Learning about pulses for #3SkillsYEG - MasterMaq.ca Blog
Over the last month, I have been learning about pulses and how to cook with them as part of the #3SkillsYEG challenge. Cooking with pulses seemed like a great topic for me given the suggested theme for February was "Personal Growth & Wellbeing" and that 2016 is the International Year of Pulses. Learning about pulses It just so happened that the Canadian Association of Foodservice Professionals (CAFP) and the Alberta Pulse Growers (APG) hosted a dinner early in the month called Everything is PULSEible. I was fortunate enough to attend with Sharon, who had been invited to blog about the dinner. It was a great way to both taste and learn more about pulses, though I suppose I didn't realize just how familiar with them I already was. Here's an excerpt from Sharon's post: "After reading Mark Bittman's Food Matters more than five years ago (his mission was to encourage more conscious consumption of non-meat proteins), I was inspired to start including more beans and lentils in our diet.
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