like Portland, Oregon. The goal is to stretch beyond women, too, and amplify all new voices in the artisan baking community, including people of color and gender non-conforming folks.\u003c/p>\n\u003cp>“We want to create real-life solidarity, and opportunities to repeat the sparks that happened at the first Bread Winners talk,” said Lightman.\u003c/p>\n\u003cp>\u003cem>Kris Kohler recorded the Bread Winners event; the audio is embedded below and available on \u003ca href=\"https://soundcloud.com/leyna-lightman-693328340/bread-winners-audio\">Soundcloud\u003c/a>.\u003c/em>\u003cbr>\n\u003ciframe src=\"https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/422519187&color=%23ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true&visual=true\" width=\"100%\" height=\"300\" frameborder=\"no\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This article was originally published on \u003ca href=\"https://civileats.com/2018/04/11/the-women-reviving-heirloom-grains-and-flour/\">Civil Eats\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127421/the-women-reviving-heirloom-grains-and-flour","authors":["byline_bayareabites_127421"],"categories":["bayareabites_1874","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_59","bayareabites_4051","bayareabites_16129","bayareabites_15049"],"featImg":"bayareabites_127428","label":"source_bayareabites_127421"},"bayareabites_99311":{"type":"posts","id":"bayareabites_99311","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99311","score":null,"sort":[1439502346000]},"guestAuthors":[],"slug":"an-illustrated-guide-benefits-to-soaking-and-sprouting-legumes-grains-and-seeds","title":"An Illustrated Guide: Benefits to Soaking and Sprouting Legumes, Grains and Seeds","publishDate":1439502346,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>I look out my window on a classic foggy Bay Area morning and see a family of deer chomping on some recently planted baby kale peaking its head out of the earth. “ Nooooooo!” I yell as I burst out of my door and shoo the deer away. Since that incident, I have taken a little hiatus on growing food in my backyard and have focused on the garden I can grow inside my kitchen. \u003c/p>\n\u003cp>My newest food adventure has been sprouting nuts, seeds, beans, and grains. Beans, nuts, seeds and whole grains contain \u003ca href=\"https://en.wikipedia.org/wiki/Phytic_acid\" target=\"_blank\">phytic acid\u003c/a>, a compound that inhibits the body from absorbing nutrients and minerals. Most people don’t realize the importance of soaking your legumes and grains before you eat or cook them to break down the phytic acid and other anti-nutrients to make them more digestible. The soaking process is extremely simple; all you need to do is soak your nuts, seeds, beans or grains in water for the appropriate amount of time. (See Soaking & Sprouting Times chart in this post below.)\u003c/p>\n\u003cfigure id=\"attachment_99319\" class=\"wp-caption aligncenter\" style=\"max-width: 1797px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg\" alt=\"Phytic Acid\" width=\"1797\" height=\"1221\" class=\"size-full wp-image-99319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg 1797w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-960x652.jpg 960w\" sizes=\"(max-width: 1797px) 100vw, 1797px\">\u003cfigcaption class=\"wp-caption-text\">Phytic Acid \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soaking simulates “rain” that tells the legumes, grains and seeds that it is time to come out and grow. You can either choose to soak these foods and consume them or continue along on the journey to sprouting.\u003c/p>\n\u003cfigure id=\"attachment_99320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg\" alt=\"Soaking simulates “rain.”\" width=\"1920\" height=\"1395\" class=\"size-full wp-image-99320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1440x1046.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-960x698.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soaking simulates “rain.” \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sally Fallon, in her book \u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions\u003c/a>, speaks to modern-day eaters about what they can learn about healthy eating from the traditional diets of our ancestors. The Chinese were the first people to sprout beans as they sailed on voyages overseas. It was the vitamin C in sprouted mung beans that prevented the crew from getting scurvy. The instructions to sprout dried peas for soups were found in old French cookbooks and the popular Middle Eastern grain, bulgur, is made from sprouted wheat. Our ancestors all over the world were aware of the benefits of eating live foods and Fallon gives an excellent overview of why it is beneficial for 21st century eaters to soak and sprout their legumes, grains and seeds.\u003c/p>\n\u003cblockquote>\u003cp>“The process of germination not only produces vitamin C but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically–sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains [and in legumes and seeds] that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract…Finally, numerous enzymes that help digestion are produced during the germination process.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Here is where you get to choose your own soaking and sprouting adventure.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\" alt=\"How to Soak & Sprout\" width=\"1920\" height=\"1002\" class=\"size-full wp-image-99323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-800x418.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1440x752.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1180x616.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-960x501.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How to Soak & Sprout - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>\u003cstrong>Soak your legumes/grains/seeds.\u003c/strong> Put your legumes/grains/seeds in a glass bowl or half-gallon canning jar and cover with twice as much filtered water as your nuts and seeds or beans. (So for one cup of almonds cover with two cups of filtered water.)\u003cbr>\n * \u003cem>Optional:\u003c/em> add 1 TBS of apple cider vinegar OR ½ TBS of salt for every 2 cups of nuts/seeds/beans to help breakdown the phytic acid.\u003c/li>\n\u003cli>\u003cstrong>Wait and let your legumes/grains/seeds soak for the appropriate amount of time.\u003c/strong> (See Soaking & Sprouting Times chart in this post below.)\u003c/li>\n\u003cli>\u003cstrong>Rinse your soaked legumes/grains/seeds until the water runs clear.\u003c/strong> You can either use a strainer or \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_c_0_14?url=search-alias%3Dgarden&field-keywords=sprouting+jar+lid&sprefix=sprouting+jar+%2Chpc%2C414&rh=n%3A1055398%2Ck%3Asprouting+jar+lid\" target=\"_blank\">sprouting jar lid\u003c/a>.\u003cbr>\n Here is where you can choose to stop your journey or continue down another path. Now that your legumes/grains/seeds have been soaked you can dehydrate them in a dehydrator (at 120 degrees overnight) or in an oven at lowest setting (170 degrees) for about 12 hours or until completely dry. If you are using nuts you could also proceed to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">make your own nut milk\u003c/a> and then use the pulp to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/\" target=\"_blank\">make granola\u003c/a>. Or if you are making beans, you can cook them right away and eat them. Note that sprouted beans take less time to cook.\u003c/li>\n\u003cli>\u003cstrong>Sprout!\u003c/strong> Take your soaked legumes/grains/seeds and place them in a jar with a sprouting lid face down in your dish rack. This allows the excess water to drain off and the air to circulate so that the legumes/grains/seeds can grow. Shift yourself into caretaking mode because you need to “water your indoor garden” by rinsing the legumes/grains/seeds several times a day (at least twice). See the chart below for sprouting times.\u003c/li>\n\u003cli>\u003cstrong>Grow.\u003c/strong> As you continue to rinse your legumes/grains/seeds you will notice a white or green tail start to grow. That means they have sprouted!\u003c/li>\n\u003cli>\u003cstrong>Store.\u003c/strong> Keep your sprouts in the fridge for 3-4 days or dehydrate them.\u003cbr>\n\u003cem>Important note!\u003c/em> Sprouts are at risk for contamination, which can result in bacterial growths, such as E. coli leading to foodborne illnesses. Always purchase organic fresh products from a reliable source, wash your hands thoroughly before handling foods, and keep sprouting jars and all kitchen surfaces clean to avoid cross contamination. Always consume sprouts within a few days, fresh and straight out of the fridge.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\" alt=\"Soaking & Sprouting Times\" width=\"1920\" height=\"1005\" class=\"size-full wp-image-99321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-800x419.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1440x754.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1180x618.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-960x503.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soaking & Sprouting Times - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the sun goes down on a summer night I stand in my kitchen and pop a sprouted almond into my mouth. Looking out into my yard, sure enough, there is the family of deer relaxing in the grass. I make eye contact with the Mama deer and raise a sprouted almond to her, “this time these are for me.”\u003c/p>\n\u003cfigure id=\"attachment_99324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg\" alt=\"Nut, Seed, Bean, Grain\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-99324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nut, Seed, Bean, Grain \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats\u003c/a> by Sally Fallon, Mary G. Enig, Ph.D (amazon.com)\u003c/li>\n\u003cli>\u003ca href=\"http://nutritionstripped.com/guide-to-soaking-and-sprouting/\" target=\"_blank\">Guide to Soaking and Sprouting\u003c/a> (nutritionstripped.com)\u003c/li>\n\u003cli>\u003ca href=\"http://ournourishingroots.com/real-food-101-how-to-soak-sprout-and-dehydrate-nuts-beans-and-seeds/\" target=\"_blank\">REAL FOOD 101: How to Soak, Sprout, and Dehydrate Nuts, Beans, and Seeds\u003c/a> (ournourishingroots.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.weedemandreap.com/guide-soaking-sprouting-grains/\" target=\"_blank\">Your Guide To Soaking & Sprouting Whole Grains, Beans, Nuts, & Seeds\u003c/a> (weedemandreap.com)\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Grow a micro-garden in your kitchen by sprouting legumes, grains and seeds. Sprouting makes these foods more digestible and enhances their nutritional value.","status":"publish","parent":0,"modified":1439577980,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":1028},"headData":{"title":"An Illustrated Guide: Benefits to Soaking and Sprouting Legumes, Grains and Seeds | KQED","description":"Grow a micro-garden in your kitchen by sprouting legumes, grains and seeds. Sprouting makes these foods more digestible and enhances their nutritional value.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99311 http://ww2.kqed.org/bayareabites/?p=99311","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/13/an-illustrated-guide-benefits-to-soaking-and-sprouting-legumes-grains-and-seeds/","disqusTitle":"An Illustrated Guide: Benefits to Soaking and Sprouting Legumes, Grains and Seeds","source":"DIY and Urban Homesteading","sourceUrl":"https://ww2.kqed.org/bayareabites/category/diy-and-urban-homesteading/","path":"/bayareabites/99311/an-illustrated-guide-benefits-to-soaking-and-sprouting-legumes-grains-and-seeds","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>I look out my window on a classic foggy Bay Area morning and see a family of deer chomping on some recently planted baby kale peaking its head out of the earth. “ Nooooooo!” I yell as I burst out of my door and shoo the deer away. Since that incident, I have taken a little hiatus on growing food in my backyard and have focused on the garden I can grow inside my kitchen. \u003c/p>\n\u003cp>My newest food adventure has been sprouting nuts, seeds, beans, and grains. Beans, nuts, seeds and whole grains contain \u003ca href=\"https://en.wikipedia.org/wiki/Phytic_acid\" target=\"_blank\">phytic acid\u003c/a>, a compound that inhibits the body from absorbing nutrients and minerals. Most people don’t realize the importance of soaking your legumes and grains before you eat or cook them to break down the phytic acid and other anti-nutrients to make them more digestible. The soaking process is extremely simple; all you need to do is soak your nuts, seeds, beans or grains in water for the appropriate amount of time. (See Soaking & Sprouting Times chart in this post below.)\u003c/p>\n\u003cfigure id=\"attachment_99319\" class=\"wp-caption aligncenter\" style=\"max-width: 1797px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg\" alt=\"Phytic Acid\" width=\"1797\" height=\"1221\" class=\"size-full wp-image-99319\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new.jpg 1797w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-400x272.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-800x544.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1440x978.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-1180x802.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout2_edited-new-960x652.jpg 960w\" sizes=\"(max-width: 1797px) 100vw, 1797px\">\u003cfigcaption class=\"wp-caption-text\">Phytic Acid \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Soaking simulates “rain” that tells the legumes, grains and seeds that it is time to come out and grow. You can either choose to soak these foods and consume them or continue along on the journey to sprouting.\u003c/p>\n\u003cfigure id=\"attachment_99320\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg\" alt=\"Soaking simulates “rain.”\" width=\"1920\" height=\"1395\" class=\"size-full wp-image-99320\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-400x291.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-800x581.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1440x1046.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-1180x857.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout3_edited-1920-960x698.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Soaking simulates “rain.” \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sally Fallon, in her book \u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions\u003c/a>, speaks to modern-day eaters about what they can learn about healthy eating from the traditional diets of our ancestors. The Chinese were the first people to sprout beans as they sailed on voyages overseas. It was the vitamin C in sprouted mung beans that prevented the crew from getting scurvy. The instructions to sprout dried peas for soups were found in old French cookbooks and the popular Middle Eastern grain, bulgur, is made from sprouted wheat. Our ancestors all over the world were aware of the benefits of eating live foods and Fallon gives an excellent overview of why it is beneficial for 21st century eaters to soak and sprout their legumes, grains and seeds.\u003c/p>\n\u003cblockquote>\u003cp>“The process of germination not only produces vitamin C but also changes the composition of grains and seeds in numerous beneficial ways. Sprouting increases vitamin B content, especially B2, B5, and B6. Carotene increases dramatically–sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains [and in legumes and seeds] that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract…Finally, numerous enzymes that help digestion are produced during the germination process.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Here is where you get to choose your own soaking and sprouting adventure.\u003c/strong>\u003c/p>\n\u003cfigure id=\"attachment_99323\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg\" alt=\"How to Soak & Sprout\" width=\"1920\" height=\"1002\" class=\"size-full wp-image-99323\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-800x418.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1440x752.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-1180x616.