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We’re cooking up lunch using our local grains from Meadowlark Organics in Ridgeway, Wisconsin. Inspired by Abra Berens’ cookbook, Grist, we’ll explore grains, beans, seeds, and legumes and various cooking methods for each with co-owner and miller, John Wepking.
You’ll learn about different grains and their unique characteristics and discuss their origins, nutritional benefits, and versatile uses in the kitchen. Following this, we’ll demonstrate the preparation of two delicious grain salads, inviting you to taste and learn alongside us.
This is more than a meal; it’s an opportunity to connect over wholesome food and deepen our appreciation for local ingredients.
If you would like to purchase a copy of Grist for this class from The Republic of Letters, check the box when registering and we will have it ready for you to purchase during class!
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