There may be a flax in your future. Flaxseed is edible--people looked on flax as a food plant long before they made linen out of its fibers. Currently most flaxseed in this country is pressed for linseed oil, but plant geneticists in North Dakota have come up with a strain of high-yielding, bread-quality flax resistant to North American plant diseases. One of the attractions of flaxseed is that it's richer than soybeans in the omega-3 fatty acids considered beneficial to the circulatory system. "Omega" flaxseed bread may reach the market in two years.
The Throw Dough Show
Everybody likes to watch a pizza maker tossing dough in the air; it's like watching a Japanese chef play with knives. In the interest of keeping diners entertained, scientists have developed an inedible polymer that looks and handles just like pizza dough but never dries out, so a pizza parlor can toss it over and over in place of real dough. Throw Dough, as it is called, was given the ultimate accolade last week in New Orleans when it was allowed for use in the free-style improvisational pizza tossing event at Pizza Expo '91.
Go Long, Jean-Pierre!
The American Culinary Classic is a sort of cooking Olympics--in one event, chefs are given a surprise "market basket" to prepare a meal from. The next one takes place in Chicago on May 18-22; teams are said to be "already in training and holding scrimmage sessions."