Episode 103 Ancient Grains

0 Votes | Vote Up This Episode!
On this weeks episode of A Taste of the Past Linda Pelaccio is talking about ancient and whole grains with Maria Speck IACP award winning author of the NYTimes notable book Ancient Grains for Modern Meals Topics include Marias upbringing with whole grains the health benefits of eating grains and why ancient grains have become fashionable in the food world Quinoa has been back on the scene for a while but learn about some lesser known grains such as emmer kamut- and the most ancient of them all- einkorn Marias book includes grain dishes for all of your courses- appetizers meals and deserts Listen to this episode and you will be an ancient grain expert This episode is sponsored by Cain Vineyard and Winery The key and my passion is to tell people that whole grains can taste really good In average supermarkets grain selections are becoming bigger and bigger A big trend in baking is that bakers are looking for local grains and freshly-milled flour — Maria Speck on A Taste of the Past Click here to visit this podcast episode