Friday, November 18, 2016

Eating Locally and Beyond

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.

Lon's Chef Joe Hobson
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.