grain
Easy Grain Salad Recipe
This simple salad can easily be made with just about any vegetables or grains you have laying around in your fridge or pantry.
Why Quebec's First Single Malt Isn't a Whisky... Yet
It’s important to keep in mind that Quebec’s liquor market is controlled by a state-run monopoly.
The Secret to a Great Veggie Burger Is Experimentation
After years of skating around Los Angeles as a vegetarian, my brother and I figured out that the secret to a great veggie burger is all in the experimentation.
How Wall Street Gives Us Our Daily Bread
I spoke to food writer Fred Kaufman about how the larger financial forces that control our food prices work, and why they exist.
How Wall Street Gives Us Our Daily Bread
I spoke to food writer Fred Kaufman about how the larger financial forces that control our food prices work, and why they exist.
This Bar Is Serving Whisky from an 18-Foot Oak Tree
London’s Black Rock bar serves its specialist whisky from an 18-foot, 185-year-old, three-tonne English oak tree which sits at the centre of the room.
My Introduction to Boza, the Breast-Enhancing Proto-Beer of Bulgaria
For Bulgarians, boza tastes of tradition, childhood, and the old country. For someone who hasn't been drinking it their entire life, it tastes like breadmaker slop that’s been sitting around for days.
An Ancient Grain Finds New Relevance in the Age of the Megadrought
New research suggests that millet could be as influential to the future of farming as it was to its history.
This 100-Year-Old Factory Makes the Saltiest Salt You’ll Ever Taste
Maldon salt, produced in a Victorian saltworks on the Blackwater estuary in Essex, is championed as one of the world’s finest tasting salts, thanks to its unique pyramid structure.
Evidently You Can Clean Up A Nuclear Dump Site With Whisky
Scientists might just have discovered a way to use spent whisky grains to clean up radioactive material. And they might just be jamming a whole bunch of said grain down a massive (and massively radioactive) shaft in Scotland.
This Professor Wants Wisconsin to Grow Its Own Rice
Michael Schlappi, an associate professor with Marquette University in Milwaukee, believes that finding efficient ways to grow rice in colder climates will soon become an important part of maintaining stable supply worldwide.