Jo Bacon is a longtime volunteer with the Charleston Wine + Food Festival.
For breakfast I had two scrambled eggs with sautéed mushrooms and chopped up Canadian bacon with one slice of 21 grain bread, toasted, with 2 cups of coffee, 2% milk added.
For lunch I had some leftover squash casserole. It’s a family favorite with sour cream and Pepperidge Farm dressing, and a small piece of rotisserie chicken.
For dinner I had beans with yellow squash and zucchini over Uncle Ben’s wild rice with shredded cheddar cheese on top.
It was originally a Jane Brody recipe called "Company Beans and Rice. I have modified it, and I am sure I had a glass of chardonnay, and a Fiber One bar, it’s Oats and chocolate.
During the day I did have an apple and some Propel water.
I don’t usually eat that many veggies in a day. I had leftovers from a vegetarian dinner with friends.
— as told to Stephanie Barna