PRAIRIE VIEW, Texas – The College of Agriculture and Human Sciences is taking its first steps to introduce healthy, farm-fresh produce to the rest of Prairie View A&M University, starting at the Student Recreation Center. CAHS Dean and Director of Land-Grant Programs Gerard D’Souza, Ph.D., partnered with the rec center’s Director, Anthony Daniels, to host a cooking demonstration for all students to enjoy a healthy meal with produce straight from Gov. Bill and Vara Daniel Farm and Ranch.
“They had this vision of feeding the students on a consistent schedule and this is the first time we’re trying it out,” Student Garden Club President Trinity Bluford said. “We’ve collaborated with the Vet club for goat meat, and the student garden club and the Student Academy of Nutrition and Dietetics (SAND) also contributed. So, this is a culmination of all that planning.”
The goal of the cooking demos is to provide students with healthy protein and vegetable options and easy recipes they can tackle themselves. The food was also seasoned with salt-free spices and alternative nutritious options for familiar dishes, with ingredients harvested just around the corner. The demo’s official motto is “from our farm to our table.”
“Self-sustainability is the most important thing someone can learn,” Student Garden Club member and CAHS junior Paris Williams said. “You should not have to rely on restaurants or the government to feed you, being able to eat healthily should be accessible for all and I want to help people do that. The farm on campus is an excellent resource and I am excited to get the word out about it some more.”
Members of the Student-Led Garden Club, SAND, and Cooperative Extension Program’s Chef Carrie cooked the food for all in attendance. The menu included: oven-roasted brussels sprouts with turkey bacon, cabbage wrapped goat meat, collard green-wrapped goat sausage, and carrot cake cookies. Each dish was prepared in front of the students to demonstrate and ease and ability to cook from home.
Hypertension and Diabetes run rampant in America and the steps to combat the illnesses are easy if one knows how and where to proceed. That is why this effort is so important to Daniels as he encourages students to eat well, starting today.
“You [students] are formulating your habits now that you will perpetuate later in real life,” Daniels said. “So, the time is now to be mindful of what we eat. We can eat healthy food that also tastes good.”
Cooking can be daunting for anyone, but Chef Carrie says it is simpler than it looks.
“The oven is your best friend,” she said. “With healthy foods, be it goat, chicken, lettuce, or anything, baking it in an oven is quicker and healthier. Also starting with a simple mirepoix (onions, celery, onions) base and adding more to it will elevate your dish.”
The next cooking demo will also take place inside the recreation center.
Pascale Mondesir
Communication Specialist II
pamondesir@pvamu.edu