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Dinner Tonight: Lamb, Beet, and Cracked Wheat Meatballs with Cucumber Yogurt Sauce

Blake Royer 3 comments

In this recipe from the superb book Tender, Nigel Slater goes running with this idea, using not only cracked wheat to bulk out the meat, but also grated raw beets. I was skeptical but drawn to their incredible rich, red color. More

Will Rainy Weather Affect 2012 Farm Bill Provisions?

Leah Douglas Post a comment

Though small farms are suffering from poor weather conditions, large-scale agriculture is also vulnerable. Rain is the primary problem facing growers in the Midwest and Northeast, but severe drought is causing alarm in Texas and other southwestern states. Two main crops affected so far are corn and wheat, and both commodities' prices have gone up as a result. More

Quiz: How Much Do You Know About Vegan Substitutes?

Katie Quinn 39 comments

Fried Tofu, a popular vegan substitute. [Photograph: Robyn Lee] Update: This quiz is closed as of August 26, 2013. Say your friend or loved one (or maybe even you) just decided to become a vegan. What happens to the big, buttery birthday cake or cheese pairing for that wine? Do you know much about vegan substitutes? (Does wheat meat mean anything to you?) See how prepared you would be for the new diet. Take the quiz! »... More

Are Heirloom Wheat Varieties the Next Big Baking Trend?

J. Kenji López-Alt 29 comments

"You could give me dog-shit wheat, and I could still make it taste great." —Jim Lahey, Sullivan Street Bakery [Photographs: J. Kenji Lopez-Alt] Just as tomatoes have spent the last few hundred years getting the flavor slowly sucked out of them, in favor of more convenient attributes like uniformity in size and color and resistance to the rigors of transcontinental shipping, wheat has undergone a similar process. Unlike tomatoes, which, discounting any Native American influence, have been bred for a mere few hundred years, wheat, a staple grain since the earliest civilizations of ancient Mesopotamia, has had a 10,000-year breeding program. Modern wheat is designed for high yields, and to produce flours with consistently high protein contents. In the meantime,... More

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