Healthy Cooking with U.S. Pulse

Thunyaporn “Naggie” Jeradechachai, NCI Crop Quality Specialist, traveled to Thailand in January, where she presented information on the ingredient production, nutrition, and the applications of U.S. pulse at the “Healthy Cooking with U.S. Pulse” seminar in Bangkok, Thailand. The seminar was sponsored by the U.S. Dry Peas and Lentils Council (USDPLC). The course participants, who were mainly Thai, were dietitians, nutritionists, university faculty, school food service personnel, and chefs. The seminar includes lectures, cooking, and baking demonstrations. This is the first seminar held in the Thai language for the USDPLC.