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Farro (emmer wheat) and spelt are not the same thing, as this New York Times essay amusingly points out. While farro cooks like pasta, high-protein spelt needs waaaay more time and love to become edible. So what is spelt, that oft-mocked hippie grain, good for? Apparently those brick-like 1970s "health loves" have gone the way of the Earth Shoe, and the new generation of spelt bread is like wheat bread but with a tougher crust. And spelt flour can be made to make genuinely edible pancakes, pizza dough, pasta and crackers as well. Plus, for those of you concerned with organic foods, spelt is easier to grow without pesticides. The essay includes recipes for spelt-flour crackers, and mushroom farro (no, you can't substitute spelt).
