We hosted a “Cooking with Soul” cooking demonstration that highlighted soul food with a healthy twist. February is Heart Healthy Month, and NC State Dining decided to create flavorful soul food cuisine with considerably less fat and sodium. Students were invited to attend the event and listened to brief introductions about the event from dining chefs, [dietician] Lisa Eberhart, and University Recreation. The chefs demonstrated preparation of a variety of flavor packed items including collard greens, blackened fish, fried catfish, candied yams, and blended mushroom burgers. Students were invited to take part in prep work and received a hands-on experience. Following the brief demo, students each received a piece of the soul food for them to try. On their way out, students could try the highlighted soul food recipes with provided recipe handouts, mason jars full of chopped yams, small bags of BBQ dry rub, and small containers of candied yam glaze.

Olivia Chadwick
Allergen Specialist
North Carolina State University
Raleigh, N.C.