Join local baker, cook, and farmer Peter Kraus Thursday, Dec. 1 from 5:30 to 7 p.m. at the Morris Farm kitchen for a fun evening of baking, tasting and discussion. 

Peter will be demonstrating techniques and recipes that help provide greater variety, quantity, and flavor when using whole grains in traditional baked goods. Participants will have the opportunity to get hands on experience following recipes, opportunities to share ideas, experiences and challenges, and to bring home a tasty sampling of whole grain baked goods made in the class. 

Along with serving as a member on the board of directors for The Morris Farm, Peter Kraus runs a small sourdough bakery called Driftless Sourdough, whose mission is to provide fresh, naturally-leavened bread using primarily local and seasonal ingredients, as well as, providing community education, and advocating for local food and agriculture. Peter also works for Goranson Farm in Dresden, for Frontier in Brunswick, and serves on Rising Tide Co-op's board of directors. 

"Whole grains provide more vitamin and mineral nutrition, more flavor, and many can be sourced locally which is good for local farmers and the local economy!" says Kraus.

The class will take place in the Morris Farm Kitchen. There is a $10 materials fee for the class. All skill levels are welcome. To register, leave a message (with your name, phone number, and date of class) on the Morris Farm phone at (207) 882-4080, email info@morrisfarm.org, register online at www.morrisfarm.org or send your name to: The Morris Farm Trust, PO Box 136, Wiscasset, ME 04578.