Save the Date!
When: October 24, 2013
Where: The HUB in the Student Taggart Center (TSC) on USU Logan Campus
What to expect: Yummy food, helpful tips and FUN!
What to expect: Yummy food, helpful tips and FUN!
Showing posts with label Food Day. Show all posts
Showing posts with label Food Day. Show all posts
Thursday, August 22, 2013
Food Day 2012
Food Day, a national campaign, hopes to change how people eat around the country. Created by the Center for Science in Public Interest, Food Day focuses on getting Americans to use affordable, sustainable and healthy food.
USU's Food Day theme was "A tasty celebration of healthy, affordable, sustainable food" - and it was exactly that! Twenty-seven awesome booths shared a wealth and variety of knowledge from "Preserving for Dummies" to "Buying Local: Close, Cheap, Easy."
Many groups that are important in the community and USU were present, including Slow Food Cache Valley, USU Western Dairy Center, Food $ense, USU Student Organic Farm and USU Extension Sustainability.
Since it's always more enjoyable to learn about healthy food while eating delicious local food, participants seemed very willing to open their eyes and ears as well! USU Dietetics gave fun facts and USU Dining Services provided food demonstrations to make the event informational and interactive.
With many donations from sponsors, we were also able to create and present "Food Day Flavors," an evening tasting event featuring local foods. And we must say - it was a favorite! Attendees enjoyed sampling menu items created with ingredients from local growers and producers including Parker Produce, Lost Creek Farm, Bear Lake Gourmet Garlic, Ashcroft Farm, Island Farms, Paul's Patch L.J. Western, Brigham City Cherries, and USU Student Organic Farm.
The "mother" of USU Food Day, Tamara Steinitz (dietetics faculty), said "Food Day was just what we hoped for! The HUB was packed with students milling around munching on tasty food while learning from other students how to make simple changes in their eating habits that could all add up to make some real differences."
More information can be found at:
Highlights from Food Day 2012
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| The "Freeze Food, Not Your Body" booth as USU Food Day |
USU's Food Day theme was "A tasty celebration of healthy, affordable, sustainable food" - and it was exactly that! Twenty-seven awesome booths shared a wealth and variety of knowledge from "Preserving for Dummies" to "Buying Local: Close, Cheap, Easy."
Many groups that are important in the community and USU were present, including Slow Food Cache Valley, USU Western Dairy Center, Food $ense, USU Student Organic Farm and USU Extension Sustainability.
 |
| Food Day Flavors |
With many donations from sponsors, we were also able to create and present "Food Day Flavors," an evening tasting event featuring local foods. And we must say - it was a favorite! Attendees enjoyed sampling menu items created with ingredients from local growers and producers including Parker Produce, Lost Creek Farm, Bear Lake Gourmet Garlic, Ashcroft Farm, Island Farms, Paul's Patch L.J. Western, Brigham City Cherries, and USU Student Organic Farm.
The "mother" of USU Food Day, Tamara Steinitz (dietetics faculty), said "Food Day was just what we hoped for! The HUB was packed with students milling around munching on tasty food while learning from other students how to make simple changes in their eating habits that could all add up to make some real differences."
Food Day 2012 = another USU dietetics success!
More information can be found at:
- http://ag.usu.edu/htm/main-banner/articleID=19051
- usufoodday.wordpress.com
Wednesday, August 21, 2013
Food Day 2011
Food Day, a national campaign, hopes to change how people around the country eat and relate to food. Created by the Center for Science in Public Interest, Food Day focuses on getting Americans to use affordable, sustainable and healthy food.
Food Day in 2011 included food demos by USU Dining Services, keynote speaker by Ann Vileisis (a USU graduate and author of Kitchen Literacy: How We Lost Knowledge of Where Food Comes From and Why We Need to Get It Back ), and booths about sardine eating (the hows and whys), how to cook squash, etc.
Our very own Tamara Steinitz said "We're excited to raise awareness of a lot of issues and help others gain knowledge of the resources here on campus in Cache Valley." She praised the USU dietetics students too when she said " I am excited for the students who brought these concepts to life. There's really no way to learn any better than by teaching other people."
It did inspire students and attendees!
Emily Allen, a dietetics junior student at the time, said " I love seeing people's reaction to new, cool stuff like new ways to cook squash." There were many local varieties of squash - some never-before tasted because they were rather HUGE and strange-looking. But they were a hit!
The 2011 Junior Dietetics Students created three booths about sardines and had a sardine pesto for people to sample. Let's just say attendees were shocked that dietetic students were singing the praises of those tiny, sustainable, but often-despised fish - so they tried to be brave about sampling! One of the attendees said, "I was a hater, and you guys made me a lover."
More information about 2011 Food Day can be found at:
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