As you probably know, I’ve been trying out different whole grains over the past few months. I’ve done corn, teff, buckwheat, and oats. This month’s grain is barley and I’m really looking forward to it. It’s been fun to test out new ingredients and I’ve discovered a few really excellent recipes; we had teff crepes again last week and they were just as good as the first time.
My recent focus on whole grains has made me extra aware of them around the web:
Chow has a list of 25 tasty ways to eat more whole grains.
General Mills has a Whole Grain Nation website that they’re using to promote their whole grain products. It’s certainly an interesting marketing move, though I hope it doesn’t make consumers think that Lucky Charms are nutritious.
Although those same lines, Huffington Post pointed out that “made with whole grains” is a phrase that means nothing on food labels, just like “natural”.
This guide to old world whole grains from The Wall Street Journal is really interesting. I’ve had to look up several of the grains on the Whole Grain Council’s calendar, but this list includes freekeh, which I’ve never heard of at all.(via The Kitchn)
Evan lists whole grains as one of his top 3 healthy foods for college cooking on Wannabe Chef.
Over on Zester Daily, Maria Speck encourages readers to serve and eat whole grains because they’re delicious, not because they’re “healthy”.