How Good Food Works from Seed to Plate A Discussion with the Authors
How Good Food Works from Seed to Plate is a Winner in the 2021 Gourmand World Cookbook Awards in the Best of the Best cookbook category. It is filled with beautiful photography, delicious recipes and helpful tips on building your own garden as well as cooking hints. Plants do take center stage, but there are recipes such as eggplant fried rice with chicken and cashews and Swiss chard shrimp and grits that include poultry and seafood. The book offers examples of simple ways to make food taste delicious. The authors Laura S. Moore and Dr. Wesley McWhorter will talk about the challenges of healthy eating and how flavor plays such a major role in changing the way people eat.
Laura S. Moore, MEd, RD, LD
Dietetic Specialist, Health Promotion & Behavioral Sciences
Director, Dietetic Internship Program
Wesley McWhorter, DrPH, MS, RDN, LD, CSCS
Assistant Professor, Health Promotion & Behavioral Sciences
Director of Culinary Nutrition, Nourish Program