This workshop was specifically designed to help our students make the best food choices in the supermarket, from the produce section to the freezer aisle and everything in between.
We'll deep-dive into buzzwords like local, organic, grass-fed, pastured, GMO-free, sustainable, certified humane, wild, low-fat, and extra-virgin to uncover the true story behind the foods we eat.
WHAT IS COVERED?
How to Shop for Produce
Organic vs. conventional; what produce you should always buy organic; defining “local;” why small local farms are often better than "organic.” What are the most sustainable crops to focus on?
How to Shop for Meats
Understanding the vast differences between your choices (grass-fed vs. corn-fed beef, pasture-raised vs. free-range chickens, commercial animal husbandry vs. small-scale, farm-raised vs. wild-caught fish); buying eggs and dairy products. What are the most sustainable meats to consume?
Good Fats vs. Bad Fats
What fats and oils to buy for cooking, which to avoid, and why; how is skim milk made and why it is considered a processed food; how to choose a good quality of olive oil and coconut oil.
Understanding Food Labels
How to read a package label: the nutritional information, the ingredients, and manufacturers' claims. What are GMOs and why should I care?
Eating Locally
Why local produce and locally-produced meats are better for you. What you should buy at the farmer’s market vs. the supermarket.