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout5_edited1920-960x501.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">How to Soak & Sprout - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli>\u003cstrong>Soak your legumes/grains/seeds.\u003c/strong> Put your legumes/grains/seeds in a glass bowl or half-gallon canning jar and cover with twice as much filtered water as your nuts and seeds or beans. (So for one cup of almonds cover with two cups of filtered water.)\u003cbr>\n * \u003cem>Optional:\u003c/em> add 1 TBS of apple cider vinegar OR ½ TBS of salt for every 2 cups of nuts/seeds/beans to help breakdown the phytic acid.\u003c/li>\n\u003cli>\u003cstrong>Wait and let your legumes/grains/seeds soak for the appropriate amount of time.\u003c/strong> (See Soaking & Sprouting Times chart in this post below.)\u003c/li>\n\u003cli>\u003cstrong>Rinse your soaked legumes/grains/seeds until the water runs clear.\u003c/strong> You can either use a strainer or \u003ca href=\"http://www.amazon.com/s/ref=nb_sb_ss_c_0_14?url=search-alias%3Dgarden&field-keywords=sprouting+jar+lid&sprefix=sprouting+jar+%2Chpc%2C414&rh=n%3A1055398%2Ck%3Asprouting+jar+lid\" target=\"_blank\">sprouting jar lid\u003c/a>.\u003cbr>\n Here is where you can choose to stop your journey or continue down another path. Now that your legumes/grains/seeds have been soaked you can dehydrate them in a dehydrator (at 120 degrees overnight) or in an oven at lowest setting (170 degrees) for about 12 hours or until completely dry. If you are using nuts you could also proceed to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/01/17/start-your-new-years-diet-off-right-with-homemade-nut-milks/\" target=\"_blank\">make your own nut milk\u003c/a> and then use the pulp to \u003ca href=\"http://ww2.kqed.org/bayareabites/2015/06/22/diy-breakfast-the-secret-life-of-granola-and-almond-milk/\" target=\"_blank\">make granola\u003c/a>. Or if you are making beans, you can cook them right away and eat them. Note that sprouted beans take less time to cook.\u003c/li>\n\u003cli>\u003cstrong>Sprout!\u003c/strong> Take your soaked legumes/grains/seeds and place them in a jar with a sprouting lid face down in your dish rack. This allows the excess water to drain off and the air to circulate so that the legumes/grains/seeds can grow. Shift yourself into caretaking mode because you need to “water your indoor garden” by rinsing the legumes/grains/seeds several times a day (at least twice). See the chart below for sprouting times.\u003c/li>\n\u003cli>\u003cstrong>Grow.\u003c/strong> As you continue to rinse your legumes/grains/seeds you will notice a white or green tail start to grow. That means they have sprouted!\u003c/li>\n\u003cli>\u003cstrong>Store.\u003c/strong> Keep your sprouts in the fridge for 3-4 days or dehydrate them.\u003cbr>\n\u003cem>Important note!\u003c/em> Sprouts are at risk for contamination, which can result in bacterial growths, such as E. coli leading to foodborne illnesses. Always purchase organic fresh products from a reliable source, wash your hands thoroughly before handling foods, and keep sprouting jars and all kitchen surfaces clean to avoid cross contamination. Always consume sprouts within a few days, fresh and straight out of the fridge.\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_99321\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg\" alt=\"Soaking & Sprouting Times\" width=\"1920\" height=\"1005\" class=\"size-full wp-image-99321\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-400x209.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-800x419.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1440x754.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-1180x618.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout4_edited-1920-960x503.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Soaking & Sprouting Times - click on image for larger view. \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>As the sun goes down on a summer night I stand in my kitchen and pop a sprouted almond into my mouth. Looking out into my yard, sure enough, there is the family of deer relaxing in the grass. I make eye contact with the Mama deer and raise a sprouted almond to her, “this time these are for me.”\u003c/p>\n\u003cfigure id=\"attachment_99324\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg\" alt=\"Nut, Seed, Bean, Grain\" width=\"1920\" height=\"1441\" class=\"size-full wp-image-99324\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1440x1081.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-1180x886.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/08/soaknsprout6_edited-1920-960x721.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Nut, Seed, Bean, Grain \u003ccite>(Lila Volkas)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Resources:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.amazon.com/Nourishing-Traditions-Challenges-Politically-Dictocrats/dp/0967089735\" target=\"_blank\">Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats\u003c/a> by Sally Fallon, Mary G. Enig, Ph.D (amazon.com)\u003c/li>\n\u003cli>\u003ca href=\"http://nutritionstripped.com/guide-to-soaking-and-sprouting/\" target=\"_blank\">Guide to Soaking and Sprouting\u003c/a> (nutritionstripped.com)\u003c/li>\n\u003cli>\u003ca href=\"http://ournourishingroots.com/real-food-101-how-to-soak-sprout-and-dehydrate-nuts-beans-and-seeds/\" target=\"_blank\">REAL FOOD 101: How to Soak, Sprout, and Dehydrate Nuts, Beans, and Seeds\u003c/a> (ournourishingroots.com)\u003c/li>\n\u003cli>\u003ca href=\"http://www.weedemandreap.com/guide-soaking-sprouting-grains/\" target=\"_blank\">Your Guide To Soaking & Sprouting Whole Grains, Beans, Nuts, & Seeds\u003c/a> (weedemandreap.com)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99311/an-illustrated-guide-benefits-to-soaking-and-sprouting-legumes-grains-and-seeds","authors":["5404"],"categories":["bayareabites_2695","bayareabites_2638","bayareabites_11028"],"tags":["bayareabites_1931","bayareabites_4051","bayareabites_14706","bayareabites_8523","bayareabites_14592"],"featImg":"bayareabites_99318","label":"source_bayareabites_99311"},"bayareabites_81640":{"type":"posts","id":"bayareabites_81640","meta":{"index":"posts_1591205157","site":"bayareabites","id":"81640","score":null,"sort":[1399560353000]},"guestAuthors":[],"slug":"less-nutritious-grains-may-be-in-our-future","title":"Less Nutritious Grains May Be In Our Future","publishDate":1399560353,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_81641\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000019427885medium-ab9671889d073fed575ada0eab0906e292ef1e4b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000019427885medium-ab9671889d073fed575ada0eab0906e292ef1e4b.jpg\" alt=\"Wheat fields like this one could yield wheat with less zinc and iron in the future if they are exposed to higher levels of CO2, according to the journal Nature. Photo: Zaharov Evgeniy/iStockphoto.com\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-81641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheat fields like this one could yield wheat with less zinc and iron in the future if they are exposed to higher levels of CO2, according to the journal Nature. Photo: Zaharov Evgeniy/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140508_me_less_nutritious_grains_may_be_in_our_future.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">The Salt at NPR Food\u003c/a> (5/8/14)\u003c/p>\n\u003cp>In the future, the Earth's atmosphere is likely to include a whole lot more carbon dioxide. And many have been puzzling over what that may mean for the future of food crops. Now, scientists are \u003ca href=\"http://news.harvard.edu/gazette/story/2014/05/rising-co2-poses-significant-threat-to-human-nutrition/\">reporting\u003c/a> that some of the world's most important crops contain fewer crucial nutrients when they grow in such an environment.\u003c/p>\n\u003cp>The data come from \u003ca href=\"http://www.igb.illinois.edu/soyface/\">experiments\u003c/a> that have been set up to see how crops will perform as levels of carbon dioxide in the air soar past 500 parts per million. (The current level is around 400 ppm.)\u003c/p>\n\u003cp>These experiments are operating in various parts of the world, and have included test plots of rice, wheat, peas, and other crops.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Samuel Myers\u003c/a>, a researcher at Harvard's School of Public Health, says these experiments take place in open fields, \"except that in the field are placed rings of carbon dioxide jets.\" These jets release just enough carbon dioxide to simulate the atmosphere that crops will almost certainly experience 40 to 60 years from now.\u003c/p>\n\u003cp>In general, the experiments show that crops grow faster when there's more carbon dioxide, and yields are often 10 percent higher, compared to plants in normal atmosphere.\u003c/p>\n\u003cp>But Myers and his colleagues took a closer look, examining not just the quantity of the harvest, but also its quality.\u003c/p>\n\u003cp>\"What we found were five to ten percent reductions in nutrients like iron, zinc, and protein,\" he says.\u003c/p>\n\u003cp>Myers isn't sure what's causing this. One theory is that when a plant produces more grain or beans, the trace nutrients get diluted.\u003c/p>\n\u003cp>No matter what the cause, Myers says the effects could be really significant — and harmful.\u003c/p>\n\u003cp>Worldwide, about two billion people already are getting too little iron and zinc in their diets, and it's damaging their health. Zinc deficiency causes increased child mortality due to infectious diseases, because it prevents the immune system from working properly. Lack of iron increases the death rates of mothers and lowers the IQ of children.\u003c/p>\n\u003cp>If some of the world's most important crops provide even lower levels of these nutrients in a future, high-CO2 world, Myer says, it's likely to make the problem even worse.\u003c/p>\n\u003cp>The problems of iron and zinc deficiency have gotten increasing attention in recent years.\u003c/p>\n\u003cp>The ideal solution would be for people to eat a wider range of foods, since some of the world's major food crops — rice and corn in particular — don't supply much iron or zinc at all, even without any rise in carbon dioxide. Many people rely on those crops, however, because they can't afford anything else.\u003c/p>\n\u003cp>An international effort called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a> is trying to create new crop varieties, through plant breeding, that contain higher levels of these nutrients. The initiative has succeeded in creating lines of rice and wheat that are high in zinc.\u003c/p>\n\u003cp>But Michael Grusak, a researcher with the US Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=62-50-00-00\">Children's Nutrition Research Center\u003c/a> in Houston, says it's proven quite difficult to boost the levels of nutrients, especially iron, in certain crops. \"If elevated CO2 or other climate change processes are working against us, we're going to have to work even harder to raise these levels,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13179.html\">report\u003c/a> appears in this week's issue of the journal \u003cem>Nature\u003c/em>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"When crops are surrounded by high levels of carbon dioxide, they're more productive. But they may have lower concentrations of some crucial nutrients, which could increase malnutrition in the future.","status":"publish","parent":0,"modified":1399560353,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":627},"headData":{"title":"Less Nutritious Grains May Be In Our Future | KQED","description":"When crops are surrounded by high levels of carbon dioxide, they're more productive. But they may have lower concentrations of some crucial nutrients, which could increase malnutrition in the future.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"81640 http://blogs.kqed.org/bayareabites/?p=81640","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/08/less-nutritious-grains-may-be-in-our-future/","disqusTitle":"Less Nutritious Grains May Be In Our Future","nprByline":"Dan Charles","nprStoryId":"310473928","nprApiLink":"http://api.npr.org/query?id=310473928&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future?ft=3&f=310473928","nprRetrievedStory":"1","nprPubDate":"Thu, 08 May 2014 08:05:00 -0400","nprStoryDate":"Thu, 08 May 2014 03:04:00 -0400","nprLastModifiedDate":"Thu, 08 May 2014 08:05:41 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140508_me_less_nutritious_grains_may_be_in_our_future.mp3?orgId=1&topicId=1025&ft=3&f=310473928","nprAudioM3u":"http://api.npr.org/m3u/1310630844-b8ffd6.m3u?orgId=1&topicId=1025&ft=3&f=310473928","path":"/bayareabites/81640/less-nutritious-grains-may-be-in-our-future","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140508_me_less_nutritious_grains_may_be_in_our_future.mp3","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_81641\" class=\"wp-caption aligncenter\" style=\"max-width: 1448px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000019427885medium-ab9671889d073fed575ada0eab0906e292ef1e4b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/istock_000019427885medium-ab9671889d073fed575ada0eab0906e292ef1e4b.jpg\" alt=\"Wheat fields like this one could yield wheat with less zinc and iron in the future if they are exposed to higher levels of CO2, according to the journal Nature. Photo: Zaharov Evgeniy/iStockphoto.com\" width=\"1448\" height=\"1086\" class=\"size-full wp-image-81641\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wheat fields like this one could yield wheat with less zinc and iron in the future if they are exposed to higher levels of CO2, according to the journal Nature. Photo: Zaharov Evgeniy/iStockphoto.com\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">Morning Edition\u003c/a> \u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"audio","attributes":{"named":{"src":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/05/20140508_me_less_nutritious_grains_may_be_in_our_future.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/08/310473928/less-nutritious-grains-may-be-in-our-future\">The Salt at NPR Food\u003c/a> (5/8/14)\u003c/p>\n\u003cp>In the future, the Earth's atmosphere is likely to include a whole lot more carbon dioxide. And many have been puzzling over what that may mean for the future of food crops. Now, scientists are \u003ca href=\"http://news.harvard.edu/gazette/story/2014/05/rising-co2-poses-significant-threat-to-human-nutrition/\">reporting\u003c/a> that some of the world's most important crops contain fewer crucial nutrients when they grow in such an environment.\u003c/p>\n\u003cp>The data come from \u003ca href=\"http://www.igb.illinois.edu/soyface/\">experiments\u003c/a> that have been set up to see how crops will perform as levels of carbon dioxide in the air soar past 500 parts per million. (The current level is around 400 ppm.)\u003c/p>\n\u003cp>These experiments are operating in various parts of the world, and have included test plots of rice, wheat, peas, and other crops.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://environment.harvard.edu/about/faculty/samuel-myers\">Samuel Myers\u003c/a>, a researcher at Harvard's School of Public Health, says these experiments take place in open fields, \"except that in the field are placed rings of carbon dioxide jets.\" These jets release just enough carbon dioxide to simulate the atmosphere that crops will almost certainly experience 40 to 60 years from now.\u003c/p>\n\u003cp>In general, the experiments show that crops grow faster when there's more carbon dioxide, and yields are often 10 percent higher, compared to plants in normal atmosphere.\u003c/p>\n\u003cp>But Myers and his colleagues took a closer look, examining not just the quantity of the harvest, but also its quality.\u003c/p>\n\u003cp>\"What we found were five to ten percent reductions in nutrients like iron, zinc, and protein,\" he says.\u003c/p>\n\u003cp>Myers isn't sure what's causing this. One theory is that when a plant produces more grain or beans, the trace nutrients get diluted.\u003c/p>\n\u003cp>No matter what the cause, Myers says the effects could be really significant — and harmful.