The second annual Mess-O-Greens Cook-off will take place on Saturday, June 20 at the 25th annual Juneteenth Celebration in Oxnard.
The two-day family-friendly event is the first cultural and wellness celebration of cooking greens in Southern California. It will kick off on Friday, June 19 with a contest for Southern California’s best greens recipe and culminates on Saturday, June 20 with food demonstrations and a wellness pavilion featuring health and wellness experts discussing the benefits of eating greens. Prizes will be awarded to the winners.
“Popeye was right, but it’s not just spinach that will make you healthy and strong,” said Susan J. Speers, a registered dietician and board-certified specialist in oncology nutrition at St. John’s Hospital Cancer Center. “Greens are super vegetables”
The event organizers have designed an event to attract families from the Ventura County community, amateur chefs, foodies, food bloggers, health and wellness educators, exhibitors, tourists and others interested in learning more about the importance of “eating green.”
“The Mess-O-Greens Cook-off is a chance to promote better health to minority groups through food and diet, while celebrating cultural traditions and learning about the various recipes for cooking greens,” said Kelcey Newman, event producer and owner of Attain Design and Marketing Communications (ATTAIN+), an Oxnard-based marketing, graphic design and brand development company. “We must take time to recognize that while good recipes can be passed down through generations, so can good health and eating habits.”
There are more than 15 types of cooking greens including kale, chard, mustard, turnip and collards. They are becoming increasingly recognized for their exceptional nutritional richness, health benefits and delicious flavor. These greens belong to the cruciferous family of vegetables and provide significant health benefits, including cancer prevention, eye health, bone strength and lowered cholesterol.
Ventura County is the gateway to California’s central coast. Oxnard’s vibrant and culturally diverse community celebrates many of its historical, recreational and environmental assets. Already known as the “Strawberry Capital of the World,” Oxnard is home to some of the most fertile soil in the country and is a major producer of celery, lima beans, lettuce, onions, lemons and Greens. Garrett Nishimori, food service business development and corporate chef for the Oxnard-based San Miguel Produce, Inc., said his company is proud to provide “high quality, fresh greens” and washed and ready-to-use products for the community.
Mess-O-Greens invites you to join San Miguel Produce,” Inc. (Cut ‘N Clean Greens), Whole Foods, St. John’s Hospital Cancer Center, Cuisine Noire Magazine, Attain Design and Marketing Communications (ATTAIN+) and other businesses in promoting the importance of healthy eating and living well in partnership with BAPAC’s 25th Annual Juneteenth Celebration. For contest registration or event information, visit the Mess-O-Greens website, www.mess-o-greens.com
