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<DIV><FONT size=2 face=Arial><FONT size=3 face="Times New Roman">*Moscow Food
Co-op Sponsors Cooking Classes: Gluten Free & Indian Cuisine*<BR><BR>The
Moscow Food Co-op is sponsoring a series of cooking classes this <BR>spring,
featuring the preparation of gluten free foods and Indian <BR>cuisine. Each
class will include a cooking session with sampling and <BR>discussion. All
classes are held in the kitchen of the Unitarian <BR>Universalist Church of the
Palouse, 420 East Second Street, Moscow, <BR>Idaho. The cost is $24 per class
($21 for Co-op members). Registration <BR>is required; register with any Co-op
cashier at 121 East Fifth Street in <BR>downtown Moscow. Enrollment is limited
to 20 per class.<BR><BR>_Classes:_<BR>* *<BR>*/Gluten Free (GF)/*/ *Savory
Baking*/* *taught by Angela Bunce, 5:30 – <BR>7 p.m., Wednesday, April
7<BR>*Featured recipes: *Popovers, Granola & Crepes using a variety of
flours <BR>such as teff, soy, amaranth and sorghum.<BR>*Instructor:* Angela
Bunce, previous winner of the Moscow Food Co-op <BR>gluten free baking contest,
adopted gluten free cooking for her family <BR>when her husband was diagnosed
with celiac disease. As a registered <BR>dietitian, she specializes in gluten
intolerance, seeing individuals for <BR>nutrition consultation at Tri-State
Memorial Hospital in Clarkston.<BR><BR>*/Gluten Free (GF) Sweet Baking/* taught
by Angela Bunce, 5:30 – 7 p.m., <BR>Wednesday, April 14<BR>*Featured recipes:*
Moscow Food Co-op’s Chocolate Chip Ginger Bars, <BR>Oatmeal Cookie Bars, Pie
Crust & Crustless Pumpkin Pie<BR>*Instructor:* Angela Bunce, previous winner
of the Moscow Food Co-op <BR>gluten free baking contest, adopted gluten free
cooking for her family <BR>when her husband was diagnosed with celiac disease.
As a registered <BR>dietitian, she specializes in gluten intolerance, seeing
individuals for <BR>nutrition consultation at Tri-State Memorial Hospital in
Clarkston.<BR><BR>*/Gluten Free (GF)/*/ *Conversion Pizza Party!*/* *taught by
Angela <BR>Bunce, 5:30 – 7 p.m., Wednesday, April 28<BR>*Featured recipes:*
Pizza, plus two submitted recipes from our participants<BR>*Instructor:* Angela
Bunce, previous winner of the Moscow Food Co-op <BR>gluten free baking contest,
adopted gluten free cooking for her family <BR>when her husband was diagnosed
with celiac disease. As a registered <BR>dietitian, she specializes in gluten
intolerance, seeing individuals for <BR>nutrition consultation at Tri-State
Memorial Hospital in Clarkston.<BR><BR>*/Indian Cuisine /*/t/aught by Geeta
Dutta 4 – 6 p.m., Saturday, April 24<BR>*Featured Recipes:* /Seenk Kabob/
(ground beef on skewers w/ mint <BR>chutney), Shrimp Malai Curry, Bell Pepper
Medley, /Daal /(seasoned pink <BR>lentils) & /Rasmalai /(ricotta cheese
desert flavored w/ cardamom & rose <BR>water)<BR>*Instructor:* Geeta Dutta
started experimenting with Indian cooking when <BR>she could not find authentic
Indian dishes like she remembered even in <BR>the best Indian restaurants in
this country. Her family had no written <BR>recipes, so after many phone calls,
emails & refining cooking sessions <BR>she created a cookbook and will share
some of her family’s favorite <BR>dishes in this
class.</FONT><BR><BR></FONT></DIV></BODY></HTML>