By Paul Stephen
San Antonio Express-News
October 16, 2017
Dave Terrazas is living a chef’s farm-to-table dream. His domain includes a 34-bed culinary garden, state-of-the-art outdoor kitchen and technology-rich classroom space, all part of the expansion at San Antonio Botanical Garden. Swiss chard, lettuce, a handful of edible flowers and other autumnal staples are at his fingertips right now. And then there’s the quinoa.
Quinoa is native to the Andes Mountains, long a staple crop for Peru, Bolivia, Ecuador and other South American countries. It’s enjoyed a tremendous rise in popularity thanks in large part to its wholesome nutritional profile. And — who knew? — it grows in San Antonio, as well. Terrazas already has plans for threshing the harvest and incorporating it into a class.
And he’ll have plenty of opportunity.The facilities will host a wide range of food-and nutrition-centric classes via a partnership with the Culinary Health Education for Families (CHEF) program funded by the Goldsbury Foundation.