\u003c/p>\n\u003cp>Worldwide, about two billion people already are getting too little iron and zinc in their diets, and it's damaging their health. Zinc deficiency causes increased child mortality due to infectious diseases, because it prevents the immune system from working properly. Lack of iron increases the death rates of mothers and lowers the IQ of children.\u003c/p>\n\u003cp>If some of the world's most important crops provide even lower levels of these nutrients in a future, high-CO2 world, Myer says, it's likely to make the problem even worse.\u003c/p>\n\u003cp>The problems of iron and zinc deficiency have gotten increasing attention in recent years.\u003c/p>\n\u003cp>The ideal solution would be for people to eat a wider range of foods, since some of the world's major food crops — rice and corn in particular — don't supply much iron or zinc at all, even without any rise in carbon dioxide. Many people rely on those crops, however, because they can't afford anything else.\u003c/p>\n\u003cp>An international effort called \u003ca href=\"http://www.harvestplus.org/\">HarvestPlus\u003c/a> is trying to create new crop varieties, through plant breeding, that contain higher levels of these nutrients. The initiative has succeeded in creating lines of rice and wheat that are high in zinc.\u003c/p>\n\u003cp>But Michael Grusak, a researcher with the US Department of Agriculture's \u003ca href=\"http://www.ars.usda.gov/main/site_main.htm?modecode=62-50-00-00\">Children's Nutrition Research Center\u003c/a> in Houston, says it's proven quite difficult to boost the levels of nutrients, especially iron, in certain crops. \"If elevated CO2 or other climate change processes are working against us, we're going to have to work even harder to raise these levels,\" he says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The \u003ca href=\"http://www.nature.com/nature/journal/vaop/ncurrent/full/nature13179.html\">report\u003c/a> appears in this week's issue of the journal \u003cem>Nature\u003c/em>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/81640/less-nutritious-grains-may-be-in-our-future","authors":["byline_bayareabites_81640"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34","bayareabites_60"],"tags":["bayareabites_13351","bayareabites_13352","bayareabites_13354","bayareabites_11270","bayareabites_4051","bayareabites_13353","bayareabites_10921"],"featImg":"bayareabites_81641","label":"bayareabites"},"bayareabites_56725":{"type":"posts","id":"bayareabites_56725","meta":{"index":"posts_1591205157","site":"bayareabites","id":"56725","score":null,"sort":[1360813336000]},"guestAuthors":[],"slug":"porridge-a-just-right-meal-to-fight-winters-chill","title":"Porridge: A Just-Right Meal To Fight Winter's Chill","publishDate":1360813336,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_56761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge-1024x575.jpg\" alt=\"Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-56761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/02/12/171793589/porridge-a-just-right-meal-to-fight-winters-chill\">Kitchen Window, NPR Food\u003c/a>\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#amaranth\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/a>, \u003ca href=\"#millet\">Saffron-Scented Millet Porridge\u003c/a>, \u003ca href=\"#polenta\">Savory Polenta Porridge With Poached Egg\u003c/a> and \u003ca href=\"#oatbran\">Sunflower Apple Oat Bran Porridge\u003c/a>.\u003c/p>\n\u003cp>Porridge doesn't get a lot of love and respect. It's the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. But really, porridge can be a beautiful thing, especially during the cold slog of winter. It's a comforting way to start the morning, a nice warm hug of a breakfast. And, dare I say, it actually can be kind of exciting.\u003c/p>\n\u003cp>Some background: Most of us are familiar with a hot bowl of oatmeal, whether the usual flakes of rolled oats, or their delightfully nubby steel-cut cousins. A pat of butter, a pour of cream and maybe a sprinkling of brown sugar. Every now and then we'll try a seven-grain option. Cream of wheat and cream of rice, sadly, are usually abandoned once we've graduated from primary school. There is, however, much, much more.\u003c/p>\n\u003cp>By definition, porridge is any sort of cereal grain, cooked until nice and soupy. And when we say any sort of grain, we mean \u003cem>all\u003c/em> of them. Sure, there are oats, and rice cereals. But anything can become porridge: buckwheat, amaranth, millet, spelt, teff, barley, quinoa. Grains can be cracked if they're large and hard, or just simmered up whole. It's a great way to introduce yourself to new ingredients, playing around with whatever you may find in the bulk bins of your local grocery store. As a bonus, you don't need to worry about overcooking an unfamiliar purchase — simmering unto mush is sort of the \u003cem>point\u003c/em> of porridge. To cut down on your cooking time, you even can toss ingredients in the pot to soak and swell overnight, letting you enjoy the healthy heft of whole grains without spending too much time in front of the stove.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If the wide world of alternative porridge is not as exciting to everyone as it is to me, start with incremental changes. Simmer grains with a bit of cream instead of water, or, if you're feeling particularly luxurious, some coconut milk. Grate in a carrot or two, add a sprinkling of healthy flax seeds, or swirl in a few spoonfuls of leftover pumpkin puree or almond butter. A handful of raisins, currants or other dried fruit, coarsely chopped, will rehydrate along with the porridge, adding a subtle sweetness. A pinch of cinnamon or cardamom adds a nice bit of flavor, or try curry powder or white pepper for a savory breakfast.\u003c/p>\n\u003cp>The options for personalizing your porridge continue, even after it's out of the pot and into your breakfast bowl. Loosen things up with a bit of milk or cream, or a pat of butter. Boost the fiber with a sprinkling of wheat germ, and sweeten things up with a drizzle of maple syrup or sprinkling of brown sugar. Pretty much any fruit makes an easy match — fresh or frozen blueberries or some diced crisp apple. If you want more crunch, grab a handful of whichever nuts or seeds you have in the pantry — sesame, sunflower, cashews, almonds.\u003c/p>\n\u003cp>Maybe porridge doesn't quite have the flash of a fresh stack of pancakes or the punch of huevos rancheros. But it's not just a delicious and healthful way to start the day. It's a blank canvas for your imagination. Make it a tropical-scented, mango-topped indulgence, or a creamy polenta bed for your poached egg. There are limitless options with which to start any winter day.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"amaranth\">\u003c/a>Recipe: Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/h3>\n\u003cp>\u003cem>The tiny grains of amaranth — not much bigger than poppy seeds — cook up to a delicious porridge full of essential amino acids. Coconut milk gives it a luscious creaminess, topped with juicy fresh mango.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56766\" class=\"wp-caption aligncenter\" style=\"max-width: 758px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\" alt=\"Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\" width=\"758\" height=\"500\" class=\"size-full wp-image-56766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>1 cup coconut milk, plus more for drizzling on top\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup amaranth\u003c/p>\n\u003cp>2 1-inch pieces crystallized ginger, minced\u003c/p>\n\u003cp>1 mango, peeled cut into cubes\u003c/p>\n\u003cp>Zest from 1/2 lime\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar or sweetened condensed milk\u003c/p>\n\u003cp>In a saucepan, bring coconut milk, water and salt to a boil, then stir in amaranth and ginger. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has been absorbed and the amaranth has swelled and softened, about 20 minutes. (Add more water if the mixture thickens before the amaranth has fully cooked.)\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with a drizzle of coconut milk, the mango, lime zest and brown sugar or condensed milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"millet\">\u003c/a>Recipe: Saffron-Scented Millet Porridge\u003c/h3>\n\u003cp>\u003cem>Millet is generally thought of pretty much as bird food. But cooked until fluffy, it can make a nice side dish. And cooked until soupy, it's porridge. Carrots and cashews are cooked with the porridge, along with a pinch of saffron and cardamom that scent it like an Indian pudding.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56767\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\" alt=\"Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups milk\u003c/p>\n\u003cp>1/4 cup cashews\u003c/p>\n\u003cp>Pinch saffron\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/2 teaspoon ground cardamom\u003c/p>\n\u003cp>1/2 cup millet\u003c/p>\n\u003cp>1 carrot, peeled and shredded on the coarse holes of a grater\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar\u003c/p>\n\u003cp>Handful additional cashews or pistachios\u003c/p>\n\u003cp>Bring milk, cashews, saffron, salt and cardamom to a boil in a saucepan, then stir in the millet and grated carrot. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has absorbed and the millet has swelled and softened, about 40 minutes. (Add more water if the mixture thickens before the millet has fully cooked).\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with the additional nuts, if desired, and brown sugar to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"polenta\">\u003c/a>Recipe: Savory Polenta Porridge With Poached Egg\u003c/h3>\n\u003cp>\u003cem>Italian polenta usually shows up at the dinner table, but it's a perfect backdrop for breakfast. You can top with blueberries and cream for a sweet option, or a poached egg for savory.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56769\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\" alt=\"Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-56769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 to 3 cups water\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/3 cup polenta\u003c/p>\n\u003cp>1 to 2 pats butter\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>1/2 avocado, peeled and sliced\u003c/p>\n\u003cp>Hot sauce, to taste\u003c/p>\n\u003cp>Bring 2 cups water and salt to a boil. Add the polenta, whisking or stirring to prevent lumps, and reduce heat until it's just high enough to maintain a simmer. Cook, stirring occasionally, until the liquid has been absorbed and the polenta has become smooth and creamy, about 35 minutes, adding more water as needed.\u003c/p>\n\u003cp>When the polenta is almost done, heat a pot of water and poach the eggs (or pan-fry if you prefer). Stir the butter into the polenta, divide between 2 bowls and top with a poached egg, half the avocado and a few shakes of hot sauce. Season with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"oatbran\">\u003c/a>Recipe: Sunflower Apple Oat Bran Porridge\u003c/h3>\n\u003cp>\u003cem>Simmering a pot of steel-cut oats can take a good long while. But fiber-rich oat bran cooks up into a surprisingly tasty porridge in just minutes. Oat bran porridge is smooth and creamy, perfect for accenting with a crisp apple and crunchy seeds.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56768\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\" alt=\"Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup oat bran\u003c/p>\n\u003cp>1 crisp apple, chopped\u003c/p>\n\u003cp>A few pinches cinnamon\u003c/p>\n\u003cp>2 handfuls sunflower seeds (or other seeds/nuts of your choice)\u003c/p>\n\u003cp>2 to 4 teaspoons honey\u003c/p>\n\u003cp>In a saucepan, bring the water and salt to a boil, then stir in the oat bran. Reduce heat until it's just high enough to maintain a simmer, and cook until the liquid is absorbed and the oat bran is soft, about 3 to 5 minutes. Divide into 2 bowls, and top with apples, cinnamon, sunflower seeds and honey to taste.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered\u003c/em>, \u003cem>Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America and \u003cem>The World\u003c/em>, and in \u003cem>Bon Appetit\u003c/em>, \u003cem>The Oregonian\u003c/em>, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"It isn't just the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. Really, porridge can be a beautiful (sweet or savory) thing, especially during the cold slog of winter.","status":"publish","parent":0,"modified":1550268470,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":57,"wordCount":1443},"headData":{"title":"Porridge: A Just-Right Meal To Fight Winter's Chill | KQED","description":"It isn't just the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. Really, porridge can be a beautiful (sweet or savory) thing, especially during the cold slog of winter.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"56725 http://blogs.kqed.org/bayareabites/?p=56725","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/13/porridge-a-just-right-meal-to-fight-winters-chill/","disqusTitle":"Porridge: A Just-Right Meal To Fight Winter's Chill","nprByline":"Deena Prichep","nprStoryId":"171793589","nprApiLink":"http://api.npr.org/query?id=171793589&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/02/12/171793589/porridge-a-just-right-meal-to-fight-winters-chill?ft=3&f=171793589","nprRetrievedStory":"1","nprPubDate":"Wed, 13 Feb 2013 15:50:00 -0500","nprStoryDate":"Wed, 13 Feb 2013 02:09:00 -0500","nprLastModifiedDate":"Wed, 13 Feb 2013 15:50:19 -0500","path":"/bayareabites/56725/porridge-a-just-right-meal-to-fight-winters-chill","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56761\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridge-1024x575.jpg\" alt=\"Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\" width=\"1024\" height=\"575\" class=\"size-large wp-image-56761\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grains well-suited for porridge include (clockwise from top) polenta, quinoa, millet, amaranth, oat bran and buckwheat. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Deena Prichep, \u003ca href=\"http://www.npr.org/2013/02/12/171793589/porridge-a-just-right-meal-to-fight-winters-chill\">Kitchen Window, NPR Food\u003c/a>\u003c/p>\n\u003cp>Get recipes for \u003ca href=\"#amaranth\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/a>, \u003ca href=\"#millet\">Saffron-Scented Millet Porridge\u003c/a>, \u003ca href=\"#polenta\">Savory Polenta Porridge With Poached Egg\u003c/a> and \u003ca href=\"#oatbran\">Sunflower Apple Oat Bran Porridge\u003c/a>.\u003c/p>\n\u003cp>Porridge doesn't get a lot of love and respect. It's the fairy tale stuff of Goldilocks, or the pauper gruel of Oliver Twist. But really, porridge can be a beautiful thing, especially during the cold slog of winter. It's a comforting way to start the morning, a nice warm hug of a breakfast. And, dare I say, it actually can be kind of exciting.\u003c/p>\n\u003cp>Some background: Most of us are familiar with a hot bowl of oatmeal, whether the usual flakes of rolled oats, or their delightfully nubby steel-cut cousins. A pat of butter, a pour of cream and maybe a sprinkling of brown sugar. Every now and then we'll try a seven-grain option. Cream of wheat and cream of rice, sadly, are usually abandoned once we've graduated from primary school. There is, however, much, much more.\u003c/p>\n\u003cp>By definition, porridge is any sort of cereal grain, cooked until nice and soupy. And when we say any sort of grain, we mean \u003cem>all\u003c/em> of them. Sure, there are oats, and rice cereals. But anything can become porridge: buckwheat, amaranth, millet, spelt, teff, barley, quinoa. Grains can be cracked if they're large and hard, or just simmered up whole. It's a great way to introduce yourself to new ingredients, playing around with whatever you may find in the bulk bins of your local grocery store. As a bonus, you don't need to worry about overcooking an unfamiliar purchase — simmering unto mush is sort of the \u003cem>point\u003c/em> of porridge. To cut down on your cooking time, you even can toss ingredients in the pot to soak and swell overnight, letting you enjoy the healthy heft of whole grains without spending too much time in front of the stove.