2nd Annual Healthy Holiday Program

On December 2nd, the second annual Healthy Holiday Live cooking demonstration was held at the new James Clyburn Research Center Plaza at MUSC.  This year's theme focused on choosing fresh, local and sustainable foods for holiday cooking.  In keeping with our mission to improve health and maximize quality of life, MUSC is becoming a leader in promoting local, fresh and sustainable choices.  In an effort to supporting local cuisines and providing fresh local produce to their customers, Sodexo purchases their produce from approved, local purveyors such as Limehouse Produce and Lowcountry Shellfish Company.  Buying from local farmers impacts our economy and environment.  Local businesses continue to operate and the transportation of produce is minimized, which helps preserve our environment. 

During the cooking demonstration,the Sodexo Executive Chef, Fred Bennett, prepared several dishes ,which included local fresh vegetables and seafood.  Listed below are the recipes and nutrition information for you to use in preparing your holiday meals.  Recipes: Spicy Cooked Black Beans, Mussels with Peperonata, Pomegranate-Cinnamon Tabbouleh, Pearl Barley with Spinach Pesto, Carrot, Sweet Potato, and Ginger Soup

View Chef Bennett's cooking demonstration on ABC News 4 Lowcountry live segment. (enter Sudexo & MUSC in search box)