Hearty Flavors From a Handful of Seeds
Cooking with whole grains
By Mina Yamashita
I came late to whole grains—being brought up eating white rice at every meal. With the possible exception of rolled oats, most of the grains I encountered were hulled, bleached, sweetened and renutritionized before they hit my plate.
Sergio Salvador salvadorphoto.com
Adobe carb laboratory gets grow room
By Ari LeVaux
The most local salads in town might come from a bakery. An indoor growing operation—lights, fans, reflectors and of course plants—was germinated in the west end of Golden Crown Panadería last April. For the counter staff, it's almost too local for comfort, as the expanding tangle of greens, tomatoes and peppers is growing into their workspace. If you order one of the appropriately named “huge” salads, they find the scissors and start snipping. They also make one of the best loaves of green chile bread on the planet.
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Fondue Night Out at The Melting Pot
Bourbon Pairing Dinner at Pueblo Harvest Café
Take a tour of both bourbon and the IPCC’s beautiful permanent exhibit in one decadent evening of culture.
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