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Gluten-Free Whole Grains

Tuesday, June 17, 6–8pm
Many gluten-free grains are actually seeds that provide a powerhouse of flavor and nutrition. Explore quinoa, rice, millet, and amaranth, and learn how to alter the texture and flavor of cooked grains for use in a variety of dishes such as salads, veggie burgers, and pilafs. Demo and tasting. Led by certified natural foods chef, Mark Zedella. VEGAN, GLUTEN-FREE
$30 members; $35 non-members