 January 23, 2010 Successful
Country Know-How Workshop on Beans (Article in The Frontenac News)
| Do try this at home!
2 hour tasting workshop, "Making the Most of Beans" This is a preparation-intensive class that provides inspiration and direct experience with relying on legumes and whole grains for protein while cooking for health, convenience and grocery savings. Download the pdf plan here. I have detailed here how to run and promote the workshop, for people who are living the 10 in 10 Diet. It's a pdf of a few pages. You just need a big kitchen with a large surface in the middle to run a class for 12 participants. There's the option of hiring me to coach you through the prep and even Skype me in to the class. Email me to discuss this. |
Country Know-How Column on Frontenac Resilience
Feedback from the January 23 Sharbot Lake 2 hr. workshop:
"Thanks
for a fun afternoon, and lots of ideas. I'd already downloaded your
recipes from your website, but trying them out makes me more likely to
attempt some of them myself. I particularly liked the black & red
lentil one."
"The
"bean day" was yummy...although I missed most of it, it looked to be a
very good day for everyone who took part. Thank you Lynn."
"I'm
very inspired, and can hardly wait to put what I learned into action. I
got answers to questions I've had for a long time and learned more than
expected in a very short time without it feeling rushed."
