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Resilience, and Cuisine of Ancient Wheats pdf Including recipes for baking with Einkorn Wheat is the

most widely grown crop on our planet yet industrial breeders have transformed this ancient staff of life

into a commodity of yield and profitwitness the increase in gluten intolerance and 'wheat belly. Modern

wheat depends on synthetic fertilizer and herbicides that damage our health land water and environment.

Fortunately heritage ‘landrace' wheats that evolved over millennia in the organic fields of traditional

farms do not need biochemical intervention to yield bountifully are glutensafe have rich flavor and high

nutrition. Yet the robust majestic wheats that nourished our ancestors are on the verge of extinction. In

Restoring Heritage Grains author Eli Rogosa of the Heritage Grain Conservancy invites readers to restore

forgotten wheats such as delicious glutensafe einkorn that nourished the first Neolithic farmers emmerthe

grain of ancient Israel Egypt and Rome that is perfect for pasta and flatbreads rare durums that are

droughttolerant and high in protein and many more little known wheat species each of which have a

lineageintertwined with the human species and that taste better than any modern wheat. Restoring

Heritage Grains combines the history of grain growing and society indepth practical advice on landrace

wheat husbandry wheat folk traditions and mythology and guidelines for the Neolithic diet with

traditional recipes for rustic bread pastry and beer. Discover the ancient grains that may be one of the best

solutions to hunger today and provide resilience for our future.

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