Three experts; three unique food and family backgrounds. Join us to learn new recipes and reflect on your own food story and culture.

About this Event

NOTE: This is a five-part series. You can take just one, two...or all five.

Your health, your identity, your culture—and the health of your environment—all share close ties to the food you eat every day and to the systems around you that influence where, how, and from whom you get your food.

Farm Table is excited to bring three instructors together—experts in cooking, nutrition, health and wellness, food justice, and food systems—for a new series of classes. In each class you’ll learn some new recipes and think about how the recipes you cherish tell part of your story and reflect your identity and culture. You will also learn about, and consider, how those recipes, those ingredients, connect to personal and environmental health. And, together, our instructors will explore and discuss how food, environment, and culture are fundamental elements of equity and justice, and how each of them navigates the ongoing inequities of our world and our food system through their work, their cooking, and their communities.

Join us for one or all of the classes in this series:

February 23, 6:30-8 PM: Led by all three of our instructors: Lachelle Cunningham, Suan Kregel, and Jenny Breen.

March 9, 6:30-8 PM with Jenny Breen--Regenerative Cooking: Food as Medicine for People and the Planet. Read full description of this class here >>

March 23, 6:30-8 PM with Lachelle Cunningham--American Soul Food Healing. Read full description of this class here >>

April 6, 6:30-8 PM with Suan Kregel--Start with Stir Fry: Twenty Minutes to a Nourished Body & Community. Read full description of this class here >>

April 20, 6:30-8 PM: Our three instructors—Lachelle, Suan, and Jenny —will come back together to share what they've learned about each other and invite you to inquire, explore, and share how you connect to our stories. And they’ll prepare a surprise dish together!

Please note: If you find that price is a barrier to attending one of our classes or events, please reach out to programdirector@farmtablefoundation.org.

[Farm Table Foundation is a nonprofit with a mission to grow local food culture through education, research, and training. Our ticket prices for our programs reflect living wages for our staff, supporting knowledgeable and qualified instructors, and paying local farmers a fair price for the produce and proteins we source from them.]

Register at: https://www.eventbrite.com/e/you-are-what-you-eat-storytelling-through-food-tickets-136976693979

Three experts; three unique food and family backgrounds. Join us to learn new recipes and reflect on your own food story and culture.

About this Event

NOTE: This is a five-part series. You can take just one, two...or all five.

Your health, your identity, your culture—and the health of your environment—all share close ties to the food you eat every day and to the systems around you that influence where, how, and from whom you get your food.

Farm Table is excited to bring three instructors together—experts in cooking, nutrition, health and wellness, food justice, and food systems—for a new series of classes. In each class you’ll learn some new recipes and think about how the recipes you cherish tell part of your story and reflect your identity and culture. You will also learn about, and consider, how those recipes, those ingredients, connect to personal and environmental health. And, together, our instructors will explore and discuss how food, environment, and culture are fundamental elements of equity and justice, and how each of them navigates the ongoing inequities of our world and our food system through their work, their cooking, and their communities.

Join us for one or all of the classes in this series:

February 23, 6:30-8 PM: Led by all three of our instructors: Lachelle Cunningham, Suan Kregel, and Jenny Breen.

March 9, 6:30-8 PM with Jenny Breen--Regenerative Cooking: Food as Medicine for People and the Planet. Read full description of this class here >>

March 23, 6:30-8 PM with Lachelle Cunningham--American Soul Food Healing. Read full description of this class here >>

April 6, 6:30-8 PM with Suan Kregel--Start with Stir Fry: Twenty Minutes to a Nourished Body & Community. Read full description of this class here >>

April 20, 6:30-8 PM: Our three instructors—Lachelle, Suan, and Jenny —will come back together to share what they've learned about each other and invite you to inquire, explore, and share how you connect to our stories. And they’ll prepare a surprise dish together!

Please note: If you find that price is a barrier to attending one of our classes or events, please reach out to programdirector@farmtablefoundation.org.

[Farm Table Foundation is a nonprofit with a mission to grow local food culture through education, research, and training. Our ticket prices for our programs reflect living wages for our staff, supporting knowledgeable and qualified instructors, and paying local farmers a fair price for the produce and proteins we source from them.]

Register at: https://www.eventbrite.com/e/you-are-what-you-eat-storytelling-through-food-tickets-136976693979

Three experts; three unique food and family backgrounds. Join us to learn new recipes and reflect on your own food story and culture.

About this Event

NOTE: This is a five-part series. You can take just one, two...or all five.

Your health, your identity, your culture—and the health of your environment—all share close ties to the food you eat every day and to the systems around you that influence where, how, and from whom you get your food.

Farm Table is excited to bring three instructors together—experts in cooking, nutrition, health and wellness, food justice, and food systems—for a new series of classes. In each class you’ll learn some new recipes and think about how the recipes you cherish tell part of your story and reflect your identity and culture. You will also learn about, and consider, how those recipes, those ingredients, connect to personal and environmental health. And, together, our instructors will explore and discuss how food, environment, and culture are fundamental elements of equity and justice, and how each of them navigates the ongoing inequities of our world and our food system through their work, their cooking, and their communities.

