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.