By: Ryder Bell

The gluten intolerance of our stomachs has given rise to innumerable chemical replacements for commodity wheat. Can this demand also generate interest in heritage staple grains, like millet, teff and buckwheat?

The only wheat in existence that has never been hybridized or modified, einkorn grew thousands of years ago in the Fertile Crescent. Carla Bartolucci came across it when searching for an alternative grain for her daughter Giulia, who was diagnosed with gluten sensitivity in 2008.

Amber Lambke gives us a state of the grains field report from her office at Maine Grains Alliance in Skowhegan, ME. By Laura del Campo

Katie Parla is in love with the contemporary Roman food scene! On this week's episode of A Taste of the Past, Linda Pelaccio invites Katie into the studio to talk about restaurant trends in Rome. Find out why so many Roman chefs look to their city's history for culinary inspiration.

On this week's episode of A Taste of the Past, Linda Pelaccio is talking about ancient and whole grains with Maria Speck, IACP award winning author of the NYTimes notable book Ancient Grains for Modern Meals.