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Episode 63: Intact Grains 101
Inside School Food
English - February 22, 2016 17:20 - 35 minutes - 33 MB - ★★★★ - 7 ratingsFood Arts Education inside school food heritage radio network laura stanley school nutrition education school food school lunch program food service industry institutional food interviews Homepage Download Apple Podcasts Google Podcasts Overcast Castro Pocket Casts RSS feed
Next Episode: Episode 64: CNR Update: House Committee Pushes Back
When did school children start gobbling up quinoa with such pleasure? And how is it that they’re also reaching for salads made with unprocessed (hence “intact”) and highly nourishing unpolished rice, wheat berries, barley, buckwheat, and farro? Join Coleen Donnelly of InHarvest and five food service professionals from across the country to learn how to win over staff and students with intact grains. Which grains are gluten free, why are sprouted grains so special, and what makes a quinoa-kale burger so delicious? (Trust us: it is.)