Environmental Action Through Eating: Best Bang for the Bite
Laura Stec believes that, "One of the most positive effects you can have on your environment begins on your dinner plate." The final event in the summer FOOD FOR THOUGHT series features Laura Stec, as she talks passionately about the many topics covered in her book: Cool Cuisine: Taking the Bite Out of Global Warming. She will present a mini-culinary "how to class," featuring ways to move toward making food choices that benefit our bodies AND the environment. Laura is a San Francisco Bay Area chef who enjoys teaching about the artistry, health and energetics of cooking. She has 37 years combined experience in the food and environmental sectors and currently speaks and consults on ways to incorporate regionally responsible cuisine into institutional food systems, or what she calls green cuisine practices. She promotes this message throughout her many endeavors: private chef and caterer, Culinary Health Educator for Kaiser Permanente Medical Group, Consulting chef with the International Culinary School at the Art Institute of CA, Acterra (a Palo Alto environmental organization) and Eco-Eaters, one of the first food & environment education programs in the U.S. She will also create a California Cheese Platter for our taste and enjoyment. This event takes place in the Program Room.
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