Exciting things are stirring in the Foods Lab on the top floor of Kampeter.
Interactive cooking classes, called “teaching kitchens” spark connections between peers and support cooking skills as dietetic graduate students lead hour-long sessions focusing on creating meals from the Bear Pantry.
Titled “Foodie Fridays”, the idea for this class stemmed from a collaboration between the Bear Pantry and the dietetics department to focus on supporting UN Sustainable Development Goal #2: Zero Hunger. MSU students, faculty, and staff are receiving food from the Bear Pantry but may not know how to cook nutritious, balanced meals with the ingredients. As there was not a resource currently being offered, Stephanie Urich, Clinical Instructor for the School of Health Sciences, and Dr. Alex Johnson, Director of the Center for Community Engagement, decided to fill this gap.
Over two separate sessions, Monse Velazquez, graduate student in the dietetics program, led fifty Bear Pantry members through the process of cooking a chicken pot pie and a chickpea curry…all from ingredients you can commonly find at food pantries.
Monse was inspired to focus on canned goods. “Growing up in Paraguay, we didn’t have canned goods like we do here in the U.S… When I moved here, I realized canned goods were very affordable, but I didn’t know how to cook with them, and that was a challenge. Many Bear Pantry members are international students who face this same barrier. Having access to canned goods is helpful, but only if you know what to do with them. I wanted to fill that gap and make pantry foods feel approachable, familiar, and exciting,” notes Monse.
“Having access to canned goods is helpful, but only if you know what to do with them. I wanted to fill that gap and make pantry foods feel approachable, familiar, and exciting”
A blend of hands-on cooking experience and nutrition education made up the session. The participants were placed in groups and worked together to create the meal, then Monse led them through creating nutritious, balanced meals with ingredients on hand.
“One thing I think is really special about this new project is the opportunity it brings our Nutrition & Dietetics students to get real-world, hands-on experience. We’re not just having fun and eating delicious food in the kitchen (although we are doing that!). We’re helping to build food literacy and improve health outcomes in our campus community,” Stephanie remarks.
Dietetic graduate student Betsy Whitehurst will be continuing the monthly series starting next February.
That’s not the only way teaching kitchens support the Bear Pantry.
Dr. Daniela Novotny, Senior Instructor for the School of Health Sciences and her DTN 695 research class led two teaching kitchen sessions focusing on meals from the Bear Pantry in October. With an audience of first-generation college students through the Bears Lead group, the sessions focused on cooking basics, dorm cooking, and snack hacks. Power Bowls with Creamy Avocado Sauce, Bean & Veggie Quesadillas, and Microwave Peach Crisps were all on the menu.
Being a research class, the group analyzed the data to find that the group felt more confident in the kitchen and built their nutrition knowledge on a statistically significant level.
Teaching kitchens are showing great promise in supporting the Bear Pantry!
How to Join Foodie Fridays
- You must be a Bear Pantry member to join.
- A sign-up form will be emailed to Bear Pantry members in advance. The form will also be posted in the Bear Pantry.
- Come and attend a fun cooking session!
- Spots fill quickly so don’t miss out!
