Honest Magazine - The Ancient Grains Issue
Long ago in the Fertile Crescent, as civilization was beginning to form, grains of different shapes, textures, and tastes pushed their way out of the ground. They were farmed, enjoyed, and brought to new locations.
As mass-produced hybrid wheat hit the market, they all but disappeared. A resurgence of new farms and a renewed interest has brought these grains back full force. Ancient grains are so named because, unlike today’s common wheat, they have been minimally changed over millennia.
In this issue, we explore these grains through profiles of Emmer Farro, Kamut, Einkorn, Buckwheat, Freekah, Oats, Amaranth, Sorghum, Millet, Quinoa, Teff, Spelt, and Rye. Whether a sweet and soft grain well suited to baking, or a nutty, fluffy grain, perfect as the base of a hearty salad, recipes such as “Einkorn Biscuits,” “Buckwheat Crêpes with Nutella,” “Farro Salad with Roasted Squash, Goat Cheese and Toasted Pepitas,” “Maple and Pear Gingerbread Spice
Made in United States of America
A quarterly publication, Honest Magazine is the story of an idea explored through recipes, stories, seasons, words and life. It's about slowing down, taking an examined approach to our food, those who gather it and how it brings us back to ourselves and our planet. Each hefty 100-page issue is printed on thick paper and 100% free of advertising. Released on the first day of each season.