The Art of the Plate: Nutrition Students and Alum Take Field Trip to Coastal Research and Education Center

Wednesday, June 24, 2015

Nutrition Students and Alum Take Field Trip to Coastal Research and Education Center

Chef Ward Morgan arranged a field trip for Nutrition students and alum, thanks to CIC student Sarah Hassell's father Dr. Richard Hassell, Professor of Horticulture and State Extension Vegetable Specialist at the Coastal Research and Education Center, which conducts applied research, education and public service programs on vegetables and specialty crops. The center includes 325 acres in addition to laboratories in the Department of Agriculture U.S. Vegetable Laboratory building. Their research focus is developing sustainable, efficient and economical vegetable production and conventional and organic pest management. The center offers instruction and research experience to graduate students and opportunities for collaboration with scientists. The team consists of two horticulturists, a plant pathologist and an entomologist.

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What We're Reading

“Eating from the Ground Up”

Out just in time for the vegetables appearing at our farmers markets, Alana Chernila’s cookbook focuses on creatively using every root and leaf. While some of the recipes may be familiar concepts – think stuffed tomatoes – hers are packed with millet, basil, and parsley. Fried rice stars salmon, fennel, and Swiss chard stems. Roasted asparagus are sauced with a combo of butter, garlic, nutritional yeast, and tamari. Stone fruit, raw corn kernels, scallions, basil, and jalapeño make a cool salad for hot weather. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House, LLC.

"Soul: A Chef's Culinary Evolution in 150 Recipes"

“This book is my homage to the cuisine of my family,” Chef Todd Richards writes in his autobiographical collection of essays and recipes. “These are the ingredients of my people. This is my sermon about my Soul food.”

Bringing accolades for his stints at Atlanta’s Ritz Carlton and Four Seasons, James Beard nominations, and, of course, his prowess at Southern cooking, Richards seasons the pot with a powerful bouquet of flavors as he pays his heritage forward. Collards cooked with ham hocks are accented with piquant pickled collard stems. Blueberries are found in fried pies; strawberries are plated with champagne aspic, whipped cream, and honey. Grilled peaches pair with radishes on toast spread with pimiento cheese. Sweet potatoes are layered with cauliflower and crab in a lush gratin.

"Soul food," Richards tells us, "is the original cuisine of the South, born from an involuntary collision of cultures."
Published by Southern Living. $35.