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.

FIC Member Spotlight: Richard Bruno

BrunoDoes green tea ward off weight gain? Dr. Richard Bruno, Ph.D., R.D. and Associate Professor of Human Nutrition, hopes to find out. Green tea has always been touted to have medicinal properties, but can it be proved? Bruno’s preliminary lab tests in mice showed lower weights, lower cholesterol and triglyceride levels, and less signs of fatty liver disease. Currently, Dr. Bruno, along with Drs. Yael Vodovotz and Mark Failla, is working on a new study called “Green tea confections for managing postprandial hyperglycemia-induced vascular endothelial dysfunction,” funded by a 2013 Food Innovation Center seed grant. The study is the first of its type in humans and it aims to confirm what has been observed in rodents.

Another area of research for Dr. Bruno is the bioavailability of vitamin E. He is specifically looking at how much dietary fat is needed to optimize vitamin E absorption. Vitamin E needs dietary fat to be absorbed; Without fat, there is only ~10% absorption. The form of vitamin E looked at in the study is known as gamma-tocopherol, which is not as common as alpha-tocopherol—the type of vitamin E required by humans. Gamma-tocopherol is found in soybean and canola oils, as well as in pistachios, cashews and peanuts.

Bruno has a long history of working on green tea and vitamin E; he has expertise in the areas of phytochemical and antioxidant utilization and metabolism in relation to free radical-mediated toxicology. The research conducted in his laboratory aims to define the mechanisms regulating the bioavailability of phytochemicals, particularly vitamin E and polyphenols, and the mechanisms by which these dietary agents protect against oxidative stress and pro-inflammatory responses that otherwise contribute to vascular endothelial dysfunction and nonalcoholic steatohepatitis (NASH).

Richard Bruno is an Ohio State alumnus. Prior to joining the Ohio State faculty in 2012, Bruno served on the faculty at the University of Connecticut, completed a prestigious post-doctoral training at the Linus Pauling Institute at Oregon State University, and earned his PhD in Human Nutrition from The Ohio State University nutrition program. When asked about his decision to return to Ohio State, Bruno said, “I was thrilled by the opportunity to come back to my Alma Mater. There are rich opportunities here. The presence of groups like the Food Innovation Center to open doors to new collaborations wouldn’t be available elsewhere.”

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.