[1] Hot off the griddle: popcorn pancakes (photos #1, #2, #3, #6, #7, #8, #9 © Long Table Pancakes).

[2] An ear of popcorn looks like regular corn, but extra moisture in the kernels allows it to pop (photo © C Z Grains).

[3] The three varieties of Long Table heirloom pancake and flour blends.

[4] Blue Corn Pancake & Waffle Mix.

[5] Ears of blue corn (photo © Asimojet | Panther Media).

[6] Finely-ground blue cornmeal (photo © Anson Mills).

[7] A forkful of popcorn pancakes.

[8] Gluten-free whole grain pancake mix.

[9] A great gift for anyone on a gluten-free diet.

[9] Red corn is used in the gluten-free mix (photo © Burpee).

The line was launched as a nutrient-dense*, whole grain pancake and waffle brand (we’ve even made blue cornbread from the flour).

The three varieties—Blue Corn, Popcorn, and Gluten-Free—are blends of different grains and meals. It the genius of blending that gives each variety such depth of flavor.

This specialty line is our Top Pick Of The Week.
 
 
BLUE CORN PANCAKE & WAFFLE FLOUR

While the ears of corn are blue (photo #5), the flour is much lighter (photo #6), but we focus on the flavor, not the color. Once, we added a drop of blue food coloring to the batter. While cute, it’s not essential.

Where does the blue color come from?

Anthocyanin, an antioxidant, is the pigment that. Depending on the pH level of the soil, it makes the fruit or grain blue, red, purple, or black. (For example, red raspberries and black raspberries also get their color from anthocyanin.)

The blue corn blend consists of:

 
The flour has 11g protein per serving†—not from protein powder† but from their natural, unprocessed, whole-food state. There are also 5g fiber per serving from the whole grains.
 
 
What Is Blue Corn?
 
Blue corn, also known as Hopi maize or Rio Grande Blue, is a variety of flint corn (Zea mays) that has been cultivated for centuries by Native American peoples, particularly in the American Southwest.

 
 
What Is Popcorn Flour Like?

 
 
GLUTEN-FREE PANCAKE & WAFFLE FLOUR

The gluten-free blend (photos #8 and #9) is certified gluten-free by Beyond Celiac and the National Foundation for Celiac Awareness. It’s whole grain and high protein, a blend of:

 
All three varieties are whole-grain and great year-round gifts for pancake and waffle lovers. Trust us, the flavors are so much more exciting than even many top artisan brands.

> The history of corn.

> The history of popcorn.

> How about a popcorn salad?

> What are whole grains?

> What are heirloom grains (below).

> A year of corn holidays (below).
 
 
GET YOUR LONG TABLE PANCAKE & WAFFLE FLOUR

> Head to LongTablePancakes.com.

We not only eat them at home, we buy them as party favors, stocking stuffers, and teacher gifts.

Don’t compare the prices to supermarket brands. Long Table is in a different league.
 
 
WHAT ARE HEIRLOOM GRAINS

Heirloom grains are the opposite of heavily industrialized grains (what you mostly see at supermarkets and other grocers). They’re whole grains that are not genetically modified and are prized for their superior flavor and nutrition.

They are typically varieties that were developed before World War II and have had limited breeding selection since. (Selective breeding is a process where humans deliberately choose organisms with desired traits to produce offspring with those same characteristics. They are not artificially modified like GMOs because it uses natural reproduction over multiple generations instead of genetic modification.

Heirloom and ancient grains don’t have formal recognized definitions by science or government regulator bodies (e.g. the USDA), so we’ve set forth the differences below.

 
Plant and animal DNA can be altered for a number of reasons‡. Heirloom grains have not been genetically modified or altered in any way**.
 
 
Heirloom Grains Vs. Ancient Grains

We tend to think of ancient grains as originating thousands of years ago, raised by indigenous cultures around the world.

Heirloom grains can be ancient grains, when they come from plants that have been grown from the exact same seed line for hundreds if not thousands of years. They have not been genetically modified or altered in any way and are considered valuable for reasons ranging from superior flavor and nutrition to hardiness and adaptability.

