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Old varieties of grains are generally tastier, because the efforts of modern agriculture have gone into selection of cultivars that combine high yield with resistance to diseases. Flavour has not been a criterion.

Bread or pasta made with old varieties of wheat, for instance, can be surprisingly tasty.

by afew (afew(a in a circle)eurotrib_dot_com) on Tue Aug 20th, 2013 at 03:30:12 AM EST
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