Bay Area Companies Want You to Get Your Whole Grains, in the Form of Dried Pasta
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Photo: Toby Talbot/AP","credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/05/ap786642362258-1-0b5d627c2e62a9ca3e3005db39dc3a75953ee2e7.jpg","width":2728,"height":2045}},"fetchFailed":false,"isLoading":false},"bayareabites_80489":{"type":"attachments","id":"bayareabites_80489","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"80489","found":true},"title":"wholegrains","publishDate":1397579466,"status":"inherit","parent":80480,"modified":1397579466,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/04/wholegrains.jpg","width":624,"height":351}},"fetchFailed":false,"isLoading":false},"bayareabites_76231":{"type":"attachments","id":"bayareabites_76231","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"76231","found":true},"title":"640x360greens-scramble","publishDate":1389231773,"status":"inherit","parent":76208,"modified":1389231773,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/01/640x360greens-scramble.jpg","width":640,"height":360}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_82385":{"type":"authors","id":"byline_bayareabites_82385","meta":{"override":true},"slug":"byline_bayareabites_82385","name":"Allison Aubrey","isLoading":false},"byline_bayareabites_80480":{"type":"authors","id":"byline_bayareabites_80480","meta":{"override":true},"slug":"byline_bayareabites_80480","name":"Allison Aubrey","isLoading":false},"sarahhenry":{"type":"authors","id":"5125","meta":{"index":"authors_1591205172","id":"5125","found":true},"name":"Sarah Henry","firstName":"Sarah","lastName":"Henry","slug":"sarahhenry","email":"sarahhenry0509@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"\u003ca href=\"http://www.sarahhenrywriter.com/\">Sarah Henry\u003c/a> hails from Sydney, Australia, where she grew up eating lamingtons, Vegemite, and prawns (not shrimp) on the barbie (barbecue). Sarah has called the Bay Area home for the past two decades and remembers how delighted she was when a modest farmers' market sprouted in downtown San Francisco years ago. As a freelance writer Sarah has covered local food people, places, politics, culture, and news for the \u003ca href=\"http://www.sfgate.com/food/article/Latina-entrepreneurs-share-wealth-knowledge-2693764.php\">San Francisco Chronicle\u003c/a>, \u003ca href=\"http://www.mercurynews.com/food-wine/ci_21619882/good-eggs-pie-subscriptions-and-seafood-deliveries\">San Jose Mercury News\u003c/a>, \u003ca href=\"http://alumni.berkeley.edu/news/california-magazine/fall-2011-good-fight/justice%E2%80%94and-good-grub%E2%80%94-all\">California\u003c/a>, \u003ca href=\"http://www.modernluxury.com/san-francisco\">San Francisco\u003c/a>, \u003ca href=\"http://www.diablomag.com/Diablo-Magazine/November-2012/Artisan-Eats/\">Diablo\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/eastbay/fall-2012/school-lunch-20.htm\">Edible East Bay\u003c/a>, \u003ca href=\"http://www.ediblecommunities.com/marinandwinecountry/summer-2012-issue-14/getting-wild-at-a-west-marin-supper-club.htm\">Edible Marin & Wine Country\u003c/a>, and \u003ca href=\"http://www.berkeleyside.com/\">Berkeleyside\u003c/a>. A contributor to the national food policy site \u003ca href=\"http://civileats.com/\">Civil Eats\u003c/a>, her stories have also appeared in \u003ca href=\"http://www.theatlantic.com/sarah-henry/\">The Atlantic\u003c/a>, \u003ca href=\"http://www.afar.com/highlights/kamal-mouzawaks-beirut-lebanon\">AFAR\u003c/a>, \u003ca href=\"http://www.gilttaste.com/stories/5207-a-family-tied-together-by-apron-strings\">Gilt Taste\u003c/a>, \u003ca href=\"http://www.lhj.com/community/your-stories/whats-for-dinner-dude/?page=1\">Ladies' Home Journal\u003c/a>, \u003ca href=\"http://grist.org/author/sarah-henry/\">Grist\u003c/a>, \u003ca href=\"http://www.shareable.net/users/sarah-henry\">Shareable\u003c/a>, and \u003ca href=\"http://www.eatingwell.com/food_news_origins/green_sustainable/host_a_diy_food_swap\">Eating Well\u003c/a>. An epicurean tour guide for \u003ca href=\"http://edibleexcursions.net/\">Edible Excursions\u003c/a>, Sarah is the voice behind the blog \u003ca href=\"http://lettuceeatkale.com/\">Lettuce Eat Kale\u003c/a> and \u003ca href=\"http://twitter.com/lettuceeatkale\">tweets\u003c/a> under that moniker too.","avatar":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twitter":"lettuceeatkale","facebook":"pages/Lettuce-Eat-Kale/239312194611","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Sarah Henry | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/3fcd7301e44f9b621f8c9fc7ad678ac7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/sarahhenry"},"alexandrawall":{"type":"authors","id":"5567","meta":{"index":"authors_1591205172","id":"5567","found":true},"name":"Alix Wall","firstName":"Alix","lastName":"Wall","slug":"alexandrawall","email":"alixwall@sbcglobal.net","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Alix Wall appeared in her hometown paper in Riverside, California as “Chef of the Week” when she was 15 years old, and in high school, she founded “The Bon Appetit Club.” After working as a journalist for many years, Alix became a certified natural foods chef from Bauman College in Berkeley. While she cooks part-time healthy, organic meals for busy families, she is also a contributing editor of j. weekly, the Bay Area’s Jewish newspaper, in which she has a monthly food column. Her food writing can also be found on Berkeleyside’s NOSH and in Edible East Bay. In addition to food, she loves writing about how couples met and fell in love, which she does for The San Francisco Chronicle’s Style section and j. weekly. In 2016, she founded The Illuminoshi: The Not-So-Secret Society of Bay Area Jewish Food Professionals. She is also writer/producer for a documentary-in-progress called \u003ca href=\"https://www.lonelychildmovie.com/\">The Lonely Child\u003c/a>. Follow Alix on Twitter \u003ca href=\"https://twitter.com/WallAlix\">@WallAlix\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?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":"Alix Wall | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/421a27f26a185be932f8d567b499b1f1?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/alexandrawall"}},"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_93744":{"type":"posts","id":"bayareabites_93744","meta":{"index":"posts_1591205157","site":"bayareabites","id":"93744","score":null,"sort":[1428531821000]},"guestAuthors":[],"slug":"bay-area-companies-want-you-to-get-your-whole-grains-in-the-form-of-dried-pasta","title":"Bay Area Companies Want You to Get Your Whole Grains, in the Form of Dried Pasta","publishDate":1428531821,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>As a food-conscious consumer, you may care deeply about the source of the fresh foods you purchase but do you give the same attention to a box of dried pasta? Do you know where the flour for that pasta came from? Can it be traced to one source? Do you know how it was milled? And if you want to be healthier and buy the whole-wheat variety, while it may say whole grain, are you sure it’s actually 100 percent whole grains?\u003c/p>\n\u003cp>Now there are four Bay Area companies offering full transparency when it comes to that ubiquitous pantry staple: dried pasta, with each company offering its unique spin.\u003c/p>\n\u003cfigure id=\"attachment_94742\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94742\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920.jpg\" alt=\"Bob Klein, the owner of Oakland’s Oliveto Restaurant, started Community Grains in 2010 because he wanted more transparency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bob Klein, the co-owner of Oakland’s Oliveto Restaurant, started Community Grains in 2010 because he wanted more transparency. \u003ccite>(Teal Dudziak)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bob Klein was a pioneer when he founded \u003ca href=\"http://communitygrains.com\" target=\"_blank\" rel=\"noopener\">Community Grains\u003c/a> in 2010. As the co-owner of Oakland's Oliveto Restaurant, he developed relationships with farmers he knew and trusted, and it was from them that he sourced his meat and produce for the restaurant. A self-described “ethics nut” for transparency, he wanted to apply the same strict standards to the wheat he bought, for the restaurant’s pizzas and pastas.\u003c/p>\n\u003cp>Five years later, Community Grains 100 percent whole grain pastas are sold at Whole Foods and are even served in Oakland Unified School District’s macaroni and cheese lunches. It's also sold online.\u003c/p>\n\u003cp>“The vision is immense, but the actual is teeny-weeny,” he said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Klein was frustrated that numerous companies touted their products as “whole grain,” when in fact, the bran, germ and endosperm did not all end up in the final product. In many products, specifically white flour, the bran and germ are separated in the milling process and then sifted back together, and vitamins are frequently added to fortify it.\u003c/p>\n\u003cblockquote>\u003cp>“We buy California conventional wheat and mill it in a special way, so that all the bran and all the germ is in it,” he said. “It’s milled finely so that the bran is not chunky and doesn’t get stuck in your teeth. We make really good pasta out of it, pasta that can be used in many cases, with as good results as all-purpose white flour.”\u003c/p>\u003c/blockquote>\n\u003cp>In Klein’s case, he decided local was a higher priority than organic, and while much of the wheat he gets is indeed organic, there is a lack of fully organic mills and storage facilities in California to handle it, thus much of his product isn’t certified.\u003c/p>\n\u003cp>However, he started an “Identity Preserved” label, in which a box of fettucine gives the \u003cstrong>Item:\u003c/strong> Organically Grown IP Fettucine, \u003cstrong>Breed of wheat:\u003c/strong> Hard Amber Durum; \u003cstrong>Variety:\u003c/strong> Iraqi Durum-Landrace, \u003cstrong>Grown:\u003c/strong> CCOF Certified Full Belly Farm, Yolo County, CA, \u003cstrong>Harvest date:\u003c/strong> September 2013, \u003cstrong>Cleaning & storage:\u003c/strong> Fully Belly Farm, \u003cstrong>Milled:\u003c/strong> Whole Milled Dec 2014, Woodland, CA. There’s also a bar code where you can scan for more information, with the hashtag #knowyourwheat.\u003c/p>\n\u003cfigure id=\"attachment_94739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/CommGrains1920.jpg\" alt=\"Community Grains offers a line called Identity Preserved, in which the label identifies the farm on which the wheat was grown, the date it was harvested, and where and when it was milled.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Community Grains offers a line called \"Identity Preserved,\" in which the label identifies the farm on which the wheat was grown, the date it was harvested, and where and when it was milled. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even though many people know that eating whole grains are healthier for them, Klein says there’s no regulation on products that say “whole wheat,” and they may not actually be whole grains at all. “These companies don’t want to tell you what’s in there. Shouldn’t the government make them? They should, but they don’t.”\u003c/p>\n\u003cp>So while some might not care about that level of detail, Klein is one who does. “Whatever the information is, companies should provide that level of information,” he maintains. “You may not care but someone does care and transparency is so essential.”\u003c/p>\n\u003cp>Also based in Oakland, \u003ca href=\"http://www.baiapasta.com\" target=\"_blank\" rel=\"noopener\">Baia Pasta\u003c/a>, founded by two native Italians, Renato Sardo and Dario Barbone, came along a year later (Baia means “Bay” in Italian.)\u003c/p>\n\u003cp>Baia is available in many specialty markets and larger grocery chains around the Bay Area, as well as two Oakland farmers' markets, in its own store, and online.\u003c/p>\n\u003cp>While all of the pasta is made in the company’s facility in Jack London Square, most of the company’s flour comes neighboring states.\u003c/p>\n\u003cp>Given that Sardo worked for the Slow Food organization for many years, he made organic flour a priority over local, though he says he hopes that eventually they can source more flour from California (their kamut comes from \u003ca href=\"http://www.mooresflourmill.com\" target=\"_blank\" rel=\"noopener\">Moore’s Flour Mill\u003c/a> in Redding, but for now, that’s all that is local).\u003c/p>\n\u003cp>Most of their flour comes from \u003ca href=\"http://centralmilling.com\" target=\"_blank\" rel=\"noopener\">Central Milling\u003c/a>, in Utah, and some comes from \u003ca href=\"http://www.montanaflour.com\" target=\"_blank\" rel=\"noopener\">Montana Flour and Grains\u003c/a>.\u003c/p>\n\u003cp>While Central Milling has grown quite a bit since they began working together, Sardo went to visit its operation when starting out.