Everyone loves food, whether they like to admit it or not. At Duke, some of us are so into food that we take classes that are focused on food-related issues, take the inaugural University Course and Charles Thompson’s Politics of Food course, both of which have seen widespread demand and popularity during class registration.
Sometimes I wish there were actually culinary classes here where I could just cook and eat afterward…but I guess I didn’t come to Duke to take cooking classes. No worries though, because Duke is providing some other outlets for those of us who love to eat and appreciate cooking.
Being as globally oriented as we are, Duke is now looking to bring an international perspective on food and cooking.
LIVE FOR LIFE, Duke's employee wellness program, is calling all Duke staff and faculty (Sorry, no students, but hey, I’m more than happy to settle for taste testing for now.) to submit their favorite recipes that come from all around the world, the best of which will be included in a recipe book, titled “Local Foods, Global Flavors”, that will be out just in time for the Duke Farmers’ Market, which opens April 27.
LIVE FOR LIFE will select nine recipes, one for each month starting in April and ending in December. Each month’s recipe should include a key seasonal ingredient, with the breakdown as follows:
- April - leafy greens
- May - berries
- June - peppers
- July - blueberries
- August - tomatoes
- September - squash
- October - pumpkin
- November - sweet potato
- December - cruciferous vegetable (bok choy, arugula, cauliflower, kale, etc.)
For more information on the Duke Farmers’ Market, check out their website here. Considering how poorly we all might be treating our bodies on LDOC on April 25, some nice, seasonal produce during reading period could only do our health and wellbeing some good.
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