My earlier post established my love for and interest in cooking with whole grains: farro, quinoa, bulgur, wild rice and the like. Winter seems like the perfect time to experiment with these hearty, protein-packed grains, with all their nutty flavor and satisfying texture.
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If you are a long-time reader of Edible Ohio Valley, you know Bryn: She wrote fantastic pieces on Snowville, Bloomington, and Community Supported Agriculture, among others. To celebrate the mid-week, we will feature Bryn's blog, Writes4Food.
For the next few weeks, to complement Issue No. 7: Grist, her specific posts on Whole Grains will be highlighted.
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As author Gene Logsdon puts it, “We are all treehuggers.” But not just for sentimental or even environmental reasons. Humans have always depended on trees for our food, shelter, livelihood, and safety. In many ways, despite the Grimm’s fairy tale version of the dark, menacing forest, most people still hold a deep cultural love of woodland settings, and feel right at home in the woods.
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Traditionally, people made bread from whatever grain grew best in the area where they lived. Because of the climate, soil and other conditions, different grains grow better in certain regions of the world. Wheat, rye, corn, barley, millet, kamut and spelt are some of the grains used around the world.
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Quinoa (pronounced keen wa) is a pseudo-cereal that was originally domesticated 3000-4000 years ago in the Andean region of South America. Considered a sacred crop by the Inca, production was heavily suppressed by the European christian conquerors, in an attempt to eradicate indigenous religious ceremonies. However, today almost 70,000 metric tons are produced by Ecuador, Peru and Bolivia. (more...)