\u003c/p>\n\u003cp>“You need to have a certain volume to demand customized production for you, but the fact that they have an organic facility was important to us,” said Sardo.\u003c/p>\n\u003cp>Given how difficult it is to find organically-grown durum wheat in California, they had to look further afield for it, he said.\u003c/p>\n\u003cp>While Sardo said he and his partner are happy with the flavor profiles in their pasta varieties, the one thing Central Milling does not offer is full traceability. They do, however, guarantee that all their flour is American and organic.\u003c/p>\n\u003cp>Eventually, Sardo said they hope to have their own mill. That would “allow us to have vertical integration, and direct connection with the farmers. I don’t know if we have to do it ourselves, or if someone can do it for us. There are many passionate people who are starting to get interested in these things,” he said.\u003c/p>\n\u003cfigure id=\"attachment_94741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Baia1920.jpg\" alt=\"Baia Pasta comes in varieties like kamut and spelt, in addition to whole wheat. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baia Pasta comes in varieties like kamut and spelt, in addition to whole wheat. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sardo explained that making dried pasta is more complicated than some other foods made from flour, since the pasta will break easily when extruded if the particles of the flour aren’t uniform.\u003c/p>\n\u003cp>“This is a complicated process,” he said. “We need more consistency than a baker that makes cakes, or even someone who makes fresh pasta and cuts it by hand.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/TrulyGrains?fref=nf\" target=\"_blank\" rel=\"noopener\">Truly Grains\u003c/a> is the latest product to enter the market, and so far, has only one product, whole grain fusilli made with Sonora Wheat, grown organically in California. Made in Greenbrae, the pasta is available in specialty markets in Marin and San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_94737\" class=\"wp-caption aligncenter\" style=\"max-width: 1540px\">\u003cimg class=\"size-full wp-image-94737\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/JFrank-DGreville.jpg\" alt=\" Jennifer Frank, left, and Daniela Greville started Truly Grains to return to the way wheat was grown and milled in ancient times.\" width=\"1540\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville.jpg 1540w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-400x351.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-800x701.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-1440x1262.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-1180x1034.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-768x673.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-320x281.jpg 320w\" sizes=\"(max-width: 1540px) 100vw, 1540px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer Frank, left, and Daniela Greville started Truly Grains to return to the way wheat was grown and milled in ancient times. \u003ccite>(Kate Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jennifer Frank, a co-founder of Truly Grains, started noticing signs of gluten sensitivity, as did her husband. “It’s really past a tipping point,” she said. “The allergy thing is out of control, and everyone thinks they’re allergic to it.”\u003c/p>\n\u003cp>By connecting with Monica Spiller, of the Mountain View-based \u003ca href=\"http://www.sustainablegrains.org\" target=\"_blank\" rel=\"noopener\">Whole Grain Connection\u003c/a>, Frank and fellow co-founder Daniela Greville came to believe one field of thought about gluten intolerance; that it's not the gluten itself that so many people are intolerant of, it’s the way in which most wheat is processed today.\u003c/p>\n\u003cp>Truly Grains was founded on the premise of providing products that were grown and milled in the methods used before industrial agriculture.\u003c/p>\n\u003cp>They found out about \u003ca href=\"http://cokefarm.com/\" target=\"_blank\" rel=\"noopener\">Coke Farm\u003c/a>, in San Juan Batista (in Monterey County) growing organic Sonora wheat, and began there.\u003c/p>\n\u003cp>The pair are committed to using only organic wheat, only ancient varieties, and it must be stone-milled. The flour is shipped to Sonoma county, where the pasta is made.\u003c/p>\n\u003cfigure id=\"attachment_94738\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94738\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB.jpg\" alt=\"Truly Grains only has one product now, but has crackers from sourdough starter in development.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB.jpg 1240w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-400x663.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-800x1326.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-1180x1957.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-768x1273.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-320x531.jpg 320w\" sizes=\"(max-width: 1240px) 100vw, 1240px\">\u003cfigcaption class=\"wp-caption-text\">Truly Grains only has one product now, but has crackers from sourdough starter in development. \u003ccite>(courtesy of Truly Grains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Truly Grains is not intending to only be a pasta company; they are now looking into producing crackers and pasta from sourdough starter.\u003c/p>\n\u003cp>“Using a wild yeast or sourdough starter also makes it more easily digestible,” said Frank.\u003c/p>\n\u003cp>(And while an internet search yielded the website of a Cupertino-based company called \u003ca href=\"http://www.ancientagro.com\" target=\"_blank\" rel=\"noopener\">Ancient Agro\u003c/a> offering whole grain pastas from locally-grown varieties of ancient wheat, its founder didn’t make himself available for this article.)\u003c/p>\n\u003cp>\u003cstrong>So how do these locally-made pastas taste?\u003c/strong> Obviously, pasta is usually coated with some kind of sauce, and we didn’t want to mask the taste of the pasta itself, so we cooked each one al dente, and sprinkled it with a bit of extra virgin olive oil and sea salt.\u003c/p>\n\u003cp>Comparing them was not easy, as they all tasted like, well, whole-wheat pasta (which we eat often at home, saving the white stuff for special occasions in restaurants). Texturally, Baia’s won out, even though the Kamut variety was denser than some of the others, which we liked. All of Baia’s had a wonderful toothsome quality. Flavor-wise, we enjoyed the taste of Truly Grains, and we especially admired Community Grains’ Old World White Spaghetti, for being a whole grain product that masked itself as something made from white flour.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Conclusion:\u003c/strong> While definitely having that whole wheat pasta taste (which not all people like) there was not a significant enough difference for us to recommend one brand over the others. So, if you are inclined to support local food businesses and appreciate the commitment to using quality whole grain ingredients, try these three brands out and share your opinions in the comments.\u003c/p>\n\n","blocks":[],"excerpt":"Dried pasta is a pantry staple in many homes. Here are some Bay Area-made whole grain products, some locally grown, some not, but each with a different niche.","status":"publish","parent":0,"modified":1554327820,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1641},"headData":{"title":"Bay Area Companies Want You to Get Your Whole Grains, in the Form of Dried Pasta | KQED","description":"Dried pasta is a pantry staple in many homes. Here are some Bay Area-made whole grain products, some locally grown, some not, but each with a different niche.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Bay Area Companies Want You to Get Your Whole Grains, in the Form of Dried Pasta","datePublished":"2015-04-08T22:23:41.000Z","dateModified":"2019-04-03T21:43:40.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"93744 http://blogs.kqed.org/bayareabites/?p=93744","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/04/08/bay-area-companies-want-you-to-get-your-whole-grains-in-the-form-of-dried-pasta/","disqusTitle":"Bay Area Companies Want You to Get Your Whole Grains, in the Form of Dried Pasta","path":"/bayareabites/93744/bay-area-companies-want-you-to-get-your-whole-grains-in-the-form-of-dried-pasta","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>As a food-conscious consumer, you may care deeply about the source of the fresh foods you purchase but do you give the same attention to a box of dried pasta? Do you know where the flour for that pasta came from? Can it be traced to one source? Do you know how it was milled? And if you want to be healthier and buy the whole-wheat variety, while it may say whole grain, are you sure it’s actually 100 percent whole grains?\u003c/p>\n\u003cp>Now there are four Bay Area companies offering full transparency when it comes to that ubiquitous pantry staple: dried pasta, with each company offering its unique spin.\u003c/p>\n\u003cfigure id=\"attachment_94742\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94742\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920.jpg\" alt=\"Bob Klein, the owner of Oakland’s Oliveto Restaurant, started Community Grains in 2010 because he wanted more transparency.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Bob-Klein-credit-Teal-Dudziak1920-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bob Klein, the co-owner of Oakland’s Oliveto Restaurant, started Community Grains in 2010 because he wanted more transparency. \u003ccite>(Teal Dudziak)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Bob Klein was a pioneer when he founded \u003ca href=\"http://communitygrains.com\" target=\"_blank\" rel=\"noopener\">Community Grains\u003c/a> in 2010. As the co-owner of Oakland's Oliveto Restaurant, he developed relationships with farmers he knew and trusted, and it was from them that he sourced his meat and produce for the restaurant. A self-described “ethics nut” for transparency, he wanted to apply the same strict standards to the wheat he bought, for the restaurant’s pizzas and pastas.\u003c/p>\n\u003cp>Five years later, Community Grains 100 percent whole grain pastas are sold at Whole Foods and are even served in Oakland Unified School District’s macaroni and cheese lunches. It's also sold online.\u003c/p>\n\u003cp>“The vision is immense, but the actual is teeny-weeny,” he said.\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>Klein was frustrated that numerous companies touted their products as “whole grain,” when in fact, the bran, germ and endosperm did not all end up in the final product. In many products, specifically white flour, the bran and germ are separated in the milling process and then sifted back together, and vitamins are frequently added to fortify it.\u003c/p>\n\u003cblockquote>\u003cp>“We buy California conventional wheat and mill it in a special way, so that all the bran and all the germ is in it,” he said. “It’s milled finely so that the bran is not chunky and doesn’t get stuck in your teeth. We make really good pasta out of it, pasta that can be used in many cases, with as good results as all-purpose white flour.”\u003c/p>\u003c/blockquote>\n\u003cp>In Klein’s case, he decided local was a higher priority than organic, and while much of the wheat he gets is indeed organic, there is a lack of fully organic mills and storage facilities in California to handle it, thus much of his product isn’t certified.\u003c/p>\n\u003cp>However, he started an “Identity Preserved” label, in which a box of fettucine gives the \u003cstrong>Item:\u003c/strong> Organically Grown IP Fettucine, \u003cstrong>Breed of wheat:\u003c/strong> Hard Amber Durum; \u003cstrong>Variety:\u003c/strong> Iraqi Durum-Landrace, \u003cstrong>Grown:\u003c/strong> CCOF Certified Full Belly Farm, Yolo County, CA, \u003cstrong>Harvest date:\u003c/strong> September 2013, \u003cstrong>Cleaning & storage:\u003c/strong> Fully Belly Farm, \u003cstrong>Milled:\u003c/strong> Whole Milled Dec 2014, Woodland, CA. There’s also a bar code where you can scan for more information, with the hashtag #knowyourwheat.\u003c/p>\n\u003cfigure id=\"attachment_94739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94739\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/CommGrains1920.jpg\" alt=\"Community Grains offers a line called Identity Preserved, in which the label identifies the farm on which the wheat was grown, the date it was harvested, and where and when it was milled.\" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/CommGrains1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Community Grains offers a line called \"Identity Preserved,\" in which the label identifies the farm on which the wheat was grown, the date it was harvested, and where and when it was milled. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even though many people know that eating whole grains are healthier for them, Klein says there’s no regulation on products that say “whole wheat,” and they may not actually be whole grains at all. “These companies don’t want to tell you what’s in there. Shouldn’t the government make them? They should, but they don’t.”\u003c/p>\n\u003cp>So while some might not care about that level of detail, Klein is one who does. “Whatever the information is, companies should provide that level of information,” he maintains. “You may not care but someone does care and transparency is so essential.”\u003c/p>\n\u003cp>Also based in Oakland, \u003ca href=\"http://www.baiapasta.com\" target=\"_blank\" rel=\"noopener\">Baia Pasta\u003c/a>, founded by two native Italians, Renato Sardo and Dario Barbone, came along a year later (Baia means “Bay” in Italian.)\u003c/p>\n\u003cp>Baia is available in many specialty markets and larger grocery chains around the Bay Area, as well as two Oakland farmers' markets, in its own store, and online.\u003c/p>\n\u003cp>While all of the pasta is made in the company’s facility in Jack London Square, most of the company’s flour comes neighboring states.\u003c/p>\n\u003cp>Given that Sardo worked for the Slow Food organization for many years, he made organic flour a priority over local, though he says he hopes that eventually they can source more flour from California (their kamut comes from \u003ca href=\"http://www.mooresflourmill.com\" target=\"_blank\" rel=\"noopener\">Moore’s Flour Mill\u003c/a> in Redding, but for now, that’s all that is local).\u003c/p>\n\u003cp>Most of their flour comes from \u003ca href=\"http://centralmilling.com\" target=\"_blank\" rel=\"noopener\">Central Milling\u003c/a>, in Utah, and some comes from \u003ca href=\"http://www.montanaflour.com\" target=\"_blank\" rel=\"noopener\">Montana Flour and Grains\u003c/a>.\u003c/p>\n\u003cp>While Central Milling has grown quite a bit since they began working together, Sardo went to visit its operation when starting out.\u003c/p>\n\u003cp>“You need to have a certain volume to demand customized production for you, but the fact that they have an organic facility was important to us,” said Sardo.\u003c/p>\n\u003cp>Given how difficult it is to find organically-grown durum wheat in California, they had to look further afield for it, he said.\u003c/p>\n\u003cp>While Sardo said he and his partner are happy with the flavor profiles in their pasta varieties, the one thing Central Milling does not offer is full traceability. They do, however, guarantee that all their flour is American and organic.\u003c/p>\n\u003cp>Eventually, Sardo said they hope to have their own mill. That would “allow us to have vertical integration, and direct connection with the farmers. I don’t know if we have to do it ourselves, or if someone can do it for us. There are many passionate people who are starting to get interested in these things,” he said.\u003c/p>\n\u003cfigure id=\"attachment_94741\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-94741\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Baia1920.jpg\" alt=\"Baia Pasta comes in varieties like kamut and spelt, in addition to whole wheat. \" width=\"1920\" height=\"1440\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Baia1920-320x240.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Baia Pasta comes in varieties like kamut and spelt, in addition to whole wheat. \u003ccite>(Alix Wall)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Sardo explained that making dried pasta is more complicated than some other foods made from flour, since the pasta will break easily when extruded if the particles of the flour aren’t uniform.\u003c/p>\n\u003cp>“This is a complicated process,” he said. “We need more consistency than a baker that makes cakes, or even someone who makes fresh pasta and cuts it by hand.”\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/TrulyGrains?fref=nf\" target=\"_blank\" rel=\"noopener\">Truly Grains\u003c/a> is the latest product to enter the market, and so far, has only one product, whole grain fusilli made with Sonora Wheat, grown organically in California. Made in Greenbrae, the pasta is available in specialty markets in Marin and San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_94737\" class=\"wp-caption aligncenter\" style=\"max-width: 1540px\">\u003cimg class=\"size-full wp-image-94737\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/JFrank-DGreville.jpg\" alt=\" Jennifer Frank, left, and Daniela Greville started Truly Grains to return to the way wheat was grown and milled in ancient times.\" width=\"1540\" height=\"1350\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville.jpg 1540w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-400x351.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-800x701.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-1440x1262.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-1180x1034.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-768x673.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/JFrank-DGreville-320x281.jpg 320w\" sizes=\"(max-width: 1540px) 100vw, 1540px\">\u003cfigcaption class=\"wp-caption-text\">Jennifer Frank, left, and Daniela Greville started Truly Grains to return to the way wheat was grown and milled in ancient times. \u003ccite>(Kate Anderson)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jennifer Frank, a co-founder of Truly Grains, started noticing signs of gluten sensitivity, as did her husband. “It’s really past a tipping point,” she said. “The allergy thing is out of control, and everyone thinks they’re allergic to it.”\u003c/p>\n\u003cp>By connecting with Monica Spiller, of the Mountain View-based \u003ca href=\"http://www.sustainablegrains.org\" target=\"_blank\" rel=\"noopener\">Whole Grain Connection\u003c/a>, Frank and fellow co-founder Daniela Greville came to believe one field of thought about gluten intolerance; that it's not the gluten itself that so many people are intolerant of, it’s the way in which most wheat is processed today.\u003c/p>\n\u003cp>Truly Grains was founded on the premise of providing products that were grown and milled in the methods used before industrial agriculture.\u003c/p>\n\u003cp>They found out about \u003ca href=\"http://cokefarm.com/\" target=\"_blank\" rel=\"noopener\">Coke Farm\u003c/a>, in San Juan Batista (in Monterey County) growing organic Sonora wheat, and began there.\u003c/p>\n\u003cp>The pair are committed to using only organic wheat, only ancient varieties, and it must be stone-milled. The flour is shipped to Sonoma county, where the pasta is made.\u003c/p>\n\u003cfigure id=\"attachment_94738\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-94738\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB.jpg\" alt=\"Truly Grains only has one product now, but has crackers from sourdough starter in development.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB.jpg 1240w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-400x663.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-800x1326.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-1180x1957.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-768x1273.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/TrulyGrains-Package-_front_WEB-320x531.jpg 320w\" sizes=\"(max-width: 1240px) 100vw, 1240px\">\u003cfigcaption class=\"wp-caption-text\">Truly Grains only has one product now, but has crackers from sourdough starter in development. \u003ccite>(courtesy of Truly Grains)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Truly Grains is not intending to only be a pasta company; they are now looking into producing crackers and pasta from sourdough starter.\u003c/p>\n\u003cp>“Using a wild yeast or sourdough starter also makes it more easily digestible,” said Frank.\u003c/p>\n\u003cp>(And while an internet search yielded the website of a Cupertino-based company called \u003ca href=\"http://www.ancientagro.com\" target=\"_blank\" rel=\"noopener\">Ancient Agro\u003c/a> offering whole grain pastas from locally-grown varieties of ancient wheat, its founder didn’t make himself available for this article.)\u003c/p>\n\u003cp>\u003cstrong>So how do these locally-made pastas taste?\u003c/strong> Obviously, pasta is usually coated with some kind of sauce, and we didn’t want to mask the taste of the pasta itself, so we cooked each one al dente, and sprinkled it with a bit of extra virgin olive oil and sea salt.\u003c/p>\n\u003cp>Comparing them was not easy, as they all tasted like, well, whole-wheat pasta (which we eat often at home, saving the white stuff for special occasions in restaurants). Texturally, Baia’s won out, even though the Kamut variety was denser than some of the others, which we liked. All of Baia’s had a wonderful toothsome quality. Flavor-wise, we enjoyed the taste of Truly Grains, and we especially admired Community Grains’ Old World White Spaghetti, for being a whole grain product that masked itself as something made from white flour.\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>Conclusion:\u003c/strong> While definitely having that whole wheat pasta taste (which not all people like) there was not a significant enough difference for us to recommend one brand over the others. So, if you are inclined to support local food businesses and appreciate the commitment to using quality whole grain ingredients, try these three brands out and share your opinions in the comments.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/93744/bay-area-companies-want-you-to-get-your-whole-grains-in-the-form-of-dried-pasta","authors":["5567"],"categories":["bayareabites_109","bayareabites_4084","bayareabites_1245","bayareabites_1875"],"tags":["bayareabites_14193","bayareabites_14191","bayareabites_755","bayareabites_14192","bayareabites_13267"],"featImg":"bayareabites_94740","label":"bayareabites"},"bayareabites_82385":{"type":"posts","id":"bayareabites_82385","meta":{"index":"posts_1591205157","site":"bayareabites","id":"82385","score":null,"sort":[1400699486000]},"guestAuthors":[],"slug":"lawmakers-seek-delay-on-healthy-lunch-rules-for-schools","title":"Lawmakers Seek Delay on Healthy Lunch Rules for Schools","publishDate":1400699486,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_82386\" class=\"wp-caption aligncenter\" style=\"max-width: 2728px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap786642362258-1-0b5d627c2e62a9ca3e3005db39dc3a75953ee2e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap786642362258-1-0b5d627c2e62a9ca3e3005db39dc3a75953ee2e7.jpg\" alt=\"Some schools say they're having a tough time implementing new nutrition rules requiring more whole grains, more veggies and less fat. Photo: Toby Talbot/AP\" width=\"2728\" height=\"2045\" class=\"size-full wp-image-82386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some schools say they're having a tough time implementing new nutrition rules requiring more whole grains, more veggies and less fat. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allion Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/313983587/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>How hard can it be for school cafeterias to swap white bread for whole-grain tortillas, cut sodium, and nudge kids to put more fruit and vegetables on their trays?\u003c/p>\n\u003cp>Tougher than you might imagine, according to some schools.\u003c/p>\n\u003cp>From the \u003ca href=\"http://journaltimes.com/news/local/waterford-school-districts-drop-federal-lunch-program/article_a67dcee0-b348-11e3-9b4e-0019bb2963f4.html\">Waterford school district\u003c/a> in Wisconsin to the \u003ca href=\"http://www.timesunion.com/local/article/Lunch-fails-many-students-4230626.php\">Voorheesville school district\u003c/a> in New York to \u003ca href=\"http://chicago.cbslocal.com/2014/05/08/suburban-school-district-might-drop-out-of-federal-lunch-program/\">Arlington Heights\u003c/a> in Illinois, schools have complained that the healthy school lunch standards that became law in 2012 are just too challenging. They say they need more time to figure out how to limit calories and fat, and get more veggies on every plate.\u003c/p>\n\u003cp>And some lawmakers agree.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Congressional Republicans in charge of funding the school lunch program are proposing a \u003ca href=\"http://appropriations.house.gov/uploadedfiles/bills-113hr-sc-ap-fy2015-agriculture-subcommitteedraft.pdf\">waiver\u003c/a> that would give schools a one-year reprieve from the standards if they are operating at a net loss.\u003c/p>\n\u003cp>The School Nutrition Association, which represents school food administrators and is supported by food service manufacturers, wants the waiver. The SNA estimates that about 1 million fewer students participated in the school lunch program last year — in part due to the new federal requirements.