Quinoa, a pseudo-grain closely related to a North American weedy plant, Lamb’s quarters (Chenopodium album), was first domesticated about 5000 years ago on the high plains surrounding Lake Titicaca. August 12-14, 3102, researchers, seed breeders, and growers from 22 countries, the US, and Canada participated in International Quinoa Research Symposium, a platform for debate over access to seeds and seed genetics and an information exchange about research projects around the world.
Read more: Quinoa: The Passion and The Politics
Walk past any college laboratory and you could probably identify the subject at hand by the smell. The chemistry lab reeks of chlorine and sulfur, the biology lab sends off whiffs of formaldehyde, and even the botany lab smells earthy, fruity, and sometimes sweet. But never have such wonderful odors come from a lab until you pass something called the Bread Lab!
Read more: The Mad Baker in the Bread Lab
Freshly ground whole grain flour is alive – and lively – according to Dr. Steven Jones, WSU Wheat Breeder and founder of The Bread Lab. Age, processing, and chemicals will “kill” your flour, and will give you flour that is “nothing of interest other than to carry other flavors.”
Read more: The Bread Lab: Why Your Flour Should Be Lively
This recipe is a little overdue considering we’re long past pumpkin season, but I figured it’s OK because I still have canned pumpkin in my cupboard (I bought a bunch while it was cheap). I can get a batch of granola and a small batch of cookies out of one can. Fresh pureed pumpkin is even better, and if you have some of that on hand I envy you. If however you have some canned on hand, you should try making this! It’s almost like eating pumpkin pie for breakfast.
Read more: Pumpkin Granola