Jill conducted two “Vegetarian Roots” classes this month, featuring local sweet potatoes, carrots, beets, parsnips and celery root. Jicama was also on the menu – a buff-coloured vegetable from South America that has a wonderful, crisp texture and is ideal in salads and on crudite platters. Vegetarian classes have been growing in popularity at Jill’s Table, especially with "meatless more often" becoming a goal for many families. Jill talked about the “meatless Monday” movement that is gaining momentum. This non-profit endeavour, in association with the Johns Hopkins’ Bloomberg School of Public Health in the U.S., wants to help people reduce meat consumption by 15 percent to benefit personal health and the planet. It's easier to do, living in Southwestern Ontario, where there's a great source of vegetables, including the root variety.