For the third year in a row, I recognized Whole Grains Sampling Day in March teaching a class, complete with samples and lunch. This year I repeated the class in April. The March class was at WVU Agricultural Sciences Kitchen, where Dietetic Interns helped prepare the food. It was attended by dietitians, life long learners, farmers and providers. The farmers brought 1# bags of flours for each attendee. The April class was help at Valley WIC in Charleston. Over the past year, Bob and I visited local farms. I devised an availability chart, tested many new recipes and did a hands on class on dough techniques. I enjoy sharing and learn!
Comments from attendees include:
"You are making such an impact on my business and help me out when you can."
"You brought a cross section of professionals and lay community members for a brilliant experience."
"Over the top excellent." "Staff members were overwhelmed with their samples." "It was a wonderful conference."
I tested many gluten free and gluten containing recipes over the past year. The gluten free products I made did not contain the nutrient void starches and binders found in many commercial products and mixes. For more information, check my food blog: cindyshealthymeals.blogspot.com.