Library announces heritage cooking classes

The grant funded the purchase of a demonstration cart for edible education (kitchen a la cart) supplies, curriculum for teaching and a community refrigerator.

In a recent community survey conducted by The Health Foundation, “better/healthier food choices” was chosen as a need by 23% of respondents. “Food banks/pantries” was identified as needing improvement.

To address this, the library will make available a fresh foods refrigerator to help reduce food insecurity, food waste and build a stronger community, said Wilkes Librarian Susan Moore.

She said the public refrigerator will promote equal access to healthy food.

“Library partners and patrons who share a passion for hunger relief are encouraged to help sustain these efforts through sharing of surplus foods from gardens and extra meals from food drives and local soup kitchens. The library has even reserved a spot at the community garden located in Cub Creek Park. Anyone who wishes to participate as a volunteer in growing and sharing food, please stop by the library and get involved,” said Moore.

The first series of free classes, a “Taste of African Heritage,” will be held at 5:30 p.m. on Tuesdays, beginning Feb. 21. Class size is limited. Go to the library’s website to sign up, or call 336-838-2818. Classes will be offered for six weeks, one class per week.

Each lesson is one hour and 45 minutes long and covers a specific food group from the African Heritage Diet Pyramid; traditional herbs and spices, greens, whole grains, beans and rice, tubers and stews and fruits and vegetables. Each class is divided into an intro, historical and nutritional discussion, cooking lesson and time to eat together and reflect.

A peer-reviewed study published in the “Journal of Nutrition Education and Behavior” in 2022 showed that participating in heritage cooking classes significantly increased weekly intakes of MyPlate food groups like fruits, vegetables and greens, increased weekly exercise frequency.

The study also found significant improvements in weight, waist circumference, and blood pressure. The study also identified an improvement in awareness and knowledge of healthy eating.

Moore said heritage cooking classes are for anyone who wants to add more flavor and nutrition and anyone interested in learning about heritage and culinary history.

The classes also are suggested for friends wanting to get healthy or start a cooking club, teens and preteens learning how to cook and seniors craving foods of their childhoods.

Each week, classes will engage participants with hands-on demonstrations and provide notebooks to build a recipe collection. The weekly distribution of recipes will encourage patrons to return for new tastes.

Those who miss a class can pick up recipes on request. The project will teach food tracking and menu planning as an added health benefit.

Community members are invited to celebrate diversity with ethnic foods: African, Mediterranean, Latin American, Asian, vegetarian/vegan and share stories of their heritage.

Book club selections in the coming months will introduce reads from various cultures to compliment these themes.