By @sustainfoodmcc "Students of this week's FON135 Sustainable Cooking studied Grains: from their health benefits to all the diverse options. Shown are a Spinach, Citrus and @agritopiafarm Sonoran Wheatberry Salad, the makings of a @haydenflourmills Farrotto with Butternut Squash and Mediterranean "Meatballs" made with AZ Tepary Beans, Ramona Farms Chickpeas, Farro and lots of spices! #sustainable #food #fon135 @mesacc" via @PhotoRepost_app
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