In The Press

In the Press

In the press

New York Times

Fiber Meets Flavor November 14, 2013, by Melissa Clark

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I’ve made several concessions at my table in the name of good health, and most of them are quite positive. I like brown rice nearly as much as white, and a crusty whole-grain boule even more than most pale baguettes. Quinoa and millet have happily entered my dinner rotation, and whole grain polenta is a sweet, corny delight.

The one line I thought I’d never cross, however, was made of golden strands of semolina linguine. Because pasta was never a major part of my diet, “I thought there was no bodily harm done by staying on the refined… Continue to full article