Wheat Berry Salad with Cranberries, Green Onion, and Feta
Wheat Berry Sunshine Salad
Wheat Berries
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Grist Mill","publishDate":1326131196,"status":"inherit","parent":37268,"modified":1326131196,"caption":null,"credit":null,"description":null,"imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2012/01/bale-grist-mill.jpg","width":560,"height":420}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"denise-lincoln":{"type":"authors","id":"5016","meta":{"index":"authors_1591205172","id":"5016","found":true},"name":"Denise Santoro Lincoln","firstName":"Denise Santoro","lastName":"Lincoln","slug":"denise-lincoln","email":"dmsantoro@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am a writer, editor, mother of twins, and enthusiastic home cook. I was raised by an Italian-American mother who, in the 1970s, grew her own basil (because she couldn’t find any in the local grocery stores), zucchini (for those delicious flowers), and tomatoes (because the ones in the store tasted like “a potato”). My mom taught us to love all kinds of food and revere high-quality ingredients. I am now trying to follow in my mother’s footsteps and am on a mission to help my daughters become adventurous eaters who have a healthy respect for seasonal food raised locally. My daughters and I grow vegetables and go to the farmers’ market. We also love to shop at Piedmont Grocery and Trader Joe’s. When I’m not hanging out with my daughters or cooking, I like to contribute to cookbooks (including Williams-Sonoma’s Food Made Fast and Foods of the World series), work as an editor, and write about food for \u003cstrong>Bay Area Bites\u003c/strong> and \u003cstrong>Denise's Kitchen\u003c/strong>. My food inspirations are M.F.K Fisher, Julia Child, and Alice Waters — three fabulous women who encompass everything I love about food.","avatar":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]}],"headData":{"title":"Denise Santoro Lincoln | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dc444b11959eca5e5364cfc2e4358efb?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/denise-lincoln"},"stephanie-im":{"type":"authors","id":"5037","meta":{"index":"authors_1591205172","id":"5037","found":true},"name":"Stephanie Hua","firstName":"Stephanie","lastName":"Hua","slug":"stephanie-im","email":"stephanieim1023@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Hua is the creator of \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>, a place for all things delicious. So far she has learned that she very much enjoys salted caramel anything, a good soup dumpling is worth a scalded tongue, and there is no room in life for non-fat cheese and crappy chocolate. Also, a barrel of cheese balls never ends well. \r\n\r\nStephanie has been known to choose her company based on how much they can pack it down. Ability to endure cramped quarters, sketchy back alleys, and uncharted paths to seek out that special dish is also a plus in her book. If you fit the criteria, drop a note. You’ll probably get along just fine.\r\n\r\nStephanie's writing and photography have been featured in Fodor's Travel, Wine Enthusiast Magazine, Serious Eats, and Sundance Channel. Follow her on \u003ca href=\"http://www.facebook.com/pages/Lick-My-Spoon/124276040932644\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/lickmyspoon\">@lickmyspoon\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twitter":"LickMySpoon","facebook":"pages/Lick-My-Spoon/124276040932644","instagram":null,"linkedin":"StephanieHua","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Hua | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/beae4012a280097aebdfcd32bcd3c64d?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-im"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_37268":{"type":"posts","id":"bayareabites_37268","meta":{"index":"posts_1591205157","site":"bayareabites","id":"37268","score":null,"sort":[1326131418000]},"guestAuthors":[],"slug":"milling-at-the-bale-grist-mill","title":"Milling at the Bale Grist Mill ","publishDate":1326131418,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bale-grist-mill.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bale-grist-mill.jpg\" alt=\"Bale Grist Mill\" title=\"Bale Grist Mill\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37404\">\u003c/a>\u003c/p>\n\u003cp>I’ll admit it: my kitchen obsessions aren’t hip. If they were, I’d have a cleaver slung on my hip, bacon smoking in the backyard, a burr grinder and Hario pour-over kettle on the counter for brewing my \u003ca href=\"http://thebolditalic.com/sandersnoah/stories/928-howve-you-bean\">home-roasted coffee beans\u003c/a>, kimchee fermenting stinkily on the porch next to a carboy of triple-hopped homemade ale. Meat, salt, booze, caffeine, and above all, funky slow rot: such is DIY hipness, 2012 style. \u003c/p>\n\u003cp>But the thing is, I’m a nice Jewish girl unmoved by bacon’s siren call. Beer is not my drink, madly bitter beer even less so. My nerves are easily unhinged by San Francisco’s high-octane \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave coffee\u003c/a>; what I need in the morning is not a tepid single mug brewed at tai-chi speed but a tall French press of good decaf poured three-to-one with hot milk. While I love fermented products in theory (and on my plate when I’m out of the house), uncontrolled bacterial action in my own kitchen unnerves me. I can taste mold at fifty paces; blue cheese and all its green-streaked brethren revolts me. \u003c/p>\n\u003cp>Instead, I have this thing for grain. For wheat, in particular, and how uncool is that, in this moment of all things gluten-free? I love windmills and grist mills run by water wheels. I’ll find any excuse to detour to a good bread bakery. Oven spring—when a previously sluggish loaf of dough suddenly leaps up to double its size during baking—strikes joy in my heart. I will never buy a bread machine, not so long as I have a bowl, my hands, and an oven. \u003c/p>\n\u003cp>It really does make a difference, getting fresh, good flour for your bread baking. Standard, brand-name paper-bagged whole wheat from the supermarket: fine, just fine. But fresh from the mill, especially if it’s from recently, locally grown grain: well, that’s going to make you some amazing bread. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I learned this first hand when I worked as an apprentice at the \u003ca href=\"http://casfs.ucsc.edu\">CASFS\u003c/a> educational farm at UC Santa Cruz. We sowed a quarter-acre with three strains of heirloom wheat, chewed the milky kernels as they swelled, dried, and turned golden in the sun, scythed the stalks by hand then fed them into a noisy threshing machine. The result? Buckets of whole wheat berries, ground into flour and baked into the most alive bread I’ve ever made. \u003c/p>\n\u003cp>This fondness for mills started in childhood, with summertime visits to the \u003ca href=\"http://www.nha.org/sites/oldmill.html\">Old Mill\u003c/a> on Nantucket, whose sweeping sails dominated the low-slung island's horizon from any direction. In Minneapolis, I toured the excellent \u003ca href=\"http://www.millcitymuseum.org\">Mill City Museum\u003c/a>, on the site of a formerly dilapidated flour mill, then brought home bags of heirloom wheat berries and freshly ground flour and polenta from the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/10/twin-cities-eats/\">Mill City Farmers' Market\u003c/a>. In Arkansas, I made dozens of biscuits from cornmeal ground at the \u003ca href=\"http://www.wareaglemill.com\">War Eagle Grist Mill\u003c/a>, a historic water-wheel mill that still produces dozens of flours (the mystique may have been upped by getting to drive there in a purple \u003ca href=\"http://www.lotuscars.com/en/index\">Lotus\u003c/a> with the mill's current owner, now in her 70s). Through the \u003ca href=\"http://www.boiledpeanuts.com\">Lee Brothers’ Boiled Peanuts catalog\u003c/a>, I’ve special-ordered \u003ca href=\"http://www.oldmillofguilford.com\">Guilford Mills’\u003c/a> remarkable grits, which are stone-ground in a North Carolina grist mill dating back to the 18th century. \u003c/p>\n\u003cp>And here, we are lucky enough to have the \u003ca href=\"http://www.parks.ca.gov/?page_id=482\">Bale Grist Mill\u003c/a>, right next to the lovely, hike-worthy Bothe Napa State Park, tucked among the vineyards, oaks, and manzanitas, right off Highway 29 between Calistoga and St. Helena. The mill was fully restored a few years ago, and is open for milling tours most weekends, three dollars well spent. \u003c/p>\n\u003cp>If you were the kid (or grownup) who pored over David Macauley’s \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395938473/kqedorg-20\">The New Way Things Work\u003c/a>, this is the tour for you. Milling with a water wheel makes basic physics come to rattling life, energy and motion transformed through simple engineering into productivity. It’s also a delight for grammar and etymology geeks: little did I know how many common words and phrases--“nose to the grindstone,” “cockeyed,” “fair to middling”--derive from milling. You put your nose to the grindstone to sniff for ozone, the smell you