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Board of Director's Report: Then & Now PDF Print E-mail

November 2016
by Emilie Kornheiser

When I was a kid, we ate homemade whole wheat pizza. We made pesto and canned tomatoes from our garden. My father made jam from the strawberries he grew. We ate arugula, romano, and salty Chinese dried sausages. Every week my mother took me with her grocery shopping. We went to the Asian grocer for produce and to the health food store.

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Recipe: Kamut Salad with Carrots PDF Print E-mail

November 2016

Explore Kamut by making this tasty salad!!
(Recipe adapted from a recipe from Epicurious website which was taken from a book by Maria Speck, Ancient Grains for Modern Meals)

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Grain of the Month: Kamut PDF Print E-mail

November 2016
by Chris Ellis, Staff Nutritionist

I am walking past the grain bins in the Bulk department, scanning the labels for grains that are not so familiar to all of us, when my eyes spot Kamut, a grain with an unusual sounding name. It originated thousands of years ago in the Middle East in the Fertile Crescent, which reached from Mesopotamia to Egypt, but for some reason Kamut stopped being cultivated and was not rediscovered until the last century. Fortunately now it is grown here in the U.S.—good news since many of us prefer to eat foods from this country as much as possible, rather than those imported from countries far away.

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In the Cellar: Turkey Pairings! PDF Print E-mail

November 2016
By Jeff Houle

Thanksgiving is an amazing celebration of life, family, food and giving thanks. Since this holiday is also associated with the ultimate feast, we believe it requires a perfectly paired wine to accompany plate after plate of turkey and stuffing. You will find a few wines that hit the mark with family and friends!

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