\u003c/p>\n\u003cp>\"A temporary waiver would ease the burden on school meal programs, preventing more schools from dropping out of the National School Lunch Program altogether,\" SNA President Leah Schmidt writes in a \u003ca href=\"http://www.schoolnutrition.org/Blog2.aspx?id=20446&blogid=564\">release\u003c/a> supporting the waiver.\u003c/p>\n\u003cp>In addition, the SNA is asking Congress and the U.S. Department of Agriculture to relax some new regulations — such as the requirement that students must take a fruit or vegetable as part of a meal.\u003c/p>\n\u003cp>\"Forcing students to take a food they don't want on their tray has led to increased program costs, plate waste, and a decline in student participation,\" the SNA writes in a \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">statement\u003c/a>.\u003c/p>\n\u003cp>The SNA says it's asking for more flexibility, but some consumer health advocates are critical of the proposed changes. Margo Wootan of the Center for Science in the Public Interest says \"really they are asking Congress to significantly roll back standards.\"\u003c/p>\n\u003cp>\"By allowing school districts to opt out of school nutrition standards, House Republicans are opening up the floodgates to let all the old junk food back into schools, while crowding out the fruits, vegetables, and whole grains that have been gaining ground in the program,\" Wootan adds.\u003c/p>\n\u003cp>Alabama Republican Robert Aderholt, chairman of the House agriculture subcommittee, disagrees. \"I continually hear from my schools in Alabama about the challenges and costs they are facing and their desperation for flexibility and relief so that they can operate a [school meal] program serving healthy foods the kids will eat,\" he \u003ca href=\"http://ofwlaw.files.wordpress.com/2014/05/chairman-aderholt-opening-statement-fy-2015-subcommittee-markup.pdf\">said\u003c/a> in opening remarks at a hearing Tuesday.\u003c/p>\n\u003cp>USDA has said in the past that it doesn't have the authority to grant a waiver on the standards, but today announced it could grant schools more flexibility on one of them — the \u003ca href=\"http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf\">requirement\u003c/a> to increase the amount of whole grains in pasta products.\u003c/p>\n\u003cp>Currently, half of all products served must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. By the start of the next school year, the law says schools must use only products that are whole-grain rich.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>But this year, USDA heard feedback from some schools suggesting that certain whole-grain-rich pastas were falling apart. \"Some of the available products, such as lasagna and elbow noodles, degraded easily during preparation and service and were difficult to use in larger-scale cooking operations,\" a press \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/05/0097.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent\">release\u003c/a> from the department says.\u003c/p>\n\u003cp>So the USDA is offering a two-year extension for schools that can \"demonstrate significant challenges in serving whole-grain rich pastas\" to continue serving \"traditional enriched pasta products\" for up to two more years as the food industry develops better whole-grain pasta products for schools.\u003c/p>\n\u003cp>Despite the challenges, 90 percent of schools are meeting the nutrition standards established in 2012, USDA says.\u003c/p>\n\u003cp>The Alliance for a Healthier Generation, a group focused on ending childhood obesity, points to several \u003ca href=\"https://schools.healthiergeneration.org/resources__tools/success_stories/2013/01/24/688/report_from_the_field_creative_strategies_help_ensure_school_meal_success/\">success stories\u003c/a> at schools around the country — like the eight new veggie-based soups on offer at Dover High School in Delaware.\u003c/p>\n\u003cp>\"As we soon close out the school year, we should be celebrating — not rolling back — the great progress that schools have made toward implementing the USDA's school nutrition standards,\" Howell Wechsler of the alliance \u003ca href=\"https://www.healthiergeneration.org/news__events/2014/05/20/928/reaffirming_our_commitment_to_school_nutrition_standards_and_student_health\">says\u003c/a> in a statement. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Some in Congress want to give schools more time to comply with a new law to limit calories and fat and add more veggies to meals. But nutrition advocates say it would roll back healthy gains for kids.","status":"publish","parent":0,"modified":1400688869,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":765},"headData":{"title":"Lawmakers Seek Delay on Healthy Lunch Rules for Schools | KQED","description":"Some in Congress want to give schools more time to comply with a new law to limit calories and fat and add more veggies to meals. But nutrition advocates say it would roll back healthy gains for kids.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Lawmakers Seek Delay on Healthy Lunch Rules for Schools","datePublished":"2014-05-21T19:11:26.000Z","dateModified":"2014-05-21T16:14:29.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"82385 http://blogs.kqed.org/bayareabites/?p=82385","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/05/21/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools/","disqusTitle":"Lawmakers Seek Delay on Healthy Lunch Rules for Schools","nprByline":"Allison Aubrey","nprStoryId":"313983587","nprApiLink":"http://api.npr.org/query?id=313983587&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/05/20/313983587/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools?ft=3&f=313983587","nprRetrievedStory":"1","nprPubDate":"Tue, 20 May 2014 18:16:00 -0400","nprStoryDate":"Tue, 20 May 2014 16:57:00 -0400","nprLastModifiedDate":"Tue, 20 May 2014 18:16:48 -0400","path":"/bayareabites/82385/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82386\" class=\"wp-caption aligncenter\" style=\"max-width: 2728px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap786642362258-1-0b5d627c2e62a9ca3e3005db39dc3a75953ee2e7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/ap786642362258-1-0b5d627c2e62a9ca3e3005db39dc3a75953ee2e7.jpg\" alt=\"Some schools say they're having a tough time implementing new nutrition rules requiring more whole grains, more veggies and less fat. Photo: Toby Talbot/AP\" width=\"2728\" height=\"2045\" class=\"size-full wp-image-82386\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some schools say they're having a tough time implementing new nutrition rules requiring more whole grains, more veggies and less fat. Photo: Toby Talbot/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Allion Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/20/313983587/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools\" target=\"_blank\">The Salt at NPR Food\u003c/a> (5/21/2014)\u003c/p>\n\u003cp>How hard can it be for school cafeterias to swap white bread for whole-grain tortillas, cut sodium, and nudge kids to put more fruit and vegetables on their trays?\u003c/p>\n\u003cp>Tougher than you might imagine, according to some schools.\u003c/p>\n\u003cp>From the \u003ca href=\"http://journaltimes.com/news/local/waterford-school-districts-drop-federal-lunch-program/article_a67dcee0-b348-11e3-9b4e-0019bb2963f4.html\">Waterford school district\u003c/a> in Wisconsin to the \u003ca href=\"http://www.timesunion.com/local/article/Lunch-fails-many-students-4230626.php\">Voorheesville school district\u003c/a> in New York to \u003ca href=\"http://chicago.cbslocal.com/2014/05/08/suburban-school-district-might-drop-out-of-federal-lunch-program/\">Arlington Heights\u003c/a> in Illinois, schools have complained that the healthy school lunch standards that became law in 2012 are just too challenging. They say they need more time to figure out how to limit calories and fat, and get more veggies on every plate.\u003c/p>\n\u003cp>And some lawmakers agree.\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>Congressional Republicans in charge of funding the school lunch program are proposing a \u003ca href=\"http://appropriations.house.gov/uploadedfiles/bills-113hr-sc-ap-fy2015-agriculture-subcommitteedraft.pdf\">waiver\u003c/a> that would give schools a one-year reprieve from the standards if they are operating at a net loss.\u003c/p>\n\u003cp>The School Nutrition Association, which represents school food administrators and is supported by food service manufacturers, wants the waiver. The SNA estimates that about 1 million fewer students participated in the school lunch program last year — in part due to the new federal requirements.\u003c/p>\n\u003cp>\"A temporary waiver would ease the burden on school meal programs, preventing more schools from dropping out of the National School Lunch Program altogether,\" SNA President Leah Schmidt writes in a \u003ca href=\"http://www.schoolnutrition.org/Blog2.aspx?id=20446&blogid=564\">release\u003c/a> supporting the waiver.\u003c/p>\n\u003cp>In addition, the SNA is asking Congress and the U.S. Department of Agriculture to relax some new regulations — such as the requirement that students must take a fruit or vegetable as part of a meal.\u003c/p>\n\u003cp>\"Forcing students to take a food they don't want on their tray has led to increased program costs, plate waste, and a decline in student participation,\" the SNA writes in a \u003ca href=\"http://www.schoolnutrition.org/uploadedFiles/School_Nutrition/11_News/protect%20school%20meals.pdf?n=729\">statement\u003c/a>.\u003c/p>\n\u003cp>The SNA says it's asking for more flexibility, but some consumer health advocates are critical of the proposed changes. Margo Wootan of the Center for Science in the Public Interest says \"really they are asking Congress to significantly roll back standards.\"\u003c/p>\n\u003cp>\"By allowing school districts to opt out of school nutrition standards, House Republicans are opening up the floodgates to let all the old junk food back into schools, while crowding out the fruits, vegetables, and whole grains that have been gaining ground in the program,\" Wootan adds.\u003c/p>\n\u003cp>Alabama Republican Robert Aderholt, chairman of the House agriculture subcommittee, disagrees. \"I continually hear from my schools in Alabama about the challenges and costs they are facing and their desperation for flexibility and relief so that they can operate a [school meal] program serving healthy foods the kids will eat,\" he \u003ca href=\"http://ofwlaw.files.wordpress.com/2014/05/chairman-aderholt-opening-statement-fy-2015-subcommittee-markup.pdf\">said\u003c/a> in opening remarks at a hearing Tuesday.\u003c/p>\n\u003cp>USDA has said in the past that it doesn't have the authority to grant a waiver on the standards, but today announced it could grant schools more flexibility on one of them — the \u003ca href=\"http://www.fns.usda.gov/sites/default/files/WholeGrainResource.pdf\">requirement\u003c/a> to increase the amount of whole grains in pasta products.\u003c/p>\n\u003cp>Currently, half of all products served must be \"whole-grain rich,\" which USDA defines as products made of at least 50 percent whole grain. By the start of the next school year, the law says schools must use only products that are whole-grain rich.\u003cstrong>\u003cbr>\u003c/strong>\u003c/p>\n\u003cp>But this year, USDA heard feedback from some schools suggesting that certain whole-grain-rich pastas were falling apart. \"Some of the available products, such as lasagna and elbow noodles, degraded easily during preparation and service and were difficult to use in larger-scale cooking operations,\" a press \u003ca href=\"http://www.usda.gov/wps/portal/usda/usdahome?contentid=2014/05/0097.xml&navid=NEWS_RELEASE&navtype=RT&parentnav=LATEST_RELEASES&edeployment_action=retrievecontent\">release\u003c/a> from the department says.\u003c/p>\n\u003cp>So the USDA is offering a two-year extension for schools that can \"demonstrate significant challenges in serving whole-grain rich pastas\" to continue serving \"traditional enriched pasta products\" for up to two more years as the food industry develops better whole-grain pasta products for schools.\u003c/p>\n\u003cp>Despite the challenges, 90 percent of schools are meeting the nutrition standards established in 2012, USDA says.\u003c/p>\n\u003cp>The Alliance for a Healthier Generation, a group focused on ending childhood obesity, points to several \u003ca href=\"https://schools.healthiergeneration.org/resources__tools/success_stories/2013/01/24/688/report_from_the_field_creative_strategies_help_ensure_school_meal_success/\">success stories\u003c/a> at schools around the country — like the eight new veggie-based soups on offer at Dover High School in Delaware.\u003c/p>\n\u003cp>\"As we soon close out the school year, we should be celebrating — not rolling back — the great progress that schools have made toward implementing the USDA's school nutrition standards,\" Howell Wechsler of the alliance \u003ca href=\"https://www.healthiergeneration.org/news__events/2014/05/20/928/reaffirming_our_commitment_to_school_nutrition_standards_and_student_health\">says\u003c/a> in a statement. