Rye is an ancient grain, and is among the more challenging. With an immense depth of flavor, but little gluten, it behaves differently from mainstream grain flours, but it also offers new opportunities. We explore rye beyond bread (although we'll make some buns) taking it into the realm of crackers, blini, cookies, a Finnish tart and more. You'll leave with ways to bring this healthful grain into more aspects of your diet. Students should bring an apron and containers for transporting their day's work home. We'll end the day with a “cocktail hour” with some rye hors d'oeuvres and beverages.