We all want to eat better — but sometimes we need a little help.
To help kickstart healthy habits in the community, JWU North Miami recently celebrated its own version of Food Day 2013, a nationwide initiative to promote sustainable food choices.
Let’s Get Cooking!Students, faculty and members of the public were invited to enjoy free eats, tour culinary labs + the campus’ Edible Garden, and learn about healthy, easy-prep ideas to use at home.
Throughout the day, JWU chefs whipped up healthy snacks and demonstrated practical, cost-conscious ways to cook low-fat, high-flavor food.
Many of the herbs, fruits and vegetables came directly from the garden, which supplies campus kitchens with more than 100+ species year-round.
Video: Watch JWU Students Make Fast, Fresh FoodWant to make positive changes in your own diet? Watch these culinary demos by JWU culinary students:
1) Ruben Santa-Robles’ Garden Bouquet with mint
2) Caitlin McMahon’s chocolate and tofu mousse
3) Kelsey Carter’s radicchio and fig salad
About our Edible GardenLocated in the center of campus, the North Miami Campus’ garden serves as an educational tool for culinary students — helping them better understand the importance of local farming, the value of cooking farm-to-plate and the impact of freshness in cooking, notes Bruce Ozga ‘92, dean of culinary education.
Thanks to Miami’s exotic climate, the garden is in bloom year-round with warm-weather plants like the açai palm, sweet edible bamboo, kaffir lime, guava and Jabuticaba, a grapelike fruit native to Brazil.
Ready to Join the Conversation?Follow @jwunorthmiami and @FoodDay2013 on Twitter.