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Food Choice Series: Fat Facts (2 of 5)

January 14 @ 1:00 pm - 3:30 pm

Food Choices Series Fat Facts Foods

Free Adult Class! Hosted by Robin Matathias (Adjunct Professor of Environmental Studies at Keene State College). 

Food Choices is a series of classes exploring the connection between our food choices, food production systems, and their impacts on human and environmental health. Each day we make decisions about what to eat, and this simple daily act can have profound outcomes. These classes will teach you to make food choices based on the water use, land requirements, energy use, and waste that go into producing what we eat.

Professor Matathias has been teaching at Keene State College since 1997, in both the Environmental Studies and Music Departments. She specializes in teaching courses on Food, Health, and the Environment, which explores how diet, food production, and farming affects both human and environmental health, and Rethinking Energy, which explores our current energy use and resulting problems, and how to move towards a sustainable energy future.

Click here for more info about the whole series!

Fat Facts—Saturday, January 14, 2023, 1-3:30 pm
Get the real facts on fats: Saturated and unsaturated, cholesterol, trans fats, and omega 3’s, as well as their connections to disease. Learn how to make healthy fat choices and how to minimize unhealthy fats. Discover why some foods contain less healthy fats today than they did in the past. We will learn ways to substitute healthy fats for unhealthy ones.

Sugar—Saturday, January 21, 2023, 1-3:30 pm
Overfishing and Sea Vegetables—Saturday, January 28, 2023, 2-4:30 pm
Your Food Choices and Climate Change —Saturday, February 4, 2023, 1-3:30 pm

This registration is for the January 14 class only (Fat Facts). You will need to register separately for each of the classes by 5pm the day before the class. Take one or join us for them all. 


January 14
1:00 pm - 3:30 pm
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Brattleboro Food Co-op Community Room
7 Canal Street
Brattleboro, VT 05301 United States
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Education & Outreach at the BFC
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