The Yale Peabody Museum of Natural History will host Talks and Tastings, three events in conjunction with the current exhibition Big Food: Health, Culture and the Evolution of Eating. These events, part presentation and part tasting, will be held on Sundays, September 30, October 28 and December 2.
- September 30: Spice of Life: Boosting Flavor Profiles and Healthy Eating
- October 28: Oncology Nutrition
- December 2: Nutrition for Young Children
Admission to the Museum is free, but advance registration for these events is required. The Peabody Museum is located at 170 Whitney Avenue in New Haven, CT.
Spice of Life: Boosting Flavor Profiles and Healthy Eating
Sunday, September 30, 11:00 a.m. - Noon, with Heide Lang
Tired of having to choose between health food and a heart attack? Join chef Heide Lang of the Fig Cooking School as she shows how easy it can be to make your meals both nutritious and delicious. Heide will prepare healthy and colorful foods like Tuna with Wasabi and Black Sesame Seeds, and Watermelon Salad with Pomegranate, Mint and Rosewater to show how vibrant flavors can make your meals exciting and satisfying without loading up on calories – and without having that bland taste characteristic of many “health foods.” This talk and cooking demonstration will awaken your taste buds and totally transform the way you look at food.
About The Fig Cooking School: The mission of The Fig Cooking School, LLC (www.figcookingschool.com) is to help people “find their inner gourmet.” Fig is an exciting gourmet cooking school that teaches home cooks how to prepare fabulous, interesting food without spending hours in the kitchen. Fig’s classes are taught with only the finest ingredients and feature foods that are seasonal, local and organic.
Sunday, October 28, 11:00 a.m. - Noon with Maura Harrigan and Karen Sabbath
Nearly every one of us has been touched by cancer, either personally or through a relative or friend. During and following recovery, cancer survivors are faced with the often daunting task of returning to “life as they knew it”. For many, this is a time to embrace changes in lifestyle, and the foods we choose to eat and how we prepare them can be of particular importance. Maura Harrigan from the Survivorship Clinic at Yale Cancer Center in New Haven and Karen Sabbath from the Harold Leever Regional Cancer Center in Waterbury are both Registered Dietitians and specialists in oncology nutrition. Based on current research, they will share recommendations about beneficial foods that can foster strong immune systems and increase quality of life for survivors. Tasty samples will be provided!
Nutrition for Young Children
Sunday, December 2 from 11:00 am to Noon with Meghan O’Connell
This workshop, led by Meghan O’Connell from Yale’s Rudd Center for Food Policy and Obesity, will provide parents with practical advice for establishing healthy eating behaviors in young children. The presentation will include a brief review of evidence-based recommendations for the types of food and age-appropriate quantities to serve and promote. A focus of the presentation will be on managing issues such as picky eating, knowing when junk food restriction is appropriate, and having an influence on the nutrient quality of food provided to children in the preschool setting. The program is geared toward parents and caregivers of children 3-5 years old, but will be broadly applicable to younger and older children. The session includes samples of healthy food choices for kids