|
Sept. 13, 2004
Contact: Gordon Ovenshine 724-738-4854;
gordon.ovenshine@sru.edu
STUDENTS, PUBLIC INVITED TO ‘GOOD
FOOD LUNCH’ SEPT. 23 AT SRU;
MENU FEATURES ORGANICALLY GROWN
INGREDIENTS
SLIPPERY ROCK, Pa. -- Local agriculture,
organically grown ingredients and sustainable food production will
be the focus of the Good Food Lunch at Slippery Rock University on
Sept 23.
This lunch will take place from 11:30
a.m. to 1 p.m. in Boozel Dining Hall. All university
affiliates, students and community members
are invited.
Entrees
will include vegetarian, vegan, and meat options. Cost is $4 for
students, $6 for others. Tickets may be bought at the
door.
Sustainable
systems graduate students Erika Ninos and Robert Burns organized
the lunch. Both have been working with local farmers and food
distributors to feature ingredients that have been produced on
nearby farms or are available through local food
cooperatives.
Recipes and information on sustainable
agriculture are to be compiled in the Fall 2004 Good Food Cookbook,
which will be available during the event. Dishes on the menu
include marinated eggplant with mozzarella, and honey-baked
chicken
In addition to
the cuisine, the event will be an educational forum on food issues.
Ninos and Burns 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 that increasing the
public's knowledge 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.
"Providing information about different diets, such
as what it means to eat organically and to be vegetarian or vegan,
is also a major goal of the lunch," Burns said.
Sponsors for the event include the Robert
A. Macoskey Center for SustainableSystems Education and
Research, AVI food service and the College of
Health,Environment and Science.
#PN, PR
|