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/82385/lawmakers-seek-delay-on-healthy-lunch-rules-for-schools","authors":["byline_bayareabites_82385"],"categories":["bayareabites_1245","bayareabites_1246","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_1406","bayareabites_10019","bayareabites_450","bayareabites_8913","bayareabites_13267"],"featImg":"bayareabites_82386","label":"bayareabites"},"bayareabites_80480":{"type":"posts","id":"bayareabites_80480","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80480","score":null,"sort":[1397579885000]},"guestAuthors":[],"slug":"wheres-the-whole-grain-in-most-of-our-wheat-bread","title":"Where's The Whole Grain In Most Of Our Wheat Bread? ","publishDate":1397579885,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80481\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/wholegrains_03-copy-9102a71ac085eee77c8f07c5fe6eb95efe6030a4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/wholegrains_03-copy-9102a71ac085eee77c8f07c5fe6eb95efe6030a4.jpg\" alt=\"The most healthful loaves of bread contain chunks of grain still intact, like the seeded loaf on the right. Whole wheat loaves, like the one in the middle, may contain few whole grains and may be made up mostly of refined flour, like the white bread on the left. Photo: Meg Vogel/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-80481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The most healthful loaves of bread contain chunks of grain still intact, like the seeded loaf on the right. Whole wheat loaves, like the one in the middle, may contain few whole grains and may be made up mostly of refined flour, like the white bread on the left. Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread\">Morning Edition\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140415_me_wheres_the_whole_grain_in_most_of_our_wheat_bread_.mp3\"] \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread\">The Salt at NPR Food\u003c/a> (4/15/14)\u003c/p>\n\u003cfigure id=\"attachment_80482\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/vogel-2-copy_vert-c5460f70eef78d7002287fae48ec4a797e37fc06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/vogel-2-copy_vert-c5460f70eef78d7002287fae48ec4a797e37fc06-217x290.jpg\" alt=\"This Whole Grain stamp started showing up on products in 2005. Photo: Meg Vogel/NPR\" width=\"217\" height=\"290\" class=\"size-medium wp-image-80482\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Whole Grain stamp started showing up on products in 2005. Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We've all heard the advice to eat more whole grains, and cut back on refined starches.\u003c/p>\n\u003cp>And there's good reason. Compared with a diet heavy on refined grains, like white flour, a diet rich in whole grains — which includes everything from brown rice to steel-cut oats to \u003ca href=\"http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out\">farro\u003c/a> — is linked to lower rates of heart disease, certain cancers and Type 2 diabetes.\u003c/p>\n\u003cp>So when it comes to choosing bread, experts say, you want to move away from the white loaves in the grocery aisle. That's because white flour is a \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">high-glycemic food\u003c/a> — like sugar.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"That white bread is going to digest much more quickly, leading to a surge and crash in blood sugar that may stimulate hunger later in the meal, but also raise risk for diabetes and heart disease,\" says physician \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> of Boston Children's Hospital. (As I \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">reported\u003c/a> in a recent series on fat, refined carbohydrates like white flour can worsen blood cholesterol levels compared with saturated fat.)\u003c/p>\n\u003cp>But when you start looking for alternatives, it's worth noting that not all loaves labeled \"whole grain\" or \"whole wheat\" are created equal. And that's because wheat is milled in different ways.\u003c/p>\n\u003cp>Most wheat is processed into refined flour. That means its three main components are separated out. The starchy endosperm ends up as the flour. The germ and bran are discarded and used for other things.\u003c/p>\n\u003cfigure id=\"attachment_80483\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/kernel-wheat-how-flour-milled-1_custom-ed36cb80401544819d4ce16576a16b3b4b729b9b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/kernel-wheat-how-flour-milled-1_custom-ed36cb80401544819d4ce16576a16b3b4b729b9b-485x1024.jpg\" alt=\"Each kernel of wheat contains three distinct parts that are separated during the milling process to produce flour. The germ is the embryo or sprouting section that is often separated from flour. The endosperm is the source for white flour. Bran is included in whole wheat flour. Image: Courtesy of Wheat Foods Council\" width=\"250\" class=\"size-large wp-image-80483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each kernel of wheat contains three distinct parts that are separated during the milling process to produce flour. The germ is the embryo or sprouting section that is often separated from flour. The endosperm is the source for white flour. Bran is included in whole wheat flour. Image: Courtesy of Wheat Foods Council\u003c/figcaption>\u003c/figure>\n\u003cp>Many whole wheat and whole grain breads are made from this kind of flour — with some or all of the bran and wheat germ added back. Technically, as long as the three parts are present in the flour in the same relative proportions as in the intact grain, it's considered a whole grain. (Here's the official \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm151902.htm\">guidance\u003c/a> from the Food and Drug Administration.)\u003c/p>\n\u003cp>But wheat can also be milled in a way that leaves fragments of the whole grain intact — think traditional grinding stones. And there's a difference between how your body metabolizes grains that are still intact, and grains that have been refined and reassembled.\u003c/p>\n\u003cp>Experts say it's certainly better to opt for any kind of whole grain loaf over white bread. But if bread lovers want to put the brakes on the rise and fall in blood sugar, perhaps the best options are loaves that contain chunks of grain still intact — like bits of wheat kernel, rye or millet.\u003c/p>\n\u003cp>Often, when it comes to processing foods, \"less is more,\" Ludwig tells us.\u003c/p>\n\u003cp>\"Whole foods, minimally processed foods, certainly whole grains, take awhile to digest. They have to travel down the intestinal tract, and the sugars are slowly absorbed out of that whole grain so that blood sugar and insulin levels rise only modestly,\" he says.\u003c/p>\n\u003cp>He points to one small \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834634/pdf/bmj00307-0036.pdf\">study\u003c/a> published back in the late 1980s where researchers found that increasing the proportion of whole grains or coarse cracked wheat in breads led to a more favorable glucose response in people with diabetes.\u003c/p>\n\u003cp>And over the long term, eating whole grains instead of highly refined grains may help reduce the risk of Type 2 diabetes.\u003c/p>\n\u003cp>Artisanal bakers like Dan Gottfredson, who operates a \u003ca href=\"http://greatharvestrockville.com/\">Great Harvest Bread Co\u003c/a>. bakery in Rockville, Md., is well aware of the trend toward more whole foods. And, he says, bread fits into this trend.\u003c/p>\n\u003cp>So it's not a surprise that his best-selling breads of the day are crunchy, high-fiber loaves, such as his whole wheat \u003ca href=\"http://www.greatharvestcharlotte.com/nutrition/dk.shtml\">Dakota bread\u003c/a>, which is loaded with sunflower seeds, pumpkin seeds and whole-grain millet.\u003c/p>\n\u003cp>If you listen to my story, you'll hear that increasingly there are more whole grain options in the grocery aisle, too. Examples include 12-grain breads, rye breads or loaves topped with cracked oats.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.","status":"publish","parent":0,"modified":1397579885,"stats":{"hasAudio":true,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":790},"headData":{"title":"Where's The Whole Grain In Most Of Our Wheat Bread? | KQED","description":"Not all whole grain breads are created equal. Choosing breads with fully intact grains (think nuggets of whole rye, wheat or millet) may help control blood sugar and stave off hunger.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Where's The Whole Grain In Most Of Our Wheat Bread? ","datePublished":"2014-04-15T16:38:05.000Z","dateModified":"2014-04-15T16:38:05.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"80480 http://blogs.kqed.org/bayareabites/?p=80480","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/15/wheres-the-whole-grain-in-most-of-our-wheat-bread/","disqusTitle":"Where's The Whole Grain In Most Of Our Wheat Bread? ","nprByline":"Allison Aubrey","nprStoryId":"301473319","nprApiLink":"http://api.npr.org/query?id=301473319&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread?ft=3&f=301473319","nprRetrievedStory":"1","nprPubDate":"Tue, 15 Apr 2014 12:06:00 -0400","nprStoryDate":"Tue, 15 Apr 2014 03:22:00 -0400","nprLastModifiedDate":"Tue, 15 Apr 2014 12:06:27 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140415_me_wheres_the_whole_grain_in_most_of_our_wheat_bread_.mp3?orgId=1&topicId=1053&ft=3&f=301473319","nprAudioM3u":"http://api.npr.org/m3u/1303172399-d8b2ec.m3u?orgId=1&topicId=1053&ft=3&f=301473319","path":"/bayareabites/80480/wheres-the-whole-grain-in-most-of-our-wheat-bread","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/me/2014/04/20140415_me_wheres_the_whole_grain_in_most_of_our_wheat_bread_.mp3?orgId=1&topicId=1053&ft=3&f=301473319","audioDuration":null,"audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80481\" class=\"wp-caption aligncenter\" style=\"max-width: 1449px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/wholegrains_03-copy-9102a71ac085eee77c8f07c5fe6eb95efe6030a4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/wholegrains_03-copy-9102a71ac085eee77c8f07c5fe6eb95efe6030a4.jpg\" alt=\"The most healthful loaves of bread contain chunks of grain still intact, like the seeded loaf on the right. Whole wheat loaves, like the one in the middle, may contain few whole grains and may be made up mostly of refined flour, like the white bread on the left. Photo: Meg Vogel/NPR\" width=\"1449\" height=\"1086\" class=\"size-full wp-image-80481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The most healthful loaves of bread contain chunks of grain still intact, like the seeded loaf on the right. Whole wheat loaves, like the one in the middle, may contain few whole grains and may be made up mostly of refined flour, like the white bread on the left. Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread\">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/2014/04/20140415_me_wheres_the_whole_grain_in_most_of_our_wheat_bread_.mp3","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by Allison Aubrey, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/15/301473319/wheres-the-whole-grain-in-most-of-our-wheat-bread\">The Salt at NPR Food\u003c/a> (4/15/14)\u003c/p>\n\u003cfigure id=\"attachment_80482\" class=\"wp-caption alignleft\" style=\"max-width: 217px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/vogel-2-copy_vert-c5460f70eef78d7002287fae48ec4a797e37fc06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/vogel-2-copy_vert-c5460f70eef78d7002287fae48ec4a797e37fc06-217x290.jpg\" alt=\"This Whole Grain stamp started showing up on products in 2005. Photo: Meg Vogel/NPR\" width=\"217\" height=\"290\" class=\"size-medium wp-image-80482\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Whole Grain stamp started showing up on products in 2005. Photo: Meg Vogel/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>We've all heard the advice to eat more whole grains, and cut back on refined starches.\u003c/p>\n\u003cp>And there's good reason. Compared with a diet heavy on refined grains, like white flour, a diet rich in whole grains — which includes everything from brown rice to steel-cut oats to \u003ca href=\"http://www.npr.org/2013/10/02/227838385/farro-an-ancient-if-complicated-grain-worth-figuring-out\">farro\u003c/a> — is linked to lower rates of heart disease, certain cancers and Type 2 diabetes.\u003c/p>\n\u003cp>So when it comes to choosing bread, experts say, you want to move away from the white loaves in the grocery aisle. That's because white flour is a \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/carbohydrates/carbohydrates-and-blood-sugar/\">high-glycemic food\u003c/a> — like sugar.