We're encouraged to have 3-5 servings of whole grains each day, yet rarely do many of us reach that target. Discovering new ways and more occasions to incorporate whole grains in our lives will result in all kinds of health benefits.

IN THIS ISSUE, we open the door on the subject of whole grains and invite you to explore the healthy magic and scrumptious dishes that are possible. You don't need a special pot to cook grains, but you do need a good pot! We'll advise you just what characteristics to consider in finding quality cookware.

Thursday, February 17 - Getting to Know Your BOSCH - 6:30 p.m.- Resident Chef, JaDene Denniston, will share her knowledge and experience with the Bosch Mixer to get you acquainted with your new mixer, or to discover new possibilities with an old one!

Saturday, February 19 - Perfect Under Pressure: Electric Pressure Cooking - 11:00 a.m.-  

Couldn't we all use a little more time in the day?  With the electric pressure cooker in your kitchen you can cut down on your time spent in the kitchen so you can spend more time out of the kitchen.  Resident Chef, JaDene Denniston has all the tools you'll need to master this a

ppliance.  It's soon to become your favorite!

Tuesday, February 22 - Do The Math: Two Chickens, Six Dinners - 6:30 p.m.- Everyone needs to update their recipes for chicken once in a while.  In this class, veteran cook Janice Skousen will share with you a week's worth of meals out of just two chickens!  Delicious recipes that your family will love that are affordable....who could ask for more?

Wednesday, February 23 - Hands On Whole Wheat Bread - 1:00 p.m.- Come learn from our in-store instructor how to make delicious wheat bread using freshly ground wheat flour.  Instructor will also demonstrate how to make our cinnamon/currant variation.  Includes pan and one loaf of bread to take home. 

Thursday, February 24 - Bread To Perfection: Bread 101 - 6:30 p.m. - Linda Cox, Owner of "Bread to Perfection"  will be teaching about bread making and what makes whole grains so nourishing to our bodies. (Class Full - another session available, Friday, Feb 25th)

Friday, February 25 - Bread To Perfection: Bread 101 - 6:30 p.m. - Linda Cox, Owner of "Bread to Perfection"  will be teaching about bread making and what makes whole grains so nourishing to our bodies. 

Saturday, February 26 - Bread To Perfection: Secrets of Sourdough - 11:00 a.m. - Linda Cox, Owner of "Bread to Perfection"  will be teaching about bread making and what makes whole grains so nourishing to our bodies.  In this more advanced bread making class, Linda will be teaching all about sourdough.  How to care for a starter and use it to make wonderful breads.  Don't miss out on this great chance to learn from an expert!  

Tuesday, March 1 - Indian Cooking - 6:30 p.m.- Indian food can seem somewhat mysterious when you're just starting out but have no fear!  Janice Skousen has all the information, tools, and recipes you need to make your own Indian food at home!  These fantastic recipes will soon become favorites of your family and friends.

Thursday, March 3 - Gluten Free Breads - 6:30 p.m. - When cooking for yourself or someone else who is gluten free, most people agree that baking is the most difficult part!  Leah Nielsen has bread recipes that are are delicious, soft, and tender.  Come and learn about how to successfully make gluten free breads that are really worth eating.

Saturday, March 5 - Perfect Under Pressure: Electric Pressure Cooking - 11:00 a.m. - Couldn't we all use a little more time in the day?  With the electric pressure cooker in your kitchen you can cut down on your time spent in the kitchen so you can spend more time out of the kitchen.  Resident Chef, JaDene Denniston has all the tools you'll need to master this appliance.  It's soon to become your favorite!

Tuesday, March 8 - French Macaroons - 6:30 p.m. - These adorable, not to mention scrumtious tiny cookies make a great gift!  The brightly colored cookies are perfect for the Spring/Easter time of year.  The only problem with them?  They can be a challenge to make!  Jocelin Ball, Pastry Chef at Hamilton's Steak House and Ted Mathesius, Executive Chef at Hamilton's Steakhouse, have all the secrets and tricks you need to take away any of your nerves about these little treats.  Come learn how to make them like a pro!

Wednesday, March 9 - Hands On Whole Wheat Bread - 1:00 p.m.- Come learn from our in-store instructor how to make delicious wheat bread using freshly ground wheat flour.  Instructor will also demonstrate how to make our cinnamon/currant variation.  Includes pan and one loaf of bread to take home. 

The New Whole Grains Cookbook by Robin Asbell. Published by Chronicle Books, San Francisco, CA. Copyright 2007.

We were looking for a new angle on cooking more with whole grains, and this book came our way at just at the right moment. Whole grains are healthy for us, but we've often felt comprised on taste or texture with our strategy of simply substituting whole grains in traditional recipes. Ms. Asbell has taken a fresh look at whole grain cuisine and expanded it beyond the 1970s stereotypes by appreciating each grain for what it is and calling upon rich global traditions for their preparation. We were introduced to a repertoire of now easily available whole grains that expanded our horizons beyond the usual choices, then enabled with complete instructions on turning them into appetizing dishes. Her offerings range from breakfast to breads, hot and cold sides, soups and entrees, and delicious desserts. Any resistance or objection to cooking and eating whole grains quickly dissipated with this timely collection of recipes. A great handbook for reaching the healthy 3-5 servings of whole grains per day!