VRG's Food Service Advisor Nancy Berkoff, RD, EdD, CCE, presented two seminars for the Los Angeles Area Food Bank. The first targeted the organization's providers and discussed how to prepare healthy (mostly vegetarian) meals for their clients at an All Charities Los Angeles Conference. The second was for Food Hunger and Awareness Day, when Nancy demonstrated how to prepare vegetarian meads and had 30 children living in shelters not only prepare the meal but also ear it! The menu, which had a Hawaiian theme, included pineapple and orange salad, ginger tofu skewers, and sesame-rice noodle salad.
In addition, Nancy did a Chef on Call, a quarterly feature that she writes for the Orange County Register, when she prepared a menu from a "mystery basket" (She doesn't know which ingredients the person has chosen.) in Newport Beach, California. She created a vegetarian Provencale feast with ratatouille (summer squash stew), rosemary and beaujolais grilled portobellos, endive and walnut salad, and chocolate-dipped dried fruit, including dried raspberries and starfruit. All the produce was donated by Frieda's.
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|Title Annotation:||Notes from the Scientific Department|
|Article Type:||Brief Article|
|Date:||Jul 1, 2004|
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