Notes from the Scientific Department

Foodservice Outreach

Nancy Berkoff, VRG's Food Service Advisor, reports that she taught the first semester of a four-semester classical culinary arts course. It could not be announced as a "vegetarian" class, so she included "healthy" (as in lowfat, low saturated fat, low cholesterol, more plant foods, etc.) selections in her lectures and labs. All the first-semester students learned vegetarian cooking techniques, acquiring those skills before moving on to other classes. For example, they had to learn knife skills; and what could have been better for that than chopping vegetables? No animal products needed! The students had to learn how to make stocks and sauces; and what could be more economical and healthy than using veggies, and mushrooms, and vegan margarine instead of butter? After about five or six weeks, some students may have realized that meat was not used, but it was not missed! At this point, they realized that veggie cuisine can be easier, healthier, and more economical for chefs.

Vegetarian Presentation

VRG Co-coordinator Debra Wasserman and Nutrition Advisor Suzanne Havala presented a day-long cooking demonstration and lecture to a community group of more than 100 people in Cumberland, Maryland (a generally conservative rural area). The event was sponsored by Allegheny College and the area's dietetic caucus. While several dietitians, physicians, and other health professionals were in attendance, the overwhelming majority of participants represented the general public who were interested in learning how to prepare meatless meals and understanding the fundamentals of vegetarian nutrition. The Cumberland Times-News featured a story and photo the next day, noting that attendance far exceeded event planners' expectations.

VRG in the News

Nutrition Advisor Suzanne Havala was interviewed for a story in Fitness magazine about foods for weight control.