A head of poor-quality malt barley taken directly from a field in Power, Mont. Heat and a lack of water resulted in small and light kernels. Grain rejected for malt barley often ends up as animal feed.
Tony Bynum/Food & Environment Reporting Network
Food writer Maria Speck soaks bulgur wheat in pomegranate juice to saturate it with burgundy color, then serves it with blueberries and orange-blossom water to tantalize the taste buds and eyes.