Tuesday August 11, 2009 | Food PreservationAugust 7, 2009 at 11:40 am | Posted in Coming Up | 4 Comments
Chef Peter Reinhart is back for a new twist on our monthly food show. Chances are you have a fully cooked meal sealed in a pouch in your lunchbox, cupboard or freezer that will last for months, if not years, and still be edible when you heat it up. We’ll explore the modern preservation of food. What chemicals and processes preserve meals for so long and do these meals retain true freshness and nutrition? We’ll also hear from experts on canning, drying, freezing and curing foods in a more natural way.
Peter Reinhart – Chef-on-Assignment, Johnson and Wales University
Chef Joe Bonaparte – Academic Director of Culinary Arts at Art Institute of Charlotte
Linda Minges – Family and Consumer Education Extension Agent, Gaston County
Dr. Fletcher Arritt – Asst. Prof., Food Science Poultry and Food Processing Technology, NC Cooperative Extension Service