Flours, Grains and Pasta in an Air Conditioned Home

I hate to say it, but I have another 45 minutes of My Week with Marilyn to watch. You remember this one? It’s an Oscar nominated this and that, and profiles the relationship between a set hand and the biggest movie star of the day, perhaps of all time.

I would have made it through the film in one shot were it not for an unanticipated visit from my childhood friend and current neighbor, Sherwood Day.

He dropped in at the ghastly hour of 9 p.m., and launched into an exasperated tirade regarding the air conditioning in his condominium. That is to say, the lack of it. In these, some of the hottest days of the year -- the century thus far, really -- the entire block lost power.
Well, not the entire block. Three little homes, including my pale green ranch, retained power, I presume due to our proximity to a police precinct around the corner. Perhaps it was simple luck. In either case, Sherwood is beside himself with facts in hand: I have power and even though he lives right next to me, he does not. He has threatened investigation, claiming that I am in cahoots with some malcontent at the electric company. His accusations are wild and unintelligible, but have something do with a dark alley agreement in which I retain power during electrical surges and storms in exchange for free dog walking service to a select group of power company workers.

This, of course, is absolutely absurd. I have in fact walked dogs on occasion for a number of friends and colleagues, but always for modest pay. I have never walked a dog for free, and have no intention of ever doing so!

Cripes! Before I allow this retelling to boil my blood, I must deliver your weekly reduction: Articles and videos surrounding the topic of food development and formulation with flours, grains and pastas.

Barilla announced the nationwide availability of its new line of microwaveable meals -- single servings of pasta and sauce ready to eat after 60 seconds in the microwave.

A Texas AgriLife Research scientist said there is potential for a black grain sorghum hybrid targeting the health-food market.

Eating white or brown rice helps improve diet and manage weight and other risk factors for disease, according to results from a study presented at the Experimental Biology 2012 conference, in San Diego.

Teens are not consuming enough whole-grain foods, according to a recent study from the University of Minnesota at St. Paul, featured in the January 2012 issue of Food Nutrition & Science.

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