Bread of the Month: Sowing it simply with oats

Of the vast array of grains available to cook and bake with on the market, I continue to return again and again to a favorite — oats. The old standby, the stick-to-your-ribs standard, that reminds one of childhood and the comforting warmth a bowl can bring. So humble, yet versatile. They give a human and . . . → Read More: Bread of the Month: Sowing it simply with oats

Keeping it clean with quinoa

It dawned on me recently (dawning can often come surprisingly late): I grew up surrounded by grains. Living in the rural Midwest, our farm was a cluster of trees centered in vast open fields that yielded oceans of golden wheat. Sometimes, the fields were planted with sorghum (we called it milo), whose bristly rust-colored heads . . . → Read More: Keeping it clean with quinoa