August 2022
Did you know that one of the most important steps that we can ALL take in our efforts to Age Well is Eating Well? Contrary to what some may think- Eating Well does NOT mean meals that are boring or bland! Attendees of the August AgingWell will hear from Dixie Yow, MS, RD, LDN, Senior Clinical Research Dietitian with the Sticht Center for Healthy Aging and Alzheimer’s Prevention on how to plan and prepare meals that are interesting, flavorful, visually appealing and most of all- good for both your body and brain health!
Back at YOUR request—this month AgingWell attendees will once again be treated to a culinary demonstration by Mark Grohman, owner, and Executive Chef of Meridian Restaurant in Winston-Salem. Chef Grohman will be creating one of Meridian Restaurant’s signature summer dishes- Seared Black Grouper with Heirloom Tomato & Basil Relish, that is as healthy as it is delicious! While this dish is definitely worthy of a special occasion, is also easy enough for a week-day dinner.
Do you have an artistic talent that you’ve always wanted to explore? Maybe you’ve admired artwork in local galleries and thought “I could make that”. Here’s your chance to embrace the artist that lies within EVERYONE at the Sawtooth School for Visual Arts in downtown Winston-Salem! Join Sawtooth’s Executive Director, Amy Jordan as she shares an overview of the different classes that include ceramics, drawing/painting, textiles, glass, metalwork, photography, printmaking, woodworking, digital art as well as art & wellness. So, whether you are a beginner, expert or just want to shop in the gift store there is a place for EVERYONE at Sawtooth School for visual arts!
While it is FREE to participate in the AgingWell Series, we ask that anyone who wants to participate please e-mail us at: AgingWellSeries@WakeHealth.edu and you will be sent the link to join the meeting.
It is especially important for first-time attendees to register so that you will receive the follow-up information from each program that includes:
- Recipes from the cooking demonstrations
- Notes from the presentations