Midsummer Fun

From Guest Blogger Matt Grunewald, Brainfood summer intern…

This week at Brainfood was one filled with learning new skills.  At the beginning of the week we learned about cross-contamination and the importance of keeping a safe cooking space.  This was accompanied with many new chicken recipes, and with the rapidly progressing cooking skills of all the participants, these recipes were handled with ease and came out tasting delicious.  Once again Brainfood returned to the new MyPlate recommendations and learned a lot about whole grains.  After learning all about the many different types of whole grains we got down to cooking, making many tasty creations with whole grains that many of us had never heard of.  Finishing up this week we made some quick and healthy snacks, such as salsa and hummus with homemade chips, and then went on our first field trip to the Penn Quarter FRESHFARM Market, where we split into groups and toured the farmers market, talking with many of the vendors and buying some fresh, locally grown and harvested produce and meat.  We learned quite a bit about farmers’ markets and the differences and benefits of shopping at them as opposed to large super markets, and got to sample some surprisingly flavorful samples.

- Matt Grunewald, Brainfood Summer Intern
Matt is a recent graduate of Michigan State University and is a native of the DC metro area.