get in the air after a lightning strike; the scent of it can mean that the two millstones have become unbalanced, knocking into each other and striking sparks from the friction. Fair to middling are the two central grades of flour to emerge from the bolter, bookended by fine and coarse; if you’re feeling “fair to middling,” you’re right in the middle, so-so. \u003c/p>\n\u003cp>But now is the time to get to this mill for a visit. As well-loved as the grist mill is, its future is uncertain, thanks to stringent cutbacks in California's parks budget. As detailed in a recent \u003ca href=\"http://napavalleyregister.com/news/local/ffd482f6-3832-11e1-9d98-001871e3ce6c.html\">Napa Register article about local park closures\u003c/a>, both Napa Bothe Park and the Bale Grist Mill could be closed to the public as early as February, unless two local park groups, the Napa County Regional Parks and Open Space District and the Napa Valley State Parks Association, get approval (and funding) to take over the parks from the state this spring. It's ironic, of course, that such a historical resource could shut down just as a groundswell of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/01/03/MN8D1MIA7G.DTL\">consumer interest in local grains\u003c/a> and grain products is rising. \u003c/p>\n\u003cp>For the moment, the Bale Grist Mill sells polenta, cornmeal, spelt, buckwheat, rye, and whole-wheat flours, all ground in the mill. Although, for liability reasons, the flours are marked \"not for human consumption,\" the millers are scrupulous about cleanliness and sanitation during the milling and storage process. Any grain or flour touched or spilled during the milling process goes into a big bag marked \"sweeps.\" A local farmer picks all the sweeps once a week, a welcome addition to his pigs' daily mash. Using both raw wheat kernels (wheat berries) and the mill's coarse, bran-rich bread flour, I made a dense, almost scone-like whole grain loaf inspired by the recipe for \"Holly's Whole Wheat Bread\" in Romney Steele's book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740779141/kqedorg-20\">My Nepenthe\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Bread with Fruit and Nuts\u003c/strong>\u003cbr>\n\u003cem>Adjust the combination of dried fruit, seeds, and nuts depending on what's in your pantry, and what you like best. Dried persimmons, often available at Bay Area farmers' markets at this time of year, add bright color and a pleasant sweet chewiness to the finished bread. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bread.jpg\" alt=\"Wheat Berry Bread with Fruit and Nuts\" title=\"Wheat Berry Bread with Fruit and Nuts\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37403\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 loaves\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 90 minutes, plus 3 hours' rising time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 to 60 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 2 hours, 15 to 30 minutes, plus 3 hours' rising time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup whole raw wheat or spelt berries\u003cbr>\n3 cups water\u003cbr>\n1 1/2 cups whole milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1/3 cup honey\u003cbr>\n1 package (2 1/2 tsp) active dry yeast, or 1 oz fresh (cake) yeast\u003cbr>\n5 1/2 cups whole-wheat flour, plus more for the work surface\u003cbr>\n2 tbsp ground flax seed (optional)\u003cbr>\n2 teaspoons salt\u003cbr>\n1 cup raisins, dried cranberries, or chopped dried apricots or persimmons, soaked in hot water to cover for 10 minutes if very dry or wizened\u003cbr>\n1/4 cup unsalted sunflower or pumpkin seeds, plus 2 tablespoons for sprinkling, lightly toasted\u003cbr>\n1/2 cup hazelnuts, pecans, or walnuts, lightly toasted and roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cover wheat berries with 3 cups water in a medium saucepan. Over medium heat, bring to simmer. Reduce heat, cover, and cook gently for 1 hour, until berries have softened and are tender to the bite but not mushy. They will absorb most of the water; drain any excess in a colander. (Step 1 can be done up to 4 days before you make your bread; store cooked and drained wheat berries in the refrigerator until needed.) \u003c/p>\n\u003cp>2. In a medium saucepan, heat milk until just beginning to bubble around the edges. Add butter, honey, and salt. Stir to dissolve, then let cool until tepid. \u003c/p>\n\u003cp>3. In a large bowl, sprinkle or crumble yeast over 1/4 cup lukewarm water. Let stand for a few minutes, then whisk vigorously to dissolve any remaining yeast. Beat in the milk mixture and 5 cups of the flour, mixing to form a soft dough. Stir in wheat berries, raisins or other dried fruit, 1/4 cup of sunflower or pumpkin seeds, and nuts. \u003c/p>\n\u003cp>4. Sprinkle flour over your counter or work table. Scoop the dough onto the work surface and knead for about 6 minutes, adding more flour (up to an additional 1/2 cup) in increments to keep dough from getting too sticky. Various errant mix-ins will try to push their way to freedom by popping out of the dough as you knead. Don’t let them get away with this; push them back into the dough and continue kneading until dough feels elastic and smooth. \u003c/p>\n\u003cp>5. Wash and butter your large bowl. Put the dough back into it, turning it over to coat with butter. Cover with a clean damp kitchen towel. Let rise in a warm place for 1 1/2 to 2 hours, or in a cool place for 3 hours.\u003c/p>\n\u003cp>6. Deflate the dough by sinking a fist into it. Divide in half and shape into two loaves. Grease two 8\"-by-5\" loaf pans. Put shaped dough into pans, cover with damp towel, and let rise again for another 45 to 60 minutes, until loaves have doubled in bulk. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>7. Preheat oven to 375 degrees F. Brush the top of each loaf with milk and sprinkle with sunflower seeds. Bake loaves for 45 to 50 minutes, until well-browned. Let cool in pans for 15 minutes, then remove from pans and continue cooling on a rack.\u003c/p>\n\n","blocks":[],"excerpt":"Tour the oldest water-wheel grist mill in California, the Bale Grist Mill in Calistoga, and make a breakfast-perfect, scone-like whole grain loaf with your freshly milled grains. ","status":"publish","parent":0,"modified":1326217408,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1668},"headData":{"title":"Milling at the Bale Grist Mill | KQED","description":"Tour the oldest water-wheel grist mill in California, the Bale Grist Mill in Calistoga, and make a breakfast-perfect, scone-like whole grain loaf with your freshly milled grains. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Milling at the Bale Grist Mill ","datePublished":"2012-01-09T17:50:18.000Z","dateModified":"2012-01-10T17:43:28.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"37268 http://blogs.kqed.org/bayareabites/?p=37268","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/01/09/milling-at-the-bale-grist-mill/","disqusTitle":"Milling at the Bale Grist Mill ","path":"/bayareabites/37268/milling-at-the-bale-grist-mill","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bale-grist-mill.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bale-grist-mill.jpg\" alt=\"Bale Grist Mill\" title=\"Bale Grist Mill\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37404\">\u003c/a>\u003c/p>\n\u003cp>I’ll admit it: my kitchen obsessions aren’t hip. If they were, I’d have a cleaver slung on my hip, bacon smoking in the backyard, a burr grinder and Hario pour-over kettle on the counter for brewing my \u003ca href=\"http://thebolditalic.com/sandersnoah/stories/928-howve-you-bean\">home-roasted coffee beans\u003c/a>, kimchee fermenting stinkily on the porch next to a carboy of triple-hopped homemade ale. Meat, salt, booze, caffeine, and above all, funky slow rot: such is DIY hipness, 2012 style. \u003c/p>\n\u003cp>But the thing is, I’m a nice Jewish girl unmoved by bacon’s siren call. Beer is not my drink, madly bitter beer even less so. My nerves are easily unhinged by San Francisco’s high-octane \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave coffee\u003c/a>; what I need in the morning is not a tepid single mug brewed at tai-chi speed but a tall French press of good decaf poured three-to-one with hot milk. While I love fermented products in theory (and on my plate when I’m out of the house), uncontrolled bacterial action in my own kitchen unnerves me. I can taste mold at fifty paces; blue cheese and all its green-streaked brethren revolts me. \u003c/p>\n\u003cp>Instead, I have this thing for grain. For wheat, in particular, and how uncool is that, in this moment of all things gluten-free? I love windmills and grist mills run by water wheels. I’ll find any excuse to detour to a good bread bakery. Oven spring—when a previously sluggish loaf of dough suddenly leaps up to double its size during baking—strikes joy in my heart. I will never buy a bread machine, not so long as I have a bowl, my hands, and an oven. \u003c/p>\n\u003cp>It really does make a difference, getting fresh, good flour for your bread baking. Standard, brand-name paper-bagged whole wheat from the supermarket: fine, just fine. But fresh from the mill, especially if it’s from recently, locally grown grain: well, that’s going to make you some amazing bread. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I learned this first hand when I worked as an apprentice at the \u003ca href=\"http://casfs.ucsc.edu\">CASFS\u003c/a> educational farm at UC Santa Cruz. We sowed a quarter-acre with three strains of heirloom wheat, chewed the milky kernels as they swelled, dried, and turned golden in the sun, scythed the stalks by hand then fed them into a noisy threshing machine. The result? Buckets of whole wheat berries, ground into flour and baked into the most alive bread I’ve ever made. \u003c/p>\n\u003cp>This fondness for mills started in childhood, with summertime visits to the \u003ca href=\"http://www.nha.org/sites/oldmill.html\">Old Mill\u003c/a> on Nantucket, whose sweeping sails dominated the low-slung island's horizon from any direction. In Minneapolis, I toured the excellent \u003ca href=\"http://www.millcitymuseum.org\">Mill City Museum\u003c/a>, on the site of a formerly dilapidated flour mill, then brought home bags of heirloom wheat berries and freshly ground flour and polenta from the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/10/twin-cities-eats/\">Mill City Farmers' Market\u003c/a>. In Arkansas, I made dozens of biscuits from cornmeal ground at the \u003ca href=\"http://www.wareaglemill.com\">War Eagle Grist Mill\u003c/a>, a historic water-wheel mill that still produces dozens of flours (the mystique may have been upped by getting to drive there in a purple \u003ca href=\"http://www.lotuscars.com/en/index\">Lotus\u003c/a> with the mill's current owner, now in her 70s). Through the \u003ca href=\"http://www.boiledpeanuts.com\">Lee Brothers’ Boiled Peanuts catalog\u003c/a>, I’ve special-ordered \u003ca href=\"http://www.oldmillofguilford.com\">Guilford Mills’\u003c/a> remarkable grits, which are stone-ground in a North Carolina grist mill dating back to the 18th century. \u003c/p>\n\u003cp>And here, we are lucky enough to have the \u003ca href=\"http://www.parks.ca.gov/?page_id=482\">Bale Grist Mill\u003c/a>, right next to the lovely, hike-worthy Bothe Napa State Park, tucked among the vineyards, oaks, and manzanitas, right off Highway 29 between Calistoga and St. Helena. The mill was fully restored a few years ago, and is open for milling tours most weekends, three dollars well spent. \u003c/p>\n\u003cp>If you were the kid (or grownup) who pored over David Macauley’s \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395938473/kqedorg-20\">The New Way Things Work\u003c/a>, this is the tour for you. Milling with a water wheel makes basic physics come to rattling life, energy and motion transformed through simple engineering into productivity. It’s also a delight for grammar and etymology geeks: little did I know how many common words and phrases--“nose to the grindstone,” “cockeyed,” “fair to middling”--derive from milling. You put your nose to the grindstone to sniff for ozone, the smell you get in the air after a lightning strike; the scent of it can mean that the two millstones have become unbalanced, knocking into each other and striking sparks from the friction. Fair to middling are the two central grades of flour to emerge from the bolter, bookended by fine and coarse; if you’re feeling “fair to middling,” you’re right in the middle, so-so. \u003c/p>\n\u003cp>But now is the time to get to this mill for a visit. As well-loved as the grist mill is, its future is uncertain, thanks to stringent cutbacks in California's parks budget. As detailed in a recent \u003ca href=\"http://napavalleyregister.com/news/local/ffd482f6-3832-11e1-9d98-001871e3ce6c.html\">Napa Register article about local park closures\u003c/a>, both Napa Bothe Park and the Bale Grist Mill could be closed to the public as early as February, unless two local park groups, the Napa County Regional Parks and Open Space District and the Napa Valley State Parks Association, get approval (and funding) to take over the parks from the state this spring. It's ironic, of course, that such a historical resource could shut down just as a groundswell of \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2012/01/03/MN8D1MIA7G.DTL\">consumer interest in local grains\u003c/a> and grain products is rising. \u003c/p>\n\u003cp>For the moment, the Bale Grist Mill sells polenta, cornmeal, spelt, buckwheat, rye, and whole-wheat flours, all ground in the mill. Although, for liability reasons, the flours are marked \"not for human consumption,\" the millers are scrupulous about cleanliness and sanitation during the milling and storage process. Any grain or flour touched or spilled during the milling process goes into a big bag marked \"sweeps.\" A local farmer picks all the sweeps once a week, a welcome addition to his pigs' daily mash. Using both raw wheat kernels (wheat berries) and the mill's coarse, bran-rich bread flour, I made a dense, almost scone-like whole grain loaf inspired by the recipe for \"Holly's Whole Wheat Bread\" in Romney Steele's book \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0740779141/kqedorg-20\">My Nepenthe\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Bread with Fruit and Nuts\u003c/strong>\u003cbr>\n\u003cem>Adjust the combination of dried fruit, seeds, and nuts depending on what's in your pantry, and what you like best. Dried persimmons, often available at Bay Area farmers' markets at this time of year, add bright color and a pleasant sweet chewiness to the finished bread. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bread.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bread.jpg\" alt=\"Wheat Berry Bread with Fruit and Nuts\" title=\"Wheat Berry Bread with Fruit and Nuts\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37403\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 2 loaves\u003cbr>\n\u003cstrong>Prep Time:\u003c/strong> 90 minutes, plus 3 hours' rising time\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 45 to 60 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 2 hours, 15 to 30 minutes, plus 3 hours' rising time\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup whole raw wheat or spelt berries\u003cbr>\n3 cups water\u003cbr>\n1 1/2 cups whole milk\u003cbr>\n3 tablespoons butter\u003cbr>\n1/3 cup honey\u003cbr>\n1 package (2 1/2 tsp) active dry yeast, or 1 oz fresh (cake) yeast\u003cbr>\n5 1/2 cups whole-wheat flour, plus more for the work surface\u003cbr>\n2 tbsp ground flax seed (optional)\u003cbr>\n2 teaspoons salt\u003cbr>\n1 cup raisins, dried cranberries, or chopped dried apricots or persimmons, soaked in hot water to cover for 10 minutes if very dry or wizened\u003cbr>\n1/4 cup unsalted sunflower or pumpkin seeds, plus 2 tablespoons for sprinkling, lightly toasted\u003cbr>\n1/2 cup hazelnuts, pecans, or walnuts, lightly toasted and roughly chopped\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Cover wheat berries with 3 cups water in a medium saucepan. Over medium heat, bring to simmer. Reduce heat, cover, and cook gently for 1 hour, until berries have softened and are tender to the bite but not mushy. They will absorb most of the water; drain any excess in a colander. (Step 1 can be done up to 4 days before you make your bread; store cooked and drained wheat berries in the refrigerator until needed.) \u003c/p>\n\u003cp>2. In a medium saucepan, heat milk until just beginning to bubble around the edges. Add butter, honey, and salt. Stir to dissolve, then let cool until tepid. \u003c/p>\n\u003cp>3. In a large bowl, sprinkle or crumble yeast over 1/4 cup lukewarm water. Let stand for a few minutes, then whisk vigorously to dissolve any remaining yeast. Beat in the milk mixture and 5 cups of the flour, mixing to form a soft dough. Stir in wheat berries, raisins or other dried fruit, 1/4 cup of sunflower or pumpkin seeds, and nuts. \u003c/p>\n\u003cp>4. Sprinkle flour over your counter or work table. Scoop the dough onto the work surface and knead for about 6 minutes, adding more flour (up to an additional 1/2 cup) in increments to keep dough from getting too sticky. Various errant mix-ins will try to push their way to freedom by popping out of the dough as you knead. Don’t let them get away with this; push them back into the dough and continue kneading until dough feels elastic and smooth. \u003c/p>\n\u003cp>5. Wash and butter your large bowl. Put the dough back into it, turning it over to coat with butter. Cover with a clean damp kitchen towel. Let rise in a warm place for 1 1/2 to 2 hours, or in a cool place for 3 hours.\u003c/p>\n\u003cp>6. Deflate the dough by sinking a fist into it. Divide in half and shape into two loaves. Grease two 8\"-by-5\" loaf pans. Put shaped dough into pans, cover with damp towel, and let rise again for another 45 to 60 minutes, until loaves have doubled in bulk. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>7. Preheat oven to 375 degrees F. Brush the top of each loaf with milk and sprinkle with sunflower seeds. Bake loaves for 45 to 50 minutes, until well-browned. Let cool in pans for 15 minutes, then remove from pans and continue cooling on a rack.