What We're Reading: August 26, 2014

 

From esquites to jerk seasoning, a look at how the rest of the world eats corn. [HuffPo

 

Paula Deen, unintentional hipster? The growing trend of artisanal lard. [Modern Farmer

 

It turns out breakfast may not be the most important meal of the day. [The Atlantic

 

Colorado is the latest state to put a GMO labeling bill on the ballot. [WaPo

 

Quinoa may top American grocery lists, but how will it fare in Kazakhstan? [... Read more >

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Sustainability Matters: January 24, 2014

 

Quinoa may be falling out of fashion. Meet teff, the Ethiopian nutrient-rich "ancient grain" that's poised to take its place. [The Guardian]

 

More children are learning about agriculture, health, and nutrition as an increasing number of states pass Farm-to-School legislation. [Civil Eats]

 

Coca-Cola reconsiders the economic impact of climate change after closing plants due to drought and other supply chain disruptions, and other large companies follow suit. [NYT]

 

Plant "STDs" and honeybees: How the tobacco ringspot virus may be decimating bee populations. [... Read more >

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Recipe Roundup: Whole Grains

grains

It's January, which means late night egg-nog-and-sugar-cookie binges are out and nutrient-packed whole grain dishes are in. These bold, seasonal recipes will leave you feeling satisfied as well as virtuous.

Pan-Seared Cod with Beet Vinaigrette and Pumpkin-Quinoa Risotto Creamy risotto flecked with red and white quinoa and diced pumpkin makes a vibrant bed for crisp and flaky cod.

Farro and Black Rice with Roasted Squash This hearty dish from Thomas Keller features fiber-rich farro, nutty black rice, and sweet roasted squash drizzled with a sharp mustard vinaigrette.

... Read more >

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Recipe Roundup: Thanksgiving Leftovers

turkey sandwich We had so much fun last year coming up with ideas for Thanksgiving leftovers that we thought we’d revisit the topic with a list of some of the best leftover-loving recipes out there. David Chang’s Soy-Braised Turkey, Mashed Potato Spring Rolls, Spicy Brussels Sprouts with Mint [F&W] Indian-Spiced Turkey Lentil Soup, Cranberry-

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In Season: Pumpkins

pumpkin

Pumpkins have a bit of a typecasting problem. Though they loom large in America’s cultural consciousness each fall, their starring turns are limited to appearances as jack o’ lanterns on Halloween and in pumpkin pies on Thanksgiving. But pumpkins have so much more to offer: sliced and roasted, they’re a sweet foil for rich, savory dishes such as the Afghani dish kaddo bourani, which pairs caramelized pumpkin with spicy ground beef. When baked and mashed, pumpkin purée can be thrown into quick breads, pancakes, and desserts that in no way resemble pie, like the chocolate cake featured below. How to Choose and Store: Small pie or sugar pumpkins are best for cooking. One five-pound pumpkin will yield about 4 ½ cups of purée. Uncut, uncured pumpkins will keep for a couple of months in a cool, dry place. Cooked pumpkin will last about five days in the refrigerator or up to six months in the freezer. How to Cook:

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The Bookshelf: Shinin' Times at the Fort

Shinin' Times at the Fort

If you're ever in the Denver area and on the hunt for bona fide Western food, look no further than the Fort, a majestic, adobe-style restaurant run by proprietor Holly Arnold Kinney. Since its hand-carved wooden doors opened in 1963, the Fort's menu has channeled the early-19th-century frontier, with game meats, indigenous vegetables and grains, and Native American dishes always composing its regular offerings. It's no surprise that this landmark of regional American cuisine attracts foodies and American history buffs alike. Holly will join us at this Wednesday's Beard on Books (12:00 noon in the Beard House dining room) to speak about the Fort's vibrant history and the "New Foods of the Old West" that she proudly serves. And if you'

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Recipe: Pan-Seared Snapper with Paella-Style Quinoa

Anthony Dawodu's Pan-Seared Snapper with Paella-Style QuinoaThis pan-seared snapper dish takes a cue from Spanish paella: instead of rice, quinoa plays host to a medley of shellfish, sautéed vegetables, and fresh herbs. Make it tonight for a satisfying weeknight meal.

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