Q: Are you offering another Cooking 101 class this fall?

A: Yes, since the eight-week class was such a success last fall (and several others have requested that we offer it again), the Extension Master Food Volunteers have been in the “planning mode” for many weeks, gearing up to share their culinary skills. If you’ve ever wanted to learn how to cook but didn’t know where to begin, then this class is for you. This eight-week class focuses on the cooking fundamentals by offering participants the opportunity to get “hands-on” experience in preparing and sampling a wide variety of all types of dishes.

Participants will learn various cooking techniques as well as the basics of healthy eating. One of the most dynamic parts of this class is the camaraderie that the participants develop with one another and the interactions that they have with experienced cooks.

The class will meet from 6 p.m. to 8 p.m. Tuesdays from Sept. 30 to Nov. 18 at the Douglas County 4-H Fairgrounds, Building 21, 2110 Harper St. The cost, which includes a cookbook, food and teaching materials, will be $75 per person or $125 per couple.

Class registration and fee payment will be accepted through Sept. 19 at the K-State Research & Extension-Douglas County Office. Registration forms are available by contacting the Extension Office at 843-7058 or www.douglas.ksu.edu. Any questions about the class can be answered by contacting any of the three Master Food Volunteers who are leading the class this year, including Carole Boulton, 842-4429, or kscelloplayer@yahoo.com; Helga Barton, 842-9217, or awyand42493@aol.com; Jane Fevurly, 842-0215, or cdfev@msn.com, or the Extension Office at 843-7058, or dg@lists.oznet.ksu.edu.

Q: Can you eat chia seeds?

A: A cousin to the “chia pets,” the salvia hispanica is starting to sprout on grocery store shelves as the new super seed with high alpha-linoleic acid content. Food-grade chia seeds offer superior omega-3 fatty acid content and are an excellent source of calcium, phosphorous, magnesium, potassium, iron, zinc and copper. It does not have any allergen issues.

Chia seeds have been around since the time of Columbus. Aztecs used it as medicine and an energy source for long journeys.

While these pack a good amount of omega-3 fatty acids, the seeds vary widely in their nutritional makeup. There are some reported benefits that they reduce blood sugar levels, reduce hunger pangs and have cardiovascular benefits.

Q: What is a chayote (chah-YO-tay)?

A: It is a mirliton or vegetable pear with a light crunchy texture that is a member of the curcurbit family. Other notable curcurbits include cucumbers, squashes and melons.

Chayote has a mild cucumberlike flavor and is used much like summer squash. It has a large center seed that can be eaten but is usually removed. Choose chayotes that are firm and unblemished. They store best at temperature between 50 and 60 degrees.

Q: What are “natural” foods”?

A: Some food manufacturers label foods as “natural” to make them seem fresher, minimally processed and even safer. But the term “natural” can also be confusing to consumers.

The Food and Drug Administration does not encourage the use of this term, but they do not restrict its use. Their only requirement is that the food item be free of artificial or synthetic ingredients or additives that would not normally be in the food. So for now, the FDA evaluates the use of the term on an individual basis.

The USDA hopes to have a more specific policy in place by the end of 2008 for meat, poultry and egg products. It will address tenderizing, processing and flavor-enhancing. The use of the term “natural” is not a food safety issue.

– Susan Krumm is an Extension agent in family and consumer sciences with K-State Research and Extension-Douglas County, 2110 Harper St. She can be reached at 843-7058.