• Food & Cooking

    Full Circle Food Pantry Offering Free Virtual Cooking Classes

    Join Aryn Blumenberg, the Jane B. Gearhart Full Circle Food Pantry Cooking Matters intern, in a virtual cooking class at 6:15-7:15 p.m., Wednesday, Oct. 20, as they cook Tuna and Tomato Spaghetti! The class will host up to 14 participants; sign up here. Cooking Matters is a national program that works on teaching nutrition, cooking skills and budgeting while still accessing and using nutritious foods. All classes are currently virtual this semester and run periodically, typically in the evenings. All ingredients and recipes are provided to participants. Requirements for the class are a kitchen with basic  

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  • Food & Cooking

    How this Navajo chef reclaimed his food culture and is passing it on

    Tatum Black feels both excited and nervous. On Oct. 15, she and a couple other culinary students from Monument Valley High School plan to take a four and a half hour bus ride from Kayenta, located in the northeast corner of Arizona, down to Phoenix to cook at a fundraiser. The students are involved with Careers Through Culinary Arts Program, a national nonprofit also known as C-CAP. The program helps underserved middle and high school students develop skills for the culinary workforce. Under the guidance of chef Justin Pioche, they’ll prepare hundreds of dishes for the event. Black said she’s  

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  • Food & Cooking

    Johnson & Wales University craves something more than cooking

    “You really can change the world with food as your vehicle,” he said in an interview with the Globe. Evans, who was hired earlier this year, did not come from a culinary arts background. Previously, he was the chair of the State University of New York (SUNY) Cobleskill agricultural and food management department. Although JWU’s new CFIT program is the latest installment to the 107-year-old university, it’s one that looks at how food impacts people, communities, and economies by solving problems that go down to the root, such as access, sustainability, security, and beyond. Richard Miscovich is the chair of  

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  • Food & Cooking

    Finding Home Through West African Food and Cooking

    There was a time, just a couple of years ago, when I would invite two dozen strangers over to my apartment for dinner. Twice a month, I would cook and serve dishes like fish pepper soup, seasoned with up to 10 different spices; fork-tender goat, braised for hours in a fiery red obe ata; baobab granitas; and lemongrass coconut soup over springy tapioca pearls — all in an effort to connect with the food I grew up eating in Lagos, Nigeria. I have revisited those memories in the last few months, amused at what I once thought were  

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