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Calendar of events Events July 1st 2nd 3rd | John Morosani: Laurel Ridge Farm: WHY EAT GRASS FED BEEF?   11:15 - 11:45 AM Why Eat Grass Fed Beef? Why is it important? What is the difference between conventional (grain fed), grass fed, "natural" and Organic Beef? John Morosani, a leader in grass-fed beef farming in Connecticut will join us to decipher this often difficult-to-navigate information. About Laurel Ridge Farm: "My father may have immigrated to this country to teach skiing, but his first job was caring for the cows on the Morosani family's small plot of land in the mountain hamlet of Brusio, Switzerland. Twenty three later years he returned to raising cattle, this time at Laurel Ridge, our farm in Litchfield, CT. In 1953, his Brown Swiss cow, Tcherva, won the World Championship for Brown Swiss Milk production. The next year, convinced he could never top this achievement and sensing the changes that were taking place in the dairy industry, he began to sell off his herd, and our dairy farm's operations shut down soon thereafter.
Having cows around must somehow be in our blood, because after almost fifty years of our family leasing the land to other farmers, I brought cattle back to Laurel Ridge. Prompted by an article that Marian Burros wrote for The New York Times , I started to learn about grass fed beef, and when my friend Jim Abbott expressed an interest in going along with me in the venture, we decided to fence off an old pasture that had become overgrown with multi flora and other invasive species. Starting with seven calves purchased from a local farmer in May, 2003, we slowly learned first hand about raising cows (I had been all of 2 when my father exited the dairy business)." John Morosaniwww.lrgfb.comm | July 8th 9th 10th | Emily Brooks: BRIDGES Healthy Cooking School: LOCALLY GROWN FOODS IN CONNECTICUT!  11:15 - 11:45 AM Come and explore with me locally Grown Foods in Connecticut. We will overview the local food scene, why it is important to participate, and where you can go to get the best-of-the-best from our friends and neighbors. | July 15th 16th 17th | Robert Lockart: the Edible Nutmeg: TELLING THE STORY FROM FARM TO PLATE   11:15 - 11:45 AM Meet the publisher of Connecticut’s own Edible Nutmeg magazine. Robert Lockhart will speak about journalism and supporting our local agricultural growers and our neighborhood producers, and how our friends, families, and communities are strengthened through sharing good food. A Florida native, Edible Nutmeg editor and co-publisher Robert Lockhart grew up in Columbus, Georgia; attended Washington & Lee University in Lexington, Virginia; and has always enjoyed food. Before moving from Sarasota, Florida to Washington Depot in November 2004, this enjoyment was honed over 16 years as a road warrior selling business services to traditional retail florists, mostly small-to-mid-sized family businesses every bit as threatened as family farmers. Previous jobs included work as a photographer, ad agency account executive and writer, oil patch boat captain, and project director on Ossabaw Island, Georgia where he learned to throw a cast net, plough fields, and trap feral hogs. Along the way he came to remember what he had really learned as a child—that our friends, families, and communities are strengthened through sharing good food. | July 22nd 23rd 24th | Emily Brooks: BRIDGES Healthy Cooking School: HEALTHY FATS & OILS DEMO AND TASTING 11:15 - 11:45 AM In all of this health media, health and fats have become two words never seen in the same sentence. The truth is, fats are not only healthy, but necessary for our healthy diet. Stop in to learn how to choose your dietary fats, and sample products from Connecticut’s Own Olive Oil Factory. | July 29th 30th 31st | Dr. Nicole Porzio: Porzio Chiropractic: HEALTHY APPROACHES TO FOOD   11:15 - 11:45 AM Come and meet Dr. Nicole Porzio and learn about proteins, fats, carbs, (the good and the bad) types of blood sugar & the glycemic index, and how to read ingredients in order to make healthy choices. My father Dr. Robert Porzio, established Porzio Chiropractic Center in 1978. Having been a daughter of a chiropractor, a healthy lifestyle was all that I knew. It seemed only natural for me to go to chiropractic school. While I was at school, I became extremely interested in Nutrition. I saw how much food affected how my patients had felt. My husband, Dr. Andrew Hawley and I recently graduated from National University of Health Sciences in Lombard, IL. We are both working for Porzio Chiropractic Center and have found it so rewarding. While in school and especially now, Nutrition quickly became my passion. The more that I learn the more I want to teach others. Knowledge is power and I hope to give my patients the power to take control of their food choices.
