Cooking for Wellness - FALL 2020 Webinar Series 

In response to the COVID-19 social distancing recommendations, we've temporarily suspended our popular Cooking for Wellness in-person classes.
    • HFHL partners with the University of Minnesota Wellbeing Program to provide the Cooking for Wellness Webinars. 
    • UPlan employees and UPlan covered spouses are eligible to receive 50 Wellbeing points for each webinar attended - up to 300 Wellbeing points. 
    • ALL are welcome - Bring your friends, family, colleagues & co-workers - No need to have a University of MN affiliation!
    • Cost: $10-15/webinar
    • Location: All webinars are LIVE interactive cooking demonstrations. Zoom links will be provided in advance of the webinar.
    • NEW THIS FALL! - Cooking for Wellness with Twin Cities chefs Yia Vang, Lachelle Cunningham, and Brian Yazzie (registration links below)

What you will learn:

Whether you are new to cooking or an accomplished cook looking for inspiration, there is something for everyone in these accessible, informative and fun webinars. Culinary nutrition educator, Robin Schow, will share tips, tricks, and recipes intended to help you incorporate more plant-derived food into your dietary pattern with a special focus will be on ways to utilize local & seasonal produce and ingredients from a well-stocked pantry. Each webinar includes an interactive cooking demonstration and will follow a specific theme, e.g., Savoring Fall Flavors, Soup-Making 101, Celebration Cooking. 

Each interactive webinar is 1.25 hours long and will include information about basic nutrition, ingredient substitution, cooking techniques, storage, cooking oils and more! 
***Recipes and a list of kitchen tools needed to make the dish will be provided before each webinar. You will also receive links to useful resources to guide you on your home cooking journey.

Fall 2020 Webinar Offerings:

Savoring Fall Flavors - Eat the Root Vegetable Rainbow

Autumn is the time to savor and embrace the early fall harvest of colorful root vegetables like beets, celery root, carrots, and the humble potato. Learn how to select, store and prepare these comforting and delicious phytonutrient-rich carbohydrates. Th
Monday, October 19, 2020 - 12:30 - 1:45 pm - Register here

The Versatile Winter Squash - Nutrient Dense AND Delicious 

In this webinar we'll explore hearty winter squash varieties like hubbard, butternut, acorn, sweet dumpling and red kabocha. Learn about the varieties of winter squash, how to purchase, store and prepare delicious recipes with these nutrient dense, adaptable and visually beautiful crowd pleasers. 

Tuesday, October 27, 2020 - 11:30 - 12:45 pm - Register here

Fall Cooking Series - Soup Making 101 with Regional Ingredients

In this webinar you will learn a variety of simple ways to enjoy the peak flavors autumn through making delicious and comforting soups. Learn how to make meat and vegetables stocks and soups for simple, nutritious meals in minutes using ingredients that have been sourced from Midwestern food producers. 

Tuesday, December 8, 2020 - 11:30 - 12:45 pm - Register here

Cooking for Wellness Chef Series - Cooking Up Culture!

Guest Chef - Yia Vang, Union Hmong Kitchen

Learn how to prepare a seasonal noodle & vegetable dish inspired and influenced by Mr. Vang's Hmong family and cultural traditions.

One of seven siblings, Chef Yia Vang was born in a Thai refugee camp where he lived until his family resettled in central Wisconsin. A trained chef who started his career working as a dishwasher, Chef Yia has cooked at Nighthawks, Borough, and Gavin Kaysen’s Spoon & Stable before starting Union Hmong Kitchen. Yia uses food to tell a story and believes that every dish has a narrative. Through sourcing what’s in season and combining local traditions with those from his family and cultural traditions, Yia brings Hmong flavors to American palates and invites people to change how they think about food by considering the influences in each bite. Beginning October 23 and until his newest restaurant Vinai opens, you can find Yia’s food via Union Hmong Kitchen at Republic in the 7 Corners neighborhood of Minneapolis, for dine-in, take-out and catering through Vinai Gatherings.

Tuesday, November 10, 2020 - 11:30 am - 12:45 pm - Register here

Guest Chef - Brian Yazzie, Yazzie the Chef & Intertribal Foodways

Learn how to prepare Squash Puree w/Walleye and Wild Rice inspired and influenced by Chef Yazzie's cultural traditions.

Brian Yazzie aka Yazzie The Chef (Diné/Navajo) is a chef and food justice activist from Dennehotso, Arizona on the Navajo Nation and based out of Saint Paul, MN. He is a 2016 graduate of Saint Paul College Culinary Arts with an AAS Degree in Culinary Arts. He is the founder of Intertribal Foodways catering company, a YouTube creator under Yazzie The Chef TV, a delegate of Slow Food Turtle Island Association, and a member at I-Collective: a collective of cooks, chefs, seed keepers, farmers, foragers, and scholars, focused on bringing awareness to the cultural appropriations of Indigenous foods of the Americas. Yazzie’s career is devoted to the betterment of tribal communities, through wellness, and health. His TV and media appearances include Independent Lens, Alter-NATIVE and Taste the Nation with Padma Lakshmi on Hulu. Yazzie was recently appointed Executive Chef at Gatherings Café, located inside the Minneapolis American Indian Center and is currently working with other chefs and volunteers to deliver support to Native Elder communities within the Twin Cities during the pandemic. Yazzie is also part of a grassroots collective "Dennehotso Families Covid-19 Relief Project" which is focused on providing long-term supplies for families and elders in his hometown of Dennehotso, Arizone, which is located on the northeast part of the Navajo Nation. 

Tuesday, December 1, 2020 - 11:30 am - 12:45 pm - Register here

Guest Chef - Lachelle Cunningham, Healthy Roots Institute & The Good Acre

Learn to prepare globally inspired comfort food that nourishes the soul and comes from the culture and traditions of Chef Lachelle. 

Chef Lachelle has been a dynamic force on the Twin Cities’ food scene and is known for cooking globally inspired comfort food that thwarts unhealthy stereotypes and fuses in global flavors. She began her culinary career by launching Chelles’ Kitchen in 2012 and soon became known for her work as the founding Executive Chef of Breaking Bread Cafe (2015) in North Minneapolis, where she received many accolades for her food creativity and social justice work. In 2018, Chef Lachelle began building The Healthy Root Institute, with a mission focused on healing and social justice through food education, culinary arts and entrepreneurship. Through the Healthy Root Institute, Chef Lachelle curates cooking workshops and retreats, teaches culinary arts, food business classes and also provides human resources, menu development and operations consulting to local restaurants and food service establishments. Her greater vision is to grow the Healthy Roots Institute for greater capacity to impact people through food, culinary education and entrepreneurship. To learn more about where Chef Lachelle’s vision is headed, you can read this recent article in the Mpls/St. Paul Business Journal.

Chef Lachelle is also the Culinary Education Manager at The Good Acre where she has developed curriculum and is currently training food service staff from select Twin Cities public school on how to prepare healthy meals for students as a way to bolster the local Farm to School programs.

Monday, December 14, 2020 - 12:30pm - 1:45 pm - Register here

For questions or more information on these webinars, contact Robin Schow, Education Program Director of the Healthy Foods, Healthy Lives Institute, scho0040@umn.edu / 612-626-6425