If wheat and wheat products set your digestion churning, discover how to go gluten free at a Feb. 25 class.
Members of the Harvest Heights Assembly of God Church in the Tri-Cities will lead the class, which is offered through the Kennewick School District's Community Education program.
It is called Gluten Free Living for Less, and they will cover how to spend less time and money on a gluten-free diet. They also will share some tips for taking the stress out of going wheat free.
The class runs from 10 a.m. to 1 p.m. and will be at the Highland Grange, 1500 S. Union St., Kennewick. Cost is $6 for Kennewick residents, $9 for nonresidents. There also will be a $10 class fee to cover the cost of handouts.
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Lunch is included.
To register go to the city of Kennewick's website, www.go2kennewick.com/, and scroll down to "Recreation Brochure," click on it and search for "Special Interests."
There's a new microbrew on the board at Ice Harbor Brewing in Kennewick.
Members of the Veterans Club of Washington State University teamed up with the brew masters at Ice Harbor to create Patriot Pilsner. This is a hoppy German-style lager brewed by traditional methods with a Pacific Northwest kick.
It was released Feb. 4 and a portion of the sales will go to the Veterans Club.
All about cheese
Cheese Louise, a cheese and wine bistro on The Parkway in Richland, is holding a series of cheese tasting classes this spring.
Each class is $30 and requires a $20 deposit.
The line up is:
-- Feb. 18 -- from 3 to 5 p.m., Tea 101.
-- March 3 -- from 3 to 5 p.m., Coffee & Cheese.
-- March 22 -- from 6 to 8 p.m., Beer & Cheese.
-- April 14 -- from 3 to 5 p.m., Cheese 101.
-- April 28 -- from 3 to 5 p.m., Making cheese.
For more information, or to make a reservation, call 509-420-4222. Or go to www.cheese-louise.com.
The book: The Lost Art of Real Cooking by Ken Albala and Rosanna Nafziger.
Best for: The authors divulge the mysteries of capturing wild sourdoughs and culturing butter, the beauty of rendering lard, making cheese, and brewing beer, all without the fancy toys that take away from the adventure of truly experiencing your food, authors say.
These foods were once made by the family, in the home, rather than a factory. And they can still be made in the smallest kitchens without expensive equipment. They start with the basics and encourage you to create dishes that are entirely your own.
*Loretto J. Hulse: 582-1513; lhulse@ tricityherald.com. To receive a recipe via email each Tuesday register at tricityherald.com and click on newsletters. If you already are registered, click on edit account and newsletters to select Recipe of the Week. This exclusive recipe does not appear in the newspaper.