Heirloom grains more typically describe varieties that were brought by immigrants to the New World. Examples include turkey red wheat from the Ukraine, blue emmer wheat from Ethiopia, and Khorasan wheat from Egypt.

The farmers who grow heirloom grains are interested in agricultural diversity and ensuring that these seed varieties are not lost (i.e., cease being planted) because of cost and other issues.

As consumers are becoming more aware of sustainability, farmers and other agricultural stakeholders are working together to increase the accessibility of heirloom grains [source Claude.ai].
 
 
A YEAR OF CORN HOLIDAYS

†Protein powder is made from powdered protein, which can come from a variety of plant and animal sources. They can be made into shakes with water or milk, or added to smoothies. They may may also include other ingredients, such as added sweetener, flavoring, thickeners, vitamins, and minerals.
> Whey and casein: These are proteins derived from milk. Whey is a byproduct of cheese making and is considered a complete protein because it contains all nine essential amino acids. Casein is a slow-release protein that can help prevent muscle breakdown overnight.
> Eggs.
> Plants: E.g. the proteins in soybeans, peas, rice, potatoes, and hemp. For example, hemp is a good source of omega-3 and omega-6 fatty acids, as well as minerals like potassium, phosphorus, and magnesium.

††The Business Of Corn holiday commemorates the invention of the first large-scale commercial oil popcorn popper by Charles Cretors in 1885.

‡The process of developing a new genetically modified crop can take up to 12 years. Plant genes are genetically modified for improvement such as:
> Increased yield.
> Better nutrition.
> Resistance to pests and disease.
> Tolerance to environmental conditions like drought.
> Reduced use of pesticides.
> Longer shelf life [source: Chat GPT].

**The benefits of non-GMO foods include:
> Environmental considerations: reduced pesticide use in some non-GMO farming systems, protection of non-target organisms like beneficial insects, support for traditional seed-saving and crop diversity.
> Market benefits: consumer preferences for traditionally bred/non-GMO foods, potential price premiums for farmers, easier access to export markets that forbid GMOs.
> Social and economic aspects: support for traditional farming practices, less dependence on patented seed technologies, greater farmer control over seed selection.

It’s important to note that the scientific consensus is that approved GMO foods are as safe as non-GMO foods. The choice between GMO and non-GMO foods often comes down to personal preferences regarding farming practices, environmental impact, and economic factors rather than safety concerns [source: Claude.ai].
 
‡‡The key differences between heirloom grains and ancient grains:
> Heirloom grains are “younger,” from seeds passed down through generations of farmers for decades or hundreds of years, typically ending pre-1950s. They may have been cross-bred for superior performance, but not genetically modified.
> Heirloom grains are open-pollinated varieties that breed true-to-type. Examples include: Bloody Butcher Corn, Jimmy Red Corn, Red Fife Wheat, Turkey Red Wheat.
> Ancient grains are species that have remained largely unchanged over thousands of years. They were staple foods of the world’s ancient civilizations.
> Examples include: amaranth (Aztec civilization), buckwheat (southwestern China), einkorn (earliest cultivated wheat from northern Mesopotamia in the Fertile Crescent, specifically in the Karacadağ Mountains region of southeastern Turkey near the Syrian border), Kamut/khorasan wheat (Egypt), millet (East Asia), Quinoa (Andes/Incas), Spelt (also known as dinkel wheat or hulled wheat, from Bronze Age Europe), Teff (Ethiopia and Eritrea, naturally gluten-free.

It was hard to put down the bag of Apple Cinnamon Chicharrones (a.k.a. fried pork rinds, i.e., fried pork skin with the fat removed*) from Southern Recipes Small Batch. We had to call someone into our office to remove the bag before we polished it off.

Chicharrones (chee-cha-ROAN-ace—roll the double “r”) are a popular snack in many parts of the world. They’re often served alone like potato chips, but can also be eaten with sandwiches, salads, salsa, dips, and other foods.

High in protein and fat and low in carbs, they are popular on today’s keto and paleo diets.

