grains

Researchers have developed a new wheat-like species called Salish Blue that grows back year after year, which not only cuts down on work for farmers, but helps prevent erosion and agricultural waste.

Globally, this humble dish was one of the first ways humans learned to unlock the nutrition in grains. Now, chefs are embracing its sumptuous, delicious possibilities. And no, it's not just oatmeal.

The young, roasted form of wheat has been eaten in the Middle East for millennia. But over time many Palestinians replaced it with rice. Now it's becoming a nutritious, native food worthy of pride.