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Gluten-Free Farm to Table: Delicious, Nutritious and Affordable Options for Whole Food
April 15 @ 1:00 pm - 2:15 pm EDT
Join the National Celiac Association (NCA) and the Harvard Medical School Celiac Research Program for a closer look at local, seasonal produce, home herb gardens, and healthy gluten-free dishes featuring gluten-free grains with a registered dietitian and chef.
Health begins with the whole foods we select to nourish ourselves from the inside out. Straight from a farm’s greenhouse on Cape Cod, registered dietitian Nicole Cormier will introduce us to this spring’s highlighted seasonal produce found at your local farmers’ markets along with simple, unique ways to prepare them. Learn how local and seasonally grown food benefits your own microbiome and our environment and how to create your own kitchen or outdoor herb garden featuring easy to grow medicinal and culinary herbs. Chef and former editor of Bon Appétit, Kristine Kidd will demonstrate easy cooking techniques for three delicious and nutrient-rich grains, enhanced with vegetables, fruits, and herbs that add diversity and flavor to the gluten-free diet. After learning these simple techniques, you’ll be cooking an endless variety of easy, elegant and gluten-free meals with the confidence of a backyard garden gourmet chef.