Resolutions tend to fall by the wayside pretty quickly, but learning to cook, garden or get a better understanding about nutrition will benefit you for the rest of your life; financially and health-wise.
Local Matters runs a teaching kitchen, the CareSource Community Kitchen, where they teach free and sliding scale cooking, gardening and nutrition classes in German Village in Columbus. These “Pay What You Can” classes are open to the public and will focus on fundamental cooking classes, learning to garden, fun cooking with the family, and documentaries and conversations about food and culture.
Check out the schedule and register for classes on the website.
Upcoming classes include:
January 11 – Soups & Stews: Easy One-Pot Meals Age: 18+
Learn several new recipes for easy yet hearty one-dish meals that say “comfort food” in the cold winter months.
Recipe: White Chicken Chili with Pesto, Asian Noodle Soup with Tofu, LaBourride (French fish stew), vegetarian-friendly
January 18 – It’s Not Delivery, It’s Dinner! Age: Kids, 5+
While dining out is a norm in our U.S. culture, cooking is still an art! In this class, we will discuss the popular fast food culture and ways to replicate restaurant dishes at home that are more healthful (and creative) than the restaurants. By the end of class, you’ll be a master chef, ready to prepare meals even better than the professionals.
Recipe: Vegetable Pizza and Raw Kale Salad, vegetarian-friendly
January 25 – Tofu Four Ways Age: Kids, 5+
Bring the whole family for a plant-based dinner adventure. Learn four different techniques for cooking delicious and nutritious plant-based dinners.
Recipes to be announced, vegetarian-friendly
February 1 – Planning Your Garden Age: 18+
Description for website: Come ready to plan out your garden in this interactive workshop where we will discuss what you will need in order to have a successful garden this coming year!
February 8 – Winter Squashes: What are they? And how do you cook them? Age: 18+
Do you find yourself passing up those strange-looking squashes at the store because you’re just not sure what to do with them? This class is for you! We’ll de-mystify winter squashes by cutting, chopping, and cooking them in class.
Recipe: Curried Butternut Squash and Garbanzo Bean Stew, Mushroom-Tofu-Pecan-Stuffed Squash, Spaghetti Squash with Apples and Sage, vegetarian-friendly
February 15 – Cooking with Culture! Age: Kids, 5+
We will discuss cultural dishes through the lenses of the USDA MyPlate, vitamins, nutrition, and overall health and well-being. Each class will feature a menu from a specific culture. All dishes made will incorporate many whole foods and may even feature a new grain or protein for many people.
Recipe: Red Lentil Daal, Brown Rice, Curry Chickpeas & Potatoes, Chapati, vegetarian-friendly
February 22 – Meal Planning Age: Kids, 5+
It happens to all of us: we go to the store, buy a lot of great food, only to find in a few weeks that something smells a little funky in our kitchen. We open the fridge to find rotting fruits and vegetables and other foods approaching their “best by” date. It’s easy to forget about food and it’s hard to have enough time during the week to cook everything. In this class, we’ll go over tips and strategies to save time and money when cooking, while making delicious food!
Recipe: Frittata sandwiches (vegetarian-friendly)
Mar 1 – Composting Age: 18+
Learn how to make great soil for your garden from items you would otherwise just throw away. Our guest speaker, Bill Dawson from Franklin Park Conservatory’s Growing to Green program, will lead the class.
Mar 2 – Lunch Out Loud Age: Kids 5+
This class is for those interested in ways to make healthful lunches that are quick and easy to make and also taste good. We will explore tips for packing healthful lunches that both children and adults will enjoy and will put these tips to use in creating our own lunch recipe!
Recipe: Tabbouleh, Whole Wheat Pitas, Hummus, Cucumbers & Tomatoes, Feta, Vegetarian-friendly
Mar 8 – Knife Skills & Beginning Cooking 101 Age: 18+
Learn how to cut, chop, and cook with confidence as we practice basic knife skills and beginning cooking techniques, all while preparing an easy, delicious, and healthy meal.
Recipe: Sauteed Chicken with Tomatoes and Basil with whole wheat pasta, Black Beans and Rice, Tossed Salad with Homemade Fresh Herb-Vinaigrette
Mar 16 – Celebrate, Eat, Repeat Age: Kids 5+
This class will discuss food and ways in which we traditionally use it for celebrations. During this discussion, we will discuss the importance of incorporating more whole foods in celebrations as well as ways to make these whole foods delicious, interesting, and relevant to the celebration-at-hand. Class will end with participants having made several dishes, some of which can be the main course, others of which guests can use as snacks.
Recipes to be announced
Mar 21 – Understanding Food Package Labels Age: Kids 5+
Food package labels can be challenging to understand. Which labels are important and which are just for marketing? Come learn the basics of front-of-package labels. We will debunk a few food-labeling myths and discuss your questions. Food is provided.
No recipe will be made in class – it’s an interactive discussion with snacks provided.
Mar 22 – Naturopathic 101: Cold & Flu Age: Kids 5+
Winter is a time for snow, ice, hot chocolate, and GETTING SICK. In this class, we will explore common foods found at your everyday grocery store, and discuss how they can help protect your body from the cold and flu this season. We will learn how each food helps to strengthen your body’s immune system, and we will prepare some delicious and healthy recipes that you can take home and share with your family…and hopefully keep the sniffles and runny noses from spoiling your winter fun!
Recipe: Veggie soup + spicy cider (vegetarian-friendly)