Know Watts Cooking: Science of Energy Efficient Cooking
With Carla Ramsdell of Appalachian State University
Tuesday, April 5th I 12pm-2pm I $10 per person I Agricultural Conference Center, 252 Poplar Grove, Boone
Join us for a lively cooking workshop to discuss the best way to prepare food with our earth in mind. Sustainable food procurement and preparation depend on connections between water and energy. We will discuss the science of cooking as it relates to the heat transfer and discuss methods that can reduce our energy use while producing delicious, nutritious meals. What’s the best pan material? What’s the most efficient way to boil water? Do solar ovens really work? We’ll discuss these and many other questions during this workshop that will be part cooking demo, part discussion and part hands-on cooking. Connect to your “inner scientist” in the kitchen and leave with new ideas to green your cooking habits. No previous science knowledge required – everyone is welcome! The first hour will consist of a light vegetarian meal and a cooking demonstration and discussion. This will be followed by hands-on exploration time for those who are able to stay beyond the lunch hour.
Class participation is $10 per person or $8 per student. The first hour of the workshop will be a cooking demonstration, followed by hands-on participation. Did we mention that there will also be solar powered cookies? All proceeds will benefit Blue Ridge Women in Agriculture. Participants must register before noon on April 4th for the early-bird rate. Spaces will be limited, so act now to reserve a spot!
Class participation is $10 per person or $8 per student. The first hour of the workshop will be a cooking demonstration, followed by hands-on participation. Did we mention that there will also be solar powered cookies? All proceeds will benefit Blue Ridge Women in Agriculture. Participants must register before noon on April 4th for the early-bird rate. Spaces will be limited, so act now to reserve a spot!
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Carla Ramsdell is a lecturer in the physics and astronomy department at Appalachian State University. She is passionate about bridging the gap between scientific research and the general public in the areas of climate change, energy generation, and efficient cooking strategies. She has a BS degree in physics from Stetson University and an MS in Mechanical Engineering from The University of Florida. She spent 17 years in industry working as a licensed thermodynamic engineer in the energy industry. Since 2008, she has taught courses at Appalachian State including introductory physics, pre-engineering, energy and sustainability, and energy efficient cooking. Her research and outreach work is focused on sustainability and how our habits are affecting the earth’s energy balance, particularly our cooking methods and the food cycle.
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All proceeds will benefit Blue Ridge Women in Agriculture.
$10 - Regular Admission $8 - Student Admission Please click on the link above to sign up securely Work Exchange Options Available Email programs@brwia.org You may also register by mailing a check to Blue Ridge Women In Agriculture P.O. Box 67, Boone, NC 28607 |
All Proceeds Benefit:
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