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Grain Guide Menu
  • Tufts Food Lab
  • Welcome to the Grain Revolution
    • Introduction to the Food Lab
    • Historical Perspective
    • Link Between Nutrition and Flour
    • Opinions
  • Getting to Know Whole Grains
    • Flavor of New England Grains
    • Gluten
    • Bakers Wheat Test
    • Encouraging Whole Grain Consumption
    • Flour Types
  • Cooking and Baking with Whole Grains
    • Milling and Storage
    • Maura Kilpatrick Pastry Chef Sofra
    • Bakers’ Techniques
    • Adapting in an Industrial Kitchen
    • Pasta
    • Baking and Cooking with Grains other than Wheat
  • Developing a Grain Economy
    • Benefits of Regional Grain Networks
    • Building a Regional Grain Network
    • Grain Network Diagram
    • Stories of Grain Networks
    • Spotlight on Mills
  • Resources
    • How to Include More Whole Grains in Your Diet
  • Video

Patti Klos, Director of Dining and Business Services, Tufts University

Originally from Hawaii, Patti Klos arrived in New England (via Indiana) to work at Tufts in 1989. Salmon of all types and the Spiced Chickpea Taco Salad are her favorite Tufts Dining items.  She loves creating a community for Tufts students and the smart, hard-working, and dedicated staff she works with.

Address

150 Harrison Avenue
Boston, MA 02111.

Call Us

(360) 707 1914

E-mail

foodlab@tufts.edu
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