Join us for one or all of the classes in this series:

February 23, 6:30-8 PM: Led by all three of our instructors: Lachelle Cunningham, Suan Kregel, and Jenny Breen.

March 9, 6:30-8 PM with Jenny Breen--Regenerative Cooking: Food as Medicine for People and the Planet. Read full description of this class here >>

March 23, 6:30-8 PM with Lachelle Cunningham--American Soul Food Healing. Read full description of this class here >>

April 6, 6:30-8 PM with Suan Kregel--Start with Stir Fry: Twenty Minutes to a Nourished Body & Community. Read full description of this class here >>

April 20, 6:30-8 PM: Our three instructors—Lachelle, Suan, and Jenny —will come back together to share what they've learned about each other and invite you to inquire, explore, and share how you connect to our stories. And they’ll prepare a surprise dish together!

Please note: If you find that price is a barrier to attending one of our classes or events, please reach out to programdirector@farmtablefoundation.org.

[Farm Table Foundation is a nonprofit with a mission to grow local food culture through education, research, and training. Our ticket prices for our programs reflect living wages for our staff, supporting knowledgeable and qualified instructors, and paying local farmers a fair price for the produce and proteins we source from them.]

Register at: https://www.eventbrite.com/e/you-are-what-you-eat-storytelling-through-food-tickets-136976693979

Join us for a virtual cooking class with wine pairings hosted by The Art of Living Well Podcast and professional chef Jenny Breen.

All participants will receive three recipes, handouts and a grocery shopping list. You can plan to follow along and make the meal for your dinner or simply relax at the end of the day and watch Chef Jenny cook nourishing and delicious aphrodisiac foods.

Get ready for a fun & entertaining experience as we kick off Valentine's Day week.

All materials will be made available one week before the cooking class so that you have ample time to grocery shop, if desired.

Register at https://p.bttr.to/36bwjFb.

Join us for Healthful Cooking for Body, Mind and Spirit in the New Year on Wednesday, January 20 at 11 AM.

The New Year is always a time for transition, and this year more than ever, many of us are thinking about how to achieve balance. As we devote more time to cooking at home, we also strive to find ways to build immunity and prevent sickness. While food plays a critical role in helping us feel good both physically and mentally, there’s no reason it can’t also be fun, easy and tasty in the new year! During this cooking presentation, culinary nutritionist and Chef Jenny Breen will discuss the important role that whole foods play in building immunity and keeping you physically and mentally balanced while demonstrating these three recipes:

• Simple frittata with assorted vegetables and feta cheese

• Sauteed hearty greens (kale, collards, or chard) with miso dressing and toasted almonds

• Whole grain salad with sweet potatoes, apricots and chickpeas

Special Instructions: Participants are welcomed to “cook along.” A list of ingredients and supplies will be provided.

This program is presented by Chef Jenny Breen and is hosted by the Winter Park Health Foundation.

How to join the Zoom Program:

Please register at: https://yourhealthandwellbeing.org/event/healthful-cooking-for-body-mind-and-spirit-in-the-new-year-webinar/

By participating in this program, you agree to the CHWB’s Gracious Space policy.

Unless otherwise noted, all CHWB Digital Education programs hosted via Zoom are recorded and made available for on-demand viewing on WellbeingNetwork.org. If you prefer to be left out of the program’s recording, please leave your camera and microphone off for the duration of the program.

Cooking for Wellbeing: Interactive Online Cooking Classes

5 to 6:30 p.m., Offered Online via Zoom
Life, food, and eating have changed. Many of us are spending more time than ever before in the kitchen, preparing food for ourselves and our loved ones all while juggling children, work, unemployment, or anything else life may throw our way. We all want to eat well, be healthy, manage our budget, and feel good about our choices. So how do we plan, procure, and prepare foods in a way that supports that? This webinar series will introduce simple, quick, seasonal, and affordable meals that can work in balance with the “new normal” that we are all experiencing.

You will be cooking with Jenny Breen who is an experienced chef, mom, educator, and activist. She has a passion for teaching about whole sustainable foods (and the folks who produce them), what to do with them, and why it matters. Jenny's approach to food and cooking is caring and accessible. She conveys simple strategies about choosing and eating well; basic but important cooking techniques and tools; feeding kids and other skeptical eaters; and planning for affordable and low-stress meal preparation.

A list of groceries and kitchen supplies you will need for each of the classes will be provided prior to the webinar.

Cooking for Wellbeing: Interactive Online Cooking Classes

5 to 6:30 p.m., Offered Online via Zoom
Life, food, and eating have changed. Many of us are spending more time than ever before in the kitchen, preparing food for ourselves and our loved ones all while juggling children, work, unemployment, or anything else life may throw our way. We all want to eat well, be healthy, manage our budget, and feel good about our choices. So how do we plan, procure, and prepare foods in a way that supports that? This webinar series will introduce simple, quick, seasonal, and affordable meals that can work in balance with the “new normal” that we are all experiencing.

