Coming this Summer 2024: Episodes 4-6: Cooking with Grains
In these upcoming episodes, our ARS researchers team up with culinary chefs Eric McCoy and David Milburn (Howard Community College Culinary Arts Program in Columbia, MD) to create wonderful dishes using ancient grains such as Faro, Sorghum, and Teff. In these episodes you'll learn how to make a delightful and beautiful Farrow and Pomegranate Salad, the best Chicken and Waffles (with hot honey sauce) you've ever tasted, and ultra-tasty gluten-free Chocolate Chip Cookies, made from Teff flour. You'll also learn about the health and nutritional benefits of these ancient grains.
Future Episodes:
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Episodes 7-8: Buckwheat and Beans - Odd combination? Well we'll make it work! Learn about the versatility of buckwheat in cooking as well as the nutritional benefits and taste variety of beans. In this episode, we go Food Truck style to present a savory three-course meal using hearty, whole grain buckwheat and fiber-packed beans. And we're going to cook all these wonderful dishes at the U.S. Arboretum in Washington, DC.
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Episode 9: Tips for Brewing Beer at Home - We take our cooking show on the road to Fort Collins, CO, where we team up with local brewmasters to learn about ARS-developed hop varieties and get tips from the experts on brewing your own beer at home. We'll also talk about uses for the spent grains after your brews are completed. Hint: Don't throw them away!