Alibi V.20 No.28 • July 14-20, 2011 
Wild rice

Mina's Dish

Hearty Flavors From a Handful of Seeds

Cooking with whole grains

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.

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Pratt Morales opened Golden Crown Panadería 35 years ago.
Sergio Salvador salvadorphoto.com

Locovore

Golden Crown

Adobe carb laboratory gets grow room

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.

Chowtown Restaurant Guide

At some point down the line Thai food became synonymous with comfort food for me. It was my family’s favorite dining out cuisine when I was young, and now I have a lot of good nostalgia wrapped up in the smell of lemongrass and curry. Tom kha gai, papaya salad and pad see ew are my go-to orders when I’m sick or just craving something warming and familiar, so I’ve visited most of the Thai spots in town to find some of my favorites of each. That GrubHub bill is getting a little out of control at this point, honestly.

Here’s a few of my favorite spots to order Thai in the Duke City. May they bring you many spicy tears and great evenings.