Fooled by Kamut

Happy Herbert's Ancient Grains Kamut Pretzels have a great name. They even taste quite good. But don't be fooled, Kamut is not necessarily an ancient grain. I was greatly disappointed to learn that Kamut is a brand and a registered trademark. This was just not as exciting of a history as I thought it might be when I purchased the bag of pretzels at the natural foods store near my office.

After consulting the Kamut website, I couldn't help but feel that the Kamut or Khorasan industry was trying to convince me that this product is ancient, even though it is officially traced back to 1949. Not sure I feel this qualifies as ancient. Maybe ancient-inspired?

However, I am pleased to know the Kamut Khorasan industry is working to cultivate organic agriculture and support organic farmers. But, personally I would like to know more about how much of this grain is imported, because organic or not, transportation of even ancient-inspired grain ought to be minimized.

I also found some great information from Purdue's Horticulture department that was also uplifting about this grain. Here's a snippet:

"Kamut arrived in the U.S. approximately 40 years ago, when a U.S. airman mailed 36 kernels from Egypt to his father in Montana. The seed was increased and produced commercially for a few years, but was discontinued due to lack of markets and yield averages which were lower than wheat. In 1977, the Quinn family secured a quart jar of remnant seed from which they selected and propagated a specific seed type that was registered as QK 77, and named Kamut, a word thought to mean wheat in ancient Egypt.

"Kamut production in the U.S. is determined through exclusive contracts with Montana Flour and Grains, Big Sandy (R. Quinn, pers. commun, 1995). All contracts require organic certification of the crop and agronomic practices for production are outlined by Montana Flour and Grains. Results of yield comparisons between Kamut and hard red spring wheats are similar to the results observed in the comparisons between "the covered wheats" and other free threshing wheats. Kamut will out yield spring wheats when environmental stresses are experienced during the growing season, and yield equal to or lower in more ideal growing seasons. Kamut plant height reaches 127 cm with good to excellent straw strength."

Additionally, and quite exciting (also from Purdue):

"Kamut products made from whole grain flours have a mild, nutty flavor. Individuals who experienced certain types of allergic reactions to products made from common wheat are able to eat Kamut products."

I should also note that Happy Herbert's products are quite enjoyable. But beware: their website makes a crunching sound every time you visit.

Spiced Up Carrots

On an adventure at the Chelsea Organic Market (a corner grocery gone organic on the Northwest corner of 7th Ave. and 20th St. in New York) I stumbled upon Danielle's Spicy Carrot Chips. I had a cold, so I was also stocking up on some Yogi echinacea tea, but I thought the spice factor would be a bonus sinus-clearer.

Danielle's packaging was very pleasing, with a white background and a lovely sketch of a bunch of carrots. Their other crispy dried fruit and vegetable products were all similarly decorated and exotic sounding.

Result: delicious and colorful on the inside. Although I found them quite tasty, 2 out of 3 workmates did not enjoy them. I would certainly buy them again and I would try the other flavors.

Check out a couple of other reviews of this line of products: iateapie.net and cool hunting.

Organic Indian

After lingering at the local Foodtown around the corner, I spotted a few items from the Arora Creations line of products. I was originally drawn to the the simple font and clean layout of the packaging, and I wondered if they would be any good.

So, last Sunday I gave two of them a try: Vegan Veg Rice and the Chicken Tikka Masala Spice Blend. It was quite an endeavor, taking me about 2 hours to do all of the prep and cook the food as well as I wanted to.

Results: the smell of the rice didn't really go well with the aromatic chicken curry concoction. I would pick up the spice pack again, but probably choose a simpler, more homemade rice. I also dream of a creamier version of Chicken Tikka Masala, but all in all, this version was pretty good. Now I just want to learn how to make some good nan.

Colors of Chard

After a cider and a couple rounds of Tapper at Barcade in Brooklyn, I took refuge at the Sunac just a few blocks over. Nothing like a great grocery store to cure a night of bar life. Here is what I found: rainbow chard. It was beautiful and I couldn't believe it was just hanging out in the refrigerated produce section on a Saturday night.

So, what is this rainbow chard and what can you make with it?

Chard shares a family with beets, also a fav of mine, and it can be sautéed to perfection. Or you can try your hand at this delicious-looking chard and fennel gratin.

