6/2

Thursday was the locavore brunch in which we all created different dishes made from local ingredients. Our group brought a tomato/basil/goat cheese spread along with corn chips and fruit salsa. Overall there were alot of interesting things that were made and alot of things I had never eaten before. The food was really good and I just thought it was a fun class activity.

6/1/11

Today i went with Kira to the farmers market to pick up some produce to use in the locavore brunch. We bought some tomatos, Chevre which is a type of goat cheese and some basil. It was the first time I had ever been to the Farmer's Market down here and it was pretty cool to see all the different vendors. There seemed to be alot of good stuff that was being sold.

5/31

For tuesday's class we got together as a group and worked on our needs assessment project. We had broken down each section of the book and split it up amongst the group to try and save time. We got through all of the chapters and after that was done we spent some time discussing what we were going to get for our locavore brunch for thursday.

5/27

Friday I went with Angela and Kira to the good earth farm. I was finally able to do something other then weeding which was a nice change of pace. We picked the spinach from the ground and cut off the roots. After picking the spinach we picked off only the leaves and washed them in water along with lettuce. After they had been rinsed and dried we carefully inspected each leaf for bugs, dirt, apperance etc. After we had gotten through an entire grocery cart full of lettuce and spinach we bagged them up and weighed them.

5/26/11

Thursday we didn't have class but our group met for a little bit to discuss our needs assessment project as well as our locavore brunch meals. We went over the workbook for a little while and broke down the work by chapters to make it easier. For our locavore menu we talked about doing some sort of tomato/basil/mozzarella salad, as well as possibly doing something with local fruits to make a fruit salsa.

Holters Holstein Farm

Tuesday's class we went out to Holter's Holstein farm and took a tour. I had never been on a dairy farm before so I thought it was really interesting. We got to see where the cows were milked, fed, inseminated etc. They only have enough food to feed the heffers from the grass, so they buy feed from the store to feed the rest of the cows. I learned that the cows are given a 50-60 day dry spell which is something I had never heard of before. Overall it was a really interesting experience.

5/18

Thursday's class we listened to a discussion on dietetics licensure. The purpose of the board of dietetics which is located in columbus is to provide working knowledge of ohio dietitian licensure laws. The board review requirements for licensure include limited permits, initial licenses and license renewal. They also deal with complaints. We discussed that it is important to take complaints to them even if you aren't sure, just to help prevent fraudulent practice. 46 states regulate the practice of nutrition and dietetics in either registration, certification or licensure. I learned that there are 5 board members (3 dietician members, 1 educator who has a phD, and 1 public member who has no affiliation to nutrition/dietetics). They serve a 5 year term and meet 6 times a year to discuss things to help protect the public. Overall I thought it was a pretty interesting talk since I wasn't really familiar with the licensure rules especially in Ohio when it comes to dietetics. Since my undergrad was in athletic training it was nice to learn how different professions  have different requirements when it comes to being licensed.