The Weekly – November 24, 2012


Herb & Garlic Hummus
Courtesy  Lisa Cole Burnette, FPOP

What to do with a big bunch of fresh parsley? Add some to your hummus! Parsley is an excellent source of the flavone class of antioxidant phytochemicals.Flavones are less commonly found in fruits and vegetables than other flavonoid compounds. Parsley happens to be an excellent source of this antioxidant. Consumption of these compounds is associated with a reduction in risk of coronary heart disease.


Our Global Kitchen: Food, Nature, Culture

This new exhibition allows exploration of the food system that brings what we eat from farm to fork, with sections on growing, transporting, cooking, eating, tasting, and celebrating food throughout the world.


Bet The Farm: How Food Stopped Being Food 
By Frederick Kaufman

Frederick Kaufman reveals the connections between global food and finance. This book answers the questions on why the current system fails to make affordable, delicious and healthy food available to us.


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