Sustainability Banquet promotes whole foods

By Cassandra Mickens (Contact) | Shelby County Reporter

Published Friday, April 10, 2009

MONTEVALLO — University of Montevallo students enrolled in Dr. Michael Patton’s Science, Technology and Value class will prepare and serve food grown within a 100-mile radius of the school on April 16 as part of the 2009 Sustainability Banquet.

The banquet, which is open to the public, will be held from 6 to 8 p.m. in the foyer of Main Hall. Tickets are $15 and may be purchased at the English department office on the second floor of Comer Hall. Patton’s class focuses on food production and consumption. He contends the year-round availability of even the most exotic foods has reshaped and displaced ancient growing patterns and cycles.

Because of this availability and the monopolization of food distribution, the enjoyment of food, particularly local food, is lost, he said.

“This is all part of the growing consciousness of the food supply in this country,” Patton said. “With all the outbreaks of salmonella and E coli bacteria, it’s a good time to think about eating local foods.”

Students in Patton’s class study the effects of American dietary choices, and are compiling a handbook to guide the public in making choices about how and what to eat. Patton said the Sustainability Banquet serves to introduce the public’s taste palette to local fare.

The three-course meal will be served in locally crafted wooden and ceramic bowls. Environmental activist and American Book Award-winning author Janisse Ray will be the night’s special guest. Information about local farmers’ goods will also be available, Patton said.

The menu includes the following:

Salad Course

Mixed Salad Greens served with choice of a Roasted Onion and Yogurt Dressing or a Strawberry Pecan Vidalia Vinaigrette

Whole Grain Bread served with a Lavender Honey Goat Cheese Spread or Pecan Pesto Dipping Oil

Main Course

Sweet Potato and Goat Cheese Ravioli in a Honey and Green Onion Broth (Vegetarian)

Chilled Gazpacho served in a Tomato Bowl

Spinach, Garlic and Rosemary Croquettes

Early Vegetable Medley

Grilled Beef Rosemary Skewers

Dessert

Strawberry Sorbet

Carrot Zucchini Cake with a Honey Caramel Drizzle with Pecans served with Hot Lavender Tea

Beverages include filtered water, chilled tea and Fair Trade Organic coffee.

For more information, call 665-6420 or e-mail pattonm@montevallo.edu.

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