March 17, 2004

CONTACT: Gordon Ovenshine (724) 738-4854; e-mail: gordon.ovenshine@sru.edu

SUPPORT LOCAL, SUSTAINABLE AND ORGANIC AGRICULTURE BY ATTENDING

THE ‘GOOD FOOD LUNCH’ MARCH 25 AT SLIPPERY ROCK UNIVERSITY

           SLIPPERY ROCK, Pa -- Local agriculture, organic cuisine and sustainable food production will be the focus of the Good Food Lunch at Slippery Rock University on Thursday, March 25.   The third annual lunch will take place 11:30 a.m. to 1 p.m. in Boozel Dining Hall.  All university affiliates, students and community residents are invited.

 Entrees will include meat, vegan and vegetarian options. Price is $4 for students, $5 for all others attendees. Tickets may be bought at the door, and Rock Dollars are accepted.

            Sustainable Systems graduate students Erika Ninos and Kim Musler organized the lunch.   Ninos and Musler have been working with local farmers and food distributors to feature ingredients in dishes that have been produced on nearby farmlands or are available through local food cooperatives.

 Recipes and information on sustainable agriculture has been compiled in the 2004 Good Food Cookbook which will be available to participants during the event. Dishes served at the lunch will include herb-roasted chicken, spaghetti with creamy gorgonzola sauce, and more.

           In addition to serving tasty cuisine, the event will be an educational forum for food issues.  Ninos and Musler emphasize that one of the main goals of the lunch is to demonstrate the importance of knowing where your food comes from and how it was produced.

 “We believe increasing the amount of knowledge that the public has about the origins of their food will lead to better decisions regarding nutritious menu items that are supportive of local economies and environments,” Ninos said. “Learning and demystifying what it means to eat an organic, vegetarian or vegan diet is also a primary goal of the event,” Musler added.

Sponsors for the event include the Robert A. Macoskey Center for Sustainable Systems Education and Research, AVI Food Service, The College of Health, Environment and Science and the Institute for Community, Service-Learning and Nonprofit Leadership.

PN, PR