\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>\"That white bread is going to digest much more quickly, leading to a surge and crash in blood sugar that may stimulate hunger later in the meal, but also raise risk for diabetes and heart disease,\" says physician \u003ca href=\"http://www.childrenshospital.org/researchers/david-ludwig\">David Ludwig\u003c/a> of Boston Children's Hospital. (As I \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/31/295719579/rethinking-fat-the-case-for-adding-some-into-your-diet\">reported\u003c/a> in a recent series on fat, refined carbohydrates like white flour can worsen blood cholesterol levels compared with saturated fat.)\u003c/p>\n\u003cp>But when you start looking for alternatives, it's worth noting that not all loaves labeled \"whole grain\" or \"whole wheat\" are created equal. And that's because wheat is milled in different ways.\u003c/p>\n\u003cp>Most wheat is processed into refined flour. That means its three main components are separated out. The starchy endosperm ends up as the flour. The germ and bran are discarded and used for other things.\u003c/p>\n\u003cfigure id=\"attachment_80483\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/kernel-wheat-how-flour-milled-1_custom-ed36cb80401544819d4ce16576a16b3b4b729b9b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/kernel-wheat-how-flour-milled-1_custom-ed36cb80401544819d4ce16576a16b3b4b729b9b-485x1024.jpg\" alt=\"Each kernel of wheat contains three distinct parts that are separated during the milling process to produce flour. The germ is the embryo or sprouting section that is often separated from flour. The endosperm is the source for white flour. Bran is included in whole wheat flour. Image: Courtesy of Wheat Foods Council\" width=\"250\" class=\"size-large wp-image-80483\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Each kernel of wheat contains three distinct parts that are separated during the milling process to produce flour. The germ is the embryo or sprouting section that is often separated from flour. The endosperm is the source for white flour. Bran is included in whole wheat flour. Image: Courtesy of Wheat Foods Council\u003c/figcaption>\u003c/figure>\n\u003cp>Many whole wheat and whole grain breads are made from this kind of flour — with some or all of the bran and wheat germ added back. Technically, as long as the three parts are present in the flour in the same relative proportions as in the intact grain, it's considered a whole grain. (Here's the official \u003ca href=\"http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm151902.htm\">guidance\u003c/a> from the Food and Drug Administration.)\u003c/p>\n\u003cp>But wheat can also be milled in a way that leaves fragments of the whole grain intact — think traditional grinding stones. And there's a difference between how your body metabolizes grains that are still intact, and grains that have been refined and reassembled.\u003c/p>\n\u003cp>Experts say it's certainly better to opt for any kind of whole grain loaf over white bread. But if bread lovers want to put the brakes on the rise and fall in blood sugar, perhaps the best options are loaves that contain chunks of grain still intact — like bits of wheat kernel, rye or millet.\u003c/p>\n\u003cp>Often, when it comes to processing foods, \"less is more,\" Ludwig tells us.\u003c/p>\n\u003cp>\"Whole foods, minimally processed foods, certainly whole grains, take awhile to digest. They have to travel down the intestinal tract, and the sugars are slowly absorbed out of that whole grain so that blood sugar and insulin levels rise only modestly,\" he says.\u003c/p>\n\u003cp>He points to one small \u003ca href=\"http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1834634/pdf/bmj00307-0036.pdf\">study\u003c/a> published back in the late 1980s where researchers found that increasing the proportion of whole grains or coarse cracked wheat in breads led to a more favorable glucose response in people with diabetes.\u003c/p>\n\u003cp>And over the long term, eating whole grains instead of highly refined grains may help reduce the risk of Type 2 diabetes.\u003c/p>\n\u003cp>Artisanal bakers like Dan Gottfredson, who operates a \u003ca href=\"http://greatharvestrockville.com/\">Great Harvest Bread Co\u003c/a>. bakery in Rockville, Md., is well aware of the trend toward more whole foods. And, he says, bread fits into this trend.\u003c/p>\n\u003cp>So it's not a surprise that his best-selling breads of the day are crunchy, high-fiber loaves, such as his whole wheat \u003ca href=\"http://www.greatharvestcharlotte.com/nutrition/dk.shtml\">Dakota bread\u003c/a>, which is loaded with sunflower seeds, pumpkin seeds and whole-grain millet.\u003c/p>\n\u003cp>If you listen to my story, you'll hear that increasingly there are more whole grain options in the grocery aisle, too. Examples include 12-grain breads, rye breads or loaves topped with cracked oats.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 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/80480/wheres-the-whole-grain-in-most-of-our-wheat-bread","authors":["byline_bayareabites_80480"],"categories":["bayareabites_1245","bayareabites_10916","bayareabites_34"],"tags":["bayareabites_11222","bayareabites_59","bayareabites_11215","bayareabites_13268","bayareabites_2608","bayareabites_12232","bayareabites_12139","bayareabites_11318","bayareabites_10921","bayareabites_13267","bayareabites_12231"],"featImg":"bayareabites_80489","label":"bayareabites"},"bayareabites_76208":{"type":"posts","id":"bayareabites_76208","meta":{"index":"posts_1591205157","site":"bayareabites","id":"76208","score":null,"sort":[1389286602000]},"guestAuthors":[],"slug":"whole-grain-mornings-a-wholesome-start-to-the-new-year","title":"Whole-Grain Mornings: A Wholesome Start to the New Year","publishDate":1389286602,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">\u003cimg class=\"aligncenter size-full wp-image-76232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gord_WholeGrainMornings1000.jpg\" alt=\"Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. Author: Megan Gordon\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>It was a love thang that made Megan Gordon \u003ca href=\"http://australiandictionary.net/pull%20up%20stumps\">pull up stumps\u003c/a>, as we say in the old country, and relocate from Oakland to Seattle in the winter of 2012. That proved to be a good move on both the personal and professional front.\u003c/p>\n\u003cp>Fast forward to today and the newly-engaged Gordon, who writes regularly for \u003ca href=\"http://www.thekitchn.com/authors/megang\">The Kitchn\u003c/a> and on her popular, whimsical blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>, is also a new cookbook author, with the release of \u003cem>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The \u003ca href=\"http://wholegrainmornings.com/\">cookbook\u003c/a> reflects Gordon's sunny, healthful, can-do sensibility and thoughtful approach to pretty much every thing she takes on. That includes her granola business, \u003ca href=\"http://margegranola.com/\">Marge\u003c/a>, which has gone gangbusters since she headed further north and has received nice nods from \u003cem>The Wall Street Journal\u003c/em> and \u003cem>Sunset\u003c/em>.\u003c/p>\n\u003cp>Gordon, a former \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">regular contributor to this column\u003c/a>, is also my friend (full disclosure). My son misses her occasional fruit pies and pop tarts, treats that found their way into our home courtesy of her recipe development work. And I miss my galpal, colleague, and hiking buddy. We may have lost Megan to \u003ca href=\"http://neversinkcreative.com/\">Sam\u003c/a> and Seattle but every time I whip up a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/17/baking-with-olive-oil-granola-and-beyond/\">granola\u003c/a>, pretty much weekly these days, I think of Megan, happily ensconced in her new home in the Pacific Northwest.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Thankfully, she's headed down to the Bay Area soon on her book tour, so catch her while you can at the events listed here. Below, Gordon muses on starting the day right and the particular pleasures of breakfast. She also shares a savory and sweet recipe from her cookbook. Here's to a hearty and healthy new year all.\u003c/p>\n\u003cfigure id=\"attachment_76233\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\">\u003cimg class=\"size-full wp-image-76233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\" alt=\"Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the philosophy behind your new cookbook? \u003c/strong>\u003c/p>\n\u003cp>I hope to introduce new grains and make them approachable for the home cook. Whole grains can still have connotations of dusty bulk bins and hippy grocery stores. In this book I seek to change that by introducing home cooks to grains that may be new to them (millet, farro, amaranth) with recipes that appeal to both sweet and savory breakfast eaters.\u003c/p>\n\u003cp>Whole grains are the center of each recipe – they’re how I like to start my day because they’re filling, yet don’t weigh me down, and are packed with protein and fiber. But that being said, you won’t find recipes lacking in indulgence either: There's Cheesy Chive Millet Grits, Quick Breakfast Fried Rice, and a Strawberry Oat Breakfast Crisp. I’m more of a savory kind of breakfast person these days so you’ll find recipes in this book that, for some folks, might be unexpected at the breakfast table. Dishes like Zucchini Farro Cakes, savory tarts, frittatas, and a buckwheat hash.\u003c/p>\n\u003cp>This book recognizes that what we eat on a workday Wednesday morning looks drastically different from what we might prepare on a leisurely Sunday. And similarly, my morning meals on a cold, blustery January morning look a lot different than they do in the bright morning light of July. I recognize the different way we eat with a seasonal organization and categories within each season that include “Busy Weekdays,” “Slow Sundays” and “Brunch.” In this way, I hope the book becomes a truly useful morning resource (with sections on storing and cooking grains as well as useful information on building a whole-grain pantry) for home cooks looking for something healthy and delicious to prepare for themselves, their families, or their friends.\u003c/p>\n\u003cp>I also want readers to feel empowered to take a recipe or idea from this book and make it their own. We’re all different kinds of cooks and eaters and in \u003cem>Whole-Grain Mornings\u003c/em> I’ve given readers numerous ideas for ways to think beyond the recipe. Also, there are dozens of “make ahead” suggestions aiming to make morning meals more do-able on a daily basis without major prep or cook time.\u003c/p>\n\u003cp>\u003cstrong>Is this a health cookbook?\u003c/strong>\u003c/p>\n\u003cp>I don’t consider it a “health book” or a reference on whole-grain cooking. You’ll find cheese and butter and even bacon in these pages. But each recipe features whole grains as the star because they’re a nourishing way to start the morning.\u003c/p>\n\u003cp>\u003cstrong>Are you a \"breakfast is the most important meal of the day\" kinda gal?\u003c/strong>\u003c/p>\n\u003cp>Breakfast is the cornerstone of the day. Even if it’s small and effortless--a bowl of my Triple-Coconut Quinoa Porridge on the way out the door—it’s giving your body the nutrition you need to get the day started. And, I think, it sends the message that, amidst all the craziness in our day-to-day lives, feeding yourself well is important.\u003c/p>\n\u003cp>\u003ca href=\"http://margegranola.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marge-granola-screenshot1.jpg\" alt=\"Marge Granola website\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your own granola company?\u003c/strong>\u003c/p>\n\u003cp>I began Marge Granola largely by accident. I was a high school English teacher and was laid off, so I started working at a restaurant in their catering department, became curious with what was going on in the bakery, and began helping out. Soon I decided that was really what I wanted to do full time – on my own. I began Marge as a baking business in the Bay Area that sold mostly pies and some granola at farmers' markets and to private clients. But the granola was what people were talking about, what got covered in the press, and what I most enjoyed making. So when I moved up to Seattle, it’s what I decided to focus on full time. Now, it's distributed up and down the West Coast and moving East, we do a brisk online business, and I'm selling it at Seattle farmers' markets, which is a great way to connect to my new community.\u003c/p>\n\u003cp>\u003cstrong>Is granola your standard breakfast then?\u003c/strong>\u003c/p>\n\u003cp>In the warmer months, absolutely. I love to dress up plain yogurt with Marge granola and seasonal berries. It’s a great travel snack and I’ve started to fold granola into cookies and bars to amp up the texture, crunch, and nutrition. In the winter months, I’m an oatmeal gal. But always whole grains, regardless of the season.