Global Grains Cooking Class

Cultures from around the world have used a variety of whole grains in a multitude of ways. At this class, Registered Dietitian Amanda Latvala will lead participants through the creation of dishes that use buckwheat, amaranth, millet, teff, and fonio. These ancient grains are all good sources of fiber, vitamins, and minerals. Some are even primary sources of protein in their traditional cultures. Learn more about their nutritive properties and gain hands on experience creating delicious, wholesome food for breakfast, lunch, and dinner! Gluten-free and vegetarian menu with hands-on activity.