"Baking an Impact: Small Changes for More Sustainable Baking" at the Culinary Institute of America

Join Chef Genevieve Meli in this new hands-on class to "Bake an Impact," with recipes inspired by her new book of small changes for more sustainable baking. Utilizing food trim, ancient grains, and other local and sustainable ingredients, you'll prepare some classic and familiar recipes-with a twist — like broccoli stem scones, black bean sesame cakes, and sourdough crumble chocolate bars. Learn more about using Earth-friendly ingredients, even those you might find right in your own backyard. You will receive a signed copy of the book.

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