You will be cooking with Jenny Breen who is an experienced chef, mom, educator, and activist. She has a passion for teaching about whole sustainable foods (and the folks who produce them), what to do with them, and why it matters. Jenny's approach to food and cooking is caring and accessible. She conveys simple strategies about choosing and eating well; basic but important cooking techniques and tools; feeding kids and other skeptical eaters; and planning for affordable and low-stress meal preparation.

A list of groceries and kitchen supplies you will need for each of the classes will be provided prior to the webinar.

Cooking for Wellbeing: Interactive Online Cooking Classes

5 to 6:30 p.m., Offered Online via Zoom
Life, food, and eating have changed. Many of us are spending more time than ever before in the kitchen, preparing food for ourselves and our loved ones all while juggling children, work, unemployment, or anything else life may throw our way. We all want to eat well, be healthy, manage our budget, and feel good about our choices. So how do we plan, procure, and prepare foods in a way that supports that? This webinar series will introduce simple, quick, seasonal, and affordable meals that can work in balance with the “new normal” that we are all experiencing.

You will be cooking with Jenny Breen who is an experienced chef, mom, educator, and activist. She has a passion for teaching about whole sustainable foods (and the folks who produce them), what to do with them, and why it matters. Jenny's approach to food and cooking is caring and accessible. She conveys simple strategies about choosing and eating well; basic but important cooking techniques and tools; feeding kids and other skeptical eaters; and planning for affordable and low-stress meal preparation.

A list of groceries and kitchen supplies you will need for each of the classes will be provided prior to the webinar.

Learn how to build your pantry with a variety of whole food ingredients to give you the ability and the variety to make many dishes!

About this Event

Join Jenny Breen to learn how to build your pantry with a variety of whole food ingredients to give you the ability and the variety to make many dishes without having to leave your house. As you add more food to your pantry, while also building skills, you’ll find that your choices multiply, and your creativity expands. You’ll learn about how to stock your pantry and how to cook in batches for greater nutrition and less stress, starting with the 12 to 15 most important items to have in your pantry…and how to use those items to support you and your family’s health and well-being.

Learn how to make low-stress, simple, delicious, and affordable meals that add balance, calm, and nourishment to your busy life!

About this Event

As school starts up and fall arrives and we’re still at home feeding ourselves and our loved ones, we’re all looking for low-stress, simple, delicious, and affordable meals. Food can be a great way to add balance and calm while also adding nourishment. The trick is to learn some great templates and formulas. Jenny Breen has been teaching simple, whole foods cooking for personal, community, and planetary health for over 20 years. She emphasizes seasonal and local ingredients, teaches about the connections between how we eat and how we feel, and gives tricks and tips to keep it fast and easy.

Excited to partner with Grow North and Food/Ag/Ideas week to create delicious and clever appetizers for their opening happy hour. More info here

A kids’ camp collaboration. They’ll start at the Bell museum, walk to Cornercopia student organic farm at the U of M, pick something fresh, then join me at the Good Acre to prepare something delicious

Nutrition Through the Ages, presented to elder caregivers working specifically with the residents of Grand Portage Indian Reservation

A kids’ camp collaboration. They’ll start at the Bell museum, walk to Cornercopia student organic farm at the U of M, pick something fresh, then join me at the Good Acre to prepare something delicious

A kids’ camp collaboration. They’ll start at the Bell museum, walk to Cornercopia student organic farm at the U of M, pick something fresh, then join me at the Good Acre to prepare something delicious

Food Matters for Health Professionals is an experiential, hands on applied nutrition course for doctors, nurses and nutrition professionals. Participants receive 9 hours of continuing medical education credits.

Food Matters for Health Professionals is an experiential, hands on applied nutrition course for doctors, nurses and nutrition professionals. Participants receive 9 hours of continuing medical education credits.

A kids’ camp collaboration. They’ll start at the Bell museum, walk to Cornercopia student organic farm at the U of M, pick something fresh, then join me at the Good Acre to prepare something delicious

Emily Paul and I will present “Utilizing fresh herbs and seasonal ingredients to get students excited about a healthy food system”

Learn how to use simple whole seasonal ingredients to create flavorful, healthy and affordable meals for the whole family.

How do you become a confident cook? This class will explore combining flavors, tastes and textures as an intuitive (and playful) approach to balancing ingredients and transforming them into simple, creative and delicious meals

We will prepare a salad, 2 dishes and a dessert utilizing seasonal whole foods like winter squash, greens, whole grains, nuts and seeds and olive oil

We get a lot of mixed messages about fat: “fat makes you fat,” “eat fat to lose fat,” “saturated fat gives you heart attacks,” “saturated fat is the key to hormonal balance.” No wonder everyone is confused about fat! Culinary nutritionists Jenny Breen and Jesse Haas are teaming up to tackle this controversial topic. Join us for a conversation about the nutritional myths and truths surrounding fat in our diets. We’ll also prepare and enjoy recipes featuring cooking oils, nuts and seeds, and other fat-rich foods to help participants put this information into action. Bring a notebook…and your appetite!