\u003c/p>\n\u003cp>\u003cstrong>Is there anything about winter that impacts what's at the breakfast table in your home?\u003c/strong>\u003c/p>\n\u003cp>Winter is a time that welcomes turning inward and slowing down a bit. While the reality of hectic weekdays simply doesn’t allow for that terribly often, I love to try new recipes and ways to prepare old favorites in the winter. That's reflected in my book in my take on muffins: Pear Hazelnut Oat; porridge: Savory Barley with Mushrooms and Parmesan; and baked goods: Whole-Grain Gingerbread. Winter tends to be a time, too, when the indulgence of the holidays becomes apparent and cleaner, lighter meals are welcome. That's why I focus on whole, unprocessed ingredients and natural sugars in my healthy spins on comfort staples such as whole-grain pancake mix, homemade almond milk, infused honeys, and DIY yogurt.\u003c/p>\n\u003cp>\u003cstrong>Did you discover anything surprising while researching whole-grain recipes for this book? \u003c/strong>\u003c/p>\n\u003cp>Yes, new preparations for grains, for example, baking quinoa with honey and seeds to create a crunchy topping for yogurt. Or frying up farro and shredded zucchini to make breakfast fritters. I learned to love millet, my new go-to grain of choice. It’s often dismissed as bird seed but it has a mild flavor that’s reminiscent of corn and is quick-cooking and delicious as a simple porridge, grits, or in grain bowls. I also learned something I’d always suspected was true: simplicity rules. When I first got my book contract I went out and bought a fancy rice cooker that had settings to cook all different kinds of grains. Ultimately I returned it and used the sturdy pot I’ve had since college. The fewer bells and whistles in the morning hours, the better!\u003c/p>\n\u003ch3>Events\u003c/h3>\n\u003cul>\n\u003cli>Book signing & granola tasting: \u003ca href=\"http://www.fourthstreetshop.com/pages/anthropologie.html\">Anthropologie\u003c/a>, February 7, 11am-1pm, Berkeley\u003c/li>\n\u003cli>Book signing: \u003ca href=\"http://healdsburgshed.com/\">Healdsburg Shed\u003c/a>, February 8, 10am, Healdsburg\u003c/li>\n\u003cli>Better breakfasts cooking class: \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, February 8, 3:30pm-6:30pm, San Francisco\u003c/li>\n\u003cli>Book talk, signing & granola tasting: \u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a>, February 9, 1pm, Corte Madera\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Apricot Pistachio Granola\u003c/h3>\n\u003cp>This is a version of the granola that the \u003cem>Wall Street Journal\u003c/em> wrote about on a Saturday morning in early June of 2012. Once you develop product flavors for a business, you don’t get to continue altering them once the packaging is printed and customers fall in love with it. However, I’ve taken to adding sunflower seeds and crystallized ginger when I make this at home.\u003c/p>\n\u003cfigure id=\"attachment_76234\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\">\u003cimg class=\"size-full wp-image-76234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\" alt=\"Apricot Pistachio Granola. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricot Pistachio Granola. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 8 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Morning Notes:\u003c/strong> Buying apricots from bulk bins with a high turnover is always a good bet because they’re likely much fresher than packaged dried fruits. You can also buy diced dried apricots, which is what I do for Marge.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups / 300 g rolled oats\u003c/li>\n\u003cli>1 cup / 130 g raw pistachios, coarsely chopped\u003c/li>\n\u003cli>1 cup / 130 g raw pepitas\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sesame seeds\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sunflower seeds\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1⁄4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1⁄2 teaspoon ground cardamom\u003c/li>\n\u003cli>1⁄2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1⁄2 cup / 120 ml extra-virgin olive oil\u003c/li>\n\u003cli>1⁄2 cup / 120 ml maple syrup\u003c/li>\n\u003cli>1⁄2 cup / 75 g finely chopped dried apricots (about 10 dried apricots)\u003c/li>\n\u003cli>1⁄4 cup / 25 g diced crystallized ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper\u003cbr>\nor a silicone mat.\u003c/li>\n\u003cli>In a large bowl, stir together the oats, pistachios, pepitas, sesame seeds, sunflower seeds, salt, cinnamon, and cardamom.\u003c/li>\n\u003cli>Add the vanilla, olive oil, and maple syrup and stir to combine. I use my hands at this point so that all of the wet and dry ingredients are evenly mixed together. Turn the mixture out onto the prepared baking sheet and spread in an even layer.\u003c/li>\n\u003cli>Bake until fragrant and golden brown, 35 to 40 minutes. Stir every 15 to 20 minutes to ensure the granola bakes evenly. Remove from the oven and let cool completely on the baking sheet. If the granola doesn’t seem as toasty and crunchy as you’d like, it will firm up considerably as it cools. Stir in the apricots and crystallized ginger once the granola has cooled. Store in an airtight container for 3 to 4 weeks or refrigerate for up to 6 weeks (if refrigerating, keep the apricots in a separate sealed bag and add them as you enjoy your granola so they don’t become hard and dry.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Greens \u003cem>and\u003c/em> Grains Scramble\u003c/h3>\n\u003cp>This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it’s usually a dish we whip up as a late breakfast on weekdays when we’re both working from home and most emails have been returned. It’s wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.\u003c/p>\n\u003cfigure id=\"attachment_76235\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\">\u003cimg class=\"size-full wp-image-76235\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\" alt=\"Greens and Grains Scramble. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens \u003cem>and\u003c/em> Grains Scramble. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2, heartily\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large eggs, beaten\u003c/li>\n\u003cli>1 tablespoon milk\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 green onion, white and light green parts, finely chopped (about 1 tablespoon)\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)\u003c/li>\n\u003cli>1⁄2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)\u003c/li>\n\u003cli>1 tablespoon chopped fresh chives\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Flaky salt\u003c/li>\n\u003cli>Crusty bread, toasted English muffins, or warm corn tortillas, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.\u003c/li>\n\u003cli>Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they’re softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.\u003c/li>\n\u003cli>Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Make It Your Own:\u003c/strong> Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can’t think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.\u003c/p>\n\n","blocks":[],"excerpt":"Made New Year's resolutions to eat better? You know you have. Cookbook author Megan Gordon to the rescue with her new release Whole-Grain Mornings. Gordon talks with Sarah Henry about granola and ancient grains.","status":"publish","parent":0,"modified":1551225894,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":36,"wordCount":2258},"headData":{"title":"Whole-Grain Mornings: A Wholesome Start to the New Year | KQED","description":"Made New Year's resolutions to eat better? You know you have. Cookbook author Megan Gordon to the rescue with her new release Whole-Grain Mornings. Gordon talks with Sarah Henry about granola and ancient grains.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Whole-Grain Mornings: A Wholesome Start to the New Year","datePublished":"2014-01-09T16:56:42.000Z","dateModified":"2019-02-27T00:04:54.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"76208 http://blogs.kqed.org/bayareabites/?p=76208","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/01/09/whole-grain-mornings-a-wholesome-start-to-the-new-year/","disqusTitle":"Whole-Grain Mornings: A Wholesome Start to the New Year","path":"/bayareabites/76208/whole-grain-mornings-a-wholesome-start-to-the-new-year","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">\u003cimg class=\"aligncenter size-full wp-image-76232\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gord_WholeGrainMornings1000.jpg\" alt=\"Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons. Author: Megan Gordon\" width=\"500\">\u003c/a>\u003c/p>\n\u003cp>It was a love thang that made Megan Gordon \u003ca href=\"http://australiandictionary.net/pull%20up%20stumps\">pull up stumps\u003c/a>, as we say in the old country, and relocate from Oakland to Seattle in the winter of 2012. That proved to be a good move on both the personal and professional front.\u003c/p>\n\u003cp>Fast forward to today and the newly-engaged Gordon, who writes regularly for \u003ca href=\"http://www.thekitchn.com/authors/megang\">The Kitchn\u003c/a> and on her popular, whimsical blog \u003ca href=\"http://asweetspoonful.com/\">A Sweet Spoonful\u003c/a>, is also a new cookbook author, with the release of \u003cem>\u003ca href=\"http://www.amazon.com/Whole-Grain-Mornings-Breakfast-Recipes-Seasons/dp/1607745003\">Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The \u003ca href=\"http://wholegrainmornings.com/\">cookbook\u003c/a> reflects Gordon's sunny, healthful, can-do sensibility and thoughtful approach to pretty much every thing she takes on. That includes her granola business, \u003ca href=\"http://margegranola.com/\">Marge\u003c/a>, which has gone gangbusters since she headed further north and has received nice nods from \u003cem>The Wall Street Journal\u003c/em> and \u003cem>Sunset\u003c/em>.\u003c/p>\n\u003cp>Gordon, a former \u003ca href=\"http://ww2.kqed.org/bayareabites/author/megangordon/\">regular contributor to this column\u003c/a>, is also my friend (full disclosure). My son misses her occasional fruit pies and pop tarts, treats that found their way into our home courtesy of her recipe development work. And I miss my galpal, colleague, and hiking buddy. We may have lost Megan to \u003ca href=\"http://neversinkcreative.com/\">Sam\u003c/a> and Seattle but every time I whip up a batch of \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/17/baking-with-olive-oil-granola-and-beyond/\">granola\u003c/a>, pretty much weekly these days, I think of Megan, happily ensconced in her new home in the Pacific Northwest.\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>Thankfully, she's headed down to the Bay Area soon on her book tour, so catch her while you can at the events listed here. Below, Gordon muses on starting the day right and the particular pleasures of breakfast. She also shares a savory and sweet recipe from her cookbook. Here's to a hearty and healthy new year all.\u003c/p>\n\u003cfigure id=\"attachment_76233\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\">\u003cimg class=\"size-full wp-image-76233\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/Gordon_Megan1000.jpg\" alt=\"Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cookbook author and granola maker Megan Gordon. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What's the philosophy behind your new cookbook? \u003c/strong>\u003c/p>\n\u003cp>I hope to introduce new grains and make them approachable for the home cook. Whole grains can still have connotations of dusty bulk bins and hippy grocery stores. In this book I seek to change that by introducing home cooks to grains that may be new to them (millet, farro, amaranth) with recipes that appeal to both sweet and savory breakfast eaters.\u003c/p>\n\u003cp>Whole grains are the center of each recipe – they’re how I like to start my day because they’re filling, yet don’t weigh me down, and are packed with protein and fiber. But that being said, you won’t find recipes lacking in indulgence either: There's Cheesy Chive Millet Grits, Quick Breakfast Fried Rice, and a Strawberry Oat Breakfast Crisp. I’m more of a savory kind of breakfast person these days so you’ll find recipes in this book that, for some folks, might be unexpected at the breakfast table. Dishes like Zucchini Farro Cakes, savory tarts, frittatas, and a buckwheat hash.\u003c/p>\n\u003cp>This book recognizes that what we eat on a workday Wednesday morning looks drastically different from what we might prepare on a leisurely Sunday. And similarly, my morning meals on a cold, blustery January morning look a lot different than they do in the bright morning light of July. I recognize the different way we eat with a seasonal organization and categories within each season that include “Busy Weekdays,” “Slow Sundays” and “Brunch.” In this way, I hope the book becomes a truly useful morning resource (with sections on storing and cooking grains as well as useful information on building a whole-grain pantry) for home cooks looking for something healthy and delicious to prepare for themselves, their families, or their friends.