Boston Flora

Tag: Jean Mayer

  • Saturday, November 16, 2:00 pm – 3:30 pm – Talk and Taste Low Calorie Cooking

    Tufts University Jean Mayer USDA Human Nutrition Research Center on Aging, in partnership with the Massachusetts Horticultural Society, invites you to a Talk and Taste: Low-Calorie Cooking, a lecture on cooking low caloric dishes with preparation of Gingered Carrot Chicken Salad and Green Coconut Curry Sauce, along with gardening tips and tasting.  The event will take place Saturday, November 16, from 2 – 3:30 on the mezzanine level of 711 Washington Street in Boston.

    The event will feature Dr. Susan Roberts, Susan Hammond, Lisa Kamer, and Lisa Caldwell. Registration is $5, is required, and space is limited to 200 people.  Register at www.tinyurl.com/Talk-Taste.

    http://lh5.ggpht.com/-1-Sex66L8uil0PsJ4SoSeXfr6OKOMUcN2UA1--jjWiDX3ESc9KMyNrPde5JV1Wf13U97XFduPmO0mDo494s=s230-c

  • Saturday, June 8, 2:00 pm – 3:30 pm – Talk and Taste: Cooking with Strawberries

    Tufts University, in partnership with the Massachusetts Horticultural Society, will present Talk and Taste: Cooking with Strawberries, a lecture on the health benefits of strawberries, preparation of berry salad (wheatberries, strawberries and balsamic), gardening tips, and tasting, on Saturday, June 8, from 2 – 3:30 at the Jean Mayer USDA HNRCA at Tufts University, Mezzanine Level, 711 Washington Street in Boston.  Registration is limited to 70 people on EventBrite (search for Talk and Taste).  The event features Dr. Barbara Shukitt-Hale, Research Psychologist, USDA, Tim Nourse of Nourse Berry Farms in Whately, Massachusetts, and Rolando Robledo, Chef at Clover Food Lab in Boston.  Event includes a prize drawing.

    http://www.growersmineral.com/crops/images/Nourse-Farms-strawberry.jpg

  • Saturday, February 9, 2:00 pm – 3:30 pm – Cooking with Kale

    The Jean Mayer USDA Human Nutrition Research Center on Aging, in partnership with the Massachusetts Horticultural Society, presents the Talk and Tasting event series, designed to explore the health benefits of different seasonal vegetables and show how these vegetables can easily be prepared at home.

    Cooking with Kale on Saturday, February 9, from 2 – 3:30,  will feature a lecture on the health benefits of kale, a cooking demonstration with chef Rolando Robledo from Clover Food Lab, gardening tips given by Master Gardener Betty Sanders, a free tasting, and a chance to win a prize. All events in the series are open to the public and free of charge.

    Seating at the Jean Mayer USDA Human Nutrition Research Center on Aging, 711 Washington Street in Boston is limited to 60 people, and registration is filling up fast. To register for this event, visit http://www.eventbrite.com/event/5248049056#.   For questions please contact Lisa Kamer at 617-733-4943 or email lkamer@masshort.org.  Picture of kale and chickpea soup from www.veganizzm.com.