Sweet, spicy, very crunchy and gluten-free, the snack food is a staple in:

 
> See the different ways to use chicharrones, below.

Chicharrón is the singular form of the word; the plural, chicharrones, does not have an accent mark.

Chicharrones can be plain, seasoned with salt and pepper or spices. Plain chicharrones can be dipped in chocolate or dessert sauce (photo #5).

The second fall flavor from Southern Recipe, Cranberry Jalapeño, had a bit too much heat for us. Anyone who likes a kick of pepper at the back of the throat will enjoy them.
 
 
> The history of pork rinds is below.

> Here’s a recipe to make your own pork rinds.

> The different cuts of pork: a photo glossary.

> See the beer and pork rind flavor pairing chart below.
 
 
SOUTHERN RECIPE FLAVORS

Southern Recipe has an ample number of year-round pork rind flavors:

 
 
GET YOUR CHICHARRONES

Get Southern Recipe Small Batch Chicharrones from the company or at retailers nationwide.

> Here’s a store locator.

> Or, head to PorkRinds.com.
 
 
WAYS TO USE CHICHARRONES / PORK RINDS

In Costa Rica, chicharrones are a key ingredient in many traditional dishes, such as chifrijo and vigorones. Here are more ways to use them.

 
 
THE HISTORY OF CHICHARRONES (PORK RINDS)

Chicharrón, fried pork rind (skin) or pork belly, was created as one way to utilize every part of the pig—nothing was wasted (an uncle from Sicily told us that they even ate the squeal, although in fact the kids fought over the crispy fried tail.

The dish originated in the area of Andalusia, Spain in pre-Hispanic times, which began in 38 B.C.E. It spread to Latin America in colonial times. From there it was a short hop to the U.S.

It was introduced to the Philippines during the Spanish colonization period, which began in 1565.

The word means “crackling,” from the Spanish verb “chicharrar,” meaning to fry until crispy.

The dish spread to Latin America during the colonial era, when pigs arrived in the New World with explorers and soldiers.

In Spain and Latin America chicharrones were made during matanzas (pig slaughters), typically in winter. The skin was cleaned, dried, and fried.

The process involves cooking pork skin until it puffs up and becomes crispy. The word “chicharrón” comes from Spanish, but the concept of fried pork skin appears in many cultures:

In Spain and Latin America: Traditional chicharrones were made during matanzas (pig slaughters), typically in winter. The skin was cleaned, dried, and fried.

In the American South, land of the barbecue, pork rinds gained popularity as a snack food during the early 20th century. Commercial production starting in the 1940s [source: Claude A.I.).
 
How Pork Rinds Became An American Snack

The evolution of chicharrones into modern snack foods is a story of industrialization and changing food habits.

In the early 1900s, chicharrones were still primarily made at home or by local butchers as part of traditional pork processing.

The transformation into a commercial snack food began in the 1940s-1950s, driven by several factors:

[1] A perfect snack with beer (all photos © Southern Recipe).

[2] Fall flavor #1: Apple Cinnamon chicharrones, sweet heat.

[3] Fall flavor #2: Cranberry Jalapeño, medium-hot.

[4] Crumble to garnish a hot dog, burger, salad, grains, rice, just about anything.

[5] Spicy chocolate-dipped pork rinds take just 10 minutes to make. Here’s the recipe. Another sweet treat: peanut butter chocolate pork rind bars.

[6] Serve pork rinds in fusion cuisine, like these spicy Asian noodles, or with a sandwich instead of potato chips or tortilla chips.

[7] In stuffed poblano chile peppers (here’s the recipe).

[8] As breading for mozzarella sticks (here’s the recipe).

 
Pork Rinds Today

 
 

[9] Different flavors of pork rinds can be paired with different styles of beer. How’s that for a tasting party idea!
 
________________
 
*When fried with some of the fat attached to the skin, they are called cracklings.

†Pork rind pellets (also called pork skin pellets or chicharrones pellets) are a partially processed form of pork skin that hasn’t been fully cooked yet. They are used by commercial producers, restaurants and food service, and home cooks. They’re dehydrated pieces of pork skin that have been rendered and pressed, and can be stored at room temperature.