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If the wide world of alternative porridge is not as exciting to everyone as it is to me, start with incremental changes. Simmer grains with a bit of cream instead of water, or, if you're feeling particularly luxurious, some coconut milk. Grate in a carrot or two, add a sprinkling of healthy flax seeds, or swirl in a few spoonfuls of leftover pumpkin puree or almond butter. A handful of raisins, currants or other dried fruit, coarsely chopped, will rehydrate along with the porridge, adding a subtle sweetness. A pinch of cinnamon or cardamom adds a nice bit of flavor, or try curry powder or white pepper for a savory breakfast.\u003c/p>\n\u003cp>The options for personalizing your porridge continue, even after it's out of the pot and into your breakfast bowl. Loosen things up with a bit of milk or cream, or a pat of butter. Boost the fiber with a sprinkling of wheat germ, and sweeten things up with a drizzle of maple syrup or sprinkling of brown sugar. Pretty much any fruit makes an easy match — fresh or frozen blueberries or some diced crisp apple. If you want more crunch, grab a handful of whichever nuts or seeds you have in the pantry — sesame, sunflower, cashews, almonds.\u003c/p>\n\u003cp>Maybe porridge doesn't quite have the flash of a fresh stack of pancakes or the punch of huevos rancheros. But it's not just a delicious and healthful way to start the day. It's a blank canvas for your imagination. Make it a tropical-scented, mango-topped indulgence, or a creamy polenta bed for your poached egg. There are limitless options with which to start any winter day.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"amaranth\">\u003c/a>Recipe: Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger\u003c/h3>\n\u003cp>\u003cem>The tiny grains of amaranth — not much bigger than poppy seeds — cook up to a delicious porridge full of essential amino acids. Coconut milk gives it a luscious creaminess, topped with juicy fresh mango.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56766\" class=\"wp-caption aligncenter\" style=\"max-width: 758px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeamaranth.jpg\" alt=\"Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\" width=\"758\" height=\"500\" class=\"size-full wp-image-56766\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Tropical Amaranth Porridge With Coconut Milk, Mango And Ginger. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>1 cup coconut milk, plus more for drizzling on top\u003c/p>\n\u003cp>1 cup water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup amaranth\u003c/p>\n\u003cp>2 1-inch pieces crystallized ginger, minced\u003c/p>\n\u003cp>1 mango, peeled cut into cubes\u003c/p>\n\u003cp>Zest from 1/2 lime\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar or sweetened condensed milk\u003c/p>\n\u003cp>In a saucepan, bring coconut milk, water and salt to a boil, then stir in amaranth and ginger. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has been absorbed and the amaranth has swelled and softened, about 20 minutes. (Add more water if the mixture thickens before the amaranth has fully cooked.)\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with a drizzle of coconut milk, the mango, lime zest and brown sugar or condensed milk to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"millet\">\u003c/a>Recipe: Saffron-Scented Millet Porridge\u003c/h3>\n\u003cp>\u003cem>Millet is generally thought of pretty much as bird food. But cooked until fluffy, it can make a nice side dish. And cooked until soupy, it's porridge. Carrots and cashews are cooked with the porridge, along with a pinch of saffron and cardamom that scent it like an Indian pudding.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56767\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgemillet.jpg\" alt=\"Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56767\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saffron-Scented Millet Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups milk\u003c/p>\n\u003cp>1/4 cup cashews\u003c/p>\n\u003cp>Pinch saffron\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>1/2 teaspoon ground cardamom\u003c/p>\n\u003cp>1/2 cup millet\u003c/p>\n\u003cp>1 carrot, peeled and shredded on the coarse holes of a grater\u003c/p>\n\u003cp>1 to 2 tablespoons brown sugar\u003c/p>\n\u003cp>Handful additional cashews or pistachios\u003c/p>\n\u003cp>Bring milk, cashews, saffron, salt and cardamom to a boil in a saucepan, then stir in the millet and grated carrot. Reduce heat until it just maintains a simmer and cook, stirring occasionally, until the liquid has absorbed and the millet has swelled and softened, about 40 minutes. (Add more water if the mixture thickens before the millet has fully cooked).\u003c/p>\n\u003cp>When the porridge is ready, divide it into 2 bowls. Top with the additional nuts, if desired, and brown sugar to taste.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"polenta\">\u003c/a>Recipe: Savory Polenta Porridge With Poached Egg\u003c/h3>\n\u003cp>\u003cem>Italian polenta usually shows up at the dinner table, but it's a perfect backdrop for breakfast. You can top with blueberries and cream for a sweet option, or a poached egg for savory.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56769\" class=\"wp-caption aligncenter\" style=\"max-width: 667px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgepolenta.jpg\" alt=\"Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\" width=\"667\" height=\"500\" class=\"size-full wp-image-56769\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Polenta Porridge With Poached Egg. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 to 3 cups water\u003c/p>\n\u003cp>1/2 teaspoon salt\u003c/p>\n\u003cp>1/3 cup polenta\u003c/p>\n\u003cp>1 to 2 pats butter\u003c/p>\n\u003cp>2 large eggs\u003c/p>\n\u003cp>1/2 avocado, peeled and sliced\u003c/p>\n\u003cp>Hot sauce, to taste\u003c/p>\n\u003cp>Bring 2 cups water and salt to a boil. Add the polenta, whisking or stirring to prevent lumps, and reduce heat until it's just high enough to maintain a simmer. Cook, stirring occasionally, until the liquid has been absorbed and the polenta has become smooth and creamy, about 35 minutes, adding more water as needed.\u003c/p>\n\u003cp>When the polenta is almost done, heat a pot of water and poach the eggs (or pan-fry if you prefer). Stir the butter into the polenta, divide between 2 bowls and top with a poached egg, half the avocado and a few shakes of hot sauce. Season with salt and pepper.\u003c/p>\n\u003chr>\n\u003ch3>\u003ca name=\"oatbran\">\u003c/a>Recipe: Sunflower Apple Oat Bran Porridge\u003c/h3>\n\u003cp>\u003cem>Simmering a pot of steel-cut oats can take a good long while. But fiber-rich oat bran cooks up into a surprisingly tasty porridge in just minutes. Oat bran porridge is smooth and creamy, perfect for accenting with a crisp apple and crunchy seeds.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_56768\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/porridgeoatbran.jpg\" alt=\"Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\" width=\"666\" height=\"500\" class=\"size-full wp-image-56768\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Sunflower Apple Oat Bran Porridge. Photo: Deena Prichep for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 2 servings\u003c/em>\u003c/p>\n\u003cp>2 cups water\u003c/p>\n\u003cp>Pinch salt\u003c/p>\n\u003cp>3/4 cup oat bran\u003c/p>\n\u003cp>1 crisp apple, chopped\u003c/p>\n\u003cp>A few pinches cinnamon\u003c/p>\n\u003cp>2 handfuls sunflower seeds (or other seeds/nuts of your choice)\u003c/p>\n\u003cp>2 to 4 teaspoons honey\u003c/p>\n\u003cp>In a saucepan, bring the water and salt to a boil, then stir in the oat bran. Reduce heat until it's just high enough to maintain a simmer, and cook until the liquid is absorbed and the oat bran is soft, about 3 to 5 minutes. Divide into 2 bowls, and top with apples, cinnamon, sunflower seeds and honey to taste.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nDeena Prichep is a Portland, Ore.-based freelance print and radio journalist. Her stories have appeared on \u003cem>Morning Edition\u003c/em>, \u003cem>All Things Considered\u003c/em>, \u003cem>Marketplace\u003c/em>, \u003cem>The Splendid Table\u003c/em>, Voice of America and \u003cem>The World\u003c/em>, and in \u003cem>Bon Appetit\u003c/em>, \u003cem>The Oregonian\u003c/em>, \u003cem>Vegetarian Times\u003c/em> and \u003cem>Portland Monthly\u003c/em>. She chronicles her cooking experiments at \u003ca href=\"http://mostlyfoodstuffs.blogspot.com/\">Mostly Foodstuffs\u003c/a>.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/56725/porridge-a-just-right-meal-to-fight-winters-chill","authors":["byline_bayareabites_56725"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_477","bayareabites_16285","bayareabites_4051","bayareabites_14738","bayareabites_16249","bayareabites_16284"],"featImg":"bayareabites_56727","label":"bayareabites"},"bayareabites_138122":{"type":"posts","id":"bayareabites_138122","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138122","score":null,"sort":[1316797256000]},"guestAuthors":[],"slug":"green-couscous","title":"Green Couscous","publishDate":1316797256,"format":"standard","headTitle":"Jacques Pepin | Bay Area Bites | KQED Food","labelTerm":{"term":16657,"site":"bayareabites"},"content":"\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, Episode 101: Savory Staples\u003c/span>\u003c/p>\n\u003cp>Couscous, a favorite in North African cuisine, is now available in supermarkets everywhere. With its green herb puree, this is ideal served with fish. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>1 cup loosely packed fresh herb leaves (a mixture of chives, parsley, tarragon, and basil)\u003cbr>\n2 garlic cloves\u003cbr>\n3/4 cup boiling water\u003cbr>\n1 tablespoon unsalted butter\u003cbr>\n1 cup instant couscous\u003cbr>\n1/2 teaspoon salt\u003c/p>\n\u003cp>Process the herbs, garlic, and 1/4 cup of the boiling water in a blender or mini-chop for about 30 seconds, or until smooth.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Melt the butter in a saucepan. Add the couscous and salt and mix well to coat the couscous with the butter. Add the herb puree and the remaining 1/2 cup boiling water and mix well. Cover and let stand off the heat for 10 minutes.\u003c/p>\n\u003cp>Fluff the couscous with a fork and serve.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Couscous, a favorite in North African cuisine, is now available in supermarkets everywhere. With its green herb puree, this is ideal served with fish.\r\n","status":"publish","parent":0,"modified":1597189120,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":185},"headData":{"title":"Green Couscous | KQED","description":"Quick and easy recipes from the Essential Pépin series. Learn how to make Green Couscous.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138122 http://blogs.kqed.org/essentialpepin/?p=260","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/09/23/green-couscous/","disqusTitle":"Green Couscous","path":"/bayareabites/138122/green-couscous","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cspan style=\"font-weight: 400;\">From the \u003c/span>\u003ci>\u003cspan style=\"font-weight: 400;\">Essential Pépin\u003c/span>\u003c/i>\u003cspan style=\"font-weight: 400;\"> tv series, Episode 101: Savory Staples\u003c/span>\u003c/p>\n\u003cp>Couscous, a favorite in North African cuisine, is now available in supermarkets everywhere. With its green herb puree, this is ideal served with fish. \u003cem>—Jacques Pépin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Serves 4\u003c/strong>\u003c/p>\n\u003cp>1 cup loosely packed fresh herb leaves (a mixture of chives, parsley, tarragon, and basil)\u003cbr>\n2 garlic cloves\u003cbr>\n3/4 cup boiling water\u003cbr>\n1 tablespoon unsalted butter\u003cbr>\n1 cup instant couscous\u003cbr>\n1/2 teaspoon salt\u003c/p>\n\u003cp>Process the herbs, garlic, and 1/4 cup of the boiling water in a blender or mini-chop for about 30 seconds, or until smooth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Melt the butter in a saucepan. Add the couscous and salt and mix well to coat the couscous with the butter. Add the herb puree and the remaining 1/2 cup boiling water and mix well. Cover and let stand off the heat for 10 minutes.\u003c/p>\n\u003cp>Fluff the couscous with a fork and serve.\u003c/p>\n\u003cp>\u003cem>Copyright © 2011 by Jacques Pépin. Used by permission of Houghton Mifflin Harcourt. All rights reserved.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/essentialpepin/\">More \u003cem>Essential Pépin\u003c/em> television episode information\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138122/green-couscous","authors":["5083"],"series":["bayareabites_16657"],"categories":["bayareabites_752","bayareabites_16765","bayareabites_16661","bayareabites_12"],"tags":["bayareabites_16859","bayareabites_4051","bayareabites_16766"],"featImg":"bayareabites_138192","label":"bayareabites_16657"},"bayareabites_21703":{"type":"posts","id":"bayareabites_21703","meta":{"index":"posts_1591205157","site":"bayareabites","id":"21703","score":null,"sort":[1295976572000]},"guestAuthors":[],"slug":"alternative-grains-millet-and-quinoa-recipes","title":"Alternative Grains: Millet and Quinoa Recipes","publishDate":1295976572,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/curriedquinoasalad.jpg\" alt=\"Curried Quinoa Salad\" title=\"Curried Quinoa Salad\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-22066\">\u003cbr>\n\u003cem>Curried Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>In a world where rice and wheat reign supreme, sometimes you want something more. Maybe you have a food allergy, maybe you have special health needs that your regular diet just isn't meeting, or maybe you just wanting more exciting than the status quo. Regardless of your reasons for upgrading your grain options, you've got an entire rainbow of whole grains to choose from besides rice and wheat.\u003c/p>\n\u003cp>Take, for example, the humble \u003ca href=\"http://chetday.com/millet.html\" title=\"What is millet\">millet\u003c/a>. Often thought of as only bird seed, millet is actually very much edible by humans. Mentioned in the Bible, people have been eating millet for many thousands of years in countries such as China, India, and Africa. What's so great about \u003ca href=\"http://www.wasabimon.com/archive/millet-recipe/\" title=\"Millet Recipe\" target=\"_blank\">millet\u003c/a>? Well, first of all, it's not acid-forming and is known for being easy to digest, so those who deal with any number of digestive ailments can usually enjoy millet without aggravating their GI. Taste-wise, Millet is mildly sweet with a nutty flavor and contains many beneficial nutrients, such as protein, fiber, B-vitamins, iron, magnesium, potassium, and more.\u003c/p>\n\u003cp>Another alternative grain you might consider is \u003ca href=\"http://chetday.com/quinoa.html\" title=\"What is quinoa\">quinoa\u003c/a> (pronounced KEEN-wah). Another old-world grain, quinoa has also been cultivated for thousands of years in South America. The Inca revered quinoa as a very important part of their culture, and used it to make breads, cereals, and other dishes. Not technically a grain, quinoa is actually a grass seed, much like buckwheat. \u003c/p>\n\u003cp>Quinoa has a nutty, hearty flavor that makes it ideal for both savory dishes and sweet breakfast recipes. It is high in protein, calcium, iron, vitamin B, and vitamin E. The protein in quinoa a \"complete protein\" due to the presence of all eight essential amino acids, something that's not often seen in cereals or grains. Note: Before being eaten, quinoa grains must be rinsed to remove its bitter coating, called saponin. When rinsing quinoa, be sure to keep the water flowing until there are so soap-like suds when you agitate the seeds with your hands. Once the water runs clear, the saponin is gone.