Month: February 2011

Maybe you can blame it on a little lingering vertigo, courtesy of a post-conference virus that laid me out for the whole week post-Portland, but I keep seeing echoes of Whole Grains: the New Norm everywhere I turn. Or maybe, its more accurate to say that our fifth whole grains conference made such a splash, even the littlest ripple seems to be washing knowledge, insight, and progress ashore. …

At markets from Whole Foods to Vons, shoppers can choose from a growing number of breads made with so-called ancient grains, including quinoa, amaranth, spelt and Kamut (a patented variety of wheat). …

Pastry chef Jean-Luc Albin certainly can turn out a delicious traditional king cake — one with a premium brioche dough, rich with butter and eggs. But these days it’s his inspired variations on that classic that he’s most passionate about. …