In cooperation with the City of Decatur and the Dekalb County Public Library, we are pleased to announce a free series of classes about living a green and sustainable lifestyle. Click the image for details!
During my early culinary career, I became overwhelmed by the abundant use of prepared, processed foods that were rich only in artificial colors, flavors and preservatives; commonly used in restaurants and food service establishments. What saddened me most was to see these items featured on menus as ‘fresh’ and ‘natural’. As a student, I was attracted to one of the areas’ first student chapters of the Slow Food movement. I grew up during the rise of the original super chefs, Julia Child, Pierre Franey, James Beard, Craig Claiborne, and many, many others, including local culinary superstars in my own family. My first memories of preparation food revolve around trips to farmer’s markets and my mother and grandmother creating and reinventing their southern specialties with new-found ingredients and cooking techniques popularized during this renewed interest in cooking and in American regional cuisine. I have had the extreme fortune to work at both the Farmhouse at Serenbe and the Atlanta Botanical Garden, and it is now with great enthusiasm that I take on my new role as Environmental Educator at OCGP. I am extremely excited about the EE position at OCGP because it provides the opportunity to connect students to agriculture in order to ensure a healthy, sustainable future for our communities, as well as support the physical health and well-being of the individual.