TWR Millet Cooking Event Graphic

Cooking with Millet Virtual Cooking Class & Demonstration

Join us for a virtual, interactive cook-along with Twin Cities-based chef, Jenny Breen! In this demo, Jenny will share with us the nutritional value and versatile uses of millet. You can cook along from your own kitchen or tune in to watch the demonstration and ask questions along the way. Invite your friends and register today!

Event Details

Date: Tuesday, October 27, 2020

Time: 6:00-8:00pm

Location: Online

Register now to secure your spot and receive a meeting link to join online!

All proceeds go to supporting Bountifield's mission to create opportunities across Africa to process, save, and sell more food.

About the Class

In this virtual cooking class, Jenny will share her enthusiasm for cooking with millet for nutritional value and the various ways that you can incorporate into your recipes.

Jenny will share with us her take on an African-inspired Peanut Stew with Spiced Millet featured in her cookbook, "Cooking Up the Good Life." She will also share with us and a baked good recipe using millet.

You will have the option to cook-along with Jenny from your own kitchen or to simply join in to watch the demo and ask questions along the way.

About Millet

Millet is an ancient grain that was first domesticated from an African wild grass. It is now grown around the world and here in the United States, including in Minnesota. Millet offers gluten-free benefits and can be used for both savory and sweet dishes, a great alternative option to cous cous, for breakfast or in baked goods.

About Jenny

Jenny Breen has been a professional chef and advocate for local and sustainably raised foods and working directly with farmers and producers in the Twin Cities area since the mid 1980’s. She was co-owner of Good Life Cafe and Catering, a sustainable and whole foods business from 1996-2013. She is a 2009 Archibald Bush Foundation Leadership Fellow and completed her MPH in Nutrition at the University of Minnesota in 2011. She works to build strong networks within health and food systems for greater access to food, support for sustainable farming, and utilizing cooking as a health strategy.

Her first cookbook "Cooking up the Good Life" was released in April of 2011 from the University of Minnesota Press. She currently teaches three courses at the University of Minnesota including topics on healthy eating and sustainability for undergraduate and graduate-level health professional students. She also contracts as a food and nutrition Public Health educator with local health departments, clinics and other health facilities, school districts and non profit food and farming organizations.

About the Cookbook

Veteran Minneapolis chef Jenny Breen knows that cooking at home can be a joyful, rewarding, and healthy experience for the whole family. In Cooking Up the Good Life, Breen—along with writer Susan Thurston—presents a scrumptious journey through the seasonal ingredients of the upper Midwest with an enticing variety of her most-loved recipes for the family table.