\u003c/p>\n\u003cp>I also want readers to feel empowered to take a recipe or idea from this book and make it their own. We’re all different kinds of cooks and eaters and in \u003cem>Whole-Grain Mornings\u003c/em> I’ve given readers numerous ideas for ways to think beyond the recipe. Also, there are dozens of “make ahead” suggestions aiming to make morning meals more do-able on a daily basis without major prep or cook time.\u003c/p>\n\u003cp>\u003cstrong>Is this a health cookbook?\u003c/strong>\u003c/p>\n\u003cp>I don’t consider it a “health book” or a reference on whole-grain cooking. You’ll find cheese and butter and even bacon in these pages. But each recipe features whole grains as the star because they’re a nourishing way to start the morning.\u003c/p>\n\u003cp>\u003cstrong>Are you a \"breakfast is the most important meal of the day\" kinda gal?\u003c/strong>\u003c/p>\n\u003cp>Breakfast is the cornerstone of the day. Even if it’s small and effortless--a bowl of my Triple-Coconut Quinoa Porridge on the way out the door—it’s giving your body the nutrition you need to get the day started. And, I think, it sends the message that, amidst all the craziness in our day-to-day lives, feeding yourself well is important.\u003c/p>\n\u003cp>\u003ca href=\"http://margegranola.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/marge-granola-screenshot1.jpg\" alt=\"Marge Granola website\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Why did you start your own granola company?\u003c/strong>\u003c/p>\n\u003cp>I began Marge Granola largely by accident. I was a high school English teacher and was laid off, so I started working at a restaurant in their catering department, became curious with what was going on in the bakery, and began helping out. Soon I decided that was really what I wanted to do full time – on my own. I began Marge as a baking business in the Bay Area that sold mostly pies and some granola at farmers' markets and to private clients. But the granola was what people were talking about, what got covered in the press, and what I most enjoyed making. So when I moved up to Seattle, it’s what I decided to focus on full time. Now, it's distributed up and down the West Coast and moving East, we do a brisk online business, and I'm selling it at Seattle farmers' markets, which is a great way to connect to my new community.\u003c/p>\n\u003cp>\u003cstrong>Is granola your standard breakfast then?\u003c/strong>\u003c/p>\n\u003cp>In the warmer months, absolutely. I love to dress up plain yogurt with Marge granola and seasonal berries. It’s a great travel snack and I’ve started to fold granola into cookies and bars to amp up the texture, crunch, and nutrition. In the winter months, I’m an oatmeal gal. But always whole grains, regardless of the season.\u003c/p>\n\u003cp>\u003cstrong>Is there anything about winter that impacts what's at the breakfast table in your home?\u003c/strong>\u003c/p>\n\u003cp>Winter is a time that welcomes turning inward and slowing down a bit. While the reality of hectic weekdays simply doesn’t allow for that terribly often, I love to try new recipes and ways to prepare old favorites in the winter. That's reflected in my book in my take on muffins: Pear Hazelnut Oat; porridge: Savory Barley with Mushrooms and Parmesan; and baked goods: Whole-Grain Gingerbread. Winter tends to be a time, too, when the indulgence of the holidays becomes apparent and cleaner, lighter meals are welcome. That's why I focus on whole, unprocessed ingredients and natural sugars in my healthy spins on comfort staples such as whole-grain pancake mix, homemade almond milk, infused honeys, and DIY yogurt.\u003c/p>\n\u003cp>\u003cstrong>Did you discover anything surprising while researching whole-grain recipes for this book? \u003c/strong>\u003c/p>\n\u003cp>Yes, new preparations for grains, for example, baking quinoa with honey and seeds to create a crunchy topping for yogurt. Or frying up farro and shredded zucchini to make breakfast fritters. I learned to love millet, my new go-to grain of choice. It’s often dismissed as bird seed but it has a mild flavor that’s reminiscent of corn and is quick-cooking and delicious as a simple porridge, grits, or in grain bowls. I also learned something I’d always suspected was true: simplicity rules. When I first got my book contract I went out and bought a fancy rice cooker that had settings to cook all different kinds of grains. Ultimately I returned it and used the sturdy pot I’ve had since college. The fewer bells and whistles in the morning hours, the better!\u003c/p>\n\u003ch3>Events\u003c/h3>\n\u003cul>\n\u003cli>Book signing & granola tasting: \u003ca href=\"http://www.fourthstreetshop.com/pages/anthropologie.html\">Anthropologie\u003c/a>, February 7, 11am-1pm, Berkeley\u003c/li>\n\u003cli>Book signing: \u003ca href=\"http://healdsburgshed.com/\">Healdsburg Shed\u003c/a>, February 8, 10am, Healdsburg\u003c/li>\n\u003cli>Better breakfasts cooking class: \u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, February 8, 3:30pm-6:30pm, San Francisco\u003c/li>\n\u003cli>Book talk, signing & granola tasting: \u003ca href=\"http://www.bookpassage.com/\">Book Passage\u003c/a>, February 9, 1pm, Corte Madera\u003c/li>\n\u003c/ul>\n\u003ch3>Recipe: Apricot Pistachio Granola\u003c/h3>\n\u003cp>This is a version of the granola that the \u003cem>Wall Street Journal\u003c/em> wrote about on a Saturday morning in early June of 2012. Once you develop product flavors for a business, you don’t get to continue altering them once the packaging is printed and customers fall in love with it. However, I’ve taken to adding sunflower seeds and crystallized ginger when I make this at home.\u003c/p>\n\u003cfigure id=\"attachment_76234\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\">\u003cimg class=\"size-full wp-image-76234\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Apricot-Pistachio-Granola700.jpg\" alt=\"Apricot Pistachio Granola. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Apricot Pistachio Granola. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes about 8 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Morning Notes:\u003c/strong> Buying apricots from bulk bins with a high turnover is always a good bet because they’re likely much fresher than packaged dried fruits. You can also buy diced dried apricots, which is what I do for Marge.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>3 cups / 300 g rolled oats\u003c/li>\n\u003cli>1 cup / 130 g raw pistachios, coarsely chopped\u003c/li>\n\u003cli>1 cup / 130 g raw pepitas\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sesame seeds\u003c/li>\n\u003cli>1⁄2 cup / 60 g raw sunflower seeds\u003c/li>\n\u003cli>1 teaspoon kosher salt\u003c/li>\n\u003cli>1⁄4 teaspoon ground cinnamon\u003c/li>\n\u003cli>1⁄2 teaspoon ground cardamom\u003c/li>\n\u003cli>1⁄2 teaspoon pure vanilla extract\u003c/li>\n\u003cli>1⁄2 cup / 120 ml extra-virgin olive oil\u003c/li>\n\u003cli>1⁄2 cup / 120 ml maple syrup\u003c/li>\n\u003cli>1⁄2 cup / 75 g finely chopped dried apricots (about 10 dried apricots)\u003c/li>\n\u003cli>1⁄4 cup / 25 g diced crystallized ginger\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>Preheat the oven to 325°F. Line a large rimmed baking sheet with parchment paper\u003cbr>\nor a silicone mat.\u003c/li>\n\u003cli>In a large bowl, stir together the oats, pistachios, pepitas, sesame seeds, sunflower seeds, salt, cinnamon, and cardamom.\u003c/li>\n\u003cli>Add the vanilla, olive oil, and maple syrup and stir to combine. I use my hands at this point so that all of the wet and dry ingredients are evenly mixed together. Turn the mixture out onto the prepared baking sheet and spread in an even layer.\u003c/li>\n\u003cli>Bake until fragrant and golden brown, 35 to 40 minutes. Stir every 15 to 20 minutes to ensure the granola bakes evenly. Remove from the oven and let cool completely on the baking sheet. If the granola doesn’t seem as toasty and crunchy as you’d like, it will firm up considerably as it cools. Stir in the apricots and crystallized ginger once the granola has cooled. Store in an airtight container for 3 to 4 weeks or refrigerate for up to 6 weeks (if refrigerating, keep the apricots in a separate sealed bag and add them as you enjoy your granola so they don’t become hard and dry.\u003c/li>\n\u003c/ol>\n\u003ch3>Recipe: Greens \u003cem>and\u003c/em> Grains Scramble\u003c/h3>\n\u003cp>This is the breakfast Sam and I probably eat most often regardless of the season. In truth, it’s usually a dish we whip up as a late breakfast on weekdays when we’re both working from home and most emails have been returned. It’s wonderfully versatile and allows you to use up any leftover grains you have from previous meals, folding in leafy greens for a bit of color. In that sense, think of it more as a template rather than a hard-and-fast approach. Any leafy greens and most grains will work, although I veer away from small, delicate grains like amaranth because they can get lost in the dish.\u003c/p>\n\u003cfigure id=\"attachment_76235\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\">\u003cimg class=\"size-full wp-image-76235\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/01/WGMN-Greens-and-Grains-Scramble700.jpg\" alt=\"Greens and Grains Scramble. Photo: Clare Barboza\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Greens \u003cem>and\u003c/em> Grains Scramble. Photo: Clare Barboza\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Serves 2, heartily\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>4 large eggs, beaten\u003c/li>\n\u003cli>1 tablespoon milk\u003c/li>\n\u003cli>1⁄4 teaspoon kosher salt\u003c/li>\n\u003cli>2 tablespoons extra-virgin olive oil\u003c/li>\n\u003cli>1 green onion, white and light green parts, finely chopped (about 1 tablespoon)\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 heaping cup / 240 ml well-packed chopped leafy greens (such as kale, Swiss chard leaves without ribs, or spinach)\u003c/li>\n\u003cli>1⁄2 cup / 120 ml cooked whole grains (wheat berries, farro, barley, or millet)\u003c/li>\n\u003cli>1 tablespoon chopped fresh chives\u003c/li>\n\u003cli>Freshly ground black pepper\u003c/li>\n\u003cli>Flaky salt\u003c/li>\n\u003cli>Crusty bread, toasted English muffins, or warm corn tortillas, for serving\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli>In a large bowl, whisk together the eggs, milk, and kosher salt; set aside. Heat 1 tablespoon of the olive oil in a sauté pan over medium heat. Add the green onion and garlic and sauté until soft, 1 to 2 minutes. Add the greens, grains, and remaining 1 tablespoon olive oil and sauté until the greens are wilted and the grains are warmed through, 3 to 5 minutes.\u003c/li>\n\u003cli>Decrease the heat to low and pour in the egg mixture, gently stirring to comingle them with the greens and grains. Continue stirring until they’re softly scrambled, 2 to 3 minutes. Remove from the heat, stir in the chives, and season with pepper.\u003c/li>\n\u003cli>Serve hot with a sprinkling of flaky salt on top, and crusty bread, toasted English muffins, or warm corn tortillas alongside.\u003c/li>\n\u003c/ol>\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>Make It Your Own:\u003c/strong> Stirring in grated Parmesan cheese or a creamy chèvre is always nice. For a splurge in the late fall or early winter, I can’t think of a much better way to begin the morning than cooking up a handful of chanterelles in a bit of butter and folding them into the eggs.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/76208/whole-grain-mornings-a-wholesome-start-to-the-new-year","authors":["5125"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_588","bayareabites_2638","bayareabites_1865","bayareabites_1245","bayareabites_12869","bayareabites_12"],"tags":["bayareabites_16291","bayareabites_1802","bayareabites_449","bayareabites_13267","bayareabites_12892"],"featImg":"bayareabites_76231","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/2024/04/Possible-Podcast-Tile-360x360-1.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/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.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://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.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://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.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://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.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/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","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. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. 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