Summertime is here, and that means a whole lot more time outdoors. More active lifestyles require changes in our diets. For some it means energy bars and Gatorade on long bike rides. But for those of us looking to support local food, what can we do?
No need to fret. This episode of Crop To Cuisine will look at what we should be fueling our active lifestyles with, and how we can do so using local food and ingredients. We talk with Sports Nutritionist Kathleen Farrell. We also hear from Nate Bird of Honey Stinger, a local energy foods company out of Steamboat, Colorado. And for those of you interested in some recipes, we have Chef Hollianne Hall, specializing in the dietary needs of people with food allergies, and Chef Masako Aizawa, the former personal chef to the Japanese Women's Olympic Marathon Runners.
To download recipes, more information about our show, and helpful tips to help support local food, go to www.croptocuisine.org
