Getting to Know Grains

September 2011
FoodService Director;9/15/2011, Vol. 24 Issue 9, p48
Trade Publication
The article features exotic grains as they become familiar ingredients in non-commercial operations in the U.S. foodservice category. Also called heirlooms with their healthy qualities and versatility, exotic grains such as teff, quinoa and spelt are being repurposed on dining menus. Jacqueline Sikoski of Bozeman Deaconess Hospital's Nutrition Services and Diabetes Center cites the benefits of quinoa in the diet as the hospital sees to it that a whole-grain alternative is available.


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