Several months ago, a cooking class was going to be held in our little town and there was a limited number of participant openings. I was able to get into the specialty class along with Marilyn and my niece and nephew.
It has been many years since I had any formal cooking, classes and this once a week for 3 months seemed like a very long commitment.
The classes have flown by, and I have not only learned so much about whole grain foods and the preparation of the foods but I have to say that the entire experience was far beyond anything I imagined. The class revolved around the products produced by Bob’s Red Mill, a local Oregon company committed to quality whole grains.
This class has been good to incorporate more whole grains with my fresh garden fruits and veggies along with our Black Angus Beef.