Soup gets Social

Soup gets Social

Student gardener Bradley DeHerrera and Adjunct Professor Jack Hamilton dish up a cup of gazpacho at the first Social Soup event of the fall 2012 semester.

Free soup draws hungry crowd

In the first of three "Social Soup Lectures" students, faculty and staff filled the Gould Auditorium September 4, 2012 and enjoyed fresh gazpacho, a short informative video, lecture, (including a question and answer period) and a demonstration on making peach cobbler.

The theme of this Social Soup Lecture was: "Body and Mind: Healthy Eating for the New School Year." The event certainly lived up to its goal of providing "a monthly reflection on the social, economic and environmental issues surrounding food."

Once inside the auditorium attendees were greeted by Jennifer Nozawa, the PR Specialist for the College of Social Work who was surrounded by planters filled with live radish greens. A planter of greens were given away to anyone that wanted one.

Jennifer Nozawa greets attendees with a smile and a gift.



After a video, Jean Zancanella MS, an assistant professor of nutrition talked about food and eating well on a budget. Among other things, Zancanella recommended cooking extra portions and freezing them for eating later, replacing meat at least once a week with legumes and buying and eating fresh foods from farmers markets.

"One of the dietary or nutritional guidelines nutritionists really like to promote is to eat a rainbow everyday. Eating a lot of different colored fruits and vegetables is a great way to ensure that you're going to get a lot of the nutrients you need" Zancanella concluded.

Jean Zancanella

After Zancanella's remarks and a lively question and answer period Chef Matthew Seare from the Heritage Center showed us how to make a simple peach cobbler. After the demo Seare served his cobbler to the hungry group. Delicious!

The second Social Soup Lecture will be Tuesday October 23, 2012. From their website: "Food Day: Stories from Utah’s Real Food Movement – Social Soup will host a panel of inspired local individuals who are working to help make real food accessible to all, especially under served members of our community such as refugees, at-risk youth, students, seniors, the homeless and food-insecure. Panelists will share their stories of putting ideas into action as they start and build new programs and projects in the Salt Lake Valley."

Chef Seare dishes peach cobbler to Jennifer Nozawa