The climate as well as the sea itself supplies the ingredients for the Mediterranean diet: fruits, vegetables, nuts, grains, olives, and fish. The same basic foods seasoned and prepared in the each country’s own way become the cuisines of the region—Greek, Italian, French, Spanish, Turkish, North African, and Middle Eastern.

What is it that gives the Mediterranean its health benefits and longevity? Think of the Mediterranean diet as a pattern of enjoyable eating. Health-enhancing properties likely come from a variety of individual foods and combinations of them. This series will focus on the food groups that make up the Mediterranean way of eating. We will look at the practical aspects of shopping, preparing, and cooking that make it possible to put your own version of the Mediterranean on the table. 

This is the second semester of The Mediterranean Way. Spring 2016 was “sold out” for in-person attendance. We covered 4 important topics for cooking and eating the Mediterranean Way: fats and oils, nuts and seeds, legumes, and vegetables. For the fall, Peggy has chosen 4 more topics to build on your capabilities. If you’re new to the series, not to worry—each session begins with a brief review and the material stands alone!. Once again this semester, space is limited in the classroom however we will offer the sessions via Zoom.

Peggy Crum, MA, RD, Consultant, Food and Nutrition program