Someone asked me the other day if I eat bread since it is so processed. I don’t really but I have an affinity for the smell of toast. One of my favorite childhood memories was traveling to Chicago to visit my grandparents and great grandmothers. They all lived in a massive house with Babba Luke, one of the GGM’s, living in an upstairs 3 bedroom apartment. I was 5 years old when we started making the annual Christmas trip. I remember walking in the door seeing Grandma Elsie and Babba dressed in white gloves and fancy dresses. They would have red lips with way too much lipstick on waiting to slather us with kisses and hugs. I was always a little wary at first due to the lipstick but soon gave in to the warm loved filled hugs and squeezes they so generously imparted on us. When we would visit my brother and I got to stay in the upstairs apartment with Babba. Every morning for breakfast she would make toast and coffee and pour us each some in our own special cup. It wasn’t an unbreakable child's cup or even an everyday cup. She had for us, our very own fine bone china cup! This was a big deal to a 5-year-old. I felt valued and trusted in that one simple gesture and I loved her dearly for it. We would dunk our toast in the coffee and enjoy the very simple pleasure of one another's company. After our toast was finished we would sip our coffee and play cards or read. To this day, the smell of toast and freshly brewed coffee bring me back to that kitchen table. My brother, Babba and I talking about every important thing 5 and 6 year-olds talk about. I thought about Babba this morning as I was having my coffee and a bowl of farro. While I don’t eat much bread I do enjoy farro. It isn’t gluten-free however it is lower in gluten than most grains. It is an ancient grain rich in fiber, and minerals. It contains a significant amount of protein and B vitamins. As a whole grain, it helps to reduce the risk of stroke, diabetes, high cholesterol, and high blood pressure. I usually cook it in a vegetable broth giving it an even greater depth of flavor. Today I had it with goji berries and walnuts thrown in toward the end of cooking and drizzled a little flax oil on top.