Diane Imrie will provide a delicious demonstration and scrumptious samples from her book, Cooking Close to Home.Cooking Close to Home has recipes for appetizers, soups, salads, entrees, and desserts organized by the seasons. The recipes use ingredients that are available in Vermont and throughout the Northeast, as well as ingredients that you have preserved for the winter season. In addition to the delicious recipes in this book you will find useful “Harvest Hints” throughout, which include a variety of tips from what the ingredients are, where and how to purchase them, what to look for when choosing foods at the farmer’s market and how best to store produce for the winter season.Diane Imrie is a Registered Dietitian and graduate of McGill University in Montreal. She also holds a Master of Business Administration degree from the University of Vermont. She has been speaking nationally on the topic of sustainable food for the past several years. Imrie and her coauthor Richard Jarmusz have been involved in local food for many years, and have implemented a nationally-recognized local and sustainable food program at Fletcher Allen Health Care. Richard is a back yard gardener and Diane is known for her community garden work.