Earlier this year I went to a fundraiser where I bought a bag of Glee flour. Glee is a variety of hard red spring wheat that was developed at Washington State University. I used the flour in my favorite bread recipe, one I have modified a bit from a Mennonite cookbook I treasure. There’s a […]
Eighty years ago my mother was in grade school where schoolroom paste was made by mixing a little flour and water together. Memories of that simple glue came back to her when she and I recently stood in my kitchen, mixing two small batches of flour and water. First I mixed regular “better for bread” […]
Genome Sequencing Furthers Knowledge of Plant and Animal Pathogen The various species of bacteria in the genus Enterobacter may be painfully familiar to you. Enterobacter cloacae, the best known of the genus, is a cause of various infections, including those of the lower respiratory tract, urinary tract, skin and soft tissues, wounds, and all manner […]