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Agriculture

CSU to host Colorado organic millet recipe launch

November 12, 2010

Residential Dining Services' Executive Chef Cynthia Lategan and CSU graduate students from Professor Martha Stone's Food Product Development class have developed recipes highlighting the versatility of millet as both a gluten-free food and as a conventional grain that can be incorporated into everyone's diet. Millet is an ancient cereal grain that can be used much like rice.

Invitation-only event Nov. 16

Chef Lategan’s recipe, along with those of the graduate students, will be showcased during an invitation-only event Nov. 16 in the Horsetooth Room of Ram’s Horn Dining Center. Golden Prairie, Inc., an organic Colorado millet farm run by the Hediger family in Nunn, Colo., will provide the millet for the featured recipes.

Millet recipe development is especially exciting for our campus because Colorado farmers grow more than 50 percent of all millet grown in the United States, according to the Colorado Department of Agriculture.

Millet recipes at dining center

Millet also is one of the least allergenic and most digestible grains. Chef Lategan will be incorporating millet recipes in next semester's dining center menus.

To learn more about the Colorado millet industry’s new marketing initiative to bring Colorado millet to Colorado consumers and the world market, visit www.coloradoagriculture.com or www.goldenprairieinc.com.


Contact: Tosha Jupiter, Marketing Coordinator for Residential Dining Services
E-mail: tosha.jupiter@colostate.edu
Phone: (970) 491-4770