Upcoming Events:
Join Cindy for these upcoming workshops, generously sponsored by the Monadnock Food Co-op.
January 22: Reducing the Environmental Cost of Food Waste
It is estimated that the U.S. pays $218 billion each year to grow food that is never eaten, and, worldwide, total EDIBLE food waste is estimated at an annual volume of 1.3 billion tons! Most of this food waste ends up in landfills and is one of the largest sources of GHG emissions. Let’s take a look at what we can do personally to reduce food waste and the opportunities we have for turning that “waste” into a sustainable resource in our community.
This workshop will be co-lead by Albert Diemand of the Elm City Compost Initiative
February 12: Love Your Heart to Health
In the last few years we’ve been bombarded by conflicting messages about heart health – fats are back, red meat is REALLY out, eggs are in, salt is okay, and what about fish oil? We’ll take a look at the current research versus the popular media headlines, and we’ll look at what it all really means in terms of the food on our plates.
February 26: Food Additives: Thickeners, Emulsifiers and Preservatives
Food additives like carrageenan, lecithin, modified food starches and the like are a source of confusion. Even some commonly used ingredients we use in our home kitchens can become shrouded in misleading health claims and warnings. We’ll look at the history of some of these ingredients, review their basic functions, and compare their use in commercial food production to our own home food prep.
Workshops are free and run from 5:30 - 7:00 p.m. at the Hannah Grimes Center, 25 Roxbury Street, Keene. Please register on-line through the Co-op.
Contact me to discuss your interests: 603-738-5791
Join Cindy for these upcoming workshops, generously sponsored by the Monadnock Food Co-op.
January 22: Reducing the Environmental Cost of Food Waste
It is estimated that the U.S. pays $218 billion each year to grow food that is never eaten, and, worldwide, total EDIBLE food waste is estimated at an annual volume of 1.3 billion tons! Most of this food waste ends up in landfills and is one of the largest sources of GHG emissions. Let’s take a look at what we can do personally to reduce food waste and the opportunities we have for turning that “waste” into a sustainable resource in our community.
This workshop will be co-lead by Albert Diemand of the Elm City Compost Initiative
February 12: Love Your Heart to Health
In the last few years we’ve been bombarded by conflicting messages about heart health – fats are back, red meat is REALLY out, eggs are in, salt is okay, and what about fish oil? We’ll take a look at the current research versus the popular media headlines, and we’ll look at what it all really means in terms of the food on our plates.
February 26: Food Additives: Thickeners, Emulsifiers and Preservatives
Food additives like carrageenan, lecithin, modified food starches and the like are a source of confusion. Even some commonly used ingredients we use in our home kitchens can become shrouded in misleading health claims and warnings. We’ll look at the history of some of these ingredients, review their basic functions, and compare their use in commercial food production to our own home food prep.
Workshops are free and run from 5:30 - 7:00 p.m. at the Hannah Grimes Center, 25 Roxbury Street, Keene. Please register on-line through the Co-op.
Contact me to discuss your interests: 603-738-5791