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January 2014

CLASS: Go For Whole Grains

January 8, 2014 @ 6:00 pm - 8:00 pm
bread

For thousands of years, the grains humans ate came straight from the stalk—a carbohydrate package rich in fiber, healthy fats, vitamins, minerals and hundreds of other phytochemicals. Join Ellen Clevenger-Firley, Cooking School Manager, to see how good whole grains can taste. Menu: Farro Salad with Tomatoes and Fresh Herbs; Quinoa with Dried Cherries and Pistachios; Mediterranean Whole Wheat Couscous; Barley Risotto with Mushrooms and Thyme

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