Rochester Hills Small Group

The food topic was "Fall in Season," and the WFPB dishes served included butternut squash soup, roasted kabocha squash, quinoa salad with pomegranate, pumpkin pudding, roasted root vegetables, and cactus salad (in season somewhere in the world!). Chef AJ's bRAWnies were also served to celebrate a participant's birthday. The presentation/discussion topic was "Keto, Paleo, Lectins, and Other Silly Things People Fall for," and we discussed the flaws in the arguments and lack of scientific evidence presented by proponents of various "diets." As always, it was a lively and educational meeting.