Did you know that World Flour Day is recognized on March 20th every year? Around the world and here in the U.S., flour is made from many types of tubers, roots, seeds, beans, nuts, and grains—like amaranth, garbanzo, rice, cassava, fonio, buckwheat, barley, corn, millet, rye, sorghum… 👈🏽 And guess what? All of these i listed just happen to be GLUTEN FREE !
That’s right—the main gluten-filled culprit that causes problems for those of us with allergy issues is flour made from wheat, with highly processed (or “refined”) versions being the worst offenders of all. But instead of diving into a medical rabbit hole, I’d rather share two alternative terms I’ve coined and prefer to use instead of “gluten-free”:
🔹 “Grain Diversity”
🔹 “Along the Starch Spectrum”
Both are much more interesting ways to talk about the variety of flour options available, rather than using language that conveys deficit—like “sugar-free,” “calorie-free,” or, worst of all, FAT FREE.
Although hand & stone-ground flours used to make flatbreads and other foods have existed for thousands of years, mass-produced, industrially processed, bleached flours have been part of the human diet for less than two centuries. That’s a short blip in history compared to the thousands of years when people ate whole foods — full of fiber and then some 😆 — instead of overindulging in machine-processed flours that now take shape in the form of breads, crackers, cakes, cookies, pastas, and pie crusts— multiple times a day! Several holistic doctors even believe that overconsumption of processed r’efined’ flour foods is a major factor in America’s food-related health issues.
📸 Did you know that despite its name, buckwheat has no botanical connection to wheat whatsoever and is naturally “gluten-free”? And since it’s not a grain either, buckwheat-based baked goods can be great selections (in moderation, of course!) for those looking for healthier options “along the starch spectrum” …
🌸 The First Day of Spring & the Magic of the Equinox 🌿
Unlike World Flour Day, Spring does NOT fall on the same date each year. It shifts between March 19–21, depending on Earth’s orbit.
This year (2025), the Spring Equinox falls on March 20—TODAY! This is when the sun aligns with the equator, making day and night nearly equal worldwide.
📸 Spring reveals renewal in many ways, especially in the culinary cosmos! Sprouts of all kinds push up through the soil, symbolizing growth, abundance and potential. This season brings delicate pea shoots, tender greens, vibrant radishes and ramps, young asparagus, edible flower blossoms, and the first wave of wild nettles—all signaling the freshness of Spring’s bounty.
📸 Getting some Spring-filled fresh air with Michael on his lawn in Fredericksburg, VA before the Passover Seder feast he hosts for extended fam & friends…
Slipping in heartfelt Happy Birthday Well Wishes to the talented Mr. Michael W. Twitty— my baby brother (from parental others!) who was born on this magnificent day, March 20th ….
🌞 The Ancient Equinox Mystery at Chichén Itzá
Back to the topic of seasonal markers and ancient alignments—NEWSFLASH: Today, for about 45 minutes (3:45 PM–4:30 PM EST), an extraordinary shadow effect will take place at Chichén Itzá in Mexico.
A mesmerizing interplay of light and stone will cause a serpent-shaped shadow to appear to slither down the Northern-side steps of the Temple of Kukulcán (pictured below—+ me after miraculously making my way to the top! 😆).
This serpent shadow has appeared on every Spring (and Autumn) equinox for well over a thousand years! 🐍 This celestial spectacle was designed by the Maya to mark the changing of the seasons with cosmic precision.
And how fitting this year since 2025 happens to be the Year of The Snake! 🐍🧧
[I share the link to a time-lapse video clip of what it looks like in today’s PATREON POSTed publicly 👀👈🏽] + a baked goods BONUS TIP related to World Flour Day
📸 Once upon a time, I climbed (and climbed! 😅) all the way to the top of “El Castillo”—the Temple of Kukulcán, a Mesoamerican step-pyramid at the center of the Chichén Itzá archaeological site in the Mexican state of Yucatán — way back when modern humans were still allowed to do so!
🔥 Here’s to (and Cheers to!) Spring’s Balance & Abundance!
… to ancient traditions that still inspire …
This got me inspired not only to raise a glass of mezcal — Eléctrico of course!) to all this ancient amazingness but to also design a DELICIOUS (if i must say so ma’self) DRINK for it! …One that’s connected to earth’s current seasonal (& celestial) cycle yet and still shaped by time and tradition…. So without further ado, I present to you the:
The ELÉCTRICO EQUINOX!
A sultry slightly smokey sip of Spring in a glass:
A Magical Concoction Made With Just The Right Amounts of:*
🟡 ⚡️Eléctrico Mezcal Distilled with Lemongrass+ 🌼Essence of Edible Flowers + 🍊 Orange Blossom Honey 🍯 + a Seductive Citrus Twist 🍋
A nod to the timelessness of great taste…Full of flavor for all the possibilities ahead!
*Join my Patreon for access to TFG DRINK DEMOs & Recipes AND for the drink’s STORY (behind its intentionally chosen elements, etc.) which is of equal importance — especially during an equinox…
🔥💨🥃 ”¡Abundancia y Equilibrio!” 🌱🌿🌺
¡Salud!
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