Employees Learn About Wellness in Seed-to-Table Experience

As part of OUC’s WELLbeing program, OUC employees and their families participated in a seed-to-table wellness class at the Edible Education Experience in Orlando’s College Park neighborhood at the Emeril Lagasse Foundation Kitchen House and Culinary Garden. Employees harvested tomatoes, cilantro and radishes and explored the center’s culinary garden.

After the harvest, attendees prepared a plant-based Costa Rican-inspired meal that included black bean “taco meat,” homemade tortilla chips, avocado lime crema, dairy-free queso and a hearts of palm ceviche.

The group enjoyed their meal on the beautiful patio of the Edible Education Experience where they learned more about the health benefits of locally grown food and “blue zones.”

The term “blue zones” was first coined by Dan Buettner, a National Geographic Explorer and Fellow and journalist, during an exploratory project he led in 2004. After an expedition to Okinawa, Japan in 2000 to investigate the longevity there, he identified four other places in the world with the healthiest, longest-living populations including Sardina, Italy; Ikaria, Greece; Nicoya, Costa Rica; and Loma Linda, California.

Employees who participated earned 20 wellness watts toward their WELLbeing goals as an education event. The next seed-to-table experience will be held from 3:45 – 6:30 p.m., on April 16. Registration is required and spaces are limited. Learn more by clicking here.

OUC is proud to offer its employees, retirees and dependents a comprehensive workplace wellness program. WELLbeing, The Power to Thrive, program aims to increase overall wellbeing by offering a variety of events, programs, webinars to help employees, retirees and their dependents create healthy habits.