UD’s Intro to Foods class has partnered with Miami Valley Grown to source and prepare a free chili dinner. On the menu, white chicken chili as well as a vegetarian chili, homemade cornbread, pumpkin and apples desserts, spiced cider, coffee or tea.
Planning began in early September as Treva Jenkins, Outreach & Education Chair for Miami Valley Grown and Pat Dolan from UD’s Nutrition & Dietetics Department brainstormed on “how to give students an experience in how to process, freeze and then prepare a meal using locally produced ingredients,” according to instructor Dolan.
With donations from Miami Valley vendors like KJB Farms, Mile Creek Farm, Breaking Ground, Knollwood Garden Center and The Spice Rack as well as local gardeners Cindi Rehm, Ken Carman and Thelma Jenkins, students had over 80 pounds of local tomatoes, peppers, zucchini, carrots and pumpkins to work with. “This is an excellent experience for students who have lived thinking vegetables come in a can or frozen,” Dolan shares. On the day of the event, 25 students from 2 classes will spend the morning prepping, cooking and preparing the dining room in the community kitchen of the church. A group of volunteers from the University’s Student Dietetic Association will then be on hand to serve the meal.
Event Coordinator Treva Jenkins says, “This event is all about promoting and serving local foods, freshly harvested and prepared as well as raising fund to help others in our community.” While there is no cost for the local foods dinner, donations for The Foodbank will be gladly accepted.
WHEN: Thursday, December 10, 2009 from 5 – 8pm
WHERE: First Baptist Church, 110 W. Monument Ave, 3rd Floor Dining Room
Free parking on the N.E. side of building. Use East side entrance.