The Brattleboro Food Co-op is delighted to once again host “Food Choices,” a five-part class series hosted by Keene State College professor Robin Matathias (read more about Robin below).
Robin has been generously offering these classes free of charge for several years, with the hope of educating people about the health and environmental impacts of their eating habits. Each class focuses on one specific food group, on the choices we make each day, and how those choices impact our bodies and the environment.
The Food Choices series has been so well received that students often return year after year! Though the content of the classes is consistent, new information and current events are incorporated to bring students the most cutting-edge information possible. All sessions are rich in information and ideas, yet easy to follow and very engaging. Robin graciously invites attendees to share stories and ask questions, and incorporates history, recipes, why we eat the way we do, where our food comes from, and the profound outcomes our choices can make. She offers resources and materials to help you make healthier and more sustainable choices in the foods you eat, and explains the connections between foods, land use, energy use, and waste production.
The information gained in this series will challenge you to assess your own ecological footprint and will educate you about the sustainability of your daily food choices. It’s perfect for anyone and everyone concerned about the health of themselves, their loved ones, and the planet.
Attend one class or all five. Register for each class individually by following the links below. You must register by noon the day prior to each class.
Class 1: Whole Foods & FiberSat/Jan 7 • 1-3:30pm Learn how the human body acts like an ecosystem and how imbalances can make us sick. Discover how to prevent the top killers in the US through diet and lifestyle changes. This class will focus on eating whole foods, identifying processed foods, and incorporating more fiber in the diet by making simple changes in our daily food choices. We will also read and interpret ingredient labels. |
Class 2: Fat FactsSat/Jan 14 • 1-3:30pm
Learn how to make healthy fat choices and how to minimize the unhealthy fats. Discover why some foods contain less healthy fats today than they did in the past. We will learn ways to substitute healthy fats for unhealthy ones. |
Class 3: SugarSat/Jan 21 • 1-3:30pm
How have we become so addicted to sugar? The average American consumes as much as 150 pounds of refined sugar yearly. Learn the refining process of sugar, the land-use issues, environmental impact, and about the diseases associated with sugar. Learn to satisfy your sweet tooth with other natural sweeteners, and how to make substitutions for your sugary favorites. |
Class 4: Overfishing & Sea VegetablesSat/Jan 28 • 2-4:30pm
Learn how to make sustainable choices when it comes to fish and discover the pros and cons of aquaculture. We’ll also learn the many health benefits of consuming sea vegetables and incorporating them into your diet. |
Class 5: Your Food Choices and Climate ChangeSat/Feb 4 • 1-3:30pm Learn how your food choices can be the best way to prevent catastrophic climate change. Discover which foods and agricultural practices contribute most to climate change and what you can do about it. Learn how to cut your carbon footprint in half just by making changes in what you eat. We will connect this important issue to population. The U.N. predicts 9 billion people by 2050. How can we provide healthy food and clean water to 9 billion people without destroying our fragile ecosystems or engaging in
conflicts over diminishing resources? This class will teach you about true sustainability, about supporting 9 billion people while mitigating climate change. In this class, you will discover that everything you do really does make a difference.
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Get the real facts on fats: Saturated and unsaturated, cholesterol, trans fats, and omega 3’s, as well as their connections to disease.
We read and hear how we should eat more fish for health reasons, but with our growing population and modern technology, we are fishing some species close to extinction.Students must register individually for EACH class. This is really easy as the registration simply asks for your name and email address.
Robin Matathias: Adjunct Professor of Environmental Studies at Keene State College.
Professor Matathias has been teaching at Keene State College since 1997, in both the Environmental Studies and Music Departments. She specializes in teaching courses on Food, Health, and the Environment, which explores how diet, food production, and farming affects both human and environmental health, and Rethinking Energy, which explores our current energy use and resulting problems, and how to move towards a sustainable energy future. Before moving to Vermont in 1992, Professor Matathias worked as a naturalist and outdoor educator on both the east and west coasts taught science and environmental studies classes for eleven years in the New York City public schools, and taught graduate Environmental Studies courses at The City College of New York.
M.A. Environmental Studies, 1988, City College of New York
B.A. Environmental Studies (Natural History), 1981, Univ of California, Santa Cruz
