Slow Food Boone offers Indian cooking demonstration Sunday

Article Published: Feb. 9, 2012 | Modified: Feb. 9, 2012
Slow Food Boone offers Indian cooking demonstration Sunday

Lacking a bonafide Indian restaurant in Boone, local fans of the spicy cuisine will have a chance to learn about preparation methods this weekend.

Slow Food Boone, High Country is offering a demonstration of Indian cooking with Sushmita Chatterjee on Sunday, Feb. 12, at 4 p.m.

Slow Food member Maggie McFadden has just returned from India and will share slides of markets and food experiences, plus her visit to the Vandana Shiva Center.

Participants are encouraged to bring an Indian dish to share, or any delicious dish is welcomed.
They will meet at the Agricultural Conference Center, 252 Poplar Grove Road, in Boone. A $5 donation is appreciated, and the public is welcome.

Our local Slow Food chapter formed around four years ago. Members are advocates for farmers and artisans who grow, produce, market, prepare and serve wholesome food. They also promote the celebration of food as a cornerstone of pleasure, culture and community. The group seeks to raise public awareness, encouraging the enjoyment of foods that are local, seasonal and sustainably grown.

Appalachian State University students may join their peers through the recently formed ASU Slow Food chapter.

As the name implies, Slow Food was founded in 1989 to counter the rise of fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world.

Slow Food USA’s network includes more than 250,000 supporters, 25,000 members and 225 chapters. Slow Food members envision a world where food is good, clean and fair.

The idea of good means enjoying delicious food created with care from healthy plants and animals. The pleasures of good food can also help to build community and celebrate culture and regional diversity.

Clean food is nutritious food that is as good for the planet as it is for our bodies. It is grown and harvested with methods that have a positive impact on our local ecosystems and promotes biodiversity.

Food that is fair should be accessible to all, regardless of income, and produced by people who are treated with dignity and justly compensated for their labor.

For more information, visit

Palak Tofu

1 pound spinach leaves
14 oz. water-packed firm tofu, drained
3 tablespoons vegetable oil
1 diced onion
4 minced garlic cloves
1 tablespoon ginger root
2 minced jalapeno peppers
½ teaspoon cumin
1 teaspoon coriander
1 cup plain yogurt
¾ teaspoon salt

Blanch the spinach in a pot of boiling water for one minute.
Drain, then puree in a food processor.
Cut the tofu into 1-inch cubes and blot with paper towels.
Heat 1 tablespoon of oil in a large skillet over medium heat and sauté tofu until golden brown.
Set aside.
Add remaining oil and sauté the onion until golden brown.
Stir in the garlic, ginger, jalapeno, cumin and coriander and cook for a minute.
Add spinach and bring to a simmer.
Remove from heat and stir in yogurt and salt.
Gently stir in tofu.
Good served with rice. Serves 6.

Margie Mansure, M.S., R.D. is a registered dietitian/nutritionist and extension agent with N.C. Cooperative Extension. She offers personalized classes to improve the health of citizens in Watauga County through worksites, schools and community groups. To contact her, email or call (828) 264-3061.

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