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Farro does have a different taste from barley, so it might be worth a try. I assume that you have tried different kinds of lentils. While the brown ones are the ones I usually use, the red ones have a different taste--and usually dissolve in a soup. I have a package of green lentils that I also plan to try.
What about split green or yellow peas?
Location is definitely an issue for that restaurant. It was, until about 16 years ago, a family restaurant run by locals, and Pinder's was quite popular with the locals. They retired and sold it. The next incarnation did not last, nor did the two breweries. It is off the main part of town, so it gets missed. Also, while the local private boarding high school does bring in the parents during the school year, the season is Memorial Day to Labor Day, with some people showing up at spring break or occasionally Thanksgiving and Christmas.
The market may be saturated as well. There are two coffee shops which also serve breakfast and lunch--and one does evening meals; a very expensive new Italian restaurant with an artistic chef, another regular Italian restaurant, a cheaper Pizza place, and a larger restaurant that is across the street from the town beach/park. Oh, yes, there is a Subway in the convenience store/gas station.
We rarely eat out because we like our own cooking, and we have a wonderful view, which no local place's atmosphere can match. When we eat out, it is usually because we are away from home, as on my birthday in Florida, and if we do fast food, it is Subway, as it was yesterday after a shopping trip/car recall issue (reprogramming the media system) in South Bend. We did eat at a nice restaurant in a former mansion in South Bend last fall with my husband's cousins after we toured the Studebaker museum. They were about to open a microbrewery there in the spring.
Mike--have you tried using Farro instead of barley in soups? I tried it recently (there's a post from me with a link to Oprah's soup), and it seems easier on the digestive system than barley. I bought mine from Bob's Red Mill.
Thanks for posting the link, Mike. Given the issues, maybe JAMA needs to look at its review process for articles.
Since I started my low-saturated fat way of eating, what I've noticed is the huge amount of butter in so much baking. I subscribe to Bake from Scratch and I buy KAF's Sift. With BFS, I'm lucky if there are two recipes per issue that do not require copious amounts of butter, and these are the kind of recipes where oil substitution is unlikely to work (most cookies, scones, brioches). I can usually get a few more recipes from Sift by substituting oil into some of the bread recipes.
Cheese is also a major source of saturated fat. I'm still trying to locate a 2% cheese in my vicinity. Until then, I use Mozzarella made with part skim milk.
I bought a recent magazine issue on Heart Healthy Recipes, which includes some recipes that I plan to try. Since one of the consultants is with the Mayo Clinic, I decided that the information is likely to be reasonably accurate. In addition to discussions on food myths about avoiding eggs and all fats (healthy fats are needed), it surprised me with a discussion of Vitamin K2, which is not the same as the Vitamin K listed on my multivitamin. The discussion of Vitamin K has been split. K1 comes from plants. K2 comes through animal foods. It then listed item such as full-fat dairy, beef, egg yolks, fermented cheeses (arent' they all fermented?)--especially Gouda--goose liver (!), and miso. I looked online, but did not find a lot about K2--perhaps I was not looking in the right place--although one site mentioned dark chicken meat. There was also discussion that the milk, beef and eggs needed to come from "pasture-fed" cows and hens. K2 needs fat to be absorbed.
OK--most people will not be able to get the grass-fed beef and dairy, and for some, cost will be a factor. The only item on their list that I do eat regularly is eggs--mostly in baking and occasionally as a one-egg omelet. We also do a lot of chicken thighs, but I doubt those are chickens eating the requisite food.
The study that I found online was touting K2 as good for LOTS of issues. I take that as likely overreach, since we saw that with Vitamin D claims on heart health, cancer, etc. that have now been called into question. My latest issue of Consumer Reports On Health even claims that there is not strong evidence that the Vitamin D my doctor prescribed and I have been taking will even help with bones.
Vitamin K2, according to the magazine that sent me on this online search, is the element that helps Vitamin D do its work with calcium. I've heard that before, and one of the articles I examined made that case, but in the past it was only listed as Vitamin K. Looking at K1 and K2 as separate seems to be more recent.
I am now thoroughly confused, so I will continue keeping the saturated fat low in baked goods by using butter sparingly, and I'll eat a varied diet, as the article that Mike posted suggests.
On Monday, I baked my favorite cornbread, which is a healthier version of the usual cornbread. I used ½ cup white whole wheat flour for half the AP flour. I have some coarse grind cornmeal that I need to use, so I used ¼ cup of that with ¾ cup of fine ground cornmeal. It did not rise as high as one with the fine ground cornmeal, but it still did well, and it had a delightful slight crunch. It was excellent with our soup this evening.
