𝗕𝗦𝗨, 𝗛𝗘𝗔𝗟𝗧𝗛𝟭𝟬𝟭 𝗧𝗘𝗔𝗖𝗛 𝗠𝗢𝗥𝗘 𝗧𝗛𝗔𝗡 𝗛𝗘𝗔𝗟𝗧𝗛𝗬 𝗘𝗔𝗧𝗜𝗡𝗚 𝗔𝗧 𝗖𝗨𝗟𝗜𝗡𝗔𝗥𝗬 𝗣𝗥𝗢𝗖𝗘𝗦𝗦 𝗗𝗘𝗠𝗢

Parents, home chefs and culinary hobbyists gathered at the municipal gym last July 16 for the Culinary Processing Demonstration in partnership with Benguet State University and Health 101 Restoreant, a major event of the 8th Highland Vegetable Industry Week.

Dr. Jao-jao Somyden, Dean of the College of Home Economics and Technology (CHET), alongside instructor Harriette Santos and their team kicked off the day with a hands-on workshop covering knife skills, decorative veggie slices, pickling, and how to make sauerkraut.

Vice Mayor Guiller Galwan also joined the session to observe and try his hand at it, successfully carving an eagle out of a carrot, earning him a complimentary knife from the facilitators.

Radish, chayote and carrots were among the sampled produce for the pickling demo, while cabbage was used for the sauerkraut method.

Following this, representatives from the BSU Food Science Research and Innovation Center (FSRIC) took the stage to sauté veggie-noodles and discuss the benefits of frozen vegetables, both research outputs of the institute.

To complete the powerhouse line-up, Elmer Macalingay and his crew from Health101 handed out vegetable macaroni salad to commence their session, teaching that veggies don’t have to be bland to be healthy.

They had also invited a Pakistani couple to prepare simple dishes featuring highland vegetables that pair well with spices such as turmeric and chilli powder.

In closing, the Office of the Municipal Agriculturist commended all participating groups for sharing their expertise and knowledge with the La Trinidad community.

Author: 𝘙𝘙. 𝘉𝘢𝘣𝘴𝘢-𝘢𝘺

Original Post: https://www.facebook.com/share/p/1CwMJDaGiQ/