The Outer Banks Hospital’s Registered Dietitian, Karla Coughenour teamed up with local chef Wes Stepp of Red Sky Café to transform some local favorite culinary delights into savory and calories conscious dishes at the hospital’s Taste of the Beach “Healthy & Delicious” event at Cozy Kitchens. Forty guests sampled a variety of dishes prepared by Chef Stepp.

Coughenour provided information on how to shop for groceries with good nutrition in mind. Participants were educated on what to look for on labels, what to compare as well as what ingredients to avoid. Chef Stepp taught participants how to prepare some of their favorite local restaurant dishes in a healthier fashion without sacrificing taste. Participants not only sampled dishes and asked questions, they also took home an assortment of delicious recipes. 100% of ticket proceeds, totaling close to $800, were donated to the local Food For Thought organization.

Food For Thought is a local grass roots non-profit organization which provides healthy weekend meals for community children. Currently, the group serves 490 children 2 nutritious breakfasts and 2 nutritious lunches every week. Food for Thought recognizes that children need healthy, well-balanced meals in order to learn, grow and develop. Dare County’s free breakfast and lunch program provides nutrition for children in need during the school week, but not so during the weekends. Food for Thought fills this gap by supplying students with healthy, non-perishable meals to take home for the weekend. For more information about Food for Thought visit www.foodforthoughtobx.org.

Food for Thought members graciously accept a donation from The Outer Banks Hospital of nearly $800. Pictured from left to right: Food for Thought Board Members Linda White and Margaret Lawler; Loismary Hoehne, President of Food for Thought; Denise dePedro, Community Outreach and Fund Development Coordinator at The Outer Banks Hospital and Karla Coughenour, Registered Dietitian at The Outer Banks Hospital