Cooking Talks

Spring 2018 - Cooking Talks

Are you in need of healthy cooking and meal prep ideas? Are you interested in learning how to maximize your grocery items while preventing food waste? If so, then join us for fun, educational, and interactive cooking classes led by our experienced registered dietitians and dietetic interns. A light meal/snacks will be served at each session. You will also take home what you cook!

Cost: $10 per class (non-credit fee waiver eligible)
Registration is required.

Breakfast Bash! – Tuesday, February 27th (5:15 – 6:45 PM)

We’ve heard it all our lives: “Breakfast is the most important meal of the day” and… research supports this statement! Eating breakfast can jump-start the metabolism, enhance memory and concentration, improve cholesterol, and help with weight loss. However, close to 60 million Americans either skip breakfast or eat very small amounts for breakfast! Time appears to be the biggest obstacle, so during our first Cooking Talk, you will prepare a few healthy and delicious breakfast meals to take home. You will also learn tips and tricks for keeping your breakfast routine simple and nutritious!

Location: Professional building, Room 435

Presenter: Tara Stulce, MPH, RD, LD

Canning with Carmen – Monday, March 26th (1st session: 11:00 AM - 12:00 PM, 2nd session: 12:00 PM - 1:00 PM)

While canning has been around for centuries, it has risen in popularity lately due to its eco-friendly (and easy) approach to preserving food. In this Cooking Talk, you will learn how easy it is to make fresh, homemade jams, jellies, and syrups using the Ball Jam and Jelly Maker. You will make your own batch of jelly or jam (type will be dependent upon what is available fresh), and you will take home 3-4 jars to enjoy!

Location: Professional building, Room 448

Presenter: Carmen Boyd, MS, RD, LD

Food Preservation Made Easy: Drying and Fermenting – Tuesday, May 8th (5:15 – 6:45 PM)

Both methods of food preservation, drying prevents the growth of bacteria while yielding unique food tastes/textures while fermenting enhances the nutritional content of foods. In this Cooking Talk, you will use our food dehydrators and ovens to dry foods and yield delicious results. While your food is drying, you will also learn about the many benefits of fermented foods and create several jars of fermented goodies to take home!

Location: Professional building, Room 435

Presenter: MSU Dietetic Interns Sarah Waterman and Mary Bleichner, with assistance from Daniela Novotny, MS, RD, LD, CHES

Registration

Please register using the new Learning Management System:

  • Login at My Missouri State.
  • Go to the “Profile” tab.
  • Click “My Learning Connection” under the Professional Development section.
  • Once there, type Cooking Talks into the search box at the upper right of the screen.
  • Follow the prompts to use your non-credit fee waiver or pay for the class.

Questions? Contact Ben Hunt at 417-836-4064 or benhunt@missouristate.edu.