tag:blogger.com,1999:blog-29630420.post1519865496614544766..comments2009-02-09T07:25:18.803-08:00Elizabethhttp://www.blogger.com/profile/13635673992631584393noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-29630420.post-5522785598334895202009-02-09T07:25:00.000-08:002009-02-09T07:25:00.000-08:00Eric thanks for your comments! I think you and Glenn Roberts know more about ancient wheats than I do. I do think it is fascinating and it seems clear that ancient wheats are nutitionally rich and have some unique flavors to offer.Elizabethhttp://www.blogger.com/profile/13635673992631584393noreply@blogger.comtag:blogger.com,1999:blog-29630420.post-45355251866418845202009-02-08T20:07:00.000-08:002009-02-08T20:07:00.000-08:00I'm deleting my previous comment asserting that farro is not spelt but emmer. That farro is emmer seems to be the general consensus by those who write about it, but it's an obscure enough food that they could all be repeating a common misconception. I noticed that Anson mills declares one of their farros to be spelt, and <BR/>Glenn Roberts' knowledge of grains is formidable. He seems to indicate by their description of their other farro, that einkorn, spelt, and emmer all fall under the farro category. These are all hulled wheat varieties unlike the modern wheat used most commonly today, so perhaps that is the what makes them farro.Erichttp://www.blogger.com/profile/08480376053131127284noreply@blogger.comtag:blogger.com,1999:blog-29630420.post-39234291057745167832009-02-08T19:08:00.000-08:002009-02-08T19:08:00.000-08:00This comment has been removed by the author.Erichttp://www.blogger.com/profile/08480376053131127284noreply@blogger.com