Ancient grains are nutrient-rich and delicious. On Saturday, February 9 from 10 – 1 join pastry chef Rachel Portnoy at Berkshire Botanical Garden, 5 West Stockbridge Road in Stockbridge, as she demystifies using the ancient grain einkorn in all types of baking both savory and sweet. Einkorn is one of the oldest and lesser known ancient grains, a relative of modern wheat with a more easily digested gluten. “Gluten-safe” einkorn can replace wheat in so many applications. $45 for BBG members, $55 for nonmembers. Register online at www.berkshirebotanical.org, or call 413-298-3926.