Coconut Water: The Natural Electrolyte Drink

I had an intense headache today, which I figured was probably due to dehydration. Thanks to a friend's advice, I went for the coconut water at the bodega instead of Gatorade. It tasted a bit strange at first, but the bits of coconut made it better; kind of like orange juice with bits of pulp. Result: I felt better almost instantly.

That's right, sporty friends of bestgroceries, you should try it, you might like it!

Salty Oat Cookie

My friend Sepi took me to Teaism a few years ago and I became smitten with their Salty Oat Cookie.  I only allow myself one, 'cause if I bought a whole package, I would eat them all!  Luckily I am able to visit Washington, DC often enough to indulge in their deliciosity.

Teaism @ Dupont Circle: 2009 R Street NW, two other locations at Lafayette and Penn Quarter, I haven't been to them.

Grad School Hiatus

Beautifully-arranged Caesar salad at Le Pain Quotidien • Bakery.  Delicious, but took re-organization to actually eat.

Man, have I been MIA lately, and that's not going to change for a while.  I'm okay with it, really.  So, I am changing my format/plan to posting images of food, b/c food is so beautiful (or can be, as long as it's not hanging out in the gutter).

Two of my classy co-workers are fans of this place.  The bread is terrific, the coffee a little meh.  The communal table was very cool with clean, natural wood furniture and the products for sale near the counter were lovely.  I have to admit I was a bit tempted to buy the sea salt, but instead I tried the lemon tart.

Check it: Le Pain Quotidien (I went to the location on 7th Ave. in Chelsea, in NYC, in the US.  They are a mighty-big multi-national franchise!)

Scream For This

Who wants ice cream?  I do for sure.  In fact, it is my weakness.  The best ice cream in the USA is made in Cincinnati: Graeter's Ice Cream; even Oprah endorses it.  Recently bestgroceries' significant other brought 12 pints of Graeter's to the freezer of our NYC apartment.  This is really dangerous, since I have to practice great restraint not to eat it all in a week.  So far, so good, I have not even had a taste (but notice how it is still on my mind....)!

So, yes, I am an ice cream expert.  I have tasted it everywhere I go, gelato included.  Recently I discovered a really cool gourmet ice cream truck in SoHo: Van Leeuwen Artisan Ice Cream.  After a visit to the SoHo Apple store, I crossed the street and there was their lovely creamy-yellow-painted ice cream truck.  Not surprisingly, I could not resist - I had to try their wares.

I chose strawberry and it was fresh, creamy, and delicious - just as they say it is.  But something else was different.  Their disposable spoons, bowls, and napkins were intriguing in texture and weight.  When studying their website I learned they are made from renewable resources (sugar cane and corn husks).  The Van Leeuwen enviro-friendliness doesn't stop there, after all, this is intellectual ice cream.  All of the ice cream is made of all natural products, the milk comes from cows who graze on the pastures of the Adirondack Mountains.  Distribution is only through the vintage ice cream trucks that dock in three locations in the city (see below).  The goods are available in pints and/or half gallon sizes, I believe.  Visit the website to learn more.

To find a Van Leeuwen truck, go to SoHo @ Greene & Prince daily between 1 - 8 PM, to University between 11th and 12th daily between 8 - 11 PM, or to the Upper West Side parking spot on Broadway between 74th and 76th daily between 1:30 - 11 PM.

Lula Café is Delicious!

As a continuation of my slacker-hood of grocery shopping, I have been busy traveling and eating in restaurants.  This past weekend I was in Chicago, attending a wedding, riding bicycles along Lake Michigan, meeting up with friends, and eating lots of delicious foods.  It was even more fun than I anticipated!

In Logan Square (a little north and pretty west of downtown, on the blue line) there is supposed to be a giant Farmer's Market on Sundays from 10 am to 3 pm.  Although I was busy wandering Wrigleyville and bicycling during those hours, my posse and I made it to the scene around 8 pm and we were able to partake of the wares of the market at an amazing café in the square: Lula.

The flavor combinations were truly amazing, and I ate way more than I should (3 courses!), but it was worth it and I would do it again.

Here's what I ordered:

lula house salad (v fresh, great dressing, homemade bread slices and herbed butter)

pasta yiayia

vanilla gelato

Check out their menu and check out the Logan Square Farmer's Market site.  I will be back for a market visit.