Find More Than Cookbooks At Payson Library

Peggy Martin

Peggy Martin


Starting this weekend, you can find more than cookbooks at the Payson Public Library. You will have a chance to learn about cooking with certified clinical nutritionist Peggy Martin.

The class is from 1 p.m. to 4 p.m. Saturdays at the library, from Feb. 9 through the spring.

Martin will teach participants about modifying recipes to reduce the sugar, salt and fat without sacrificing flavor. She will talk about healthful substitutions and provide guidelines and examples.

The menu planned includes quinoa and toasted barley stir-fry with broccoli and sunflower seeds; marinated organic carrots; and an organic spinach and orange salad with special dressing. The size of the class will be limited due to the space available, so sign up as soon as possible at the library reference desk.

Martin is no stranger to the Rim Country, in the 1980s she worked at Kohl’s Ranch and was one of the area’s many artist; she later worked with the cable company and Mogollon Advisor/Roundup. She left the area and joined the Peace Corps and then returned about 18 months ago and has helped at Tonto Natural Bridge and is now with a behavior health services organization with whom she has developed a nutrition program.

A favorite quote about food, “One cannot think well, love well, or sleep well, if one has not dined well.” — Virginia Woolf

“Nutrition has been important to me throughout my life. The second of seven siblings, I grew up in rural Oregon in the 1950s; we were closely connected to our food. We grew our own fruits and vegetables, caught fish, dug clams, hunted elk and deer, picked berries ... My parents were creative, inventive, imaginative, as well as being curious about discovering new ways of preparing food.”

Martin became certified as a nutritionist and worked with a homeopathic/herbal pharmaceutical company (Marco Pharma International) and at the same time, developed her own private practice as a nutritionist.

As a Peace Corps volunteer, she worked with college students who were studying nutrition as part of their nursing program, often demonstrating whole foods cooking methods using locally vegetables and fruits. While living abroad she visited India, Korea, Thailand, Singapore and many islands throughout the Philippines, and enjoyed participating in cooking classes in each of these countries.


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