As faithful readers (which I think might only be Blake Nelson) know, salt might be ground zero in the food wars. Used by real people to season and preserve their food for centuries, readily available and cheap, salt has nonetheless been made artisanal and precious and particular by foodies who can’t leave well enough alone. Salt happens to be one of the few things Meatball and I really know about food—remember the time we figured out that Scrabble Cheez Its have less salt than regular Cheez Its all on our own?
For some reason or other, perhaps because we used to update this blog, the lovely folks at Specialty Foods Magazine have been sending copies to Meatball and myself since 2010 or so. (Apparently a subscription is Very Official—both our subscriptions come to my house, which prompted my mail carrier to add her name to my mailbox. I think she can get on my insurance now.) We should probably tell them to cancel but it is an amazing read. My favorite coverline so far is this month’s:
ANCIENT GRAINS TO WATCH
Never turn your back on an ancient grain! Amaranth will cut you as soon as it will look at you, and quinoa is probably picking your pocket right now. Sorghum and kamut? Forget about it.
What I don’t get, and what I just realized is my point because I had Cheerios for dinner and crackers for breakfast, is that why the anti-carb cartels aren’t using ancient grains to their advantage. If you think about it, every civilization that once at those grains is dead. A true fact, and proof that carbs kill, if you ask me.