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/37268/milling-at-the-bale-grist-mill","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_1246","bayareabites_12"],"tags":["bayareabites_10062","bayareabites_10061","bayareabites_59","bayareabites_2155","bayareabites_10060","bayareabites_10059","bayareabites_10058","bayareabites_3250","bayareabites_3545","bayareabites_3544"],"featImg":"bayareabites_37404","label":"bayareabites"},"bayareabites_14513":{"type":"posts","id":"bayareabites_14513","meta":{"index":"posts_1591205157","site":"bayareabites","id":"14513","score":null,"sort":[1278514840000]},"guestAuthors":[],"slug":"wheat-berry-salad-with-cranberries-green-onion-and-feta","title":"Wheat Berry Salad with Cranberries, Green Onion, and Feta","publishDate":1278514840,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3823.jpg\" alt=\"Wheat Berry Salad\" title=\"Wheat Berry Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14516\">\u003cbr>\n\u003cem>Wheat Berry Salad\u003c/em>\u003c/p>\n\u003cp>Ever since the great feedback I received from my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/12/wheat-berry-sunshine-salad/\">Wheat Berry Sunshine Salad\u003c/a>, I've been itching to throw together another recipe featuring this healthy whole grain.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3810.jpg\" alt=\"Wheat Berries\" title=\"Wheat Berries\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14515\">\u003cbr>\n\u003cem>Wheat Berries\u003c/em>\u003c/p>\n\u003cp>If you're unfamiliar with \u003cstrong>wheat berries\u003c/strong>, they are simply whole kernels of wheat -- the same stuff that flour is made of when ground down. They're a great source of fiber, and have a wonderful nutty flavor and hearty chew to them. \u003c/p>\n\u003cp>Inspiration for this \u003cstrong>Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta\u003c/strong> comes from the need to clean out my fridge.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I salvaged a lonely bunch of green onions from the vegetable bin, and rummaged around the pantry for other additions. Sweet-tart cranberries and toasted pecans are staples in my regular green salads, so I was willing to bet they'd work in this wheat berry salad as well. The final ingredient proved to be a handful of cubed feta. Just the thing needed for an extra savory boost. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3804.jpg\" alt=\"Cranberries, Pecans, Green Onion\" title=\"Cranberries, Pecans, Green Onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14514\">\u003cbr>\n\u003cem>Dried Cranberries, Pecans, and Green Onion\u003c/em>\u003c/p>\n\u003cp>Dressed with a simple balsamic vinaigrette, this no-fuss salad was a breeze to whip up, and really tasty. The cranberries added a touch of sweetness to the mix, and all the savory, tangy, crunchy, nutty components played nicely together. \u003c/p>\n\u003cp>Top with some grilled tofu or chicken, and you have yourself a light, flavorful, fast meal! Added bonus: It's a great make-ahead dish since the extra time allows the wheat berries to really soak up the vinaigrette. The cranberries will plump up nice and juicy too. I know what I'm making my next BBQ this summer... \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (as a side dish)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup soft wheat berries\u003cbr>\n2 cups water\u003cbr>\n¼ teaspoon salt\u003cbr>\n½ cup finely chopped green onion\u003cbr>\n½ cup dried cranberries\u003cbr>\n½ cup toasted pecans, roughly chopped\u003cbr>\n4 ounces feta cheese, cubed\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n¼ olive oil\u003cbr>\n½ teaspoon whole grain Dijon mustard\u003cbr>\n1 teaspoon honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. The wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. All the liquid should be absorbed.\u003c/p>\n\u003cp>2. Meanwhile prepare the vinaigrette by whisking together the balsamic vinegar, olive oil, mustard, and honey. Set aside.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Combine the cooked wheat berries, green onion, cranberries, pecans, and feta. Dress with as much vinaigrette as you'd like. I use about ½ the amount this recipe makes. \u003c/p>\n\n","blocks":[],"excerpt":"Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta: A healthy, flavorful, and fast dish for your next summer BBQ.","status":"publish","parent":0,"modified":1277869711,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":17,"wordCount":446},"headData":{"title":"Wheat Berry Salad with Cranberries, Green Onion, and Feta | KQED","description":"Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta: A healthy, flavorful, and fast dish for your next summer BBQ.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wheat Berry Salad with Cranberries, Green Onion, and Feta","datePublished":"2010-07-07T15:00:40.000Z","dateModified":"2010-06-30T03:48:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"14513 http://blogs.kqed.org/bayareabites/?p=14513","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/07/07/wheat-berry-salad-with-cranberries-green-onion-and-feta/","disqusTitle":"Wheat Berry Salad with Cranberries, Green Onion, and Feta","path":"/bayareabites/14513/wheat-berry-salad-with-cranberries-green-onion-and-feta","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3823.jpg\" alt=\"Wheat Berry Salad\" title=\"Wheat Berry Salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14516\">\u003cbr>\n\u003cem>Wheat Berry Salad\u003c/em>\u003c/p>\n\u003cp>Ever since the great feedback I received from my \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/12/wheat-berry-sunshine-salad/\">Wheat Berry Sunshine Salad\u003c/a>, I've been itching to throw together another recipe featuring this healthy whole grain.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3810.jpg\" alt=\"Wheat Berries\" title=\"Wheat Berries\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-14515\">\u003cbr>\n\u003cem>Wheat Berries\u003c/em>\u003c/p>\n\u003cp>If you're unfamiliar with \u003cstrong>wheat berries\u003c/strong>, they are simply whole kernels of wheat -- the same stuff that flour is made of when ground down. They're a great source of fiber, and have a wonderful nutty flavor and hearty chew to them. \u003c/p>\n\u003cp>Inspiration for this \u003cstrong>Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta\u003c/strong> comes from the need to clean out my fridge.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I salvaged a lonely bunch of green onions from the vegetable bin, and rummaged around the pantry for other additions. Sweet-tart cranberries and toasted pecans are staples in my regular green salads, so I was willing to bet they'd work in this wheat berry salad as well. The final ingredient proved to be a handful of cubed feta. Just the thing needed for an extra savory boost. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/Wheat-Berry-Cranberry-Salad-3804.jpg\" alt=\"Cranberries, Pecans, Green Onion\" title=\"Cranberries, Pecans, Green Onion\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-14514\">\u003cbr>\n\u003cem>Dried Cranberries, Pecans, and Green Onion\u003c/em>\u003c/p>\n\u003cp>Dressed with a simple balsamic vinaigrette, this no-fuss salad was a breeze to whip up, and really tasty. The cranberries added a touch of sweetness to the mix, and all the savory, tangy, crunchy, nutty components played nicely together. \u003c/p>\n\u003cp>Top with some grilled tofu or chicken, and you have yourself a light, flavorful, fast meal! Added bonus: It's a great make-ahead dish since the extra time allows the wheat berries to really soak up the vinaigrette. The cranberries will plump up nice and juicy too. I know what I'm making my next BBQ this summer... \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Salad with Cranberries, Green Onion, Toasted Pecans, and Feta\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4 (as a side dish)\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup soft wheat berries\u003cbr>\n2 cups water\u003cbr>\n¼ teaspoon salt\u003cbr>\n½ cup finely chopped green onion\u003cbr>\n½ cup dried cranberries\u003cbr>\n½ cup toasted pecans, roughly chopped\u003cbr>\n4 ounces feta cheese, cubed\u003cbr>\n¼ cup balsamic vinegar\u003cbr>\n¼ olive oil\u003cbr>\n½ teaspoon whole grain Dijon mustard\u003cbr>\n1 teaspoon honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. The wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. All the liquid should be absorbed.\u003c/p>\n\u003cp>2. Meanwhile prepare the vinaigrette by whisking together the balsamic vinegar, olive oil, mustard, and honey. Set aside.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>3. Combine the cooked wheat berries, green onion, cranberries, pecans, and feta. Dress with as much vinaigrette as you'd like. I use about ½ the amount this recipe makes. