Once Nashville had a great vegetarian restaurant. Gabrielle and a couple others owned and operated it! Now, she cooks for forty people every other week in her home! With years of experience, Gabrielle shared with us about eating locally, seasonally, organically, and moving away from dependence on staple grains like corn and wheat.
The dialogue between my fellow students and the teacher was certainly energetic! The food scientist tested our guest speaker with a wry smile on his face. He asked her questions like – What do the fish with high levels of Omega fatty acids have in common? One after the other he quizzed her to see her knowledge, and she, being a good sport, held her own.
Another student expressed her concern for the cost of food like this and her desire for a friend with cancer to be able to eat healthier. Gabrielle shared her perspective and her experience teaching a better way of life to cancer survivors.
Gabrielle served us a scrumptuous fruit crisp - made only of fruit and granola.
Note: Our original idea was for this class to involve concepts related to the meaning of food. However, class and instructor found plenty of material for rich discussion in the ideas of local, organic, and seasonal.
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