There are few categories of food with as rich a history than grains. Research suggests that humans possibly
first started snacking on cereal grains more than 100,000 years ago.
In the 20th century, a few select grains came to dominate global markets following the so-called Green
Revolution that helped to dramatically increase yields of crops such as rice and wheat. In recent years, grains have also been under attack culturally, from popular books like Grain Brain and fad movements like the Paleo diet.
But fads fade, and whole grains like wheat making a comeback. The re-emergence of so-called ancient grains, including pseudo grains such as quinoa and amaranth, are starting to push into the mainstream market, turning the amber waves of grain into a multi-hued tsunami. The rise of old wheat varieties writ new is also contributing to the growing tidal wave, spilling into related issues of sustainability, organics and regenerative agriculture.