Eat this Word: Amaranth

by jbfauthor on February 07, 2011

WHAT? A good Host. The Aztecs revered this mighty grain, using it in religious rituals to make what Barbara Grunes and Virginia Van Vynckt, authors of All-American Waves of Grain, liken to a Holy Communion wafer. The carnivorous sun-worshippers would combine the tiny grain with a liquid mixture that sometimes contained blood, form the concoction into cakes, and use the cakes in religious ceremonies. People who ate these cakes believed they were eating the flesh of the gods. Not surprisingly, the Spanish didn't approve of this custom, nor of the Aztecs generally. The conquistadors wiped out Aztec civilization and for good measure destroyed many acres of amaranth. For the next four centuries, the grain was practically unknown. Rediscovered a couple decades ago, it is now highly touted for its healthful properties. Amaranth greens, which taste similar to spinach, are edible, as are the seeds (which are sometimes ground to make flour). Many natural food stores

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On the Menu: February 6 through February 12

by jbfauthor on February 04, 2011

Here’s what’s happening at the Beard House next week: Tuesday, February 8, 7:00 P.M. Elegant Vineyard Getaway Located amid rolling hills that evoke Italy’s Piedmont region, Palladio at Barboursville Vineyards has been referred to by food writer John Mariani as “one of the finest and most authentic Italian restaurants in the United States.” Chef Melissa Close Hart’s extraordinary cuisine pairs beautifully with the wines produced at the vineyard by winemaker Luca Paschina. Wednesday, February 9, 12:00 noon Beard on Books In Appetite for America: How Visionary Businessman Fred Harvey Built a Railroad Hospitality Empire That Civilized the Wild West Stephen Fried traces United-States history through the development of Fred Harvey

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News Feed: February 12

by jbfauthor on February 12, 2010

Everything you ever wanted to know about beans [Chow] Spice up your life for Lunar New Year [Zester Daily] Pop-up restaurants give young chefs a license for experimentation [NYT] Make homemade candies to show your sweetie that you really care [Daily Beast]

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News Feed: February 11

by jbfauthor on February 11, 2010

The Hungry Filmmakers series will screen excerpts from five food-conscious films on February 23. [Hungry Filmmakers] The Momofuku crack pie wins over a former sweets snubber. [LAT] Corby Kummer is pleasantly surprised by the produce at Walmart. [Atlantic] Chinese New Year goes chic: how upscale restaurants celebrate the holiday. [WSJ] Could the iPad kill cookbooks? [Grub Street Chicago] Plan the perfect Valentine's Day with this guide from Bon Appétit. [Bon Appétit]

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