It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.
Investigators from the U.S. Department of Agriculture say they cannot figure out how genetically modified wheat got into an Oregon field. Now GM wheat has been found growing in Montana, too.
In a culture where we have been told for decades to “eat your Wheaties” raising children gluten-free requires a new paradigm.
A doctor who authored the book Wheat Belly claims that changes to modern varieties of wheat have have caused the rise in celiac disease and gluten sensitivity. But other doctors have other theories to explain why wheat makes some people sick.
Government investigators are trying to solve an agricultural whodunit: How did genetically engineered wheat that was never approved for sale end up in a farmer’s field in Oregon? Some are raising the possibility of sabotage; others suspect simple human error.
If you’ve never heard of wheat berries, you’re not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat (minus the hulls). They are what King Arthur and other grain companies mill to produce the many different types of baking flours, from whole wheat to all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.