A Lunch and a Talk about Cooking and Local Foods
I recently became the chairperson of the Luncheon Club
of the University Club of Indiana University.
That means that I am responsible for getting speakers
for the six luncheons the luncheon club has throughout
the year.
I also have to help plan the menu.
Fortunately, my predecessors were very helpful
and I was able to find a wonderful co-chair.
In addition, our club manager has been delightful
to work with.
I could not have done any of this without these
fine people.
Our first luncheon was held yesterday and it
was mostly a success.
The only glitch was a miscommunication
about the number of vegetarian entrees that were needed.
That slowed up service,
but eventually all did get fed.
On the menu was a Bitika Salad of
iceberg and Romaine lettuces with blue cheese,
bacon, chopped cauliflower and
garlic sweet and sour dressing.
The choice of entrees were Cornish hen with bread stuffing
or quesadilla with pepperjack cheese with
sauteed red onions and peppers,
salsa, sour cream and asparagus.
Obviously I had to have the quesadilla as
I am allergic to chicken and Cornish hens are
a type of chicken.
Dessert was a cheese cake with cherry sauce.
The food was delicious as always.
Our speaker was Lynn Schwartzberg,
a food writer for the local newspaper.
She also teaches cooking classes.
Lynn is a big supporter of the local food movement
and believes in cooking from scratch at all times.
She says that she is often told,
"I don't have time to cook."
She replies, "What you are really saying
Is that you are choosing to not use your time to cook."
Lynn also points out that our sense of taste is
our least appreciated sense and that
we often don't eat to gratify our souls.
"Food is supposed to be transformative,"
she stated, after lamenting that if one goes to
a fast food restaurant to eat, one has not
done that.
Lynn then presented a power point presentation,
showcasing several local restaurants
that are part of the local food movement.
These restaurants make a concerted effort
to source local foods.
This ensures that the food is fresh,
the carbon footprint is smaller
and that the source is known.
Lynn also pointed out that it is just as easy and quick
to make foods from scratch as it is to make them
from a box or a package and that
you know what you are getting if you make it yourself.
She took questions from the audience and it was
clear that both the speaker and the audience enjoyed
the experience.
This was one lunch that made me hungry!
So get in the kitchen and cook
and if you do go out to eat,
support your local restaurants that source local foods.