Dr. Porzio received her first Bachelor of Science in Biology from Quinnipiac University in 2003. In 2005, she received her second Bachelor of Science degree in Human Anatomy from National University of Health Sciences. Dr. Porzio recently graduated with her Doctor of Chiropractic Degree from NUHS in 2008. In 2008, she obtained her Fellowship of the International Academy of Medical Acupuncture along with her 100-hour certification in Applied Kinesiology. She is currently obtaining her Masters in Nutrition at the University of Bridgeport.
| August 5th 6th 7th | Emily Brooks: BRIDGES Healthy Cooking School: NUTRIENT DEFICIENCIES & FOODS 11:15 - 11:45 AM The diet of the elderly in the United States is generally deficient in most essential vitamins and minerals. Both elderly men and women consume more than their daily requirements for fat, saturated fat, and sodium. Seniors are unable, specifically to meet the daily dietary standards for fiber, calcium, zinc, and vitamin C: for calcium, 84% of men and 94% of women; for fiber, 74% of men and 65% of women. Over time seniors have improved in meeting their daily requirements for both sodium and cholesterol, but are consuming the same amount of fat and saturated fat as they had 10 years prior. Over time however, all seniors have declined by 13% at meeting the daily recommended fiber intakes. Now, almost 90% of the aging population is not getting enough fiber every day.
Fiber, like calcium, zinc, and vitamin C are all basic nutrients found in fruits and vegetables. Join us to learn how these nutrients work and how can we get more of these nutrients into our diet. “It’s elementary, dear Watson.” I promise!
| August 12th 13th 14th | Emily Brooks: BRIDGES Healthy Cooking School: COOKING DEMO: GAZPACHO! 11:15 - 11:45 AM It’s not quite the glut of the tomato season yet, but stop in for a simple gazpacho that will fill you up and keep you cool on a hot August night . . . . all while adding calcium, zinc, vitamin C and fiber to our diets. See, I told you this was easy!
The warning signs of poor nutritional health are often overlooked. We’ll be using a simple Determine your Nutritional health Checklist to find out if we or someone we know is at nutritional risk from the Nutrition Screening Initiative.
| August 19th 20th 21st | Emily Brooks: BRIDGES Healthy Cooking School: FOOD SAFETY FOR SENIORS 11:15 - 11:45 AM A lot has changed over our lifetimes – including the way food is produced and distributed. It used to be that food was produced close to where we lived. We shopped daily and prepared and ate our food at home. Today, food tends to come from all over the world, and nearly 50% of the money we spend on food goes to buy food that others have prepared, like at restaurants for instance. Another thing that has changed is our awareness and knowledge of illnesses that can be caused by harmful bacteria in food. People over 65 are twice as likely to be more susceptible to getting sick from bacteria in food, but seniors who take are to handle food safely can help keep themselves healthy.
How can you recognize a foodborne illness? Are wooden cutting boards better than plastic? To what temperature is a roast cooked safely? How about ground beef? How fast do you need to get your restaurant leftovers into the refrigerator before they are not safe to eat? Don’t know? Stop in and find out! This is must-have information for EVERYBODY!
| August 26th 27th 28th | Emily Brooks: BRIDGES Healthy Cooking School: COOKING DEMO: Olive Oil & Zucchini Chocolate Cake 11:15 - 11:45 AM Alright already! There are some unequivocal truths in life. The ultimate summer truth: lock all of your doors and windows during zucchini season.
So, with food costs continuing to climb and our cravings for summer treats niggling at the back of our minds, could it also be true that the almighty zucchini could be our deliverance? Our panacea? Our hero?
