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We all know local food is a good thing- we don't have to ship it thousands of miles, its fresher, and we keep money in the local economy. But how are we supposed to cook that food at the farmer's market? What is that food at the Farmer's Market? Where does it come from? Giving weekly answers to these and other pressing questions are Columbia's nutritionist, Ina, and John Jay's Chef, Amy. Click on the podcasts to hear what's new at the market.
And, as always, email us any questions or comments: environment@columbia.edu.
Learn More about Ina and Amy
 Ina Tsagarakis joined Columbia University in August 2006. Ina is a Certified Dietitian Nutritionist (CDN) in the State of New York; and is pursuing her M.S. in Nutrition Education from Teachers College. Ina has been supporting sustainable agriculture since 2001; she developed Community Supported Agriculture (CSA) programs to link NY State Farmers with Emergency Feeding Programs throughout each borough of NYC. As a passionate nutrition educator, Ina seeks to improve nutritional and environmental well-being by educating individuals and facilitating change through the promotion of sustainable methods.
 Hi, my name Amy Goffio, this is my first year with Columbia University. I Graduated from the Academy of Culinary Arts in Mays Landing, NJ. Before coming to Columbia I worked for a European Gourmet Food Company, and taught Culinary Arts to the Home Chef part time for the Viking cooking school in Fairfield, NJ. After graduating from the Academy of Culinary Arts, I had the opportunity to spend a summer working in France. Although time has passed, one memory I value is local produce was purchased everyday. The market actually determines what is served daily. I love this concept! Sustainability is something we can all participate in -- and why not start right at home with the foods we consume. For me to learn, cook and educate others is truly a gift. I am excited to be here. Everyday is a challenge and today I challenge you to join us and do not just go green but go local!
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