Indiana's Cookin' - 3/26/12 - Indiana Gazette

4 — Indiana’s Cookin’ - Indiana Gazette, Monday, March 26, 2012
Wagoner and interns ready for the show
DIANE WAGONER
Catering
For the past nine years, as a representative
from the food and nutrition
department at IUP, I have
been invited to participate in the
Indiana’s Cookin’ Show.
What an honor and a pleasure it
is to work on a project that not
only involves cooking good food,
but eating it, too!
New this year is a stronger collaboration
with the Indiana University
of Pennsylvania culinary
students resulting in a dynamic
program that will be sure to simultaneously
educate and entertain.
The IUP community has much
to offer, and joint efforts with the
dietetic interns and the culinary
students are a unique example of
how future professionals work together
to “make things happen.”
Without their help this show
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would be more of a challenge.
We are hoping their joint efforts
will please everybody.
The new format also includes a
change of venue, now taking
place at the KCAC, which provides
comfortable seating and
state of the art sound and projection
systems.
Tickets are selling fast ... and we
like to see that.
I am really looking forward to
working with Chef Wutsch and his
students (I think!) and, as always,
you never know what will happen.
Thinking fast on your feet is a
must.
My passion for food began
when I was very young. I grew up
in the “era” where eating out in
restaurants was a special occasion
and “eating in” was family
time.
We all helped cook, set the table
(yes ... we ate at a table) and clean
up.
We didn’t always have a gourmet
meal but we didn’t starve either.
In fact we ate well enough that I
remember when our whole family
was on a “diet”… and not the
healthy kind!
Thus one of my reasons for
studying and teaching about how
we can eat well — and still like it.
Since becoming employed at
IUP 19 years ago, I have taught a
wide range of classes on food, nutrition
and management.
I have a particular interest in
promoting healthy eating behavior
among the adult population,
particularly parents who are interested
in how to best feed their
children and themselves.
Start with a goal,
Finish with results...
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My favorite approach to teaching
about nutrition is conducting
food demonstrations on simple
dishes that feature common ingredients,
are low in cost and, of
course, are tasty.
Eating and cooking well isn’t as
hard as some people think. Sometimes
I think we forget that food is
not the enemy.
It is something we need and we
should enjoy it.
As a registered dietitian, I also
supervise interns enrolled in the
nutrition education component
of IUP’s dietetic internship program.
While my job is to provide guidance
and support, I learn from
them continuously. They are very
creative and enthusiastic — and
energetic.
Their involvement with this
show is a great way for them to
learn firsthand what it takes to
manage such an event.
Additionally it is a great community
service opportunity.
Every year they comment on
the reward of such an experience.
There has never been a time
where I haven’t been interested
in some aspect of food, whether
it be related to health or just simple
food preparation … and eating
the end product, of course.
But the involvement in Indiana’s
Cookin’ is much more.
It is a great opportunity for the
IUP community to link with the
Indiana community as we work
toward raising money for Indiana
County’s food bank.
What better way to spend time
together?
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— Diane Wagoner
&
THE INTERNS
AMBER MOGLE
Amber Mogle is a dietetic intern
and graduate student in the Food
and Nutrition program at Indiana
University of Pennsylvania. Her
education is important to her, and
she has maintained a 4.0 gradepoint
average with her classes at
IUP.
Mogle feels her
time spent in the
restaurant industry,
combined
with her food
knowledge and
science background,
will make
her a valuable
asset to the dietary
world.
She has a personal
interest in
AMBER
MOGLE
food and nutrition because she
has managed to lose 50 pounds
and keep it off for more than five
years. This weight loss not only directed
her interest toward food
and nutrition, but has positively
changed her life. She is hoping to
complete both her dietetic internship
and master’s degree this year.
She would like to become a registered
dietitian in a clinical setting
and eventually obtain her Ph.D.
BECKY WESS
Becky Wess is the daughter of
Tom and Mary Ann Wess, of Sidman.
She holds a bachelor’s degree
in dietetics from IUP and is a dietetic
intern. She has always been
interested in food and nutrition
and got really involved when she
Continued on Page 5
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