Italian cookies made with specialty einkorn flour.
It’s a flour that has 30 percent more protein than modern wheat, along with ample amounts of B vitamins and iron.
But that’s not the only reason you should get to know einkorn. It’s also reportedly the world’s most ancient wheat and the only type to never have been hybridized.
What’s more, the gluten in einkorn lacks the high molecular weight proteins that many people can’t digest. If you are sensitive to modern wheat, einkorn can provide a delicious alternative.
Carla Bartolucci and her husband started growing it in northern Italy seven years ago, after discovering that their daughter, who has gluten sensitivity, was able to eat pasta, bread, and other baked goods made with einkorn with no adverse effect. Today, the family is the largest grower of einkorn in the world.
They sell the flour, as well as products made from it under the Jovial brand. I had a chance to try samples recently, all of which are made in Italy.
A canned tuna you can feel good about eating.
Our love affair with canned tuna has ebbed and flowed over the years.
Beset by worries about mercury levels and unintended bycatch deaths of dolphins, Americans have cut back on their consumption recently. Still, it’s a good bet that there’s still a tin or two in our cupboards on a fairly regular basis because it’s hard to beat the convenience and versatility of the product.
Sausalito’s Safe Catch Elite Tuna, though, makes it easier for us to enjoy canned tuna with fewer worries.
Every tuna (albacore and skipjack) used by the company is tested for mercury, ensuring a limit of 0.1 parts per million which it touts is 10 times stricter than the FDA action limit. The tuna are wild, sustainably-caught, and additive-free. The fish are packed in BPA-free cans without any added water, oil or preservatives. In fact, the ingredients label on the can is as short as can be — just tuna and salt. You don’t even need to drain the can when you open it because there’s very little liquid in it.
Pork shoulder at Little Gem.
Imagine a restaurant, in which all the food is gluten-free. And dairy-free. And sans refined sugar.
No doubt, you’re probably fearing it also will be flavor-free and dismally low in satisfaction.
Not so. Not when it’s Little Gem in San Francisco, which opened in December.
After all, when the head chef is Dave Cruz, formerly of Thomas Keller’s Ad Hoc in Yountville, you’re guaranteed to be in good hands with the food, as I found out when I was invited in as a guest of the restaurant last week. Little Gem’s other partners are Eric Lilavois, former chief operating officer of the Thomas Keller Restaurant Group, and John DiFazio, an investment banker, who has such an appreciation of good food that he did an apprenticeship at Dan Barber’s Blue Hill at Stone Barns in New York.
Chef Dave Cruz, formerly of Thomas Keller’s Ad Hoc.
The compact kitchen.
This is clean eating the way it should be — with bold flavors, freshness, finesse but not fussiness, and great ingredients from purveyors such as Marin Sun Farms, Five Dot Ranch and Rancho Gordo.
Front to Back: Bacon & Egg, Kale & Kimchee, and Coconut Red Lentil Sprogs.
Are you a fan of onigiri — the Japanese rice balls wrapped around centers of pickled plum, cooked seafood, veggies, and pretty much anything else the imagination can come up with?
Then, you’ll love Sprogs, the small “rice scooters,” that take them to the next level.
The San Francisco company was created by Ching-Yee Hu, a busy mom who was looking for the perfect snack for her kids, as well as herself. When she couldn’t find exactly what she was craving, she decided to make it, herself.
It’s such a brilliant concept that you wonder why someone didn’t come up with it sooner. Hu was already making pressed fresh brown-rice squares for her kids when she decided to expand on the idea with more inventive flavorings.
She uses Northern California haiga brown rice that is partially milled to remove the tough outer bran to make it easier to digest yet retains the nutritious germ inside. Then, she created both “Veggie” (vegan) and “Meatie” varieties.
The predominant ingredient in these bars? Spent grain from brewing beer.
It’s a good bet that when you’re downing that frosty mug of beer, you’re not thinking about the spent grain that went into brewing it.
But there’s a lot of it. A whole lot.
Indeed, when beer is made, about 85 percent of its ingredients ends up as waste that is usually composted or sold off to feed livestock.
Now, Dan Kurzrock and Jordan Schwartz have come up with a novel — and delicious — way to reuse that discarded grain.
The hobbyist brewers created ReGrained, granola-like bars made from spent grain donated by three Bay Area craft breweries: Magnolia Brewing, 21st Amendment Brewery, and Triple Voodoo.