Gluten-free??
Gluten is a sticky protein in wheat, barley, rye, AND oats, naturally. But the gluten in oats is called avenin; the gluten in wheat, barley and rye is called gliadin. Shorthand, we use the broader term...
View ArticleSomething I Just Learned from the Australian Aborigines
Waiting for my transit airplane - already pretty stinky after traveling now for 24 hours, and not having farther advanced yet than from Perth to Shanghai - I find out that China does not allow access...
View ArticleI Don't Care for Diamonds
For many years, I've been telling this story. Recently, it has gotten a new ending. And because of the upcoming election, it now got an urgency. It's not the usual stuff of my blog. But thoughts of...
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