By Laura Swanson
Who doesn’t want to live a stronger, healthier and happier life?
All were elements of Judy Barbe’s Eating Well, Being Well workshop in Tillamook on March 11. Barbe is a Registered Dietitian Nutritionist and a nationally-known author and speaker, and her appearance was sponsored by the Oregon Dairy and Nutrition Council OSU Extension, Oregon Food Bank and YOW.
Organized by the Tillamook County Year of Wellness Nutrition Committee and led by Oregon State University Extension Professor Jessica Linnell, PhD, the event drew more than 70 attendees, including all ages and walks of life. In addition to Tillamook Mayor Suzanne Weber and Commissioner Bill Baertlein, dairy representatives included local dairy farmers Julie Lourenzo and Joanne Seals, as well as Dairy Extension County Leader Troy Downing.
Barbe engaged the audience in exercises aimed at assessing their food and lifestyle choices along with some goal setting activities to make improvements. She made an impression.
One of the attendees said, “I am going to lose the prejudices I’ve formed about several food groups.”
Another later posted a picture of his notes from the presentation posted on his refrigerator at home.
Still another Tweeted about her meal prepping after the workshop.
Barbe gave positive “dairy deliciousness” food suggestions and addressed the health benefits of consuming real dairy. She answered questions about dairy fat and alternative beverages. Hallie Hopkins with Oregon State University Extension Service provided a tasty and instructive food demonstration with bulgur, roasted vegetables and a yogurt dressing made with donated Tillamook yogurt.
“The workshop concluded with participants sharing the goals they set for themselves based on what they learned,” Anne Goetze, Senior Director of Nutrition Affairs for the Oregon Dairy and Nutrition Council, said. “People left motivated to make positive changes.”
Below is the recipe for the Roasted Vegetable Bulgur Salad sampled at the event.