Mandy is a food and beverage writer with bylines at WNYC, Munchies, Mic and October. She's a Certified Cicerone and award-winning homebrewer living, writing and cooking in New York City.
Uncooked Kamut Grain on a Wood Spoon crop

How to Use Kamut, an Ancient Whole Grain

This ancient grain has more protein than conventional wheat and is reportedly easier to digest. Here's the inside story on kamut, from mother-daughter team Liz Edmunds and Lizi Heaps.
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