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  • The Grain Guide
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  • Home
  • Grain Guide
    • Grain and the Food Revolution
    • Getting to Know Whole Grains
    • Cooking and Baking with Whole Grains
    • Developing a Grain Economy
    • Resources
    • Video
  • Food Lab
  • Harlem Lacrosse Nutrition Project
  • Mobile Teaching Kitchen
  • Food Lab Traveling Kitchen & Mill
Grain Guide Menu
  • Home
    • Welcome to the Grain Revolution
    • Grain and the Food Revolution
    • Introduction to the Food Lab
    • Historical and Cultural Perspectives
    • Link Between Nutrition and Flour
    • Opinion
  • Getting to Know Whole Grains
    • Flavor of New England Grains
    • Gluten
    • Flour Definitions and Tests
    • Encouraging Whole Grain Consumption
    • Flour Types and Varieties
  • Cooking and Baking with Whole Grains
    • Milling and Storage
    • Bakers’ Techniques
    • Adapting in an Industrial Kitchen
    • Pasta
    • Baking and Cooking with Grains other than Wheat
  • Introduction to Regional Grain Networks
    • Benefits of Regional Grain Networks
    • Building a Regional Grain Network
    • Grain Network Diagram
    • Stories of Three Grain Networks
    • Spotlight on Mills
  • Resources
    • How to Include More Whole Grains in Your Diet
  • Video
  • Acknowledgements

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