Eco Gusto

Harvesting a Healthy & Sustainable Holiday, November 2024.

Did you know that you can lower your risk of cancer and lessen your environmental footprint with the same recipe?  

On November 18, 2024, the Zhu Center hosted a contingent from ALMA, the School of Italian Culinary Arts in Parma, Italy and a Rhode Island-based mixologist to demonstrate recipes and techniques for hosting a healthy and sustainable holiday meal.  

ALMA’s Chef Ambassador Mario Marini demonstrated how to prepare Crunchy Chickpeas & Almonds Topped with Balsamic Vinegar (Orzotto Zucca Ceci Aceto Balsamico) in conversation with Project Manager Graceanne LaCombe (see recipe below). Graceanne also shared information about ALMA’s sustainability projects, such as the UEFA Healthy and Sustainable Catering Guidelines and the LIFE Climate Smart Chefs project. Watch the demonstration here. 

As Chef Marini and Graceanne wrapped up their presentation, they handed the microphone to Willa Van Nostrand, the founder of Litte Bitte Artisanal Cocktails in Providence and designer of “garden to glass” food and beverage experiences. We invited Willa to show us how limiting or abstaining from alcohol – which can reduce your risk of cancer — can be a joyful and delicious sensory experience using local, seasonal ingredients. She brought this idea to life with the Orchard Elixir, a cozy fall drink made with apple cider, spiced maple syrup, and seltzer.  (See recipe below.) Willa also taught us how to garnish a glass in a variety of ways with fresh fruit and herbs, and how to properly use bar tools. Trained in theater and a talented singer, Willa began her presentation with a song. Watch her demonstration here and her singing performance here.

See recipe cards from the event below.