We all need to eat, and most of us want to eat food that nourishes us, tastes delicious, and doesn’t break the bank. That means getting (back) into the kitchen and preparing our own meals, and ideally feeling organized, prepared, and capable of doing so with the time and resources we have. So how do we plan, procure, and prepare foods in a way that supports that? These online workshops will introduce simple, quick, seasonal, and affordable meals that work in balance with the many other things happening in our lives.
Participants will cook virtually with Chef Jenny Breen, M Ed, MPH, and Kate Shafto, MD, who have been teaching together for 8 years. They share a passion for teaching about whole sustainable foods (and the folks who produce them), what to do with them, and why it matters for our health and the health of the planet.
These online workshops will cover a wide variety of simple strategies including:
- Choosing nourishing foods
- Basic but important cooking techniques and tools
- Relevant, easy-to-understand nutrition and health related information
- Tips for feeding kids and skeptical eaters
- Planning and executing affordable and low-stress meal preparation
Questions or comments? Please reach out to the Bakken Center's community relations office if you have questions ([email protected], 612-625-8164). We welcome the opportunity to connect with you!
Winter Workshop - Wednesday, January 29, 12:15 to 1:15 p.m.
This workshop will focus on warming and delicious soups and stews. The facilitators will share several culinary and nutritional techniques and strategies to enhance your soup game and make delicious and nourishing new recipes.
Recipes will include simple seasonal soups and stews using root vegetables, legumes, and whole grains. The recipes and principles can be easily adapted to suit various dietary patterns and preferences.
Spring Workshop - Wednesday, April 30, 12:15 to 1:15 p.m.
This workshop will focus on incorporating fresh greens and herbs which are emerging in early spring, combined with proteins to support the transition out of winter. The facilitators will share culinary techniques and nutritional connections related to this time of seasonal transition, providing a fresh way to support your wellbeing as we transition into more fresh ingredients.
Recipes will include a vegetable-herb egg frittata and/or herbed-tofu scramble, both of which are simple, nourishing, and delicious.
Summer Workshop - Wednesday, July 16, 12:15 to 1:15 p.m.
This workshop will focus on the abundance of summer vegetables! The facilitators will share culinary techniques and nutritional connections related to this season of vegetable abundance, paired with simple formulas for making your own salad dressings, salsa and pesto.
Recipes will include lentil-vegetable grain salad, homemade salad dressings, salsa, and pesto with seasonal ingredients.
About the Facilitators
Jenny Breen, M Ed, MPH has been a Chef, Public Health Nutritionist, and Educator for over 30 years. She co-owned the Good Life Cafe and Catering Company between 1996 and 2009. After receiving her Masters in Education and MPH in Nutrition, Jenny decided to address the gap in understanding the role of food in overall human and environmental health. She uses cooking and nutrition to address the need for improved food knowledge, skills and access among individuals and families, nonprofit and for profit food and agriculture organizations, health and wellness programs and professionals, and education, justice and community programs. Jenny's unique combination of food industry and public health training, and on the ground teaching and community based work experience, gives her a perspective and skills to help people improve their content around food and health, food systems, culinary nutrition and food justice.
Kate Shafto, MD is board certified in Internal Medicine, Pediatrics, and Integrative Medicine, having completed the Andrew Weil Center for Integrative Medicine Fellowship in 2017. She is an Associate Professor with the University of Minnesota Medical School and practices with Hennepin Healthcare in Minneapolis, MN. She serves as a subject matter expert in the areas of Integrative Medicine, non-pharmacologic chronic pain care, group medical visits, food/food systems and nutrition. For 8 years she and Jenny have been co-teaching a culinary medicine, food systems and nutrition course called Food Matters which they created for health science graduate students and practicing healthcare professionals. Kate has several years of organic farming training and experience, and brings that perspective into her teaching and clinical care.
Logistics
The online sessions are held via the Zoom webinar platform, and participants are off-camera and muted. If possible, participants should plan to cook along with Chef Jenny and Dr. Shafto in order to take advantage of the opportunity to engage in experiential learning.
Participants will receive a list of suggested kitchen supplies, a shopping list, and the recipes one week prior to the workshop. The facilitators are also happy to provide suggestions for food allergies/sensitivities and substitutions as needed. There will be time for questions and answers.
A recording will be made available to registrants for one month, for those who would like to revisit the workshop or who are unable to attend the live workshop.
Who these Workshops Are For
These workshops are for anyone who wants to get in the kitchen, from novice to expert cooks, and cook. The recipes will be straightforward and accessible, but adaptable for various skill levels and participants’ desire to experiment and deviate.