Ep 2. Every Grain Old Is New Again

In season 16 episode 2 of Good Eats, titled "Every Grain Old Is New Again," host Alton Brown takes a look at the history and modern uses of ancient grains. Brown begins by discussing the basics of grain, including what makes a grain a grain, the differences between whole grains and refined grains, and how grains have been used throughout history.

He then delves into a variety of ancient grains, including farro, quinoa, and spelt, exploring their unique qualities and nutritional benefits. Brown explains how these grains can be used in a variety of dishes, from salads and soups to bread and pastries.

Throughout the episode, Brown offers tips and tricks for cooking with ancient grains, including how to properly rinse and toast them, how to cook them to achieve the desired texture, and how to store them for optimal freshness.

In addition to exploring ancient grains, Brown also touches on the importance of supporting local farmers and sustainable agriculture practices. He visits a local farm to learn more about the process of growing and harvesting grains, and offers tips for finding and supporting local grain producers.

Overall, "Every Grain Old Is New Again" is a fascinating and informative look at the world of ancient grains, highlighting their nutritional benefits, culinary versatility, and connection to the wider world of sustainable agriculture. Whether you're a seasoned cook or someone looking to expand your culinary horizons, this episode has something to offer.