Part of my food service rotation involved developing, coordinating, and implementing a retail marketing and wellness project. The event was put on for the employees and visitors of the hospital. It involved formulating a menu, cooking the dishes, and organizing the outreach. The aim of the event was to encourage the community to try new dishes/foods they may not typically be inclined to try and to show how creating healthy, delicious meals with in-season ingredients is attainable for anyone. I used beets as a focal point of my dishes along with ancient grains and other less common nutritious ingredients. The event turned out to be a huge success. I was able to engage the community and convince many non-beet lovers they too could make and enjoy dishes like these.