Minnesota Nice Wild Rice with Oregon Deep Tissue Massaged Kale Salad with Guest Dietitian, Lauren Burns (7 est / 4 pst)

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Minnesota Nice Wild Rice with Oregon Deep Tissue Massaged Kale Salad with Guest Dietitian, Lauren Burns (7 est / 4 pst)

October 25 @ 4:00 pm - 5:30 pm PDT



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In this new series, we’ll be having some of our favorite registered dietitians lead cooking classes on the Sprouting Kitchen site! Become a more confident home cook & learn new healthy, seasonal recipes. Fallon, the Sprouting Kitchen owner, will be there to help facilitate the class and cook along!

Featuring Guest Dietitian: Lauren Burns, live from Corvallis, Oregon!

Lauren Burns, RD, LD is an outpatient clinical dietitian and diabetes educator for a small critical access hospital on the Oregon Coast. Prior to becoming a dietitian, Lauren spent many years working with local growers and producers in the Twin Cities area of Minnesota as a produce purchaser for a large natural foods cooperative. Lauren is a graduate of Bastyr University in Seattle, WA and Oregon Health and Science University in Portland, OR. As a former artist, musician and local food systems enthusiast, Lauren likes to use her creativity to address complex food access concerns for her direct community and patient population. To connect with Lauren, find her on IG at @laurmburnsrd

What will we be cooking?

You’re invited on a culinary adventure that pairs flavors of the American Midwest with the Pacific Northwest. Raised on Dakota land in Minnesota, Lauren Burns will teach about harvesting, preparation and cultural significance of wild rice to the Leech Lake Ojibwe people. Lauren will pair this childhood staple with a side salad inspired by the rich agricultural traditions of the Willamette Valley (Kalapuya land) in Oregon, where she now calls home. These dishes will be paired with seasonal baked acorn squash and sauteed pork or tempeh.

How does the class work?

Cooking classes take place on Zoom, with participants cooking along at the same time with Lauren!  Once you sign up, you’ll get the recipe emailed to you. The recipe will also have many substitutions and we are available to help participants tailor the recipe to their availability and food preferences.


October 25
4:00 pm - 5:30 pm PDT