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/14513/wheat-berry-salad-with-cranberries-green-onion-and-feta","authors":["5037"],"categories":["bayareabites_752","bayareabites_12","bayareabites_1873"],"tags":["bayareabites_3682","bayareabites_3544","bayareabites_4274"],"label":"bayareabites"},"bayareabites_13050":{"type":"posts","id":"bayareabites_13050","meta":{"index":"posts_1591205157","site":"bayareabites","id":"13050","score":null,"sort":[1273682113000]},"guestAuthors":[],"slug":"wheat-berry-sunshine-salad","title":"Wheat Berry Sunshine Salad","publishDate":1273682113,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0571.jpg\" alt=\"wheat berry salad\" title=\"wheat berry salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13056\">\u003c/p>\n\u003cp>All this gorgeous sunshine lately has me throwing open my windows and craving all the vibrant spring veggies that have flooded the markets. Could it be? My inner bear is done hibernating with her Netflix On-Demand and is ready to get active? Eat ruffage? Yeah, not sure what the deal is…but I'm going to roll with it while the inspiration is here.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0569.jpg\" alt=\"wheat berries\" title=\"wheat berries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13055\"> \u003c/p>\n\u003cp>I've been craving wholesome goods like \u003cstrong>wheat berries\u003c/strong>, and snatching up bundles of asparagus like an addict. A recent trip to \u003ca href=\"http://eastbaymonthly.com/architexture1004.html\">Berkeley Bowl West\u003c/a> with a few produce-happy \u003ca href=\"http://foodzie.com/\">enablers\u003c/a> left me with an abundance of vitamin-rich veggies that we've been feasting on all week. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0549.jpg\" alt=\"asparagus\" title=\"asparagus\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13052\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Nothing makes me sadder than produce dying in my fridge, so I decided to throw all my odds and ends into one final fiesta of a dish…and this cheery \u003cstrong>Sunshine Salad\u003c/strong> was born.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0547.jpg\" alt=\"summer squash\" title=\"summer squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13051\"> \u003c/p>\n\u003cp>I love all the pretty colors and textures in this kitchen-sink dish. It all just screams \"healthy\" to me, and makes me feel like summer fun (and sun dresses) are just around the corner!\u003c/p>\n\u003cp>\u003cstrong>SLICING AND DICING\u003c/strong>\u003c/p>\n\u003cp>I couldn't resist picking up a bag of these adorably diminutive flying saucer squash up at the Bowl. For this salad, I cut off the stem, sliced it vertically down, in half, flipped it on the cut flat side, and proceeded to cut up semi-circle slices. Then, quartered them into smaller triangle shapes to get them bite-sized.\u003c/p>\n\u003cp>A nice trick I learned for cutting kernels off corn-on-the-cob: place a small bowl, turned upside down, into the center of a large mixing bowl. You should now have a flat surface where you can place the tip of the corn (cut the very tip off so that you have a steady flat edge to rest on the bowl). Now, as you cut the kernels off, sawing in a downward motion, all the kernels will fall neatly into the mixing bowl. Voila! \u003c/p>\n\u003cp>For the asparagus, I've been obsessed with cutting them into \"coin\" shapes ever since I saw it done in Thomas Keller's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/1579653774\">Ad Hoc at Home\u003c/a>. Parents take note, there is just something really fun about eating vegetables in unexpected shapes. I'm pretty sure it makes them taste better.\u003c/p>\n\u003cp>\u003cstrong>ON WHEAT BERRIES\u003c/strong>\u003cbr>\nIf you haven't tried wheat berries before, I highly recommend you give them a shot. This whole grain is incredibly good for you, and a great substitute for rice or orzo. The kernels of nutrition are pleasantly chewy, a little nutty in flavor, and just plain wholesome. They do take a long time to cook (at least an hour of simmering), so plan accordingly, but a time-saving tip I learned from \u003ca href=\"http://www.101cookbooks.com/archives/a-few-favorite-grains-recipe.html\">Heidi\u003c/a>: soak the berries in water for a few hours or overnight prior to cooking and they'll need less time on the stove.\u003c/p>\n\u003cp>\u003cstrong>DRESS ME UP\u003c/strong>\u003cbr>\nI stumbled on this \"vinaigrette\" for this salad because I had a bunch of it left over from when I made this great recipe for \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026\">Miso-glazed Cod\u003c/a> a few days prior. \u003c/p>\n\u003cp>As I tested out different dressings for my Sunshine Salad, I kept striking out. Pesto competed too much with the flavors of the veggies. Balsamic could do, but it was a bit boring. Then, my eyes fell on that little Tupperware of miso-rice-vinegar-soy dressing, and I knew it would work. The tang of the vinegar, earthy, mildly funky miso, and salty soy sauce combo was just right. The Asian flavors brought out the touch of green onion, and complemented the sweet squash perfectly. Don't you just love it when the stars align like that?\u003c/p>\n\u003cp>Come to think of it, I ate this salad with just a fried egg on top, but it would also be a lovely side dish to go with that cod. Can it get any better? I think not. \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Sunshine Salad\u003c/strong>\u003cbr>\n\u003cem>With miso vinaigrette from Epicurious’s recipe for \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026\">Miso-glazed Cod\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup soft wheat berries\u003cbr>\n1 ¾ cups water\u003cbr>\n¼ teaspoon salt\u003cbr>\n1 cup peeled and cubed butternut squash\u003cbr>\n2 ears of corn\u003cbr>\n4 flying saucer squash (summer squash)\u003cbr>\n½ bunch asparagus (approximately a dozen spears)\u003cbr>\n3 green onions\u003cbr>\n¼ cup feta cheese\u003cbr>\n¼ cup dried cranberries\u003cbr>\n3 tablespoons \u003cstrong>miso vinaigrette\u003c/strong> (see recipe below)\u003cbr>\nOlive oil, salt and pepper for sauteeing\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tThe wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. Drain any extra liquid and set aside.\u003cbr>\n2.\tPreheat the oven to 450°F. Toss the squash with olive oil, salt and pepper to season. Roast on a foil-lined baking sheet for 20-25 minutes until lightly browned and cooked through.\u003cbr>\n3.\tMeanwhile, cook the corn on the cob by steaming or microwaving it. I prefer using the microwave because it’s fast and easy. Simply wet the corn, with husk still on, rinsing off any traces of dirt. Place on a plate and microwave for about 2 ½ minutes. Be careful when removing the husk, hot steam will be released. Cut the kernels off and place into a large mixing bowl.\u003cbr>\n4.\tSlice the summer squash into bite-sized pieces and sautee in a large pan with some olive oil, salt and pepper until slightly browned and tender. Add to mixing bowl.\u003cbr>\n5.\tCut the asparagus crosswise, about ¼ inch thick, so that you get little \"coins.\" Sautee in the pan with olive oil, salt and pepper until just tender. When the asparagus is almost done, add the green onion (chopped finely, crosswise into small rings) to the pan. Sautee for about 30 seconds longer, then add to mixing bowl.\u003cbr>\n6.\tAdd the cooked wheat berries, roasted butternut squash, cranberries, and vinaigrette to the mixing bowl. Combine well, top with feta, and serve.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For miso vinaigrette:\u003c/strong>\u003c/em>\u003cbr>\n1/2 cup mellow white miso (or light yellow)\u003cbr>\n5 tablespoons rice vinegar\u003cbr>\n1/4 cup sugar\u003cbr>\n2 tablespoons soy sauce\u003cbr>\n1/4 teaspoon cayenne pepper\u003cbr>\n1/4 cup olive oil\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. \u003c/p>\n\n","blocks":[],"excerpt":"Healthy, tasty wheat berry salad with summer squash, asparagus, corn, and butternut squash, in a miso vinaigrette.","status":"publish","parent":0,"modified":1273682113,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1075},"headData":{"title":"Wheat Berry Sunshine Salad | KQED","description":"Healthy, tasty wheat berry salad with summer squash, asparagus, corn, and butternut squash, in a miso vinaigrette.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wheat Berry Sunshine Salad","datePublished":"2010-05-12T16:35:13.000Z","dateModified":"2010-05-12T16:35:13.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"13050 http://blogs.kqed.org/bayareabites/?p=13050","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/05/12/wheat-berry-sunshine-salad/","disqusTitle":"Wheat Berry Sunshine Salad","path":"/bayareabites/13050/wheat-berry-sunshine-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0571.jpg\" alt=\"wheat berry salad\" title=\"wheat berry salad\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13056\">\u003c/p>\n\u003cp>All this gorgeous sunshine lately has me throwing open my windows and craving all the vibrant spring veggies that have flooded the markets. Could it be? My inner bear is done hibernating with her Netflix On-Demand and is ready to get active? Eat ruffage? Yeah, not sure what the deal is…but I'm going to roll with it while the inspiration is here.