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Where can you buy millet and quinoa? You'll be happy to hear that both grains are readily available at health food stores, and if you like, you can even \u003ca href=\"http://www.amazon.com/gp/product/B000LKUTLE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKUTLE\" title=\"Buy Quinoa\">buy them online\u003c/a>. While you can buy boxed \u003ca href=\"http://www.amazon.com/gp/product/B0037RPQSY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0037RPQSY\" title=\"Millet Online\">millet\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/B000EDG3UE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDG3UE\" title=\"A big case of bagged quinoa\">quinoa\u003c/a>, you'll usually find them cheaper by shopping in the bulk section of your local natural foods store.\u003c/p>\n\u003cp>You can buy millet and quinoa in several different forms, as well:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000E48IPG?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000E48IPG\">Puffed Millet Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000LKTB90?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKTB90\">Quinoa Pasta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001JJXDSC?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001JJXDSC\">Quinoa Flakes for Hot Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001ELL364?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL364\">Millet Flour for Making Bread\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>To get you started, here are a few recipes for these \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\" title=\"Quinoa, An Ancient Grain\">awesome grains\u003c/a>. Once you give them a try, they might just become your new favorite carb!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Nutty Millet Porridge\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup raw millet\u003cbr>\n5 cups water\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n4 teaspoons butter\u003cbr>\n6 tablespoons honey\u003cbr>\n1/4 cup fresh blueberries or dried cranberries\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Heat a medium pot over medium heat. Add millet, stirring grains until they become fragrant. Add water and salt, and bring to a boil.\u003c/p>\n\u003cp>2. Simmer for 15 minutes, stirring occasionally, until millet if soft like oatmeal. Add butter and honey, stirring well. Serve hot, topped with fruit.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Curried Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 6 as a side or 4 for lunch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup plain yogurt\u003cbr>\n1 tablespoon fresh squeezed lime juice\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n1 teaspoon fresh ginger, peeled and finely grated\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons vegetable oil\u003cbr>\n1 1/3 cups uncooked quinoa\u003cbr>\n4 cups water\u003cbr>\n2 mangoes, cut into 1/2-inch chunks\u003cbr>\n1 red bell pepper, seeded and cut into 1/4-inch chunks\u003cbr>\n1 fresh serrano chile, seeded and minced\u003cbr>\n1/4 cup fresh mint, chopped\u003cbr>\n1/2 cup salted roasted cashews or peanuts, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly drizzle in oil, whisking until fully combined.\u003c/p>\n\u003cp>2. Rinse quinoa in a bowl for 5 minutes, using fingers to agitate grains and the water runs through it. Agitating while rinsing will help remove the bitter saponin.\u003c/p>\n\u003cp>3. In a large pot, bring 4 cups of water to a boil with a few pinches of salt. Add quinoa to boiling water and cook for 15 minutes, until grains are almost completely cooked through but still just a little crunchy. Strain and rinse with cold water. Let sit to drain for 15 minutes.\u003c/p>\n\u003cp>4. Mix quinoa with curried yogurt and stir well. Stir in mango, bell pepper, Serrano chili, mint, and nuts. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If you like these grain recipes, check out these other healthy, protein-rich posts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/monster-gluten-free-quinoa-peanut-butter-cookie-recipe-552.html\" title=\"Peanut Butter Quinoa Cookies\">Peanut Butter Quinoa Cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/quinoa-salmon-burgers-gluten-free-egg.html\" title=\"Quinoa Salmon Burgers\">Quinoa Salmon Burgers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alisacooks.com/2007/10/16/perfect-coconut-millet/\" title=\"Perfect Coconut Millet\">Perfect Coconut Millet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html\" title=\"Millet Flatbread Tortilla\">Millet Flatbread Tortilla\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/indian-cooking-class-chana-spinach-curry-recipe/\" title=\"Chickpea Spinach Curry Recipe\">Chickpea Spinach Curry Recipe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-cook-dried-beans/\" title=\"How to cook dried beans fast\">How to Cook Dried Beans When You Don't Have Time to Cook Dried Beans\u003c/a>\u003c/li>\n\u003c/ul>\n\n","blocks":[],"excerpt":"Millet and quinoa are two alternatives to rice and wheat. They taste great and cook up easy in a rice cooker. Recipes for Nutty Millet and Curried Quinoa Salad. ","status":"publish","parent":0,"modified":1297362806,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":830},"headData":{"title":"Alternative Grains: Millet and Quinoa Recipes | KQED","description":"Millet and quinoa are two alternatives to rice and wheat. They taste great and cook up easy in a rice cooker. Recipes for Nutty Millet and Curried Quinoa Salad. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"21703 http://blogs.kqed.org/bayareabites/?p=21703","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/25/alternative-grains-millet-and-quinoa-recipes/","disqusTitle":"Alternative Grains: Millet and Quinoa Recipes","path":"/bayareabites/21703/alternative-grains-millet-and-quinoa-recipes","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/curriedquinoasalad.jpg\" alt=\"Curried Quinoa Salad\" title=\"Curried Quinoa Salad\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-22066\">\u003cbr>\n\u003cem>Curried Quinoa Salad\u003c/em>\u003c/p>\n\u003cp>In a world where rice and wheat reign supreme, sometimes you want something more. Maybe you have a food allergy, maybe you have special health needs that your regular diet just isn't meeting, or maybe you just wanting more exciting than the status quo. Regardless of your reasons for upgrading your grain options, you've got an entire rainbow of whole grains to choose from besides rice and wheat.\u003c/p>\n\u003cp>Take, for example, the humble \u003ca href=\"http://chetday.com/millet.html\" title=\"What is millet\">millet\u003c/a>. Often thought of as only bird seed, millet is actually very much edible by humans. Mentioned in the Bible, people have been eating millet for many thousands of years in countries such as China, India, and Africa. What's so great about \u003ca href=\"http://www.wasabimon.com/archive/millet-recipe/\" title=\"Millet Recipe\" target=\"_blank\">millet\u003c/a>? Well, first of all, it's not acid-forming and is known for being easy to digest, so those who deal with any number of digestive ailments can usually enjoy millet without aggravating their GI. Taste-wise, Millet is mildly sweet with a nutty flavor and contains many beneficial nutrients, such as protein, fiber, B-vitamins, iron, magnesium, potassium, and more.\u003c/p>\n\u003cp>Another alternative grain you might consider is \u003ca href=\"http://chetday.com/quinoa.html\" title=\"What is quinoa\">quinoa\u003c/a> (pronounced KEEN-wah). Another old-world grain, quinoa has also been cultivated for thousands of years in South America. The Inca revered quinoa as a very important part of their culture, and used it to make breads, cereals, and other dishes. Not technically a grain, quinoa is actually a grass seed, much like buckwheat. \u003c/p>\n\u003cp>Quinoa has a nutty, hearty flavor that makes it ideal for both savory dishes and sweet breakfast recipes. It is high in protein, calcium, iron, vitamin B, and vitamin E. The protein in quinoa a \"complete protein\" due to the presence of all eight essential amino acids, something that's not often seen in cereals or grains. Note: Before being eaten, quinoa grains must be rinsed to remove its bitter coating, called saponin. When rinsing quinoa, be sure to keep the water flowing until there are so soap-like suds when you agitate the seeds with your hands. Once the water runs clear, the saponin is gone.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Where can you buy millet and quinoa? You'll be happy to hear that both grains are readily available at health food stores, and if you like, you can even \u003ca href=\"http://www.amazon.com/gp/product/B000LKUTLE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKUTLE\" title=\"Buy Quinoa\">buy them online\u003c/a>. While you can buy boxed \u003ca href=\"http://www.amazon.com/gp/product/B0037RPQSY?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B0037RPQSY\" title=\"Millet Online\">millet\u003c/a> and \u003ca href=\"http://www.amazon.com/gp/product/B000EDG3UE?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000EDG3UE\" title=\"A big case of bagged quinoa\">quinoa\u003c/a>, you'll usually find them cheaper by shopping in the bulk section of your local natural foods store.\u003c/p>\n\u003cp>You can buy millet and quinoa in several different forms, as well:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000E48IPG?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000E48IPG\">Puffed Millet Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B000LKTB90?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LKTB90\">Quinoa Pasta\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001JJXDSC?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001JJXDSC\">Quinoa Flakes for Hot Cereal\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.amazon.com/gp/product/B001ELL364?ie=UTF8&tag=httpwwwwasabi-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B001ELL364\">Millet Flour for Making Bread\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>To get you started, here are a few recipes for these \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/\" title=\"Quinoa, An Ancient Grain\">awesome grains\u003c/a>. Once you give them a try, they might just become your new favorite carb!\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Nutty Millet Porridge\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 2\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>1 cup raw millet\u003cbr>\n5 cups water\u003cbr>\n1/2 teaspoon sea salt\u003cbr>\n4 teaspoons butter\u003cbr>\n6 tablespoons honey\u003cbr>\n1/4 cup fresh blueberries or dried cranberries\u003c/p>\n\u003cp>\u003cstrong>Directions:\u003c/strong>\u003cbr>\n1. Heat a medium pot over medium heat. Add millet, stirring grains until they become fragrant. Add water and salt, and bring to a boil.\u003c/p>\n\u003cp>2. Simmer for 15 minutes, stirring occasionally, until millet if soft like oatmeal. Add butter and honey, stirring well. Serve hot, topped with fruit.\u003c/p>\n\u003chr>\n\u003cp>\u003cstrong>Curried Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Serves 6 as a side or 4 for lunch\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/4 cup plain yogurt\u003cbr>\n1 tablespoon fresh squeezed lime juice\u003cbr>\n2 teaspoons yellow curry powder\u003cbr>\n1 teaspoon fresh ginger, peeled and finely grated\u003cbr>\n1 teaspoon salt\u003cbr>\n1/4 teaspoon freshly ground black pepper\u003cbr>\n2 tablespoons vegetable oil\u003cbr>\n1 1/3 cups uncooked quinoa\u003cbr>\n4 cups water\u003cbr>\n2 mangoes, cut into 1/2-inch chunks\u003cbr>\n1 red bell pepper, seeded and cut into 1/4-inch chunks\u003cbr>\n1 fresh serrano chile, seeded and minced\u003cbr>\n1/4 cup fresh mint, chopped\u003cbr>\n1/2 cup salted roasted cashews or peanuts, chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large mixing bowl, whisk together yogurt, lime juice, curry powder, ginger, salt, and pepper. Slowly drizzle in oil, whisking until fully combined.\u003c/p>\n\u003cp>2. Rinse quinoa in a bowl for 5 minutes, using fingers to agitate grains and the water runs through it. Agitating while rinsing will help remove the bitter saponin.\u003c/p>\n\u003cp>3. In a large pot, bring 4 cups of water to a boil with a few pinches of salt. Add quinoa to boiling water and cook for 15 minutes, until grains are almost completely cooked through but still just a little crunchy. Strain and rinse with cold water. Let sit to drain for 15 minutes.\u003c/p>\n\u003cp>4. Mix quinoa with curried yogurt and stir well. Stir in mango, bell pepper, Serrano chili, mint, and nuts. Serve at room temperature.\u003c/p>\n\u003chr>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If you like these grain recipes, check out these other healthy, protein-rich posts:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/monster-gluten-free-quinoa-peanut-butter-cookie-recipe-552.html\" title=\"Peanut Butter Quinoa Cookies\">Peanut Butter Quinoa Cookies\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.nourishingmeals.com/2010/01/quinoa-salmon-burgers-gluten-free-egg.html\" title=\"Quinoa Salmon Burgers\">Quinoa Salmon Burgers\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alisacooks.com/2007/10/16/perfect-coconut-millet/\" title=\"Perfect Coconut Millet\">Perfect Coconut Millet\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.bookofyum.com/blog/gluten-free-millet-flour-recipes-bajra-roti-or-millet-flatbread-tortilla-4403.html\" title=\"Millet Flatbread Tortilla\">Millet Flatbread Tortilla\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/indian-cooking-class-chana-spinach-curry-recipe/\" title=\"Chickpea Spinach Curry Recipe\">Chickpea Spinach Curry Recipe\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.wasabimon.com/archive/how-to-cook-dried-beans/\" title=\"How to cook dried beans fast\">How to Cook Dried Beans When You Don't Have Time to Cook Dried Beans\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/21703/alternative-grains-millet-and-quinoa-recipes","authors":["5120"],"categories":["bayareabites_752","bayareabites_1245","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_477","bayareabites_138","bayareabites_4051","bayareabites_750","bayareabites_8860","bayareabites_449","bayareabites_8862","bayareabites_8861","bayareabites_4207","bayareabites_1815","bayareabites_245"],"label":"bayareabites"},"bayareabites_14225":{"type":"posts","id":"bayareabites_14225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14225","score":null,"sort":[1276261225000]},"guestAuthors":[],"slug":"quinoa-its-an-ancient-grain","title":"Quinoa: It's An Ancient Grain","publishDate":1276261225,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Raw-Quinoa.jpg\" alt=\"Raw Quinoa\" title=\"Raw Quinoa\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14226\">The other week, when visiting some old friends at their home in \u003ca href=\"http://www.newser.com/story/91759/glee-star-takes-on-the-iphone-4.html\">Redwood City\u003c/a> to dine on \u003ca href=\"http://en.wikipedia.org/wiki/Sous-vide\">sous vide\u003c/a> leg of lamb, I was somewhat surprised/amused that the lady of the house had chosen to serve a salad of quinoa as an accompaniment.\u003c/p>\n\u003cp>\"\u003cem>Quinoa\u003c/em>, eh?\" I said to the man of the house. He shot me a little look that said, \"Oh crap, you're not going to bring \u003cem>that\u003c/em> up again, are you?\"\u003c/p>\n\u003cp>Well, yes, I am. I'm even writing a little blog post about it.\u003c/p>\n\u003cp>So there.\u003c/p>\n\u003cp>When we were in college, this friend of mine and I were out at some sort of social gathering where eating occurred. There was a woman present from his \u003ca href=\"http://www.wac.ucla.edu/\">World Arts and Cultures\u003c/a> department whom he was trying to impress. I remember her as very attractive in a Berkeley/unwashed/sandal-wearing/patchouli-smelling sort of way. In other words, just up my friend's alley (at the time), so to speak.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\u003c/p>\n\u003cp>\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\u003c/p>\n\u003cp>Frankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?\u003c/p>\n\u003cp>Whatever this girl was thinking, she was relatively unmoved by my friend's covert attempts at wooing, which means (in my book) that she couldn't have been very interesting (or smart) to begin with. No matter how many yards of Third World fabric she had on.