Spring forward with healthy picks
All that sunshine might have inspired some spring cleaning at home, but it’s also a good time to spiff up your diet with some new healthy eating habits. Dietitians are encouraging eaters to tweak their dining routines for better nutrition in March as a part of National Nutrition Month.
Spokane area dietitians will share healthy eating tips in the Food section each Wednesday this month. Look inside today’s Food section on page C7 for today’s tips and a column from Cindy Coberly, a registered dietitian and Greater Spokane Dietetic Association’s media representative. There are also details on the month long Dine Out to Feed Spokane events sponsored by the group.
INCA After Dark classes
The Inland Northwest Culinary Academy at Spokane Community College has announced its March classes for the general public. The classes are held in the school’s professional kitchens, 1810 N. Greene St., from 6 to 8 p.m. Classes are $50 each.
Next Wednesday: Sweet pastries with Harry Wibisono, including cinnamon rolls and almond pastry with pears and caramel sauce.
March 18: Wine refined with Eric Cook, sommelier, including six wines.
March 20: Curry in a hurry with Laurie Faloon, including palak paneer and vegetable samosas.
April 2: Artisan Breads with Harry Wibisono, including baguettes and focaccia.
Register online at incaafterdark.scc. spokane.edu or call (509) 279-6030.
More classes for spring
Old Mission Brick Oven Bread and School of Lost Arts will host the first classes of the season starting Friday.
Mary Lee Abba-Gaston will teach organic gardening, seed starting and Italian bread at 5:30 p.m. Classes are $25 per person, last about four hours, and include a meal and bread to take home. She teaches classes on cinnamon rolls and bread making by appointment. For more information or to register call (509) 467-7309
Also, Joan Jamison will host three Magic Spoon Cooking Classes this month at 10307 N. Prairie Drive. Classes start at 6 p.m. and are $45 each. Call (509) 624-6564. Tuesday: Crepes with fillings for breakfast, lunch and dinner; March 19: Bread making, including pizza dough, sunflower bread, braided French bread and stuffed bread; March 20: Brunch, with ideas for Easter, and Mother’s Day.