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0569.jpg\" alt=\"wheat berries\" title=\"wheat berries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13055\"> \u003c/p>\n\u003cp>I've been craving wholesome goods like \u003cstrong>wheat berries\u003c/strong>, and snatching up bundles of asparagus like an addict. A recent trip to \u003ca href=\"http://eastbaymonthly.com/architexture1004.html\">Berkeley Bowl West\u003c/a> with a few produce-happy \u003ca href=\"http://foodzie.com/\">enablers\u003c/a> left me with an abundance of vitamin-rich veggies that we've been feasting on all week. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0549.jpg\" alt=\"asparagus\" title=\"asparagus\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13052\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Nothing makes me sadder than produce dying in my fridge, so I decided to throw all my odds and ends into one final fiesta of a dish…and this cheery \u003cstrong>Sunshine Salad\u003c/strong> was born.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/Wheatberry_Salad-0547.jpg\" alt=\"summer squash\" title=\"summer squash\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13051\"> \u003c/p>\n\u003cp>I love all the pretty colors and textures in this kitchen-sink dish. It all just screams \"healthy\" to me, and makes me feel like summer fun (and sun dresses) are just around the corner!\u003c/p>\n\u003cp>\u003cstrong>SLICING AND DICING\u003c/strong>\u003c/p>\n\u003cp>I couldn't resist picking up a bag of these adorably diminutive flying saucer squash up at the Bowl. For this salad, I cut off the stem, sliced it vertically down, in half, flipped it on the cut flat side, and proceeded to cut up semi-circle slices. Then, quartered them into smaller triangle shapes to get them bite-sized.\u003c/p>\n\u003cp>A nice trick I learned for cutting kernels off corn-on-the-cob: place a small bowl, turned upside down, into the center of a large mixing bowl. You should now have a flat surface where you can place the tip of the corn (cut the very tip off so that you have a steady flat edge to rest on the bowl). Now, as you cut the kernels off, sawing in a downward motion, all the kernels will fall neatly into the mixing bowl. Voila! \u003c/p>\n\u003cp>For the asparagus, I've been obsessed with cutting them into \"coin\" shapes ever since I saw it done in Thomas Keller's \u003ca href=\"http://astore.amazon.com/limysp-20/detail/1579653774\">Ad Hoc at Home\u003c/a>. Parents take note, there is just something really fun about eating vegetables in unexpected shapes. I'm pretty sure it makes them taste better.\u003c/p>\n\u003cp>\u003cstrong>ON WHEAT BERRIES\u003c/strong>\u003cbr>\nIf you haven't tried wheat berries before, I highly recommend you give them a shot. This whole grain is incredibly good for you, and a great substitute for rice or orzo. The kernels of nutrition are pleasantly chewy, a little nutty in flavor, and just plain wholesome. They do take a long time to cook (at least an hour of simmering), so plan accordingly, but a time-saving tip I learned from \u003ca href=\"http://www.101cookbooks.com/archives/a-few-favorite-grains-recipe.html\">Heidi\u003c/a>: soak the berries in water for a few hours or overnight prior to cooking and they'll need less time on the stove.\u003c/p>\n\u003cp>\u003cstrong>DRESS ME UP\u003c/strong>\u003cbr>\nI stumbled on this \"vinaigrette\" for this salad because I had a bunch of it left over from when I made this great recipe for \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026\">Miso-glazed Cod\u003c/a> a few days prior. \u003c/p>\n\u003cp>As I tested out different dressings for my Sunshine Salad, I kept striking out. Pesto competed too much with the flavors of the veggies. Balsamic could do, but it was a bit boring. Then, my eyes fell on that little Tupperware of miso-rice-vinegar-soy dressing, and I knew it would work. The tang of the vinegar, earthy, mildly funky miso, and salty soy sauce combo was just right. The Asian flavors brought out the touch of green onion, and complemented the sweet squash perfectly. Don't you just love it when the stars align like that?\u003c/p>\n\u003cp>Come to think of it, I ate this salad with just a fried egg on top, but it would also be a lovely side dish to go with that cod. Can it get any better? I think not. \u003c/p>\n\u003cp>\u003cstrong>Wheat Berry Sunshine Salad\u003c/strong>\u003cbr>\n\u003cem>With miso vinaigrette from Epicurious’s recipe for \u003ca href=\"http://www.epicurious.com/recipes/food/views/Cod-with-Miso-Glaze-and-Wasabi-Mashed-Potatoes-101026\">Miso-glazed Cod\u003c/a>\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 4-6\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n½ cup soft wheat berries\u003cbr>\n1 ¾ cups water\u003cbr>\n¼ teaspoon salt\u003cbr>\n1 cup peeled and cubed butternut squash\u003cbr>\n2 ears of corn\u003cbr>\n4 flying saucer squash (summer squash)\u003cbr>\n½ bunch asparagus (approximately a dozen spears)\u003cbr>\n3 green onions\u003cbr>\n¼ cup feta cheese\u003cbr>\n¼ cup dried cranberries\u003cbr>\n3 tablespoons \u003cstrong>miso vinaigrette\u003c/strong> (see recipe below)\u003cbr>\nOlive oil, salt and pepper for sauteeing\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1.\tThe wheat berries take about an hour to cook through, so you want to get these going first. Rinse the wheat berries, then, in a saucepan, combine them with the water and salt. Bring to a rolling boil, reduce the heat, cover and simmer for one hour or until tender. Drain any extra liquid and set aside.\u003cbr>\n2.\tPreheat the oven to 450°F. Toss the squash with olive oil, salt and pepper to season. Roast on a foil-lined baking sheet for 20-25 minutes until lightly browned and cooked through.\u003cbr>\n3.\tMeanwhile, cook the corn on the cob by steaming or microwaving it. I prefer using the microwave because it’s fast and easy. Simply wet the corn, with husk still on, rinsing off any traces of dirt. Place on a plate and microwave for about 2 ½ minutes. Be careful when removing the husk, hot steam will be released. Cut the kernels off and place into a large mixing bowl.\u003cbr>\n4.\tSlice the summer squash into bite-sized pieces and sautee in a large pan with some olive oil, salt and pepper until slightly browned and tender. Add to mixing bowl.\u003cbr>\n5.\tCut the asparagus crosswise, about ¼ inch thick, so that you get little \"coins.\" Sautee in the pan with olive oil, salt and pepper until just tender. When the asparagus is almost done, add the green onion (chopped finely, crosswise into small rings) to the pan. Sautee for about 30 seconds longer, then add to mixing bowl.\u003cbr>\n6.\tAdd the cooked wheat berries, roasted butternut squash, cranberries, and vinaigrette to the mixing bowl. Combine well, top with feta, and serve.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>For miso vinaigrette:\u003c/strong>\u003c/em>\u003cbr>\n1/2 cup mellow white miso (or light yellow)\u003cbr>\n5 tablespoons rice vinegar\u003cbr>\n1/4 cup sugar\u003cbr>\n2 tablespoons soy sauce\u003cbr>\n1/4 teaspoon cayenne pepper\u003cbr>\n1/4 cup olive oil\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/13050/wheat-berry-sunshine-salad","authors":["5037"],"categories":["bayareabites_12"],"tags":["bayareabites_828","bayareabites_4051","bayareabites_3682","bayareabites_2371","bayareabites_3544"],"label":"bayareabites"},"bayareabites_11059":{"type":"posts","id":"bayareabites_11059","meta":{"index":"posts_1591205157","site":"bayareabites","id":"11059","score":null,"sort":[1267718428000]},"guestAuthors":[],"slug":"wheat-berries","title":"Wheat Berries","publishDate":1267718428,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries.jpg\" alt=\"wheat berries\" title=\"wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11060\">\u003c/p>\n\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what \u003ca href=\"http://www.kingarthurflour.com/\">King Arthur\u003c/a> and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\n\u003cp>Other than a short stint in the 70s, when the health-food craze hit the United States, wheat berries have been mostly ignored in this country. This is a shame, as these plump and hearty grains are really worth experiencing. With a slightly nutty flavor and a mild chewy consistency, they are wonderful in soups, stews and salads.\u003c/p>\n\u003cp>My desire to cook wheat berries was born out of a decadent weekend away eating \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">gooey homemade macaroni and cheese\u003c/a>, \u003ca href=\"http://homesicktexan.blogspot.com/2007/10/king-of-casseroles-king-ranch-chicken.html\">King Ranch casserole\u003c/a>, and plenty of breakfast sausage and bacon. After indulging, I craved something moderate and almost ascetic for my next dinner. But because I was starving when I shopped, I also yearned for something hearty and substantial. All this made me reach for a bag of wheat berries at the grocery store, along with, I'm embarrassed to admit, some andouille sausage. So much for an austere lifestyle.\u003c/p>\n\u003cp>Now before I detail how ridiculously healthy wheat berries are, let me reiterate that they are delightful to eat. Too often, people associate healthy foods with bland or disagreeable flavors (which I think has more to do with under seasoning and overcooking, but that's another story). Yet regardless of nutrition, wheat berries and other whole grains are worth eating simply because they have more complex and nuanced flavors than your standard jasmine or basmati rice. Yes, they're also healthier, but I'm no martyr (remember, I'm the one who bought andouille sausage for my minimalist meal): my real reason for eating wheat berries is because they have so much flavor. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Okay, here's the health info. According to a \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/health-gains-from-whole-grains/index.html%20\">smarty pants nutritional study at Harvard\u003c/a>, there is a \"connection between eating whole grains and better health.\" Eating wheat berries and other whole grains lowers your risk for cardiovascular disease and type 2 diabetes. These grains additionally offer modest protection against colorectal cancer and also just keep everything moving along nicely -- yes, that is exactly what I mean. They are full of fiber, protein and iron. Oh, and did I mention they're really yummy? What more do you need?\u003c/p>\n\u003cp>Following are a few wheat berry recipes. The first two I've made and loved, and the rest are recipes I hope to try soon. But you don't have to have a specific wheat berry recipe to try this amazing grain. Just use it in place of brown or white rice for your next meal.\u003c/p>\n\u003cp>If you have a good wheat berry recipe, please share it in the comments section as I'm looking to expand my repertoire.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cooked-wheat-berries.jpg\" alt=\"cooked wheat berries\" title=\"cooked wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11061\">\u003c/p>\n\u003cp>\u003cstrong>Cooking Wheat Berries\u003c/strong>\u003cbr>\nWheat berries are great plain, but because you need to cook this grain before you can include it other recipes, you'll need to cook them ahead of time even if you're adding them to soups, salads or stews. Here are some basic instructions for cooking light wheat berries (which are more common than the darker red variety). If you purchase darker red wheat berries, you may need to soak them overnight, but just follow the package directions to be on the safe side.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup wheat berries\u003cbr>\n3 cups water\u003cbr>\n1 tsp salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place all ingredients in a medium covered pot.\u003cbr>\n2. Bring water to a boil and then simmer for 45 minutes to one hour or until done.\u003cbr>\n3. Drain off any excess water.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> One day when I needed to leave the house for a bit, I simmered the wheat berries for a half hour and then turned off the heat and left the pot covered. By the time I returned to the house, the wheat berries were fully cooked and ready to use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/popped-wheat-berries.jpg\" alt=\"popped wheat berries\" title=\"popped wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11062\">\u003c/p>\n\u003cp>\u003cstrong>Popped Wheat Berries\u003c/strong>\u003c/p>\n\u003cp>One fun way to eat wheat berries is to pop them like popcorn. They're small, so the grains mostly just crack rather than pop, but after seasoning with some sea salt, they are nonetheless downright lip-smackingly tasty to nibble on. They are also a great addition to salads.\u003c/p>\n\u003cp>Unlike pop corn kernals, you need to first partially cook wheat berries to soften them before placing them in a hot pan. I usually just add extra wheat berries to a pot that I'm making and then pull them out after about 15 minutes of simmering (leaving the remainder to thoroughly cook through according to the instructions above). \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1/2 cup popped wheat berries\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup partially-cooked wheat berries (simmered for 15 minutes only)\u003cbr>\n1 tsp vegetable or olive oil\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Dry wheat berries on a dish towel or with paper towels to pat off the extra moisture from boiling.\u003cbr>\n2. Place berries in a dry pan on high heat (cast iron works great, but any steel or iron pan that is not non-stick will work well). The grains will now continue to dry in the pan. Be sure to continually shake or stir the grains so as not to burn them.\u003cbr>\n3. Once all the moisture seems to have evaporated (about 1-2 minutes), add in the oil and continue to shake the pan while the grains begin to pop. Once the wheat berries are mostly popped, remove them from the pan and season with salt.\u003cbr>\n4. Eat as a snack or as a topping for salads.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries-with-sausage-and-asparagus.jpg\" alt=\"wheat berries with sausage and asparagus\" title=\"wheat berries with sausage and asparagus\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11063\">\u003c/p>\n\u003cp>\u003cstrong>Wheat Berries Sautéed with Andouille Sausage, Asparagus and Almonds\u003c/strong>\u003c/p>\n\u003cp>This dish is like an eclectic group of friends. They're all unique apart, but together they work. Spicy andouille wants to be the star and steal all the attention, but her steady and charming friend wheat berries keeps her balanced, while fun-loving asparagus adds a loveable charm to the group. Meanwhile, nutty almond is cracking jokes. I agree that this analogy is a bit lame, but still, this is how this dish tastes. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups cooked wheat berries\u003cbr>\n4 andouille sausage links\u003cbr>\n1/2 cup chopped raw almonds\u003cbr>\n4 scallions (the white and green parts)\u003cbr>\n6-8 asparagus stalks with the ends trimmed off and cut into 1/2-inch pieces.\u003cbr>\n1 tsp olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop sausage into 1/2-inch pieces and cook in a medium-sized pan until thoroughly browned. Remove and place in a bowl.\u003cbr>\n2. Saute scallions in the same pan, adding a bit of olive oil if needed (although the sausage grease will most likely be sufficient). Remove from the pan when slightly crisp, placing in the same bowl as the sausage.\u003cbr>\n3. Brown almonds in the pan and then set in the sausage bowl.\u003cbr>\n4. Add oil to the pan and then saute asparagus for 2 minutes or until al dente.\u003cbr>\n5. Add cooked sausage and scallions, along with the browned almonds to the asparagus in the pan and then add in the cooked wheat berries. Mix thoroughly, season with salt and pepper, and serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/bowl-of-wheat-berries.jpg\" alt=\"bowl of wheat berries\" title=\"bowl of wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11064\">\u003c/p>\n\u003cp>\u003cstrong>Other Wheat Berry Recipes\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2009/02/18/dining/184mrex.html\">Wheat Berries with Sesame, Soy Sauce and Scallions\u003c/a>\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/wheat-berry-breakfast-bowl-recipe.html\">Wheat Berry Breakfast Bowl\u003c/a>\u003cbr>\n\u003ca href=\"http://www.motherearthnews.com/Real-Food/Wheat-Berry-Pudding-Recipe-EW.aspx\">Wheat Berry Pudding\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat (minus the hulls). They are what \u003ca href=\"http://www.kingarthurflour.com/\">King Arthur\u003c/a> and other grain companies mill to produce the many different types of baking flours, from whole wheat to all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.","status":"publish","parent":0,"modified":1273683899,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":35,"wordCount":1297},"headData":{"title":"Wheat Berries | KQED","description":"If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat (minus the hulls). They are what King Arthur and other grain companies mill to produce the many different types of baking flours, from whole wheat to all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Wheat Berries","datePublished":"2010-03-04T16:00:28.000Z","dateModified":"2010-05-12T17:04:59.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"11059 http://blogs.kqed.org/bayareabites/?p=11059","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/03/04/wheat-berries/","disqusTitle":"Wheat Berries","path":"/bayareabites/11059/wheat-berries","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries.jpg\" alt=\"wheat berries\" title=\"wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11060\">\u003c/p>\n\u003cp>If you've never heard of wheat berries, you're not alone. When I mentioned to a few people that I wanted to write about them, I received some quizzical looks. So, for anyone not familiar with this whole grain, let me end the suspense: wheat berries are simply individual kernels of wheat. They are what \u003ca href=\"http://www.kingarthurflour.com/\">King Arthur\u003c/a> and other grain companies mill to produce baking flours, from whole wheat to cake and all-purpose. And, just as there are many different types of wheat, there are just as many types of wheat berries, with their color ranging from light tan to a reddish brown. But the most important thing about wheat berries, at least as far as this post is concerned, is that they are scrumptious.