Farm to Table 5/23

Today was a basic overview of the course. We visited the Home Winds campus and saw the chickens, goats, ducks, and donkeys. We also watched a video from Dan Barber about the ideal, sustainable four course meal. It was very intriguing because he addressed several environmental issues and explained how almost every ingredient was sustainable as well as what he learned on his personal journey to find the perfect ingredients. I enjoyed his discussion of his projects and experiences along the way. Furthermore, I found out my BMR, how many calories I need to sustain my current weight, and created an account to track my calorie intake and diet throughout the unit. Based on the unit schedule, I think this will be a very fun unit and I am super excited!