Life Long Learners Sample Whole Grains

 

It's hard to beat the enthusiasm among Life Long Learners during this two hour class and sampling on the last Wednesday in March.  This RDN  learns not only in preparation for the class but from life lessons shared among the 21 participants.  I reviewed Whole Grains, A-W, sharing fun historical facts and examples of foods I made at home using the grains.

 I passed samples of all grains:

 

And shared samples with recipes of some.

Participants shared whole grains they've eaten and where they've sampled.  While some eat in ethnic restaurants, others grew up in foreign countries and shared what is remembered about the agriculture and foods there.  One lady went to a Saint Hildegard school and shared her knowledge of medicinal remedies.

We saved the best part for last-eating an early lunch featuring a Freekeh, Bean & Vegetable Soup with flatbread cracker.

Dessert was Ezekiel cookies.  

I gave everyone enough Ezekiel flour (a mix of wheat, barley, beans, lentils and spelt) to make the cookies at home.

This was the second year I taught the class here.  Everything in this class was brand new.  The best part for me is testing and learning new ways to use such a variety of grains.