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Cooking and Nutrition
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Cooking and Nutrition

Beyond Beef Burgers
When warm weather approaches, grilling season will soon begin. Are you looking to put a healthier alternative to the American beef burger over the hot flame that is just as satisfying if not more? Come explore these nutritious and delicious non-beef options. Participants will prepare both non-red meat and vegetarian burgers filled with various nutrient-rich ingredients from scratch as well as learn about the health benefits of these items. A food fee of $10-$12 per class is payable to the instructor, Laura Torok-Lobelson at class. Instructor Laura Torok-Lobelson loves to teach and cook. She holds a Master of Science in Human Nutrition and has taught science and math at the high school level. She has been cooking healthy meals “from scratch” and imparting nutritional advice to family and friends for years. Sign up fast. Registration deadline is 4/20.
2 Sessions $49 (Ridgefield Sr./Disab. $37) + $ food fee
Thur., 4/26 & 5/10
from 6:45 to 8:45 p.m.; Scott Ridge Middle School

Korean Cooking
We will demonstrate 4 dishes and serve a full meal (including dessert) to the participants. Also, we will hand out recipe books and other books on Korean history and culture for free. Includes Kimchi Salad, Rice with Mixed Vegetables (Bibimbap), Soy Sauce and Honey Marinated Beef (Bulgogi), Braised Soybean Curd (Dubu Jorim) and more. Taught by members of the Korean Spirit and Culture Promotion Project. The Korean Spirit & Culture Promotion Project (KSCPP) is a 501(c)(3) non-profit organization that is dedicated to raising awareness of Korean history and culture. Since 2008, KSCPP presents the various programs on Korean history and culture in the U.S. Materials fee is $7-10 per person.
1 Session $ 31 (Ridgefield Sr./Disab. $ 24) + $ food fee
Tue., 5/1 from 6:30 to 8:30 p.m.; Scott Ridge Middle School