Over the past couple of months I have been doing food demonstrations educating people on how to increase the benefits of particular foods through cooking techniques. So far I have averaged about one demonstration a month. Each one I put together helps me to gain the supervised hours I need to get my license to practice as a nutrition specialist in the state of Maryland.
Back in July, my classmate Maureen and I led a fermentation workshop. We were able to share what we’ve learned regarding the benefits of eating fermented foods. Participants went home with fermented kefir, sauerkraut, ketchup, and fermented fruit and vegetable drinks known as kvasses.
In August I did a cooking demonstration at the Mt Rainier’s Farmer’s Market. There I tried to emphasize quick and easy recipes that involved many of the vegetables sold at the market. There was quite a bit of interest. I am sure that had nothing to do with the free food samples. To learn more about that day – please go to my YouTube page and see the slide show
September I hosted a canning party where we canned applesauce and some spicy salsa. Canning is a great option if you have a garden and want to enjoy the fruits of your harvest later in the year.
Just last weekend I gave a workshop at a church in Baltimore on apples – how to serve them fresh and cook them in both savory and sweet dishes. For me, the best part of the workshop was when the 5-year old boy wanted to be the first to try the green smoothie made of kale, ginger, banana and apple, and then he immediately asked for seconds!
I have been lining up engagements throughout October and November. If you know of a group that’s eager to learn, perhaps we can arrange something!