Local Lard? Probiotics from Homemade Sauerkraut? Preserving the Nutrients from NNY-Grown Foods?

 Learn How to Improve Your Nutrition Using Local Foods May 6, 7 or 8 in Plattsburgh, Canton or Watertown

 Plattsburgh, Canton, Watertown, NY — Did you know cooking with the lard rendered from local grass-raised pork can provide a good source of vitamin D and healthy fatty acids? Want to add probiotics to your diet – how about making your own sauerkraut? Need a good food-based source of calcium or nutrients to help your joints?

 Nutritionist Martha V. Pickard will offer the answers to these questions at three “Are You Eating Local Yet?” events set for:

• Thursday, May 6, 5:30-8:30pm, Plattsburgh High School, Rugar St, Plattsburgh, NY
• Friday, May 7, 5:30-8:30pm, Eben Holden Hall, St. Lawrence University, Canton, NY
• Saturday, May 8, 10am-3:30pm, Case Junior High School, Watertown, NY.

 Pickard says, “It’s time to re-learn what our grandparents already knew.  Food grown close to home and properly prepared can create vibrant health for our families.”

 Pickard is an American College of Nutrition Certified Nutrition Specialist and holds a Master’s degree in Human Nutrition from the University of Bridgeport in Bridgeport, CT. She is also a grazing specialist with the Adirondack North Country Association, Saranac Lake, NY.

 “I am excited to talk about budget – conscious ways to enhance the nutritional value of local foods and incorporate them in everyday meals even with a hectic schedule,” Pickard says

 The “Are You Eating Local Yet?” agenda also includes presentations by Northern New York farmers, chefs, and Jennifer L. Wilkins, creator of the first regional food guide in the U.S.

 For more information, contact Cornell Cooperative Extension Clinton County: 518-561-7450; St. Lawrence County: 315-379-9192; or Jefferson County: 315-788-8450. #