When did school children start gobbling up quinoa with such pleasure? And how is it that they’re also reaching for salads made with unprocessed (hence “intact”) and highly nourishing unpolished rice, wheat berries, barley, buckwheat, and farro? Join Coleen Donnelly of InHarvest and five food service professionals from across the country to learn how to win over staff and students with intact grains. Which grains are gluten free, why are sprouted grains so special, and what makes a quinoa-kale burger so delicious? (Trust us: it is.)

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