The NRI collaborated with the Culinary Arts program at Livingstone College in neighboring Salisbury, NC, on Tuesday, April 26, to present a spring cooking demo + nutrition talk. Part of the NRI’s Appetite For Life public series, the program featured soon-to-be graduates Tinsley Battle, Alex Boyd, and Yasmin Savage led by Chef Elizabeth Marquez demonstrating and explaining methods and techniques for preparing Strawberry Spinach Salad, Quinoa Salad, and Dehydrated Strawberries in Dark Chocolate. Victoria Fabry, MS, from the NRI offered notes about key nutrients found in these dishes and let the audience know about related research at the NRI. View the recipes and nutrition notes here.
Appetite For Life programs may be presented in person and/or virtually. To stay informed about upcoming events and other news from the Nutrition Research Institute, visit our website, subscribe to our emails, and follow us on social media (https://www.facebook.com/unckannapolis/, https://twitter.com/unc_nri/, https://www.instagram.com/unc_nri/).
(Pictured above: Victoria Fabry, Tinsley Battle, Alex Boyd, Yasmin Savage and Chef Marquez)
Posted: May 1, 2022