Episode 111: Whole Grains
Published August 30, 2012
33 min
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    Grains take center stage on this weeks episode of A Taste of the Past as host Linda Pelaccio is joined by Bruce Weinstein, cooking instructor and author of Grain Mains: 101 Surprising and Satisfying Whole Grain Recipes for Every Meal of the Day. Tune in for a lively discussion on grains and their place in culinary history. From quinoa to millet, learn about how whole grains were essential in early China and how they differ from refined grains. From health benefits to culinary applications, Bruce gives listeners plenty to digest on this weeks episode of A Taste of the Past. This program was sponsored by White Oak Pastures. Millet was the grain of China before rice. Some of the oldest pastas found in China were made of millet flour. If you eat whole grain cereal for breakfast youll be less hungry later than you would if you ate regular sugary cereal. Seasonings and flavors have been dumbed down across the board. As a society - weve grown accustomed to more tasteless food thats been over-processed. Grains are for everybody - theyre not just for the vegans and vegetarians among us! --Bruce Weinstein on A Taste of the Past
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