Raw pork skin is cleaned and stripped of excess fat, and cooked at a low temperature to remove moisture. It’s then cut and pressed into small, dense pieces which are dried until very hard. Most are meant to be deep-fried but some can be microwaved. Either way, the heat puffs them up to become light, crispy, and several times the size of the pellet (think popcorn kernels turning into popped corn).
 
 

[1] Your first challenge: Open the locked box (photos #1 and #2 © M. Cacao).

[2] Dare you eat all eight? Or, invite a friend to compete: The box has two of each chile.

[3] Dante’s Inferno inspired this collection (photo © CGR Publishing).

This chile pepper challenge is NOT for the faint of heart. It’s a collection for those who love chocolate and foods with serious heat.

Bite by bite, you’ll follow Virgil through the nine circles of hell down to a whole new level of anguish: the tenth circle, which was lost for centuries and only discovered in 2012.

How hot is it? The box contains two layers of fresh, super-hot chile peppers enrobed in premium chocolate: Habanero, Ghost, Scorpion, and Carolina Reaper.

In fact, the box is wrapped in a lock and chain, so now one will accidentally have a bite.

The box, chain, and lock are all “keepers,” mementos of the recipient’s heroic chocolate chile challenge.

TIP: Dairy helps to tamp down the heat. For us, yogurt and cream cheese work best.

But check out these cheese and chocolate pairings.
 
 
GET YOUR HOT CHILI CHOCOLATES

> Head to MCacao.com.
 
 
MORE TO RELISH

> A brief history of chocolate.

> A detailed history of chocolate.

> The different types of chocolate: a photo glossary.
 
________________
 
*The tenth circle of Hell is a long-lost canto in Dante’s Inferno, published in 1321. It was discovered in a manuscript in 2012 by archivists in Ravenna, Italy. Until then, the ninth circle was previously thought to be the lowest point of Hell. Each circle of Hell represents a different sin, such as lust, greed, wrath, and treachery. The ninth circle is called Judecca after Judas Iscariot, the apostle who betrayed Jesus. The last, tenth, canto describes the punishment of heretics. Here’s a synopsis of the ten circles of Hell.
 
 

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We usually get the annual Christmas coffee flavors to spice up the holidays: Barnie’s Santa’s White Christmas, Bones Coffee Company’s Cranberry Creme Brulee, Green Mountain Holiday Blend, Starbucks Christmas Blend, and a host of others. Sometimes there are holiday flavors, sometimes just a special blend of beans.

This year we noticed Bones Coffee’s Halloween flavors, and had to dig in. We get to enjoy Halloween for 10 days instead of one.

In ground beans or K-cups, take a sip of:

 
There’s a totally different set of flavors in the collector’s box inspired by Disney:

Tim Burton’s The Nightmare Before Christmas (photo #4) with five flavors.

 
Beyond Halloween, check out the all-fall-and-winter flavors: Apple Cider Donut and Sweet Tater Swirl.
 
 
GET YOUR BONES COFFEE

You’ve still got time to send a gift of these flavorful—and calorie-free-Halloween treats.

> Head to BonesCoffee.com.
 
 
MORE

> Spooky Halloween recipes.

> Spooky cheeses for Halloween

> Spooky Halloween cocktail recipes.

> The history of Halloween.

> The history of the jack-o-lantern.

> The history of trick-or-treating.

> The history of coffee.

> The different types of coffee: a photo glossary.
 
 
 

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[1] Jacked O’Lantern. All coffee is available in whole bean, ground, and K-cups (all photos © Bones Coffee Company).

[2] Frankenbones is flavored with chocolate and hazelnuts.

[3] Pear-Anormal is flavored with spice pear and caramel.

[4] The Tim Burton’s Night Before Christmas collectors box, with five different fall flavors.

[1] A great gift for salsa fans (photos #1, #2, #3, #4 © Villa México Cafe).

[2] The salsa comes in two sizes but only one strength: medium.

[3] Freshly-made, waiting to cool.

[4] Tortilla chips are only one of many ways to use black salsa. See more below.

