Show 243, October 7, 2017: Carolynn Carreño, Bowls of Plenty

Carolyn CarrenoBowls of Plenty – Recipes for Healthy and Delicious Whole-Grain Meals is a fresh and flexible approach to grain bowls–thoughtfully structured one-dish meals that marry health and flavor–from James Beard Award-winning journalist and acclaimed cookbook coauthor Carolynn Carreno. The Foreword is by Nancy Silverton. We’ll meet Carolynn.

Gorgeous, layered, satisfying bowls have become the next wave of healthy eating. From food blogs to Instagram, farm-to-table bistros to chain restaurants, “the bowl” has become part of our culinary vocabulary. And whole grains are not just for hippies and health nuts anymore! Hearty grains like quinoa, farro, millet, and spelt are replacing flour or corn tortillas, bread, pasta, white rice, and mashed potatoes as the base or vehicle for other, richer, more complex ingredients. What’s more, grain bowls are easy-to-make, and family-friendly, and convenient for busy home cooks and weekend chefs alike.

Carolynn joins us.


Show 71, May 3, 2014: Nan Kohler, Managing Partner, Grist & Toll – An Urban Flour Mill, Pasadena Continues…

Nan KohlerThe conversation continues with Nan Kohler of Grist & Toll – An Urban Flour Mill.

Nan explains how the flours produced by Grist & Toll differ from the commercial enriched flour that goes into plain white bread. A lot of the nutritional value is surprisingly lost with the processing of conventional enriched flour.

With stone milling the bran and wheat germ in wheat is left intact. The nutritional value remains (instead of needing to be artificially added back.)

On Saturdays Nan sells whole grain artisan bread made with her flours.

Nan is also starting to offer baking classes.