About this event
One of winter’s food staples, whether dried, canned, or pre-cooked, beans are available in many forms and add nutrition to your diet. During this online cooking demonstration, join Danielle as she discusses bean varieties and cooking methods and shares her roadmap for building soups blasted with flavor and nutrition. During the program she will demonstrate making a Flageolet Spread with fresh herbs and Marcella Bean Salad with kombu and watercress.
Intended Audience: Adult All Levels: Suitable for all learners, this program will provide a variety of content. Program providers will answer both introductory and more advanced questions.
If you're interested in supporting educational programs through a donation to the Friends of the U.S. Botanic Garden, click here.
Hosted by
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Guest speaker
Danielle Cook The Cook SistersG
Danielle Cook is a professional nutritionist and cooking instructor. With her sister Adrienne, Danielle is a keen proponent of buying and eating locally, encouraging participants to either grow their own produce or shop at area farmer’s markets during the season in which the recipe is featured.
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Team member
Grace Anderson (she/her) Education Specialist - Science Educator @ United States Botanic GardenT
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Team member
Libby Rhoads Chief of Learning & Outreach @ U.S. Botanic GardenT
U.S. Botanic Garden
The U.S. Botanic Garden inspires people to appreciate, study, and conserve plants to enrich society locally and globally.
