Welcome OUC Employees
to the EEE Seed-to-table virtual series Landing Page
We hope you are as excited as we are for 6 virtual sessions focused on building food confidence! Below you will find information about each session including dates and times, recipes, and recommendations on how to prepare.
For questions, please reach out to Chef Erica at Erica@EdibleEd.org
Access all sessions here — OUC Wellbeing Webex
Get Prepared
Please follow this link to answer a few questions prior to attending or watching any of the sessions: OUC Pre-Survey 2021
Review the recipes ahead of time (listed with each session below)
Review the recommended supplies
Create a shopping list
“Mise en place” = “Everything in it’s place” — make sure you have all your ingredients and supplies gathered
We hope you join us live, but if you miss a session you can find them here on a private Youtube page specially for you, OUC employees and your families!
Session 1
Seed to Table
April 22, 2021
12 pm - 1 pm
**Make sure you follow the link above (under “Get Prepared”) to complete the pre-survey prior to attending!
Have you ever wondered what seed-to-table means? Maybe you’ve heard a similar phrase, such as farm-to-table, or field-to-fork? These phrases give a sense that the food hasn't traveled far and it’s much less processed when it meets your plate; to understand seed-to-table is to understand the journey your food takes, and the journey is not linear! At Edible Education Experience, we focus on collaborating with nature (rather than working against the elements) and using the garden as a guide to what we prepare in the kitchen. Join Chefs Erica, Sarah, and Gardener Brad in this first class to virtually experience what seed-to-table is all about, prepare a flavorful & seasonal dish, and see what else is in store for you throughout these classes!
Session 2
legumes of the world
May 20, 2021
12 pm - 1 pm
Tune in as we demonstrate two of the recipes below, Greens and Beans Breakfast Nests and Shakshuka with Beans and Labneh. Also included is a recipe for Build-your-own Breakfast Bean Bowls that can be made throughout the week with some simple planning ahead and prepping. Pick a recipe to cook alongside us or take notes to make at a later date. If you’re cook with us, be sure to read the recipe ahead of time, make a plan, and prepare your mise en place as needed!
Beans, peas, and lentils - oh my! When you eat one of these protein-packed legumes it’s almost like taking a bite out of history with a plant-based boost. Explore how legumes grow and which parts of the plant are edible, make cultural connections while reflecting on modern day uses, and customize a breakfast bowl that will inspire you each morning! You’re in the driver's seat for this recipe and with that comes the power of “choice”. Connect the food values you defined for yourself from Session 1 to the choices you make today, and incorporate a simple mindful eating technique that you can use at every meal.
Session 3
Fundamentals Of Cooking
June 3, 2021
12 pm - 1 pm
These two salads showcase the sweet tastes of spring, using seasonal fruit and vegetables. You will learn how to personalize your salad bowl, full of color and flavor.
Crave-worthy Salads and Emulsified Dressings - Build on what you’ve learned in this series by trying your hand at emulsifying, mixing, chopping, and creating as you explore simple concepts and techniques that take your cooking to the next level! Get your mise en place in order, learn to ‘process’ greens and other fresh items, consider leftovers and the “waste stream”, and practice the skill of tasting and adjusting flavors as needed, all in pursuit of a tasty plate.
Session 4
Intuitive Eating
Soups & Stews
June 17, 2021
12 pm - 1 pm
There are many aspects of food beyond nutrition knowledge and cooking skills. In this session we will explore the self-care side of food, called intuitive eating, which integrates instinct, emotion, and rational thought. Intuitive eating puts you directly in the driver's seat as the expert of your own body. We’ll explore concepts related to hunger: the many different types, the physiological messages your body sends, and how to tune in to those messages on your path to intuitive eating. We hope today’s session inspires you to answer the questions - “How does intuitive eating connect to your food values defined in previous sessions?” and “What choices can you make today to incorporate intuitive eating into your routine?”
Session 5
Food is fuel
July 15, 2021
12 pm - 1 pm
Food is fuel - what fuel you use (food and drinks) and how you fuel up (mindful eating and the various types of hunger). Food provides energy-promoting nutrients to live our lives, and nourish our muscles and brain. This is just one aspect of food culture to explore, along with intuitive eating, the WFPB plate, and seed-to-table. It’s not a perfect analogy, because humans are much more complex and dynamic than a motor engine, but it brings in the aspect of energy sources in food and in our lives (along with water, sleep, and exercise). Food may provide us with fuel, but food is also nourishment, connection/community, comfort, and so much more. Let’s fuel up with some tasty foods today and notice how your “engine” feels after eating a healthy, nourishing, energizing meal!
Session 6
Food groups & Fad Diets
July 29, 2021
12 pm - 1 pm
Further explore whole food plant based eating by looking at the “WFPB Plate '' in comparison to other plant-focused diet plates. Experience flavors and the idea that good cooking begins with tasting and learning to adjust flavors, as well as simple techniques. Practice looking at food through an art lens.