Oregon State University

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Cooking with Ancient Grains

Food and cooking demonstration

Wednesday, October 9, 2013 1:00 PM - 1:30 PM

"Cooking with Ancient Grains" Lori Sobelson, instructor and director of corporate outreach, Bob's Red Mill Cooking School. Savor the rich flavors and nutritional wonders of the grains that nourished the world's greatest ancient civilizations

Make sure to show up at noon and watch to Bob Moore present "The Bob's Red Mill Story - The Importance of Whole Grains"

Visit Grains of Discovery to learn more about Bob's Red Mill's new Grains of Discovery™. Join Bob Moore on an exciting whole grain adventure as he explores the grains that nourished the world's greatest ancient civilizations! Featuring the rich flavors and nutritional wonders of nine ancient grains: Amaranth (gluten free), Chia Seed, Quinoa (gluten free), Spelt, Farro, Kamut®, Teff (gluten free), Sorghum (gluten free), and Millet (gluten free).

This demonstration is brought to OSU by the Moore Family Center for Whole Grain Food, Nutrition and Preventive Health, a research center of the College of Public Health and Human Sciences.


LaSells Stewart Center (campus map)
Construction and Engineering Hall
Corvallis
OR
Moore Family Center
1 541 737 5205
moorefamilycenter at oregonstate.edu
Moore Family Center for Whole Grain Foods, Nutrition and Preventive Health
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