A few weeks ago I attended a lunch hosted by Stonyfield at EVOO in Kendall Square. The event featured a talk by Robyn O’Brien, author of the book The Unhealthy Truth which chronicles her discovery of the effects of processed foods on the health of her children and her subsequent quest to uncover what hazards the food industry is knowingly hiding from the public. As a longtime proponent of being an informed eater and knowing where your food comes from, I support what Robyn is doing. Even if you are not satisfied the current findings or claims regarding a certain ingredient, it can’t hurt to veer on the side of less processed and fewer additives. If you have the option, go ahead and choose the milk without rBGH rather than conventional variety, or the snack foods made without food coloring. Better yet, if you have the time and resources, make something yourself using whole, unprocessed ingredients. This eliminates the need to scrutinize ingredient lists. The issue is far more complex, of course, but an important first step is becoming an informed eater and knowing what you are putting in your body.
At the event, we enjoyed a wonderful meal courtesy of EVOO, a restaurant in Kendall Square. Some of you might have visited EVOO in its previous location on Beacon Street in Somerville, where Bergamot now stands. When we arrived, we had a chance to meet and mingle with the other attendees and nibbled on some passed appetizers, including breaded chicken skewers, and spoonfuls of absolutely divine tomatoes topped with straciatella and basil, pictured at top.
The vegetarian entree was a Sweet Potato Croquette with Creamed Corn, Little Tomatoes, Pickled Peppers, Basil and Red Chili Gravy. The croquette was dense with creamy mashed sweet potato wrapped in a slightly crunchy bread crumb coating. The greens and corn added some moisture and lightness to the dense croquette. The red chili gravy was tangy with just a hint of heat and was a perfect compliment to the sweet and starchy sweet potato.
For dessert, we enjoyed a Blueberry Crisp with Almond-Oat Topping and Corn Frozen Yogurt, made with Stonyfield yogurt. The berries underneath were plump and dripping with syrup juice. They were sour and sweet. The buttery topping was studded with chunks of slivered almonds and was a perfect buttery complement to the sour berries. I always welcome a scoop of ice cream (or frozen yogurt) on top of warm fruit crisp, but my only complaint was that the corn flavor of the yogurt was far too mellow against the flavors of the fruit and topping.
Many thanks to Stonyfield, 360 Public Relations, and Robyn O’Brien for the event, and to EVOO for a lovely meal.
350 Third Street