Cooking with Science: Montgomery College Collaborates with USDA’s Agricultural Research Service to Highlight Nutritional Power of Buckwheat and Beans

Montgomery College teamed up with the USDA Agricultural Research Service (ARS)’s Cooking with Science team for an exciting new episode titled "Buckwheat and Beans." Filmed at the U.S. National Arboretum over the summer, this collaboration highlights the nutritional benefits, versatility, and affordability of buckwheat and beans in everyday diets.

The episode features the preparation of a Zuppa Etrusca (Bean and Grain Soup) designed and cooked by professor and chef instructor Jessica Botta in MC’s Rolling Raptor EduKitchen, showcasing buckwheat and beans as core ingredients. These two plant-based superfoods are not only celebrated for their impressive health benefits—such as improved gut and heart health, enhanced nutrient bioavailability, and overall dietary balance—but also for their sustainability. Both buckwheat and beans are climate-friendly crops, requiring fewer resources to produce and contributing to more sustainable food systems

“This project is about making these nutritious foods accessible and showing how they can easily be part of anyone’s everyday cooking,” said Jana Anderson, associate professor and department chair of Business and Hospitality at Montgomery College. “People often perceive some of these cooking techniques as difficult, but we wanted to use the food truck to show that you can recreate these recipes at home. Hopefully, it’s an invitation for people to be adventurous.”

Chef Botta’s culinary journey with beans and buckwheat started with her experiences working alongside a Tuscan chef, where she discovered the unique flavors and versatility of Italian beans. “Beans are incredibly affordable as a protein source, especially in low-income settings where they might be the primary source of protein,” said Botta. “Across the varieties, there is a different range of textures, flavors, and health benefits. Buckwheat, too, has a rich history and cultural significance—it’s a nutritious alternative to grains that brings unique flavors to the table.”

The collaboration began when the ARS reached out to Montgomery College, recognizing the expertise within its strong hospitality management program. and the passion Chef Botta brought to beans and buckwheat. The partnership was serendipitous as Chef Botta was able to bring great expertise to this particular episode.

Dr. Raymond Glahn and Dr. Karen Cichy, ARS research scientists  involved in the project, contribute valuable insights into the nutritional benefits of beans. Dr. Glahn highlights how the variety of beans, such as darker beans high in flavonoids or yellow beans like the Manteca variety, affects iron absorption and overall health benefits. “Beans are nutrient-dense foods, offering essential minerals such as iron, zinc, potassium, and calcium, along with vitamins like folate,” said Dr. Glahn. “Different bean colors and varieties provide varying health benefits.”

Dr. Cichy’s research focuses on developing new bean varieties that meet both farmer and consumer needs, emphasizing taste, texture, and nutritional quality. “We're doing applied research to deliver a product that will help consumers and farmers,” she said.

The collaboration underscores Montgomery College’s commitment to sustainable and innovative culinary education, highlighting the critical role hospitality leaders play in driving demand for nutrient-rich and climate-friendly foods like beans and buckwheat. By cultivating interest in these ingredients, celebrating them in menu offerings, and centering them on the plate, the initiative aims to support a greater market for producers while promoting nutritious, affordable foods.

For those interested in learning more, the "Buckwheat and Beans" episode is now available on the Cooking with Science website. Additional details about Montgomery College’s Hospitality Management Program can be found on the Montgomery College website. For information on internships and career opportunities with the USDA, visit their official site.