“Oh, no, no, no,” says Sonoko Sakai as she jets across the test kitchen at the WSU Mount Vernon Research Station to school a student on the proper technique of draining a freshly cooked hand-cut soba noodle.
“Don’t stir it. You have to pat it like this,” she says as she firmly whacks the bottom of the strainer.
Sakai, a former film industry executive, changed course dramatically a few years ago and left LA for Japan to learn the art of making soba, a traditional Japanese noodle made primarily of buckwheat.
She found her way to soba master Takashi Hosokawa and now travels the … » More …
Although varieties abound, wheat can be more simply considered as either hard or soft, hardness being a measure of the kernel’s resistance to crushing.
All wheat originally was soft-kerneled. And there is, so far as we know, no evolutionary advantage to either the hard or the soft trait.
But clearly, somewhere along the line, that section of genetic material that determines the hardness of the kernel underwent a random mutation. Specifically, the Puroindoline a or Puroindoline b genes, which have long been a focus of Craig Morris’s research.
In order to understand the hard/soft divide, Morris, a plant physiologist, suggests that we consider the … » More …
As small, relatively obscure seeds go, quinoa has a lot riding on it.
It measures about 3 millimeters across, and its worldwide production is about 1/20,000th of wheat, but foodies, researchers, farmers, grocers, and food policy experts can’t get enough of it. Packed with protein, adaptable, and hardy, it’s an emerging option in the quest to improve farm incomes while feeding a growing planet with impoverished soils and warming temperatures. The United Nations General Assembly has even given it its own year: 2013, the “International Year of Quinoa.” UN Secretary-General Ban Ki-moon last February said it is “truly a food for the Millennium Development Goals,” … » More …