Spilling the Beans Tag

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Recipe: Buttermilk Bean Waffles
I'm doing my part to make beans hip and cool. I even I walked through downtown Toronto clutching a clear plastic bag brimming with the four pounds of brightly coloured lentils, legumes and beans picture above. No one laughed. No one pointed at me. And if I may say so, I think the odd fashionista stole a sideways glance as I strutted my stuff down King Street. I hadn't planned on being the poster girl for legumes. I was in Toronto to meet up with Julie Van Rosendaal, this time in wasp-free, neutral territory. She says she's fine with my previous behaviour, but I notice she brought protection -- her coauthor Sue Duncan. Julie and Sue were in Ontario to promote their new book Spilling the Beans: Cooking and Baking with Beans and Grains Every Day. Part way through the interview, Julie realized her 2 kgs of demo beans would not fit into her luggage and she turned her big blue eyes to me in desperation. Being a cooperative person, I left the interview with lots of information and enough fibre to clean out an elephant. During the course of the conversation, I learned several compelling pro-bean points. Enough to not only have me haul them about Canada's largest city, but to feel darned good about it. Beans are great because:

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