Renowned chef encourages eating locally at Saturday program
NORWICH – A renowned chief and culinary cookbook editor who has worked for the last 30 years with such names as Martha Stewart, Ina Garten, Diana Kennedy and Anne Willan, will be serving his creations at a local cafe Saturday.
Professional chef Roy Finamore will be coming to the area tomorrow at The Connection, 28 South Broad, from 2 to 5 p.m. to help promote the advantages of eating locally. “It not exclusively local. I don’t think I could live without olive oil and salt, but there are a lot of ways to cut back on your ‘carbon footprint’ as they say,” said Finamore.
Finamore was referring to a grassroots initiative that takes the environment into consideration when making dietary decisions. The shipping of food means the farther it travels, the more energy spent on moving it, which increases our consumer “footprint” on the environment. Eating locally can reduce that effect by reducing the amount of energy used to bring the food to market.
“This weekend we’ll talk a little about eating locally. We want to teach people how to shop seasonally and find local alternatives. You can do a lot of things with cabbage for example besides just boiling it. Add some carrots and onions and you get something really good. The more options people have to prepare their food, the easier it will be to eat what’s available,” said Finamore.
Cornell Cooperative Extension and the Chenango County Agricultural Development Council have been encouraging local eating habits by endorsing the Bullthistle Bounty Discount Card Program that offers a 10 percent reduction for spending $15 or more at locally accepted eateries and grocers.
For more information about the program, call Stacie Edick, Bullthistle Products Project Specialist at OFC, Inc. at 334-7114 or sedick@ofcinc.org.
Professional chef Roy Finamore will be coming to the area tomorrow at The Connection, 28 South Broad, from 2 to 5 p.m. to help promote the advantages of eating locally. “It not exclusively local. I don’t think I could live without olive oil and salt, but there are a lot of ways to cut back on your ‘carbon footprint’ as they say,” said Finamore.
Finamore was referring to a grassroots initiative that takes the environment into consideration when making dietary decisions. The shipping of food means the farther it travels, the more energy spent on moving it, which increases our consumer “footprint” on the environment. Eating locally can reduce that effect by reducing the amount of energy used to bring the food to market.
“This weekend we’ll talk a little about eating locally. We want to teach people how to shop seasonally and find local alternatives. You can do a lot of things with cabbage for example besides just boiling it. Add some carrots and onions and you get something really good. The more options people have to prepare their food, the easier it will be to eat what’s available,” said Finamore.
Cornell Cooperative Extension and the Chenango County Agricultural Development Council have been encouraging local eating habits by endorsing the Bullthistle Bounty Discount Card Program that offers a 10 percent reduction for spending $15 or more at locally accepted eateries and grocers.
For more information about the program, call Stacie Edick, Bullthistle Products Project Specialist at OFC, Inc. at 334-7114 or sedick@ofcinc.org.
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