1. MHC’s Nutrition Education program helps making cooking easy, engaging, and fulfilling for patrons and community members.

    The Nutrition Education program helps fulfill MHC’s mission by sharing skills and information with patrons and community members on how to cook healthy meals at home, to select the most nutritious foods on a tight budget, and to preserve food grown in gardens. We offer in-pantry cooking demonstrations, displays, sample tables, recipes, handouts, and a lending library of cookbooks and other resources. We also offer full-length workshops on a number of topics, including:

    • canning & preserving
    • bread baking
    • toddler friendly foods
    • basic cooking-from-scratch
    • soup making

    Our approach to nutrition education avoids fad diets and focuses instead on basic, whole foods as the building blocks for simple, made-from-scratch meals — as enjoyable to cook as they are to eat. On our shelves, patrons find simple recipes for unfamiliar foods like kohlrabi, Swiss chard or goat yogurt. Volunteers help prepare dishes from seasonal produce and low cost ingredients, then offer samples to patrons during pantry hours. These tasty interactions allow for story telling, recipe sharing and insightful discussions about food traditions and healthy living.

    Check out our upcoming nutrition workshops to see what we’ll be cooking up in the coming months!


    Ongoing Drop-in Cooking Demonstrations
    Join us in the pantry for drop-in demonstrations on cooking, food preservation, and money-saving ideas and recipes. No registration is required for the following regular demonstrations:

    Cooking With Kendra
    Every Thursday, 2-3:30pm
    Get cooking with garden to table educator Kendra Brewer. Learn cooking tips, tricks and basics, while helping Kendra to whip up simple, delicious dishes featuring seasonal produce and items available in the food pantry.

    Fermentation Friday
    Every Friday, 1:30-2:30 pm
    Barbara Lehr hosts drop-in demonstrations on how to make your own delicious, probiotic, fermented foods such as homemade yogurt, kimchi, sauerkraut and kombucha. Barbara offers several quick demonstrations throughout the hour, including recipes, samples and starters for that week’s featured ferment. Special health topics, such as “Bone Broth for Soups and Health” will be offered from time to time.

    Here’s the schedule of upcoming topics:
    September 1 Kombucha
    September 15 Bone Broth
    September 22: Water Kefir
    September 29: Sauerkraut & Kimchee
    October 6: Yogurt
    October 13: Bone Broth
    October 20: Water Kefir
    October 27: Sauerkraut & Kimchee
    November 3: Kombucha
    November 10: Fermented Cranberry Relish
    November 17: Bone Broth
    December 1: Yogurt
    December 8: Water Kefir
    December 15: Sauerkraut & Kimchee
    December 22: Komucha
    December 29: Bone Broth
    January 5: Yogurt
    January 12: Water Kefir
    January 19: Sauerkraut & Kimchee
    January 26: Komucha
    February 2: Bone Broth
    February 9: Yogurt
    February 16: Water Kefir
    February 23: Sauerkraut & Kimchee

    Listen to WFIU’s Earth Eats highlight MHC’s programs in this story about our approach to nutrition education.

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