There was an Eating Smart class hosted at Oglethorpe Dining Commons with Chef Kevin and Terry College Ambassadors. During the class, students learned how to prepare ceviche and explored the food science behind how proteins denature when exposed to acidic ingredients like lemon or lime juice. Students also had the opportunity to create their own pickled vegetables while learning how pickling can enhance flavor and preserve produce.

Jacob Pursell, UGA Dining Dietetic Intern, teaching students practical tips for eating smart and making balanced food choices.

Chef Kevin showing students the different spices and herbs you can add to your veggies to pickle. Students learned that you can customize your pickling jars how ever you want to!

Prepared vegetable options that students selected from to build their own pickling jars.

Overview of all of the spices that Chef Kevin prepared to allow students to customize their pickling experience. 

A student pouring lemon juice into their ceviche container to begin the acid-induced protein denaturation process.

Jessica Harris, Dietitian Assistant, and Jacob Pursell, Dietetic Intern, showing off the ceviche they made.