Fresh Food & Fresh Speakers at the Farms, Food, & Health Conference

Food is fuel and there are so many healthy and fresh options grown right here in northern Michigan.

Michelle was in Traverse City to talk with the Groundwork Center for Resilient Communities about the upcoming Farms, Food and Health Conference happening from Sept. 26 to Sept. 29 at the Hagerty Center at Northwestern Michigan College.

It is open to all community members and is an opportunity for health practitioners, employers, teachers, principals, poverty reduction advocates, human resource professional, farmers, and food service directors to get together to learn about healthcare, health promotion, and wellness with locally grown food.

Here is the conference schedule:

Thursday, Sept. 26

  • 6:00-8:30 PM
    • Farm Tour and Dinner at Loma Farm with Chef Loghan Call

Friday, Sept. 27

  • 10:00 AM – 4:30 PM
  • 10:00 AM
  • 10:30 AM – 4:30 PM
    • Tapas Talks and Cooking Demos
  • 12:30-4:30 PM
    • Leelanau Peninsula Wine Tour
  • 2:45-3:30 PM
    • Great Lakes Culinary Institute Tour
  • 5:00 PM
    • Doors open and Keynote Reception
  • 5:30 PM
    • Welcome and Keynote Speakers
  • 8:30 PM
    • Program Concludes

Saturday, Sept. 28

Sunday, Sept. 29

  • 8:00-9:15 AM
    • Breakfast with Geeta Maker-Clark (ticketed separately, capacity is extremely limited!)

To learn more about the event, click here.

Plus, here is the recipe for the Chickpea & Tuna Soup:

INGREDIENTS

  • 1 medium ripe plum tomato
  • 1 14-ounce can of cooked chickpeas, drained
  • 1 shallot, peeled and minced
  • 2 medium ripe plum tomatoes, seeded and diced
  • 1 quarter green bell pepper, seeded and cut into small cubes
  • Half cucumber, peeled and cut into small cubes
  • Sea salt to taste
  • 2 tablespoons Spanish extra-virgin olive oil plus extra for garnish
  • 1 tablespoon sherry vinegar
  • 1 9.15-ounce can of atun claro (tuna packed in olive oil)

DIRECTIONS

  1. Grate one tomato to create a tomato puree. Set aside.
  2. In a bowl, combine the chickpeas, shallots, tomato, pepper, cucumber, olive oil and vinegar. Toss. Season with the sea salt.
  3. Spread grated tomato on the base of each plate.
  4. Top with the chickpea mixture.
  5. Remove chunks of the tuna from the can and place over top of the salad.
  6. Drizzle with olive oil.

Enjoy!

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