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.
NEWSLETTERS Great Alibi stories, events and deals delivered to your inbox each week. No fooling!
Dinner and Ebru Painting Demonstration at Blue Lily Atelier
Authentic Turkish cuisine, music and a demonstration of Ebru, the art of Ottoman water marble painting. Reservation required.
Coffee Tasting at Prosum Roasters
Taste of Rio Rancho at Santa Ana Star CenterMore Recommended Events ››