Learn about the benefits of adding more plant-based food to your diet during a Tuesday workshop at Salina Regional Health Center.
SRHC will host a Forward Food Culinary Nutrition Workshop offered by the Humane Society of the United States (HSUS) at 9 a.m. Tuesday in the
hospital cafeteria dining area. The hospital’s culinary staff will be participating in the workshop, which also is open to the public.
Many organizations and individuals are interested in learning about the benefits of adding more plant-based foods to their menus, the information from SRHC noted. The HSUS presentation will be led by Salina native Kathleen Kastner and Seattle-based vegan chef Amy Webster who will also offer a cooking demonstration and food taste testing.
Kastner said she is excited to bring this plant-based experience to her hometown.
“I’m dedicating this training to my dad, Bob Kastner, who owned City Plumbing Company in Salina for 40 years,” she said. “He died three months after he retired of a heart attack at the age of 67. I wish I could have helped him extend his life by teaching him about the benefits of a plant-based diet.”
Webster will show how to prepare Crabbyless Crab Cakes, Southwest Rebellyous Soft Tacos with Nacho Cheese Sauce and Aquafaba Chocolate Mousse. Taste-testing of the dishes will be offered to participants in the program. The items also will be for sale through the hospital’s cafeteria as part of the daily special menu items.
Forward Food is a program offered by the HSUS to help get more plant-based foods on menus in schools, colleges, and hospitals. Research has shown that a whole-food, plant-based diet can help prevent, treat and reverse heart disease – the leading cause of death in the United States.