By BIANCA BOLTON
Lucy Andrus and Kay McDonald, both very active in the health food business, attended the evening basic nutrition class on Nov. 22 to give the students a better understanding of the goodness of organic foods.
Mrs. Andrus brought several samples of health food dishes, many of which would be served at a Thanksgiving meal. Some of these samples included: soy bean dip on slices of squash and celery; peanut butter fudge; bean sprouts for a salad; and tempe—an Indian dish made of bean curd rolled in soybean flour and fried in whole wheat bread which must ferment for several hours.
Mrs. McDonald set up a display of a sprouter and demon-strated the techniques for sprouting different seeds: alfalfa; mung beans; lentils; and soy beans. She also explained to the class the uses for bean sprouts.
Mrs. Crowell, the instructor of the basic nutrition course said the class really enjoyed the evening. “The food,” she said, “was just delicious. I was really surprised!”