March 23 talk to explore history, future of food

By Conrad Pursley

Many Americans forget how important a good diet is for their mental and physical well-being. We go for convenience rather than choosing healthy foods.

No wonder members of the current generation are predicted to be the first in U.S. history to have their parents live longer, healthier lives than themselves.

Pima Community College’s Chef Barry Infuso will discuss food choices during a talk March 23 on “Fast Food, Slow Food, and the Future of Food.”

The free talk, part of PCC’s Speakers’ Series, will begin at 6 p.m. in the District Office, Building C Community Board Room, 4905 E. Broadway Blvd. Light refreshments will be served.

Infuso, a certified executive chef, serves as lead faculty for the Culinary Arts program at PCC. He is also a member of the American Academy of Chefs, writes for Tucson Lifestyle magazine and conducts nutritional classes for the Pascua Yaqui Tribe.

Plan to arrive early. The last Speaker’s Series event was standing-room only.

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