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| Sunflower Sprout salad topped with Watermelon Radish |
Creating a new cookbook involves so much more than recipes. Cookbook committee members Cathy Shumard, Leslie Christiansen and Ruth McLeod attended a seminar at ASU School of Nutrition and Health to learn about eating local, eating healthy and helping the environment. The Third Annual Food and Thought Event: Eating Locally & Beyond was very informative and interesting.
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| Lon's Chef Joe Hobson |
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Cathy Shumard, Leslie Christiansen
Ruth McLeod attend the demo |
Chef Joe Hobson from Lon's at Hermosa Inn demonstrated two creative and appetizing salads along with squash soup for the attendees. Lon's will be featured in Tastes & Treasures Volume II.
Dr. James McWilliams, Texas State University History Professor and Author of
Just Food:Where Locavores Get It Wrong and How We Can Truly Eat Rsponsibly gave a power point presentation filled with facts and research. We left the event wondering if we can all be vegetarian - eat less meat and still get protein? Dr. McWilliams offered some alternatives for meat . . . insects, oysters farming, lab meat, roadkill . . . and got some interesting responses from the audience.
Dr. James McWilliams, Texas State University History Professor and Author of Just Food:Where Locavores Get It Wrong and How We Can Truly Eat Rsponsibly gave a power point presentation filled with facts and research. We left the event wondering if we can all be vegetarian - eat less meat and still get protein? Dr. McWilliams offered some alternatives for meat . . . insects, oysters farming, lab meat, roadkill . . . and got some interesting responses from the audience.
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