Going With the Grain

FREE DAILY TRENDS

23 MAY 2013

Sneak Attack

Marketers make an impression by staging practical jokes

16 MAY 2013

Sounds Good

Art and tech experiments provide some auditory healing

15 MAY 2013

Share the Road

Smart design puts a premium on the safety of cyclists

14 MAY 2013

Just Add Water

Water-based workouts are making waves

10 MAY 2013

Knock on Wood

Woodworking becomes an aspirational hobby

8 MAY 2013

Put a Spin on It

Food and beverage vendors harness pedal power

7 MAY 2013

Drink Up

Alcohol brands employ innovative digital tactics

3 MAY 2013

First Fridays: James Kennedy, Founder of Apothecanna

Q+A with a modern medical cannabis pioneer

1 MAY 2013

Talk to Me

Language learning platforms offer new tools to improve fluency

30 APR 2013

Trash to Treasure

New initiatives help locate salvageable goods

29 APR 2013

Light It Up

Modern light shows quench the public's thirst for multi-sensory spectacles

26 APR 2013

Meditate Me

Meditation apps offer on-demand serenity

18 APR 2013

Turning Japanese

Traditional Japanese goods are revitalized for modern use

16 APR 2013

Guest Shots

New photo-sharing tools help couples crowdsource their wedding albums

11 APR 2013

Oh, the Horror

New entertainment content resurrects classic horror films

10 APR 2013

Waste Not, Want Not

Community-motivated services facilitate leftover meal sharing

9 APR 2013

(Do) Play With Your Food

Food becomes an artistic medium

4 APR 2013

In Their Shoes

Simulated firsthand experiences encourage an empathetic outlook

2 APR 2013

Vital Signs

Billboards give back, providing disadvantaged communities with food, water, and shelter

2 APR 2013

Now Available: The Winter/ Spring 2013 Cassandra Report

Special Focus: Generation Z

Quinoa, once revered as a nutritional powerhouse among conscious eaters, is now the subject of questionable ethics claims. While it’s yet to have sunk to HFCS-levels of denouncement, it has already become a target for mockery. Consequently, a new field of ancient grains is sprouting, as diners look to diversify their fiber selection.

Freekeh: Freekeh boasts not only the most pun-ready grain name but also a most pleasing flavor profile. Roasted green wheat that’s characterized by a distinctly nutty flavor, the Middle Eastern cereal is being contemporized for modern chefs and diners. Brands such as Freekeh Foods and Cayuga Pure Organics are marketing the protein-rich superfood as a versatile pantry staple. Meanwhile, restaurants from coast to coast are putting it on the menu. In LA, Silverlake’s Sqirl Cafe prepares it with pickled blueberries, chanterelles and goat cheese, and in NYC, Birdbath is feeding the Flatiron lunch crowd with freekeh burgers.

Teff: During the past few decades, Ethiopia has been better known for its hunger problem than it has for its traditional foods. Interestingly, just as its (still persistent) poverty rates have begun to decline, its sorely overlooked cuisine is finally enjoying attention in the US. Thus, more diners than ever are discovering teff, the whole grain derived from ancient North African lovegrass that is the anchor of Ethiopian fare. Made from finely ground teff flour, injera is a deliciously spongy, yeast-risen flatbread that’s used in lieu of utensils. This is one carb that celiac sufferers can indulge in without worry.

Farro: Health-conscious fans of Italian food, having already swapped out vilified semolina flour pasta for its whole wheat equivalent, are now starting to trade the traditional arborio rice used in risotto for more nutritious whole grain alternatives. Topping the list is rustic farro, the oldest cultivated grain in the world (it served mainly as peasant food during the Roman Empire). Indeed, farro is undergoing a culinary renaissance as chefs realize the toothsome potential of the quick-cooking staple, even if its make-up remains a mysterious matter. Chewy without being gummy, properly cooked farro retains risotto’s creamy quality while maintaining its characteristic earthy bite.