“I was noticing in my generation that ‘bread’ is such a bad word,” says food blogger Lizi Heaps. She set out on a mission to make wholesome healthy bread, with inspiration from her mother and ...

RADVILLE, Saskatchewan -- Alex and Robert Galarneau have taken their organic business in southeast Saskatchewan through a "gateway to the world." They say now would be a good time for others to join ...

For decades, Kamut—or khorasan wheat—was a fringe food overlooked by the American public. But a scientist and farmer named Bob Quinn believed in the ancient grain and fought against the odds to ...

MISSOULA, MONT. – Kamut International has launched new branding for Kamut wheat that includes a new website and a refreshed logo. Kamut brand wheat, an ancient grain, is grown organically and a source ...

Whole grains are a source of carbohydrates, B vitamins, iron, and plant-based protein. High-protein grains include oats, kamut, teff, amaranth, and quinoa. Grains will not make up the bulk of your ...

SAN ANTONIO – Lizi Heaps is a mother of four and she loves to cook. Her new cookbook “For the Love of Kamut” shares a variety of recipes for families, using Kamut flour. “Kamut has changed our lives ...

The Grub Glossary is a weekly collection of foods, their definitions and where to find them. Quinoa was so 2013. Besides the ethical concerns about eating quinoa, there's an entirely "new" cast of ...

BIG SANDY, Mont. - When Bob Quinn took over his fourth-generation, 2,400-acre family farm in 1978, unstable commodity prices forced him to think outside the conventional box of grain and cattle.

Freekeh is unripe durum wheat that is harvested when still green and burned to remove the husk. Although the husk is removed, the burning still gives the wheat a slight smoky flavor. Because it is ...