You bet! Rich in omega 3 fatty acids from flax, omega 9 fatty acids from olive oil, whole grains, flax, and fiber – this is one recipe that you’ll all be keeping your doors open for!
Who says dessert isn’t healthy? In 5 minutes or less, we’ll make a cake that will make our mouths water and our bodies strong. | Sept. 2nd 3rd 4th | Emily Brooks: BRIDGES Healthy Cooking School: VERVE-ILICIOUS! You Are What You Eat! 11:15 - 11:45 AM Brilant-Savarin said “Tell me what you eat and I will tell you what you are.”
Virtually all distinct cultural, ethnic, and national groups define themselves, and tend to denigrate others, by asserting the superiority of the foods that represent their social and moral values. What “we” eat is good, what “they” eat is bad. Apart from the meanings associated with specific foods, the ways of preparing and eating them also involve cultural, ethnic, and social class prejudices. At the individual level, eating habits can be quite revealing of personality. The ways we relate to food (smash and grab versus picky and pokey) can reveal a great deal about how we see ourselves and relate with others. | Sept. 9th 10th 11th | NATIONAL ASSOCIATION OF BROADCASTERS NEW CAMPAIGN - TRANSITION TO DIGITAL TELEVISION 11:15 - 11:45 AM On February 17, 2009 the era of analog broadcast television in the United States will end as the nation's full power television stations complete their transition to an all-digital system. While this change will mark the end of the traditional analog method of broadcasting over-the-air television, it won’t signal the end of free broadcast television, and your favorite broadcast programs and local television stations will still be available.
If you currently receive analog television over the air or via an antenna, you’ll need to take action to continue watching your favorite stations. TVs accessing "pay" television service such as cable or satellite aren't likely to be affected by the switch. Join us for Information and Resources that will help ensure that you’re prepared for the digital TV transition and that you’ll continue to receive free broadcast television in the digital age. | Sept. 16th 17th 18th | Emily Brooks: BRIDGES Healthy Cooking School: COOKING DEMO: CURRIED SQUASH  11:15 - 11:45 AM Remember the fantastic strawberries we had this spring? Come and meet Patti and Jonathan of Deeply Rooted Farms as we talk about their fabulous squashes and easy ways to prepare them. Deeply Rooted Farms LLC is home of a second generation choose-and-cut Christmas tree farm. In addition to growing pumpkins, gourds, and winter squash, this family-run farm is now also the place to find the best strawberries in the area. With six varieties to choose from, you will find a berry for every occasion from fresh eating to shortcake to chocolate dipping. Deeply Rooted Farms places a strong value on conserving our natural resources and using sustainable farming practices. Currently, twelve acres are being cultivated for pumpkins, gourds, winter squash, Christmas trees, strawberries, and cover crops, with plans for continued expansion.
| Sept. 23rd 24th 25th | Emily Brooks: BRIDGES Healthy Cooking School: COOKING DEMO: PAN-SEARED SALMON 11:15 - 11:45 AM How do we buy fish? How about storage? Are there different cooking techniques? What are the cooking tips for fresh fish? Who in our area provides us with local Connecticut fish and seafood? Who in our area has the freshest fish available to purchase?
Want to know more? Stop in, sample some pan seared salmon and find out! | Sept. 30th October 1st 2nd | Gretchen Bambrick: Respecting Choices, Wisconsin: WHAT ARE YOUR END OF LIFE WISHES? 11:15 - 11:45 AM Starting that difficult conversation with your family, friends and doctor: what are your End Of Life wishes should you not be able to speak for yourself? And who should speak on your behalf? Learning the communication process through this difficult journey. Gretchen Bambrick is an expert trainer with Respecting Choices and was instrumental in creating a state-wide End Of Life care practicum for hospitals throughout Wisconsin. With a Masters Degree in Medical Bioethics, Gretchen has worked tirelessly as “The Patient’s Voice” in all aspects of their medical care continuum. |
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