Garden-to-Plate Video Series


Food Innovation Center member and Ohio State Family and Consumer Sciences Extension Educator Shari L. Gallup has created a wonderful garden-to-plate video series. This project is a series of five separate videos, taking the consumer from “garden-to-plate.” The videos were developed to empower those who want to know more about how to take vegetables from local garden, farmers market or grocery producer aisle, and turn them into healthy, simple foods that fight or prevent disease.

Gallup said the project started when a Master Gardener volunteer in Licking County attended Gallup’s Dining with Diabetes program. Dining with Diabetes is a series of classes led by OSU Extension and community health partners. It includes diabetes education and cooking demonstrations for people with diabetes and their spouses and partners. The participant suggested that the Dining with Diabetes and the Master Gardener programs in Licking County team up, and so the story began–in the hearts and minds of those wanting to garden for the greater good.

The 2- to 4-minute videos include nutrition information and demonstrate how to make:

Cucumber dill dip
Green beans with nuts and cranberries
Pesto and herbs
Spaghetti squash

The videos feature Gallup and Linda James, Master Gardener volunteer and former home economics teacher at Newark High School.

The project was a cooperative effort between Licking County’s OSU Extension Family and Consumer Sciences and Master Gardener programs. Licking County Senior Levy funds earmarked for diabetes education provided support. The videos were filmed at the Licking County Master Gardener Demonstration Gardens and the Bryn Du Mansion in Licking County.


Meet the Author

GallupSShari L. Gallup is a Family and Consumer Sciences Extension Educator for the College of Food, Agricultural and Environmental Sciences at The Ohio State University. She is the State Program Co-Leader for the Dining with Diabetes program conducted by Ohio State University Extension.

Healthy Catering Recommendations for Event Planners


Food is used to entice people to RSVP for events. While the idea of food at a meeting may help boost attendance rates, it is the types of offerings that that can be key predictors to how engaged your audience will be. Typically speaking, breakfast consists of coffee, juice, and some sort of dense carbohydrate food item to eat with our hands. Generally, we see white bread sandwiches and high-sugar, carbonated beverages at lunch events. Even evening socials will maintain an assortment of energy-dense offerings to compliment an adult beverage or two. Unfortunately, these are the foods making us lethargic and lowering attention spans.

The Food Innovation Center has had the privilege of hosting a number of events in which meals have been catered to its attendees. Through our mission statement and key initiatives, one can see that the promotion of healthy lifestyles, including healthy food choices and a better overall quality of life, are at the forefront of the FIC’s priorities. With the relationship between diet and health becoming overwhelmingly apparent, one in three Americans now plagued with obesity, and a strained healthcare system, we are committed to health by supporting healthy food and menu choices for your guests during your next event. Feeding a crowd has become an increasing burden now that nutritious and well balanced meals are in higher demand. Through these general guidelines, we will promote better overall health, reduce risk for chronic diseases, and assist those in need of meal planning.


Breakfast is the initial energy our body gets to start the day, so it is incredibly important to make it count. While pastries are great for our taste buds, they don’t offer much else. These high carbohydrate foods limit our ability to focus for long periods of time. When it comes to breakfast, protein must be a factor. The better the ratio of macronutrients (fats, proteins, and carbs) incorporated into a dish, the more stable your blood sugar and attentiveness will stay until lunch.

  • Yogurt Parfaits – Low-fat, high protein yogurt with fresh fruit and either a whole wheat breakfast cereal or granola. Use seasonal fruit for the highest nutrient density and add a serving of walnuts in for even more brain fuel. A standard caterer has the ability to create these in individual servings, giving your guests a balanced dish instead of a carb overload. Parfaits are also wonderful because they keep food lines moving as they are a one-stop-shop for the whole meal.
  • Breakfast Wraps – A serving of eggs/egg-whites, a serving of green pepper, onions, and tomatoes, a low fat breakfast meat wrapped up in a whole-wheat tortilla can be eaten with one hand just like a doughnut, but with the nutrient value again incorporating a much higher level of protein that your body needs as you “break the fast” you’re coming off from not eating overnight. (Need a vegan offering? Peanut butter and banana wraps with dried apricots and raisins will do the trick for you).

Lunch and Dinner

Lunch and dinner should be refreshers for us, so they are great meals to load up on vegetables and lean protein. Vegetables have a very high satiety, so they should be incorporated wherever possible.

  • Hot Meal – Grilled Chicken (or any lean meat), grilled or roasted vegetables (asparagus, green beans, or mushrooms work well), a garden salad and a side of brown rice is an offering that few will be willing to pass up and will keep them going if meetings are still on the agenda.
  • Cold Meal – Event planners tend to gravitate towards either sandwiches or salads for cold meals. Both can be great options or terrible options depending on how they are supplemented.

    • Sandwiches – Whole-wheat bread or tortillas are a must. They contain the dietary fiber that we need. Providing low-fat cheese like mozzarella and the condiments on the side help keep the empty calories away from our meals. As I said earlier, we need to fit vegetables in anywhere we can, so toppings such as tomatoes, lettuce, and pickles should not be overlooked.
    • Salads – A mixture of vegetables can never be bad for you. However, the added ingredients such as high-fat cheese, full fat dressings, croutons and meat can increase the calories of your salad to sneaky high levels. Avoid the fat when possible.


Meet the Student

BillyBrownBilly Brown is a third year pursuing a degree Human Nutrition and Dietetics and works as a communications intern for the Food Innovation Center. Billy is avidly involved in the Ohio Union Activities Board and his fraternity, Chi Phi. Billy has an interest in pursuing a number of different avenues with his major including: PR and Marketing, Food Policy, Sports Dietetics, or NGOs.

Entering the Blogosphere

“Never doubt a small group of thoughtful, committed people can change the world.
Indeed, it’s the only thing that ever has.”  – Margaret Mead, American Anthropologist

Food is basic to life, but our global food system must improve and innovate. To sustain a population of nine billion people by 2050, the world’s food supply must increase by a staggering 70 percent. But increasing production is not enough to eradicate hunger and improve human health. Roughly one third of food produced for human consumption is lost or wasted globally to flaws in process, economics, energy, behavior, and policy. Food discovery at Ohio State is ingenuity that cuts across disciplines; it is the best ideas from academia, government, and industry that solve local, national and global food problems. The Ohio State University Food Innovation Center has the tools and talent to improve access to abundant, safe, health-promoting food.

The Food Innovation Center (FIC) brings together members from all disciplines at The Ohio State University. Few major universities have the intellectual and technical resources needed to aggressively attack the global food crisis. Ohio State has collaborative, co-localized, expertise in medicine, human nutrition, business, law, policy, food science, crop and animal sciences, engineering, economics, and more that can help develop comprehensive strategies to the most challenging food problems. In addition, our Center members regularly team with industry and government on food issues. FIC membership includes faculty, staff, graduate students and community partners interested in collaborating to tackle tough food issues such as:

  • Foods for health
  • Biomedical nutrition
  • Food safety
  • Food strategy and policy
  • Obesity
  • Food Security

FIC members are experts in their fields and we’ve asked them to share their knowledge with the World Wide Web.

How do we determine what topics we cover?

We receive input from FIC members, Ohio State students and staff, as well as gather ideas based on national news stories and the food-focused topics being discussed on blogs.

FIC gives you the opportunity to connect with food experts who have done the research, checked their work and want to share the results. Enjoy, reflect and share your opinion.