Oats are hearty, quick-growing, and multi-functional. We take a look at this impressively versatile crop with useful applications everywhere from breweries to your breakfast table.

Farro is an ancient grain with an impressive pedigree. It accompanied Egyptian kings in burial, and fueled the mighty Roman legions in battle. We discuss the many uses, and classifications, of Farro.

The Paleolithic diet has been around for decades. (Well, for millennia, if you want to get technical.) Today we discuss the modern-day interpretation of the Paleo diet, and where Paleo Baking Flour fits in.

Masa Harina is almost exclusively made up of dried corn, or maize. So why does adding water result in dough, but adding water to cornmeal doesn't? That and more, discussed on today's episode.

The meal of whole grains and raw fruits and vegetables was a staple meal for Alpine shepherds by the time Dr. Bircher-Benner popularized it. Here's the scoop on this traditional European dish.

The stem becomes bedsheets and table linens, the oil becomes lamp fuel and artist's paint, the seed goes into a countless number of foods around the world. We look at the plant whose Latin species name means "most useful."

Savory yeast. Nooch. Hippie dust. Yeshi. There are even more uses for this food substitute than there are names for it. Today we discuss the deactivated yeast that packs a mouthful of nutrients into every flake.

Did you know almonds are actually more like a peach pit than a pecan? Take a closer look at the nut that's actually a drupe, and our gluten free, low carb, nutrient packed flour made from blanched, ground almonds.