Merced College Food and Nutrition Program

Students picking up ingredients for the baking laboratory.!

Making the most of shelter in place... made Posole a Mexican soup that simmers about 5 hours and made a Chile base out of various dried Chile’s. I encourage all you foodies to try new dishes at this time. Be creative and use ingredients you have. Send me a photo your recipe and comments and I’ll post them #foodiesfarmingfitness

Happy Registered Dietitian Day 2020. This year we hosted a workshop on fighting food waste and collaborated with UC Merced Chefs Mitch and Matt to show local RDs, food experts and students how to make great food using up cycled produce. Thanks to our Horticulture department for donating the yummy produce.

The foodies club received expert coaching from Ophelia Cruz how to train for Yosemite hike. Thanks all. Great job.

Foodies club members recruiting... visit them tomorrow.