Cooking With Pumpkins: A Nutritional Talk and Tasting
Please join us for a lecture and cooking demonstration featuring Dr. Elizabeth Johnson from the Jean Mayer Human Nutrition Research Center on Aging and Chef Toby Hewitt, Executive Sous Chef at Tufts University. Learn about the nutritional benefits of retinoids while sampling delicious pumpkin-inspired cuisine.
Cooking With Pumpkins is the first event in our Talk and Tasting series that highlights the nutritional benefits of different seasonal vegetables. Details for our Winter and Spring events will be announced shortly.
|Date:||Nov 3, 2012|
|Start Time:||2:00 PM|
|End Time:||3:30 PM|
|Organized by:||Sponsored by the Jean Mayer Human Nutrition Research Center on Aging at Tufts University|
711 Washington Street
Boston, MA 02111