OREGON STATE UNIVERSITY

Event: Sustainable Cooking Class

Sustainable Cooking Series: Pesto Chicken (or Tempeh) with Rice Noodles, Seasonal Salad and Roasted Root Vegetables
Thursday, January 20th from 6:30pm - 8:45pm

OSU Student Sustainability Initiative and Food Group present the Sustainable Cooking Series: Pesto Chicken (or Tempeh) with Rice Noodles, Seasonal Salad and Roasted Root Vegetable. Would you like to learn how to prepare a gluten-free/dairy free dinner? Do you or someone you know have gluten or dairy allergies/sensitivities andwant to know how to make meals that are nutritious and delicious? Do you want to learn how to incorporate sustainable, local and organic foods in your meals? Come to this cooking class to learn about how to make this tasty meal and eat afterwards!

Details

  • Hosted by Iris Briand
  • Held in Snell Hall kitchen
  • RSVP required, email Iris with your contact info at briandi@onid.orst.edu Please be sure to specify any food allergies and if you are a vegetarian.
  • Donations, which will be given to the OSU Food Pantry, are appreciated but not absolutely required.