[5] Named one of Boston’s best Mexican restaurants by The Food Lens (photo © Brian Samuels Photography).

[6] While there are “black tomatoes” like these heirloom Indigo Rose, Villa México salsa roasts conventional red tomatoes. But if you want to grow these, head to Harris Seeds (photo © Harris Seeds).

[7] Different salsa makers use different chiles. Villa Mexico uses jalapeños (photo © Ball Horticulutral Company).

[8] Garlic is roasted to add depth of flavor (photo Wesual Click | Public Domain).

Villa México’s Black Salsa is authentic, delicious, and unique.

You can order it online (we’re laying in a case for stocking stuffers). Larger orders for corporate gifts or party favors are available as well.

The recipe was developed by Julie “Momma King,” the founder and owner of Villa México Café in Boston’s Financial District.

As a Mexican transplant to greater Boston, Momma, an attorney in México*, could find no authentic Mexican cuisine in Beantown—or in the entire state of Massachusetts.

So she did what so many immigrants do: She established a restaurant to bring authentic Mexican food and culture to the people of New England.

​She opened in Villa México Café in the town of Woburn, a suburb nine miles north of Boston—and as the owner of a start-up she also took on the roles of manager, cook, cleaner and anything else that was required.
 
 
ABOUT BLACK SALSA

Black salsa, or salsa negra, is a Mexican salsa made with fire-roasted tomatoes and peppers for a deep dark color and a depth of flavor.

Tomatoes and jalapeños are charred on the grill until they are almost black. The technique delivers a wonderful smokiness.

> See the history of black salsa below.

Villa México’s black salsa is all natural: no artificial colors, artificial flavoring, or preservatives.

Jars are available in 4-ounce, 12-ounce, and 32-ounce sizes. There’s only one variety: medium heat.

> Below: many ways to use black salsa.
 
 
ABOUT THE BRAND

Through the years, the black salsa at Villa México’s restaurants developed a cult following. Along with her adult daughter Bessie, Momma King began bottling the salsa to sell during the holiday season.

By the time of COVID-19, customers were ordering jars almost daily for shipping to California, D.C., Ohio, Texas and beyond. Mother and daughter decided to venture into a retail salsa business.

In 2024, Villa México’s Black Salsa was accepted into the Samuel Adams Brewing The American Dream competition for entrepreneurs. Bessie made the pitch and won the contest: $10,000 to invest in the new business.

The result: Villa México’s Black Salsa can be purchased online and shipped nationwide.

> Get yours at ViaMexicoCafe.com/Salsa.
 
 
BEYOND TORTILLA CHIPS: WAYS TO USE BLACK SALSA BEYOND TEX-MEX

Here are suggestions from customers and those of us at The Nibble—who will become customers after tasting this special salsa:
 
Condiments

​

 
 
Appetizers, Mains, Sides & Desserts

​

 
> The history of salsa.

> The different types of salsa.

> May is National Salsa Month.

> Make your own with these salsa recipes.
 
 
THE HISTORY OF BLACK SALSA, A.K.A. SALSA NEGRA

A popular Mexican salsa that originated in the city of Los Mochis, a coastal city in the state of Sinaloa in northwest México.a. The salsa’s history is relatively new, and it was developed to enjoy with the plentiful seafood available.

The exact ingredients, spices, and process used to make salsa negra varies by cook. They can includes árbol and chiltepine† or other chiles, roasted tomatoes, garlic, salt, vegetable oil, even soy sauce and Worcestershire sauce.

Some cooks like to spice things up with black pepper, cinnamon, clove onion powder, cumin, clove, and at least one cook added “a tiny bit of dried Mexican oregano [source].
 
 
________________

*To practice law in Massachusetts, Julie would have had to go back to school and take the bar exam. But she needed to prioritize her daughter Bessie’s education.

While the chiltepín looks like a pink peppercorn rather than a chile pepper, this small, berry-like chile (Capsicum annuum var. Glabriusculum is a close relative of other Capsicum annuum species like bell peppers and jalapeños. They are first green but turn bright red as they mature. You can find them sun-dried.
 
 
 

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