\u003c/p>\n\u003cp>Other than a short stint in the 70s, when the health-food craze hit the United States, wheat berries have been mostly ignored in this country. This is a shame, as these plump and hearty grains are really worth experiencing. With a slightly nutty flavor and a mild chewy consistency, they are wonderful in soups, stews and salads.\u003c/p>\n\u003cp>My desire to cook wheat berries was born out of a decadent weekend away eating \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/02/03/resist-the-box-homemade-macaroni-and-cheese/\">gooey homemade macaroni and cheese\u003c/a>, \u003ca href=\"http://homesicktexan.blogspot.com/2007/10/king-of-casseroles-king-ranch-chicken.html\">King Ranch casserole\u003c/a>, and plenty of breakfast sausage and bacon. After indulging, I craved something moderate and almost ascetic for my next dinner. But because I was starving when I shopped, I also yearned for something hearty and substantial. All this made me reach for a bag of wheat berries at the grocery store, along with, I'm embarrassed to admit, some andouille sausage. So much for an austere lifestyle.\u003c/p>\n\u003cp>Now before I detail how ridiculously healthy wheat berries are, let me reiterate that they are delightful to eat. Too often, people associate healthy foods with bland or disagreeable flavors (which I think has more to do with under seasoning and overcooking, but that's another story). Yet regardless of nutrition, wheat berries and other whole grains are worth eating simply because they have more complex and nuanced flavors than your standard jasmine or basmati rice. Yes, they're also healthier, but I'm no martyr (remember, I'm the one who bought andouille sausage for my minimalist meal): my real reason for eating wheat berries is because they have so much flavor. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Okay, here's the health info. According to a \u003ca href=\"http://www.hsph.harvard.edu/nutritionsource/what-should-you-eat/health-gains-from-whole-grains/index.html%20\">smarty pants nutritional study at Harvard\u003c/a>, there is a \"connection between eating whole grains and better health.\" Eating wheat berries and other whole grains lowers your risk for cardiovascular disease and type 2 diabetes. These grains additionally offer modest protection against colorectal cancer and also just keep everything moving along nicely -- yes, that is exactly what I mean. They are full of fiber, protein and iron. Oh, and did I mention they're really yummy? What more do you need?\u003c/p>\n\u003cp>Following are a few wheat berry recipes. The first two I've made and loved, and the rest are recipes I hope to try soon. But you don't have to have a specific wheat berry recipe to try this amazing grain. Just use it in place of brown or white rice for your next meal.\u003c/p>\n\u003cp>If you have a good wheat berry recipe, please share it in the comments section as I'm looking to expand my repertoire.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/cooked-wheat-berries.jpg\" alt=\"cooked wheat berries\" title=\"cooked wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11061\">\u003c/p>\n\u003cp>\u003cstrong>Cooking Wheat Berries\u003c/strong>\u003cbr>\nWheat berries are great plain, but because you need to cook this grain before you can include it other recipes, you'll need to cook them ahead of time even if you're adding them to soups, salads or stews. Here are some basic instructions for cooking light wheat berries (which are more common than the darker red variety). If you purchase darker red wheat berries, you may need to soak them overnight, but just follow the package directions to be on the safe side.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 2 cups \u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup wheat berries\u003cbr>\n3 cups water\u003cbr>\n1 tsp salt\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Place all ingredients in a medium covered pot.\u003cbr>\n2. Bring water to a boil and then simmer for 45 minutes to one hour or until done.\u003cbr>\n3. Drain off any excess water.\u003c/p>\n\u003cp>\u003cstrong>Note:\u003c/strong> One day when I needed to leave the house for a bit, I simmered the wheat berries for a half hour and then turned off the heat and left the pot covered. By the time I returned to the house, the wheat berries were fully cooked and ready to use.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/popped-wheat-berries.jpg\" alt=\"popped wheat berries\" title=\"popped wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11062\">\u003c/p>\n\u003cp>\u003cstrong>Popped Wheat Berries\u003c/strong>\u003c/p>\n\u003cp>One fun way to eat wheat berries is to pop them like popcorn. They're small, so the grains mostly just crack rather than pop, but after seasoning with some sea salt, they are nonetheless downright lip-smackingly tasty to nibble on. They are also a great addition to salads.\u003c/p>\n\u003cp>Unlike pop corn kernals, you need to first partially cook wheat berries to soften them before placing them in a hot pan. I usually just add extra wheat berries to a pot that I'm making and then pull them out after about 15 minutes of simmering (leaving the remainder to thoroughly cook through according to the instructions above). \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 1/2 cup popped wheat berries\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1/2 cup partially-cooked wheat berries (simmered for 15 minutes only)\u003cbr>\n1 tsp vegetable or olive oil\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Dry wheat berries on a dish towel or with paper towels to pat off the extra moisture from boiling.\u003cbr>\n2. Place berries in a dry pan on high heat (cast iron works great, but any steel or iron pan that is not non-stick will work well). The grains will now continue to dry in the pan. Be sure to continually shake or stir the grains so as not to burn them.\u003cbr>\n3. Once all the moisture seems to have evaporated (about 1-2 minutes), add in the oil and continue to shake the pan while the grains begin to pop. Once the wheat berries are mostly popped, remove them from the pan and season with salt.\u003cbr>\n4. Eat as a snack or as a topping for salads.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/wheat-berries-with-sausage-and-asparagus.jpg\" alt=\"wheat berries with sausage and asparagus\" title=\"wheat berries with sausage and asparagus\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11063\">\u003c/p>\n\u003cp>\u003cstrong>Wheat Berries Sautéed with Andouille Sausage, Asparagus and Almonds\u003c/strong>\u003c/p>\n\u003cp>This dish is like an eclectic group of friends. They're all unique apart, but together they work. Spicy andouille wants to be the star and steal all the attention, but her steady and charming friend wheat berries keeps her balanced, while fun-loving asparagus adds a loveable charm to the group. Meanwhile, nutty almond is cracking jokes. I agree that this analogy is a bit lame, but still, this is how this dish tastes. \u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 4 servings\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups cooked wheat berries\u003cbr>\n4 andouille sausage links\u003cbr>\n1/2 cup chopped raw almonds\u003cbr>\n4 scallions (the white and green parts)\u003cbr>\n6-8 asparagus stalks with the ends trimmed off and cut into 1/2-inch pieces.\u003cbr>\n1 tsp olive oil\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. Chop sausage into 1/2-inch pieces and cook in a medium-sized pan until thoroughly browned. Remove and place in a bowl.\u003cbr>\n2. Saute scallions in the same pan, adding a bit of olive oil if needed (although the sausage grease will most likely be sufficient). Remove from the pan when slightly crisp, placing in the same bowl as the sausage.\u003cbr>\n3. Brown almonds in the pan and then set in the sausage bowl.\u003cbr>\n4. Add oil to the pan and then saute asparagus for 2 minutes or until al dente.\u003cbr>\n5. Add cooked sausage and scallions, along with the browned almonds to the asparagus in the pan and then add in the cooked wheat berries. Mix thoroughly, season with salt and pepper, and serve.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/bowl-of-wheat-berries.jpg\" alt=\"bowl of wheat berries\" title=\"bowl of wheat berries\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-11064\">\u003c/p>\n\u003cp>\u003cstrong>Other Wheat Berry Recipes\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.nytimes.com/2009/02/18/dining/184mrex.html\">Wheat Berries with Sesame, Soy Sauce and Scallions\u003c/a>\u003cbr>\n\u003ca href=\"http://www.101cookbooks.com/archives/wheat-berry-breakfast-bowl-recipe.html\">Wheat Berry Breakfast Bowl\u003c/a>\u003cbr>\n\u003ca href=\"http://www.motherearthnews.com/Real-Food/Wheat-Berry-Pudding-Recipe-EW.aspx\">Wheat Berry Pudding\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/11059/wheat-berries","authors":["5016"],"categories":["bayareabites_1245","bayareabites_12"],"tags":["bayareabites_3546","bayareabites_4051","bayareabites_3547","bayareabites_3545","bayareabites_3544","bayareabites_245"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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