\u003c/p>\n\u003cp>And I can't say that I'm sorry, since I'm rather fond of the woman he ended up marrying. I mean, she \u003cem>knows\u003c/em> about the quinoa pitch and serves it up as a loving, quiet joke.\u003c/p>\n\u003cp>Like sous vide lamb and quinoa salad, my friend and his wife are an excellent, interesting pairing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Quinoa-Salad.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14227\">\u003c/p>\n\u003cp>\u003cstrong>Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>I've chosen to go, if not Third World, then New World with this one. Quinoa, tomatoes, and corn* (or, as 1/8th of my ancestors call it, \u003ca href=\"http://www.youtube.com/watch?v=cuOlD0JZhM4\">maize\u003c/a>), just like my friends did.\u003c/p>\n\u003cp>Quinoa, if you didn't know by now, is an ancient grain-- it's been cultivated in the Andes for at least 5,000 years. Though the locals regarded it as sacred, I think it may be a stretch to call it, as some do, \"The gold of the Inkas.\" I somehow doubt Pizarro would have been satisfied had the captured emperor \u003ca href=\"http://en.wikipedia.org/wiki/Atahualpa\">Atahualpa\u003c/a> offered him a roomful of quinoa as his ransom instead of actual gold.\u003c/p>\n\u003cp>Of course, Pizarro wasn't exactly satisfied with a roomful of real gold either, since he eventually had the poor emperor strangled.\u003c/p>\n\u003cp>A roomful of quinoa would have been a hell of a lot cheaper, if you ask me.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Corn-in-husk.jpg\" alt=\"Corn in husk\" title=\"Corn in husk\" width=\"350\" height=\"262\" class=\"alignnone size-full wp-image-14228\">\u003c/p>\n\u003cp>The addition of corn is an inspired touch, given the fact that the Spanish so scorned quinoa as \"food for Indians\" and detested its sacredness that they banned the cultivation of the grain, forcing the conquered people to grow corn in its place.\u003c/p>\n\u003cp>Apart from the added sweetness, corn adds a delicious touch of cultural tension.\u003c/p>\n\u003cp>Besides, it's fun to play with corn silk. Think: Farrah Fawcett hair.\u003c/p>\n\u003cp>\u003cstrong>Serves six.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the salad:\u003c/strong>\u003c/p>\n\u003cp>1 cup quinoa\u003c/p>\n\u003cp>2 cups cold water\u003c/p>\n\u003cp>2 ears of sweet yellow corn (about 2 cups)\u003c/p>\n\u003cp>A tablespoon of oil to coat the corn\u003c/p>\n\u003cp>1 cup diced (or simply cut in half) cherry tomatoes\u003c/p>\n\u003cp>1 cup diced squash (I chose a darling little green type the name of which I have forgotten. It adds a bit of color and is, of course, New World)\u003c/p>\n\u003cp>As much goat cheese as you like, which is entirely optional, since goats were introduced to the New World by the Spanish.\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup extra virgin olive oil (Virgins, though it has been argued, were not introduced by the Spaniards, so they're okay to use.)\u003c/p>\n\u003cp>1/4 cup white wine or champagne vinegar\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>As much freshly ground pepper as you like\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Rinse quinoa in cold, running water. Drain. It is best to use a mesh strainer for this exercise, otherwise you likely wash most of the grain down the sink.\u003c/p>\n\u003cp>2. In a medium pot, place quinoa and two cups of cold water. Bring to a boil, then cover pot and lower heat to a simmer. This takes about 15 minutes. Remove cover and fluff quinoa with a fork. Let cool.\u003c/p>\n\u003cp>3. Rub corn with oil (you can use corn oil, for all it matters, but I used olive oil), put the ears in some sort of roasting vessel like a cast iron pan or what-have-you, and place vessel in a 400°F oven to roast, turning occasionally to brown. This takes about 15 minutes, so you might as well be doing this while your quinoa is cooking. You do read through a recipe before executing it, don't you? Good. I thought so. The corn is finished when the kernels are turgid with juice. Remove corn from oven, let cool enough to handle, then cut from cob. Set aside.\u003c/p>\n\u003cp>4. When quinoa and corn are cool, add them to a large bowl. To these two culturally conflicting grains add the diced tomato and squash. Toss gently with a large spoon.\u003c/p>\n\u003cp>5. To make the vinaigrette, place all vinaigrette ingredients into a mason jar, apply the lid tightly and shake it vigorously until the oil and vinegar have emulsified. Pour dressing over the quinoa salad and toss again gently.\u003c/p>\n\u003cp>6. Transfer your salad to the serving dish of your choosing-- hopefully some sort of Pre-Columbian pottery vessel-- and sprinkle with the purely-optional cheese. Serve with lamb to your only-slightly-annoyed husband.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* You might notice the presence of red onion in this photograph. It was merely an experiment in flavor. It added an unnecessary sharpness to the salad which I have since omitted.\u003c/p>\n\n","blocks":[],"excerpt":"He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\r\n\r\n\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\r\n\r\nFrankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?","status":"publish","parent":0,"modified":1276263652,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":46,"wordCount":1043},"headData":{"title":"Quinoa: It's An Ancient Grain | KQED","description":"He sat next to her on a long bench. He complimented her outfit, saying something to the tune of "I really like your skirt. It's so... Third World." When this failed to win her over, he stepped things up by making a comment about the food on her plate:\r\n\r\n"Ahhh, keen-waaaah," he said with deliberate flair. "That's an ancient grain, you know."\r\n\r\nFrankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he really that interested in my diet?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"14225 http://blogs.kqed.org/bayareabites/?p=14225","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/06/11/quinoa-its-an-ancient-grain/","disqusTitle":"Quinoa: It's An Ancient Grain","path":"/bayareabites/14225/quinoa-its-an-ancient-grain","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Raw-Quinoa.jpg\" alt=\"Raw Quinoa\" title=\"Raw Quinoa\" width=\"262\" height=\"350\" class=\"alignleft size-full wp-image-14226\">The other week, when visiting some old friends at their home in \u003ca href=\"http://www.newser.com/story/91759/glee-star-takes-on-the-iphone-4.html\">Redwood City\u003c/a> to dine on \u003ca href=\"http://en.wikipedia.org/wiki/Sous-vide\">sous vide\u003c/a> leg of lamb, I was somewhat surprised/amused that the lady of the house had chosen to serve a salad of quinoa as an accompaniment.\u003c/p>\n\u003cp>\"\u003cem>Quinoa\u003c/em>, eh?\" I said to the man of the house. He shot me a little look that said, \"Oh crap, you're not going to bring \u003cem>that\u003c/em> up again, are you?\"\u003c/p>\n\u003cp>Well, yes, I am. I'm even writing a little blog post about it.\u003c/p>\n\u003cp>So there.\u003c/p>\n\u003cp>When we were in college, this friend of mine and I were out at some sort of social gathering where eating occurred. There was a woman present from his \u003ca href=\"http://www.wac.ucla.edu/\">World Arts and Cultures\u003c/a> department whom he was trying to impress. I remember her as very attractive in a Berkeley/unwashed/sandal-wearing/patchouli-smelling sort of way. In other words, just up my friend's alley (at the time), so to speak.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He sat next to her on a long bench. He complimented her outfit, saying something to the tune of \"I really like your skirt. It's so... Third World.\" When this failed to win her over, he stepped things up by making a comment about the food on her plate:\u003c/p>\n\u003cp>\"Ahhh, \u003cem>keen-waaaah\u003c/em>,\" he said with deliberate flair. \"That's an ancient grain, you know.\"\u003c/p>\n\u003cp>Frankly, if any man said this to me, I would have been automatically intrigued. Was he kidding? Was his field of study ancient grains? Was he \u003cem>really\u003c/em> that interested in my diet?\u003c/p>\n\u003cp>Whatever this girl was thinking, she was relatively unmoved by my friend's covert attempts at wooing, which means (in my book) that she couldn't have been very interesting (or smart) to begin with. No matter how many yards of Third World fabric she had on.\u003c/p>\n\u003cp>And I can't say that I'm sorry, since I'm rather fond of the woman he ended up marrying. I mean, she \u003cem>knows\u003c/em> about the quinoa pitch and serves it up as a loving, quiet joke.\u003c/p>\n\u003cp>Like sous vide lamb and quinoa salad, my friend and his wife are an excellent, interesting pairing.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Quinoa-Salad.jpg\" alt=\"Quinoa Salad\" title=\"Quinoa Salad\" width=\"262\" height=\"350\" class=\"alignnone size-full wp-image-14227\">\u003c/p>\n\u003cp>\u003cstrong>Quinoa Salad\u003c/strong>\u003c/p>\n\u003cp>I've chosen to go, if not Third World, then New World with this one. Quinoa, tomatoes, and corn* (or, as 1/8th of my ancestors call it, \u003ca href=\"http://www.youtube.com/watch?v=cuOlD0JZhM4\">maize\u003c/a>), just like my friends did.\u003c/p>\n\u003cp>Quinoa, if you didn't know by now, is an ancient grain-- it's been cultivated in the Andes for at least 5,000 years. Though the locals regarded it as sacred, I think it may be a stretch to call it, as some do, \"The gold of the Inkas.\" I somehow doubt Pizarro would have been satisfied had the captured emperor \u003ca href=\"http://en.wikipedia.org/wiki/Atahualpa\">Atahualpa\u003c/a> offered him a roomful of quinoa as his ransom instead of actual gold.\u003c/p>\n\u003cp>Of course, Pizarro wasn't exactly satisfied with a roomful of real gold either, since he eventually had the poor emperor strangled.\u003c/p>\n\u003cp>A roomful of quinoa would have been a hell of a lot cheaper, if you ask me.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Corn-in-husk.jpg\" alt=\"Corn in husk\" title=\"Corn in husk\" width=\"350\" height=\"262\" class=\"alignnone size-full wp-image-14228\">\u003c/p>\n\u003cp>The addition of corn is an inspired touch, given the fact that the Spanish so scorned quinoa as \"food for Indians\" and detested its sacredness that they banned the cultivation of the grain, forcing the conquered people to grow corn in its place.\u003c/p>\n\u003cp>Apart from the added sweetness, corn adds a delicious touch of cultural tension.\u003c/p>\n\u003cp>Besides, it's fun to play with corn silk. Think: Farrah Fawcett hair.\u003c/p>\n\u003cp>\u003cstrong>Serves six.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>For the salad:\u003c/strong>\u003c/p>\n\u003cp>1 cup quinoa\u003c/p>\n\u003cp>2 cups cold water\u003c/p>\n\u003cp>2 ears of sweet yellow corn (about 2 cups)\u003c/p>\n\u003cp>A tablespoon of oil to coat the corn\u003c/p>\n\u003cp>1 cup diced (or simply cut in half) cherry tomatoes\u003c/p>\n\u003cp>1 cup diced squash (I chose a darling little green type the name of which I have forgotten. It adds a bit of color and is, of course, New World)\u003c/p>\n\u003cp>As much goat cheese as you like, which is entirely optional, since goats were introduced to the New World by the Spanish.\u003c/p>\n\u003cp>\u003cstrong>For the vinaigrette:\u003c/strong>\u003c/p>\n\u003cp>1/2 cup extra virgin olive oil (Virgins, though it has been argued, were not introduced by the Spaniards, so they're okay to use.)\u003c/p>\n\u003cp>1/4 cup white wine or champagne vinegar\u003c/p>\n\u003cp>A pinch of salt\u003c/p>\n\u003cp>As much freshly ground pepper as you like\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Rinse quinoa in cold, running water. Drain. It is best to use a mesh strainer for this exercise, otherwise you likely wash most of the grain down the sink.\u003c/p>\n\u003cp>2. In a medium pot, place quinoa and two cups of cold water. Bring to a boil, then cover pot and lower heat to a simmer. This takes about 15 minutes. Remove cover and fluff quinoa with a fork. Let cool.\u003c/p>\n\u003cp>3. Rub corn with oil (you can use corn oil, for all it matters, but I used olive oil), put the ears in some sort of roasting vessel like a cast iron pan or what-have-you, and place vessel in a 400°F oven to roast, turning occasionally to brown. This takes about 15 minutes, so you might as well be doing this while your quinoa is cooking. You do read through a recipe before executing it, don't you? Good. I thought so. The corn is finished when the kernels are turgid with juice. Remove corn from oven, let cool enough to handle, then cut from cob. Set aside.\u003c/p>\n\u003cp>4. When quinoa and corn are cool, add them to a large bowl. To these two culturally conflicting grains add the diced tomato and squash. Toss gently with a large spoon.\u003c/p>\n\u003cp>5. To make the vinaigrette, place all vinaigrette ingredients into a mason jar, apply the lid tightly and shake it vigorously until the oil and vinegar have emulsified. Pour dressing over the quinoa salad and toss again gently.\u003c/p>\n\u003cp>6. Transfer your salad to the serving dish of your choosing-- hopefully some sort of Pre-Columbian pottery vessel-- and sprinkle with the purely-optional cheese. Serve with lamb to your only-slightly-annoyed husband.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>* You might notice the presence of red onion in this photograph. It was merely an experiment in flavor. It added an unnecessary sharpness to the salad which I have since omitted.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14225/quinoa-its-an-ancient-grain","authors":["5017"],"categories":["bayareabites_2090","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_4209","bayareabites_515","bayareabites_4051","bayareabites_4210","bayareabites_4207","bayareabites_1049","bayareabites_245"],"label":"bayareabites"},"bayareabites_13050":{"type":"posts","id":"bayareabites_13050","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13050","score":null,"sort":[1273682113000]},"guestAuthors":[],"slug":"wheat-berry-sunshine-salad","title":"Wheat Berry Sunshine Salad","publishDate":1273682113,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0571.jpg\" alt=\"wheat berry salad\" title=\"wheat berry salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13056\">\u003c/p>\n\u003cp>All this gorgeous sunshine lately has me throwing open my windows and craving all the vibrant spring veggies that have flooded the markets. Could it be? My inner bear is done hibernating with her Netflix On-Demand and is ready to get active? Eat ruffage? Yeah, not sure what the deal is…but I'm going to roll with it while the inspiration is here.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0569.jpg\" alt=\"wheat berries\" title=\"wheat berries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13055\"> \u003c/p>\n\u003cp>I've been craving wholesome goods like \u003cstrong>wheat berries\u003c/strong>, and snatching up bundles of asparagus like an addict. A recent trip to \u003ca href=\"http://eastbaymonthly.com/architexture1004.html\">Berkeley Bowl West\u003c/a> with a few produce-happy \u003ca href=\"http://foodzie.com/\">enablers\u003c/a> left me with an abundance of vitamin-rich veggies that we've been feasting on all week. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0549.jpg\" alt=\"asparagus\" title=\"asparagus\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13052\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nothing makes me sadder than produce dying in my fridge, so I decided to throw all my odds and ends into one final fiesta of a dish…and this cheery \u003cstrong>Sunshine Salad\u003c/strong> was born.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0547.jpg\" alt=\"summer squash\" title=\"summer squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13051\"> \u003c/p>\n\u003cp>I love all the pretty colors and textures in this kitchen-sink dish. It all just screams \"healthy\" to me, and makes me feel like summer fun (and sun dresses) are just around the corner!\u003c/p>\n\u003cp>\u003cstrong>SLICING AND DICING\u003c/strong>\u003c/p>\n\u003cp>I couldn't resist picking up a bag of these adorably diminutive flying saucer squash up at the Bowl. For this salad, I cut off the stem, sliced it vertically down, in half, flipped it on the cut flat side, and proceeded to cut up semi-circle slices. Then, quartered them into smaller triangle shapes to get them bite-sized.