Nutrition Science announces Eat Local classes for spring

The Department of Nutrition Science is continuing its Eat Local cooking classes this spring.

The demonstrations are fresh, healthy, interactive cooking classes, suitable for both beginners and experienced cooks. All classes will include instruction, hands-on cooking and tasting of all recipes, and a recipe booklet to take home. Participants are encouraged to bring containers in case there are leftovers.

Classes scheduled for the spring are:

* Feb. 6: High-protein, low-carb dishes.

* March 6: Springtime brunch.

* April 3: Going Greek.

More details about each class are at www.conf.purdue.edu/eatlocal.

Classes will be held 5:30-7 p.m. in Lyles-Porter Hall Demo Kitchen, Room 1107. Parking is available on the street and in the Harrison Street Parking Garage attached to Lyles-Porter Hall. Parking stubs will be validated.

Classes are $20 each and are open to the public. Participants must be 18 and over. Registration is required at www.conf.purdue.edu/eatlocal.

For more information, contact class coordinators Chelsea Shaffer (shaffec@purdue.edu) and Allison Johnson (john1797@purdue.edu). The Lyles-Porter demonstration kitchen also can be followed on Facebook@PurdueNutrition.