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January 16, 2013

Cooking Matters in 2013

Last night kicked off our first Cooking Matters cooking class of 2013!

Participants learned knife skills and the importance
of a well balanced diet during the first class of the series.
Our knowledgeable Chef Carol returned to teach participants knife skills, food safety tips and cooking techniques essential to every kitchen. Participants practiced the cutting skills they learned and by the end of the class everyone was implementing proper and safe cutting techniques!

Perfect for a cold and rainy Tuesday night, our menu consisted of turkey chili with vegetables, accompanied by some warm confetti cornbread and Northwest apple salad. As apples are a seasonal fruit, participants learned about the importance of shopping in season to make the most of every dollar at the grocery store. We also focused on the importance of eating a well-balanced diet and label reading to make healthy food choices. Over the next five weeks, participants will continue to build their nutrition knowledge and gain valuable cooking experience.

Check back in the coming weeks for delicious recipes, health tips and news from our cooking classes! 



Brittany Lawrance, RD, CNSC, LDN, Community Dietitian

Brittany is a registered dietitian and has been with Food & Friends since October 2012. Her previous experience was working as a clinical dietitian on the pediatric hematology and oncology unit at Children’s National Medical Center. Brittany completed her dietetic internship in Baltimore, Maryland through Sodexo-Mid Atlantic and is a graduate of Bluffton University in Ohio. She enjoys traveling, playing tennis and softball, making crafts, and has a new found love for leading cooking class. Learn more about Food & Friends' nutrition services.


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