photos by Patricia Canavan
October 03, 2013
The proof is in the pudding. Or in the pumpkin soup. Culinary students from Northampton Community College gave their fellow students and the faculty a taste of the benefits of "farm-to- table" cooking and eating on October 3 when they celebrated "Food Day" by preparing and serving locally grown seasonal foods.
Some of the foods were grown right on campus in the Community Garden. The culinary students themselves harvested the organic produce to use in their recipes.
"It was amazing to have the experience of going out to the garden and seeing everything growing," culinary student Maria Homa said.
Among the dishes that students, faculty and staff sampled for free were autumn pumpkin soup, taboulleh, black bean and roasted corn salad, vegetable strudel, gluten-free pumpkin raisin muffins, and artisan breads with white bean puree.
"Fair Food" the movie was also shown as well as a documentary about the garden program at NCC. The Food Day Program was supported by the Bethlehem-based Kellyn Foundation.
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