Learn about low-cost and healthy cooking through Oregon Food Bank course

At the market, have high prices made you turn away from vegetables, fruits, dairy, and other healthy items? Truly, it’s not a good bargain to get the most grams of sugar, fat, and sodium for the lowest prices when your health is concerned. In spite of these grocery norms, don’t let a low monthly budget stop you from preparing healthy and delicious meals. The Oregon Food Bank shows you the basics of doing just that in a six-week cooking course beginning in late January. 

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the weekly “Cooking Matters” course takes a well-rounded approach to addressing the issue of cooking on a tight budget without compromising nutrition. In addition to learning about nutrition and time and money saving tricks every week, this course is definitely a learn-by-doing education. Through hands-on demonstrations and coaching during every class session, you will hone your chops and eat a free meal - your cooking perhaps? Then, Put your cuisine smarts to practice in your own kitchen with a free bag of groceries to take home after every class meeting. Take inspiration from a free cookbook that is yours to keep.

The course is designed for those with a monthly budget less than $1945. However, you don’t need to verify your income to enroll. The class is offered free of charge. Enrollment is open. Please call 971-250-2714 or email cinstenes@oregonfoodbank.org to register. 

To fit your convenience, the Oregon Food Bank will offer three sections at three branch locations. Review the following class details:

NE Portland:
Class: Oregon Food Bank 33rd
Location: 7900 NE 33rd Drive Portland, OR 97211
Class Time: Thursdays from 6-8pm
Class Dates: 1/29, 2/5, 2/12. 2/19, 2/26, 3/5
 
SE Portland:
Class: Portland Mercado
Location: 7238 SE Foster Rd
Class Time: Wednesdays from 6-8pm
Class Dates: 2/4, 2/11, 2/18, 2/25, 3/4, 3/11
 
Beaverton:
Class: Oregon Food Bank West
Location: 1870 NW 173rd Ave, Beaverton, OR 97006
Class Time: Tuesdays from 1pm-3pm
Class Dates: 1/27, 2/3, 2/10, 2/17, 2/24, 3/3