This fall, the Cooking Matters® classes (taught in conjunction with the Idaho Foodbank) were taught to Silver Creek High School 11th and 12th graders. “Cooking Matters®” is a 6-week course that teaches individuals, families and kids how healthy cooking can be delicious, gratifying and most importantly – reasonably priced.
Thanks to a $6,377 grant from the St. Luke’s Wood River Foundation, these cooking and nutrition classes are possible.
“I loved these kids – they were so excited to learn about cooking healthy meals!” said Sharon Dohse, Cooking Matters® instructor. “I was impressed with the questions these students had about nutrition labels and about processed food in general,” added Sharon. “They learned a lot about what choices to make when going grocery shopping and on the last day of class, we had a cooking competition, where Kate Metzger, Executive Chef at il Naso, Ashton Wilson from the BCRD, and local caterer, Esta Hornstein were the judges,” added Sharon.
“We believe that The Hunger Coalition’s work aligns with the mission of the SLWR Foundation, which is to accelerate the advancement of innovative programs and services that fundamentally improve healthcare experiences in our community,” said Megan Thomas, Chief Development Officer at the St. Luke’s Wood River Foundation.
Cooking Matters® is a year-round nutrition education program at The Hunger Coalition. Upcoming classes in 2016 include a segment teaching the VOICE II students (kids 18-21 with disabilities). “I can’t wait to teach the VOICE II students next year,” said Sharon. “They are an engaged group of kids, with a thirst for learning–by doing,” added Sharon.
By participating in “Cooking Matters®” classes, students receive a dish to consume during each class, a bag of free ingredients for select classes, hands-on learning, text book, graduation certificate and gift bag provided upon completion of the course. To graduate, students must attend four of the six sessions.
The nutrition segment of each class is taught by Laurie McBride, a registered dietitian from St. Luke’s Wood River Medical Center. During each class, a healthy dish is cooked that exemplifies the nutrition lesson. “It was great talking about nutrition, and helping students decipher nutrition labels,” said Laurie. “They definitely understood the value of looking at labels and making good choices when shopping for food,” she added.
“This class is a perfect fit for our Big Picture Learning school,” said Silver Creek High School principal, Mike Glenn. “It is a workshop format packed with dense learning and immediately applicable. When students go home and cook for their mom, brothers and sisters or guardian and share their new knowledge about healthy eating, this is very impactful.” added Mike.