Maria Ostafew, skilled in the kitchen, unveils one of five ratatouilles made in cast-iron pans that showcase the farm flavors of late summer — zucchini, summer squash, tomatoes and basil.
Dietetic Internship Program Director Niki Klem takes a picture of culinary medicine team members (from left) Brooke Roys, Maria Ostafew, Regina Ng and Hannah Strassburg as they serve up their ratatouille.
Second-year dietetic interns, who completed a 10-week culinary medicine concentration, serve their take on ratatouille made with Stonehouse Acres vegetables.
Dave Hostler, professor and chair of the Department of Exercise and Nutrition Sciences, explains the differences between laying hens and meat chickens.
Deanna Hostler, clinical assistant professor of rehabilitation sciences, takes interns through the vegetable and flower gardens, explaining how she creatively maximizes the growing and harvesting seasons.
Deanna Hostler takes students on a discovery walk around the farm to see, hear and smell the farm's pear trees, vegetable plots, hops, chickens and cows.
Published September 13, 2021