\u003c/p>\n\u003cp>A nice trick I learned for cutting kernels off corn-on-the-cob: place a small bowl, turned upside down, into the center of a large mixing bowl. You should now have a flat surface where you can place the tip of the corn (cut the very tip off so that you have a steady flat edge to rest on the bowl). Now, as you cut the kernels off, sawing in a downward motion, all the kernels will fall neatly into the mixing bowl. Voila! \u003c/p>\n\u003cp>For the asparagus, I've been obsessed with cutting them into \"coin\" shapes ever since I saw it done in Thomas Keller's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/1579653774\">Ad Hoc at Home\u003c/a>. Parents take note, there is just something really fun about eating vegetables in unexpected shapes. I'm pretty sure it makes them taste better.\u003c/p>\n\u003cp>\u003cstrong>ON WHEAT BERRIES\u003c/strong>\u003cbr>\nIf you haven't tried wheat berries before, I highly recommend you give them a shot. This whole grain is incredibly good for you, and a great substitute for rice or orzo. The kernels of nutrition are pleasantly chewy, a little nutty in flavor, and just plain wholesome. They do take a long time to cook (at least an hour of simmering), so plan accordingly, but a time-saving tip I learned from \u003ca href=\"http://www.101cookbooks.com/archives/a-few-favorite-grains-recipe.html\">Heidi\u003c/a>: soak the berries in water for a few hours or overnight prior to cooking and they'll need less time on the stove.\u003c/p>\n\u003cp>\u003cstrong>DRESS ME UP\u003c/strong>\u003cbr>\nI stumbled on this \"vinaigrette\" for this salad because I had a bunch of it left over from when I made this great recipe for \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026\">Miso-glazed Cod\u003c/a> a few days prior. \u003c/p>\n\u003cp>As I tested out different dressings for my Sunshine Salad, I kept striking out. Pesto competed too much with the flavors of the veggies. Balsamic could do, but it was a bit boring. Then, my eyes fell on that little Tupperware of miso-rice-vinegar-soy dressing, and I knew it would work. The tang of the vinegar, earthy, mildly funky miso, and salty soy sauce combo was just right. The Asian flavors brought out the touch of green onion, and complemented the sweet squash perfectly. Don't you just love it when the stars align like that?\u003c/p>\n\u003cp>Come to think of it, I ate this salad with just a fried egg on top, but it would also be a lovely side dish to go with that cod. Can it get any better? I think not. \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Sunshine Salad\u003c/strong>\u003cbr>\n\u003cem>With miso vinaigrette from Epicurious’s recipe for \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026\">Miso-glazed Cod\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup soft wheat berries\u003cbr>\n1 ¾ cups water\u003cbr>\n¼ teaspoon salt\u003cbr>\n1 cup peeled and cubed butternut squash\u003cbr>\n2 ears of corn\u003cbr>\n4 flying saucer squash (summer squash)\u003cbr>\n½ bunch asparagus (approximately a dozen spears)\u003cbr>\n3 green onions\u003cbr>\n¼ cup feta cheese\u003cbr>\n¼ cup dried cranberries\u003cbr>\n3 tablespoons \u003cstrong>miso vinaigrette\u003c/strong> (see recipe below)\u003cbr>\nOlive oil, salt and pepper for sauteeing\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tThe wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. Drain any extra liquid and set aside.\u003cbr>\n2.\tPreheat the oven to 450°F. Toss the squash with olive oil, salt and pepper to season. Roast on a foil-lined baking sheet for 20-25 minutes until lightly browned and cooked through.\u003cbr>\n3.\tMeanwhile, cook the corn on the cob by steaming or microwaving it. I prefer using the microwave because it’s fast and easy. Simply wet the corn, with husk still on, rinsing off any traces of dirt. Place on a plate and microwave for about 2 ½ minutes. Be careful when removing the husk, hot steam will be released. Cut the kernels off and place into a large mixing bowl.\u003cbr>\n4.\tSlice the summer squash into bite-sized pieces and sautee in a large pan with some olive oil, salt and pepper until slightly browned and tender. Add to mixing bowl.\u003cbr>\n5.\tCut the asparagus crosswise, about ¼ inch thick, so that you get little \"coins.\" Sautee in the pan with olive oil, salt and pepper until just tender. When the asparagus is almost done, add the green onion (chopped finely, crosswise into small rings) to the pan. Sautee for about 30 seconds longer, then add to mixing bowl.\u003cbr>\n6.\tAdd the cooked wheat berries, roasted butternut squash, cranberries, and vinaigrette to the mixing bowl. Combine well, top with feta, and serve.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For miso vinaigrette:\u003c/strong>\u003c/em>\u003cbr>\n1/2 cup mellow white miso (or light yellow)\u003cbr>\n5 tablespoons rice vinegar\u003cbr>\n1/4 cup sugar\u003cbr>\n2 tablespoons soy sauce\u003cbr>\n1/4 teaspoon cayenne pepper\u003cbr>\n1/4 cup olive oil\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. \u003c/p>\n\n","blocks":[],"excerpt":"Healthy, tasty wheat berry salad with summer squash, asparagus, corn, and butternut squash, in a miso vinaigrette.","status":"publish","parent":0,"modified":1273682113,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1075},"headData":{"title":"Wheat Berry Sunshine Salad | KQED","description":"Healthy, tasty wheat berry salad with summer squash, asparagus, corn, and butternut squash, in a miso vinaigrette.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"13050 http://blogs.kqed.org/bayareabites/?p=13050","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/12/wheat-berry-sunshine-salad/","disqusTitle":"Wheat Berry Sunshine Salad","path":"/bayareabites/13050/wheat-berry-sunshine-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0571.jpg\" alt=\"wheat berry salad\" title=\"wheat berry salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13056\">\u003c/p>\n\u003cp>All this gorgeous sunshine lately has me throwing open my windows and craving all the vibrant spring veggies that have flooded the markets. Could it be? My inner bear is done hibernating with her Netflix On-Demand and is ready to get active? Eat ruffage? Yeah, not sure what the deal is…but I'm going to roll with it while the inspiration is here.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0569.jpg\" alt=\"wheat berries\" title=\"wheat berries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13055\"> \u003c/p>\n\u003cp>I've been craving wholesome goods like \u003cstrong>wheat berries\u003c/strong>, and snatching up bundles of asparagus like an addict. A recent trip to \u003ca href=\"http://eastbaymonthly.com/architexture1004.html\">Berkeley Bowl West\u003c/a> with a few produce-happy \u003ca href=\"http://foodzie.com/\">enablers\u003c/a> left me with an abundance of vitamin-rich veggies that we've been feasting on all week. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0549.jpg\" alt=\"asparagus\" title=\"asparagus\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13052\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nothing makes me sadder than produce dying in my fridge, so I decided to throw all my odds and ends into one final fiesta of a dish…and this cheery \u003cstrong>Sunshine Salad\u003c/strong> was born.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0547.jpg\" alt=\"summer squash\" title=\"summer squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13051\"> \u003c/p>\n\u003cp>I love all the pretty colors and textures in this kitchen-sink dish. It all just screams \"healthy\" to me, and makes me feel like summer fun (and sun dresses) are just around the corner!\u003c/p>\n\u003cp>\u003cstrong>SLICING AND DICING\u003c/strong>\u003c/p>\n\u003cp>I couldn't resist picking up a bag of these adorably diminutive flying saucer squash up at the Bowl. For this salad, I cut off the stem, sliced it vertically down, in half, flipped it on the cut flat side, and proceeded to cut up semi-circle slices. Then, quartered them into smaller triangle shapes to get them bite-sized.\u003c/p>\n\u003cp>A nice trick I learned for cutting kernels off corn-on-the-cob: place a small bowl, turned upside down, into the center of a large mixing bowl. You should now have a flat surface where you can place the tip of the corn (cut the very tip off so that you have a steady flat edge to rest on the bowl). Now, as you cut the kernels off, sawing in a downward motion, all the kernels will fall neatly into the mixing bowl. Voila! \u003c/p>\n\u003cp>For the asparagus, I've been obsessed with cutting them into \"coin\" shapes ever since I saw it done in Thomas Keller's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/1579653774\">Ad Hoc at Home\u003c/a>. Parents take note, there is just something really fun about eating vegetables in unexpected shapes. I'm pretty sure it makes them taste better.\u003c/p>\n\u003cp>\u003cstrong>ON WHEAT BERRIES\u003c/strong>\u003cbr>\nIf you haven't tried wheat berries before, I highly recommend you give them a shot. This whole grain is incredibly good for you, and a great substitute for rice or orzo. The kernels of nutrition are pleasantly chewy, a little nutty in flavor, and just plain wholesome. They do take a long time to cook (at least an hour of simmering), so plan accordingly, but a time-saving tip I learned from \u003ca href=\"http://www.101cookbooks.com/archives/a-few-favorite-grains-recipe.html\">Heidi\u003c/a>: soak the berries in water for a few hours or overnight prior to cooking and they'll need less time on the stove.\u003c/p>\n\u003cp>\u003cstrong>DRESS ME UP\u003c/strong>\u003cbr>\nI stumbled on this \"vinaigrette\" for this salad because I had a bunch of it left over from when I made this great recipe for \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026\">Miso-glazed Cod\u003c/a> a few days prior. \u003c/p>\n\u003cp>As I tested out different dressings for my Sunshine Salad, I kept striking out. Pesto competed too much with the flavors of the veggies. Balsamic could do, but it was a bit boring. Then, my eyes fell on that little Tupperware of miso-rice-vinegar-soy dressing, and I knew it would work. The tang of the vinegar, earthy, mildly funky miso, and salty soy sauce combo was just right. The Asian flavors brought out the touch of green onion, and complemented the sweet squash perfectly. Don't you just love it when the stars align like that?\u003c/p>\n\u003cp>Come to think of it, I ate this salad with just a fried egg on top, but it would also be a lovely side dish to go with that cod. Can it get any better? I think not. \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Sunshine Salad\u003c/strong>\u003cbr>\n\u003cem>With miso vinaigrette from Epicurious’s recipe for \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026\">Miso-glazed Cod\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup soft wheat berries\u003cbr>\n1 ¾ cups water\u003cbr>\n¼ teaspoon salt\u003cbr>\n1 cup peeled and cubed butternut squash\u003cbr>\n2 ears of corn\u003cbr>\n4 flying saucer squash (summer squash)\u003cbr>\n½ bunch asparagus (approximately a dozen spears)\u003cbr>\n3 green onions\u003cbr>\n¼ cup feta cheese\u003cbr>\n¼ cup dried cranberries\u003cbr>\n3 tablespoons \u003cstrong>miso vinaigrette\u003c/strong> (see recipe below)\u003cbr>\nOlive oil, salt and pepper for sauteeing\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tThe wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. Drain any extra liquid and set aside.\u003cbr>\n2.\tPreheat the oven to 450°F. Toss the squash with olive oil, salt and pepper to season. Roast on a foil-lined baking sheet for 20-25 minutes until lightly browned and cooked through.\u003cbr>\n3.\tMeanwhile, cook the corn on the cob by steaming or microwaving it. I prefer using the microwave because it’s fast and easy. Simply wet the corn, with husk still on, rinsing off any traces of dirt. Place on a plate and microwave for about 2 ½ minutes. Be careful when removing the husk, hot steam will be released. Cut the kernels off and place into a large mixing bowl.\u003cbr>\n4.\tSlice the summer squash into bite-sized pieces and sautee in a large pan with some olive oil, salt and pepper until slightly browned and tender. Add to mixing bowl.\u003cbr>\n5.\tCut the asparagus crosswise, about ¼ inch thick, so that you get little \"coins.\" Sautee in the pan with olive oil, salt and pepper until just tender. When the asparagus is almost done, add the green onion (chopped finely, crosswise into small rings) to the pan. Sautee for about 30 seconds longer, then add to mixing bowl.\u003cbr>\n6.\tAdd the cooked wheat berries, roasted butternut squash, cranberries, and vinaigrette to the mixing bowl. Combine well, top with feta, and serve.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For miso vinaigrette:\u003c/strong>\u003c/em>\u003cbr>\n1/2 cup mellow white miso (or light yellow)\u003cbr>\n5 tablespoons rice vinegar\u003cbr>\n1/4 cup sugar\u003cbr>\n2 tablespoons soy sauce\u003cbr>\n1/4 teaspoon cayenne pepper\u003cbr>\n1/4 cup olive oil\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13050/wheat-berry-sunshine-salad","authors":["5037"],"categories":["bayareabites_12"],"tags":["bayareabites_828","bayareabites_4051","bayareabites_3682","bayareabites_2371","bayareabites_3544"],"label":"bayareabites"},"bayareabites_11059":{"type":"posts","id":"bayareabites_11059","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11059","score":null,"sort":[1267718428000]},"guestAuthors":[],"slug":"wheat-berries","title":"Wheat Berries","publishDate":1267718428,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries.jpg\" alt=\"wheat berries\" title=\"wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11060\">\u003c/p>\n\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what \u003ca href=\"http://www.kingarthurflour.com/\">King Arthur\u003c/a> and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\n\u003cp>Other than a short stint in the 70s, when the health-food craze hit the United States, wheat berries have been mostly ignored in this country. This is a shame, as these plump and hearty grains are really worth experiencing. With a slightly nutty flavor and a mild chewy consistency, they are wonderful in soups, stews and salads.\u003c/p>\n\u003cp>My desire to cook wheat berries was born out of a decadent weekend away eating \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">gooey homemade macaroni and cheese\u003c/a>, \u003ca href=\"http://homesicktexan.blogspot.com/2007/10/king-of-casseroles-king-ranch-chicken.html\">King Ranch casserole\u003c/a>, and plenty of breakfast sausage and bacon. After indulging, I craved something moderate and almost ascetic for my next dinner. But because I was starving when I shopped, I also yearned for something hearty and substantial. All this made me reach for a bag of wheat berries at the grocery store, along with, I'm embarrassed to admit, some andouille sausage. So much for an austere lifestyle.\u003c/p>\n\u003cp>Now before I detail how ridiculously healthy wheat berries are, let me reiterate that they are delightful to eat. Too often, people associate healthy foods with bland or disagreeable flavors (which I think has more to do with under seasoning and overcooking, but that's another story). Yet regardless of nutrition, wheat berries and other whole grains are worth eating simply because they have more complex and nuanced flavors than your standard jasmine or basmati rice. Yes, they're also healthier, but I'm no martyr (remember, I'm the one who bought andouille sausage for my minimalist meal): my real reason for eating wheat berries is because they have so much flavor. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Okay, here's the health info. According to a \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/health-gains-from-whole-grains/index.html%20\">smarty pants nutritional study at Harvard\u003c/a>, there is a \"connection between eating whole grains and better health.\" Eating wheat berries and other whole grains lowers your risk for cardiovascular disease and type 2 diabetes. These grains additionally offer modest protection against colorectal cancer and also just keep everything moving along nicely -- yes, that is exactly what I mean. They are full of fiber, protein and iron. Oh, and did I mention they're really yummy? What more do you need?