Sometimes food events are one-offs, and sometimes, you can’t help but wonder if the greater food world is trying to tell you something. If there are such things as Powers That Be, then they definitely have a message for food enthusiasts here in Boston – ancient grains are awesome!

Here’s how it all unfolded:

A few weeks ago, a friend Emailed me some information about an event taking place that night at Harvard. I usually like to plan a bit more ahead than that, so even though the event was to mark the release of a new whole grain cookbook, I wasn’t sure I’d be going. Less than an hour later, I received a notification that the Blue Hills Brewery would be taking part in an ancient grains event the following night. Two event notifications in one hour is a bit unusual, but receiving notifications about two events celebrating ancient grains happening back-to-back in Boston? Events that, except for the subject matter, are wholly unrelated? And both notifications hit my InBox within an hour of one another? Message received loud and clear!

Wednesday: Ancient Grains for Modern Meals event at Harvard
In addition to the subject matter being of professional interest, I was also curious to learn more about the event organizer and host, Harvard’s Food Literacy Project. This student-driven organization helps connect Harvard students and the greater community with food, and is centered on four areas of food and society – sustainability, nutrition, food preparation, and community. By educating and encouraging students and consumers to make better food choices, the FLP helps rebuild the connections between what we eat and what happens (to our bodies, to the world) because of what we eat.
 

Before the event really started, before anyone truly greeted the crowd, we were welcomed in the most Mediterranean of ways – we were offered food! Maria Speck, the author herself, had actually prepared one of the recipes from her book for us to taste. The biscotti we sampled were made with whole wheat flour and olive oil, among other fabulous ingredients, and made a magnificent pre-dinner, post-workday treat. I shouldn’t have been surprised that Maria welcomed us with food, seeing as she lived in both Greece and Germany before moving to the states, but it was a lovely thing for her to do. As she spoke, you immediately understood why Maria’s book of recipes and stories, out less than a day, was already earning rave reviews. She doesn’t eat whole grains because they’re healthy, she eats them because she loves them. “The many subtle flavors, their colors… I love what they bring to the table…” It’s certainly a plus that whole grains are as healthy as they are, but it’s the way whole grains delight her senses that gets the first nod.

Another cool bit from the Harvard event – I learned there’s a farm growing whole grains in Massachusetts! Four Star Farms has been growing non-GMO grains in an ecologically responsible manner out in Northfield for more than twenty years. They also grow herbs, flowers, hops, and sod (which I didn’t know you could “raise”) and sell their whole grains as berries or flour. Can you say future WGC road trip? I know I can!

Thursday: Ancient Grains, From Bread To Beer event at WGBH
In my opinion, the only things that pair better than wine and cheese are beer and bread. This probably explains why so many people get hungry for sandwiches or burgers while enjoying a tasty pint, or why pretzels and beer at a baseball game go so well together. These types of pairings are ideal when both the brewer and the baker are absolute masters at their crafts, and thankfully, we had both at the WGBH tasting event.

For this particular event, WGBH combined five different breads from artisan bakers Hearth Wood Fired Bread, with five different beers from Blue Hills Brewery.

Attendees were given plates with small pieces of all five breads, and each of the five beers was opened one at a time to give us time to savor each bread as paired with each beer. Folks from both Hearth Wood Fired Bread and Blue Hills Brewery were on hand to help radio host Brian O’Donovan walk us though each pairing, and we were able to mingle and chat with music in the background in-between each round. Since both baker and brewer are local (yay!), some of you might be interested in recreating the following pairings at an event of your own:

1. Wampatuck Wheat Beer and Baker’s Harvest Bread

2. Antimatter Beer and French Country Bread

3. IPA Beer and Fruit Nut Bread

4. Black Hops Beer and Raisin Pumpernickel Bread

5. Imperial Beer and Rosemary Bread

As I said, beer and bread are meant to go together, and the way the pairings complimented one another was really eye-opening. The nutty whole wheat, millet, and oat flavors of the Baker’s Harvest Bread were further enhanced by the light and refreshing tones of the Wampatuck Wheat Beer. The citrus and caramel notes of the IPA Beer were echoed and amplified by the raisins and roasted almonds in the Fruit Note Bread. My absolute favorite pairing was the Black Hops Beer (rich and chocolaty) and the Raisin Pumpernickel Bread (strong and malty).


And there you have it folks. Two events in two days. Without a doubt, minds were changed and some palates were inspired by some very modern ways to enjoy even more whole grains! (Kara)