\u003c/p>\n\u003cp>Following are a few wheat berry recipes. The first two I've made and loved, and the rest are recipes I hope to try soon. But you don't have to have a specific wheat berry recipe to try this amazing grain. Just use it in place of brown or white rice for your next meal.\u003c/p>\n\u003cp>If you have a good wheat berry recipe, please share it in the comments section as I'm looking to expand my repertoire.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cooked-wheat-berries.jpg\" alt=\"cooked wheat berries\" title=\"cooked wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11061\">\u003c/p>\n\u003cp>\u003cstrong>Cooking Wheat Berries\u003c/strong>\u003cbr>\nWheat berries are great plain, but because you need to cook this grain before you can include it other recipes, you'll need to cook them ahead of time even if you're adding them to soups, salads or stews. Here are some basic instructions for cooking light wheat berries (which are more common than the darker red variety). If you purchase darker red wheat berries, you may need to soak them overnight, but just follow the package directions to be on the safe side.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup wheat berries\u003cbr>\n3 cups water\u003cbr>\n1 tsp salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place all ingredients in a medium covered pot.\u003cbr>\n2. Bring water to a boil and then simmer for 45 minutes to one hour or until done.\u003cbr>\n3. Drain off any excess water.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> One day when I needed to leave the house for a bit, I simmered the wheat berries for a half hour and then turned off the heat and left the pot covered. By the time I returned to the house, the wheat berries were fully cooked and ready to use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/popped-wheat-berries.jpg\" alt=\"popped wheat berries\" title=\"popped wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11062\">\u003c/p>\n\u003cp>\u003cstrong>Popped Wheat Berries\u003c/strong>\u003c/p>\n\u003cp>One fun way to eat wheat berries is to pop them like popcorn. They're small, so the grains mostly just crack rather than pop, but after seasoning with some sea salt, they are nonetheless downright lip-smackingly tasty to nibble on. They are also a great addition to salads.\u003c/p>\n\u003cp>Unlike pop corn kernals, you need to first partially cook wheat berries to soften them before placing them in a hot pan. I usually just add extra wheat berries to a pot that I'm making and then pull them out after about 15 minutes of simmering (leaving the remainder to thoroughly cook through according to the instructions above). \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1/2 cup popped wheat berries\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup partially-cooked wheat berries (simmered for 15 minutes only)\u003cbr>\n1 tsp vegetable or olive oil\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Dry wheat berries on a dish towel or with paper towels to pat off the extra moisture from boiling.\u003cbr>\n2. Place berries in a dry pan on high heat (cast iron works great, but any steel or iron pan that is not non-stick will work well). The grains will now continue to dry in the pan. Be sure to continually shake or stir the grains so as not to burn them.\u003cbr>\n3. Once all the moisture seems to have evaporated (about 1-2 minutes), add in the oil and continue to shake the pan while the grains begin to pop. Once the wheat berries are mostly popped, remove them from the pan and season with salt.\u003cbr>\n4. Eat as a snack or as a topping for salads.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries-with-sausage-and-asparagus.jpg\" alt=\"wheat berries with sausage and asparagus\" title=\"wheat berries with sausage and asparagus\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11063\">\u003c/p>\n\u003cp>\u003cstrong>Wheat Berries Sautéed with Andouille Sausage, Asparagus and Almonds\u003c/strong>\u003c/p>\n\u003cp>This dish is like an eclectic group of friends. They're all unique apart, but together they work. Spicy andouille wants to be the star and steal all the attention, but her steady and charming friend wheat berries keeps her balanced, while fun-loving asparagus adds a loveable charm to the group. Meanwhile, nutty almond is cracking jokes. I agree that this analogy is a bit lame, but still, this is how this dish tastes. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups cooked wheat berries\u003cbr>\n4 andouille sausage links\u003cbr>\n1/2 cup chopped raw almonds\u003cbr>\n4 scallions (the white and green parts)\u003cbr>\n6-8 asparagus stalks with the ends trimmed off and cut into 1/2-inch pieces.\u003cbr>\n1 tsp olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop sausage into 1/2-inch pieces and cook in a medium-sized pan until thoroughly browned. Remove and place in a bowl.\u003cbr>\n2. Saute scallions in the same pan, adding a bit of olive oil if needed (although the sausage grease will most likely be sufficient). Remove from the pan when slightly crisp, placing in the same bowl as the sausage.\u003cbr>\n3. Brown almonds in the pan and then set in the sausage bowl.\u003cbr>\n4. Add oil to the pan and then saute asparagus for 2 minutes or until al dente.\u003cbr>\n5. Add cooked sausage and scallions, along with the browned almonds to the asparagus in the pan and then add in the cooked wheat berries. Mix thoroughly, season with salt and pepper, and serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/bowl-of-wheat-berries.jpg\" alt=\"bowl of wheat berries\" title=\"bowl of wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11064\">\u003c/p>\n\u003cp>\u003cstrong>Other Wheat Berry Recipes\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2009/02/18/dining/184mrex.html\">Wheat Berries with Sesame, Soy Sauce and Scallions\u003c/a>\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/wheat-berry-breakfast-bowl-recipe.html\">Wheat Berry Breakfast Bowl\u003c/a>\u003cbr>\n\u003ca href=\"http://www.motherearthnews.com/Real-Food/Wheat-Berry-Pudding-Recipe-EW.aspx\">Wheat Berry Pudding\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat (minus the hulls). They are what \u003ca href=\"http://www.kingarthurflour.com/\">King Arthur\u003c/a> and other grain companies mill to produce the many different types of baking flours, from whole wheat to all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.","status":"publish","parent":0,"modified":1273683899,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1297},"headData":{"title":"Wheat Berries | KQED","description":"If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat (minus the hulls). They are what King Arthur and other grain companies mill to produce the many different types of baking flours, from whole wheat to all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"11059 http://blogs.kqed.org/bayareabites/?p=11059","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/","disqusTitle":"Wheat Berries","path":"/bayareabites/11059/wheat-berries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries.jpg\" alt=\"wheat berries\" title=\"wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11060\">\u003c/p>\n\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what \u003ca href=\"http://www.kingarthurflour.com/\">King Arthur\u003c/a> and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\n\u003cp>Other than a short stint in the 70s, when the health-food craze hit the United States, wheat berries have been mostly ignored in this country. This is a shame, as these plump and hearty grains are really worth experiencing. With a slightly nutty flavor and a mild chewy consistency, they are wonderful in soups, stews and salads.\u003c/p>\n\u003cp>My desire to cook wheat berries was born out of a decadent weekend away eating \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">gooey homemade macaroni and cheese\u003c/a>, \u003ca href=\"http://homesicktexan.blogspot.com/2007/10/king-of-casseroles-king-ranch-chicken.html\">King Ranch casserole\u003c/a>, and plenty of breakfast sausage and bacon. After indulging, I craved something moderate and almost ascetic for my next dinner. But because I was starving when I shopped, I also yearned for something hearty and substantial. All this made me reach for a bag of wheat berries at the grocery store, along with, I'm embarrassed to admit, some andouille sausage. So much for an austere lifestyle.\u003c/p>\n\u003cp>Now before I detail how ridiculously healthy wheat berries are, let me reiterate that they are delightful to eat. Too often, people associate healthy foods with bland or disagreeable flavors (which I think has more to do with under seasoning and overcooking, but that's another story). Yet regardless of nutrition, wheat berries and other whole grains are worth eating simply because they have more complex and nuanced flavors than your standard jasmine or basmati rice. Yes, they're also healthier, but I'm no martyr (remember, I'm the one who bought andouille sausage for my minimalist meal): my real reason for eating wheat berries is because they have so much flavor. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Okay, here's the health info. According to a \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/health-gains-from-whole-grains/index.html%20\">smarty pants nutritional study at Harvard\u003c/a>, there is a \"connection between eating whole grains and better health.\" Eating wheat berries and other whole grains lowers your risk for cardiovascular disease and type 2 diabetes. These grains additionally offer modest protection against colorectal cancer and also just keep everything moving along nicely -- yes, that is exactly what I mean. They are full of fiber, protein and iron. Oh, and did I mention they're really yummy? What more do you need?\u003c/p>\n\u003cp>Following are a few wheat berry recipes. The first two I've made and loved, and the rest are recipes I hope to try soon. But you don't have to have a specific wheat berry recipe to try this amazing grain. Just use it in place of brown or white rice for your next meal.\u003c/p>\n\u003cp>If you have a good wheat berry recipe, please share it in the comments section as I'm looking to expand my repertoire.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cooked-wheat-berries.jpg\" alt=\"cooked wheat berries\" title=\"cooked wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11061\">\u003c/p>\n\u003cp>\u003cstrong>Cooking Wheat Berries\u003c/strong>\u003cbr>\nWheat berries are great plain, but because you need to cook this grain before you can include it other recipes, you'll need to cook them ahead of time even if you're adding them to soups, salads or stews. Here are some basic instructions for cooking light wheat berries (which are more common than the darker red variety). If you purchase darker red wheat berries, you may need to soak them overnight, but just follow the package directions to be on the safe side.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup wheat berries\u003cbr>\n3 cups water\u003cbr>\n1 tsp salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place all ingredients in a medium covered pot.\u003cbr>\n2. Bring water to a boil and then simmer for 45 minutes to one hour or until done.\u003cbr>\n3. Drain off any excess water.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> One day when I needed to leave the house for a bit, I simmered the wheat berries for a half hour and then turned off the heat and left the pot covered. By the time I returned to the house, the wheat berries were fully cooked and ready to use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/popped-wheat-berries.jpg\" alt=\"popped wheat berries\" title=\"popped wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11062\">\u003c/p>\n\u003cp>\u003cstrong>Popped Wheat Berries\u003c/strong>\u003c/p>\n\u003cp>One fun way to eat wheat berries is to pop them like popcorn. They're small, so the grains mostly just crack rather than pop, but after seasoning with some sea salt, they are nonetheless downright lip-smackingly tasty to nibble on. They are also a great addition to salads.\u003c/p>\n\u003cp>Unlike pop corn kernals, you need to first partially cook wheat berries to soften them before placing them in a hot pan. I usually just add extra wheat berries to a pot that I'm making and then pull them out after about 15 minutes of simmering (leaving the remainder to thoroughly cook through according to the instructions above). \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1/2 cup popped wheat berries\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup partially-cooked wheat berries (simmered for 15 minutes only)\u003cbr>\n1 tsp vegetable or olive oil\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Dry wheat berries on a dish towel or with paper towels to pat off the extra moisture from boiling.\u003cbr>\n2. Place berries in a dry pan on high heat (cast iron works great, but any steel or iron pan that is not non-stick will work well). The grains will now continue to dry in the pan. Be sure to continually shake or stir the grains so as not to burn them.\u003cbr>\n3. Once all the moisture seems to have evaporated (about 1-2 minutes), add in the oil and continue to shake the pan while the grains begin to pop. Once the wheat berries are mostly popped, remove them from the pan and season with salt.\u003cbr>\n4. Eat as a snack or as a topping for salads.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries-with-sausage-and-asparagus.jpg\" alt=\"wheat berries with sausage and asparagus\" title=\"wheat berries with sausage and asparagus\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11063\">\u003c/p>\n\u003cp>\u003cstrong>Wheat Berries Sautéed with Andouille Sausage, Asparagus and Almonds\u003c/strong>\u003c/p>\n\u003cp>This dish is like an eclectic group of friends. They're all unique apart, but together they work. Spicy andouille wants to be the star and steal all the attention, but her steady and charming friend wheat berries keeps her balanced, while fun-loving asparagus adds a loveable charm to the group. Meanwhile, nutty almond is cracking jokes. I agree that this analogy is a bit lame, but still, this is how this dish tastes. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups cooked wheat berries\u003cbr>\n4 andouille sausage links\u003cbr>\n1/2 cup chopped raw almonds\u003cbr>\n4 scallions (the white and green parts)\u003cbr>\n6-8 asparagus stalks with the ends trimmed off and cut into 1/2-inch pieces.\u003cbr>\n1 tsp olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop sausage into 1/2-inch pieces and cook in a medium-sized pan until thoroughly browned. Remove and place in a bowl.\u003cbr>\n2. Saute scallions in the same pan, adding a bit of olive oil if needed (although the sausage grease will most likely be sufficient). Remove from the pan when slightly crisp, placing in the same bowl as the sausage.\u003cbr>\n3. Brown almonds in the pan and then set in the sausage bowl.\u003cbr>\n4. Add oil to the pan and then saute asparagus for 2 minutes or until al dente.\u003cbr>\n5. Add cooked sausage and scallions, along with the browned almonds to the asparagus in the pan and then add in the cooked wheat berries. Mix thoroughly, season with salt and pepper, and serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/bowl-of-wheat-berries.jpg\" alt=\"bowl of wheat berries\" title=\"bowl of wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11064\">\u003c/p>\n\u003cp>\u003cstrong>Other Wheat Berry Recipes\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2009/02/18/dining/184mrex.html\">Wheat Berries with Sesame, Soy Sauce and Scallions\u003c/a>\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/wheat-berry-breakfast-bowl-recipe.html\">Wheat Berry Breakfast Bowl\u003c/a>\u003cbr>\n\u003ca href=\"http://www.motherearthnews.com/Real-Food/Wheat-Berry-Pudding-Recipe-EW.aspx\">Wheat Berry Pudding\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11059/wheat-berries","authors":["5016"],"categories":["bayareabites_1245","bayareabites_12"],"tags":["bayareabites_3546","bayareabites_4051","bayareabites_3547","bayareabites_3545","bayareabites_3544","bayareabites_245"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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