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Vegetarian Course: Burgers and Tacos (Webinar)

October 6, 2021 at 11:00 am - 12:00 PM
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October 6 | 11:00 AM - 12:00 PM

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Join us for Vegetarian Course: Burgers and Tacos (Webinar) on Wednesday, October 6 at 11 AM.

There’s no denying it: whether you love both equally or prefer one more than the other, burgers and tacos are mouth-watering, all-American classic dishes. Even so, these fast-food and restaurant fan favorites are often loaded with fat, which can not only make them far from the healthiest options on the menu but also leave you feeling bloated or uncomfortable the next day.

How can we enjoy those delicious flavors and textures that a juicy hamburger or taco can give us while eliminating or reducing our meat consumption?

Join Chef Jenny Breen as she introduces creative, delicious and vegetable-focused recipes big on flavor, high on nutrition, low on cost and time needed. Chef Breen will help you transform two meat-based dishes into vegetarian-friendly recipes that are packed with flavor. Featured recipes are Veggie Tacos with Chimichurri Sauce and Pickled Slaw, and Veggie Nut Burgers with Tomato Jam and Seasonal Condiments.

Special Instructions: Upon registering, attendees will receive a booklet of recipes and ingredients for cooking along.

By participating in this program, you can expect to learn:

  • two healthful new recipes.
  • how food contributes to your health and wellbeing.
  • how healthy food and cooking should and can be easy, accessible, fun and delicious.

This program is presented by Chef Jenny Breen and is hosted by the Winter Park Health Foundation.

How to join the Zoom Program:

Upon registration for this program, you will receive two emails:

  • One email from Eventbrite: you can either disregard this email or save it for your records. No action is needed with this message.
  • One email from the Center for Health & Wellbeing: this email will contain your link to join the Zoom meeting. Simply select the link and the Zoom Meeting will launch. Please allow yourself five – 10 minutes before the program starts to launch Zoom and confirm your technology is properly working.

All CHWB Digital Education Programs are now presented with live captioning service. Please refer to your registration confirmation email for instructions on enabling live captions.

By participating in this program, you agree to CHWB’s Gracious Space policy. Unless otherwise noted, all CHWB Digital Education programs hosted via Zoom are recorded and made available for on-demand viewing on WellbeingNetwork.org. If you prefer to be left out of the program’s recording, please leave your camera and microphone off for the duration of the program.

About the Program Presenter

Jenny Breen has been a professional chef and advocate for sustainable food systems and food justice, and has worked directly with farmers and producers in the Twin Cities area of Minnesota since the mid-1980’s. She was co-owner of Good Life Cafe and Catering, a sustainable food business from 1996 to 2013. She is a 2009 Archibald Bush Foundation Leadership Fellow and completed her Master of Public Health degree in Nutrition at the University of Minnesota in 2011 while working to build strong networks within health and food systems for greater access to food, support for sustainable farming, and understanding of cooking as a health strategy. Her first cookbook, Cooking up the Good Life, emphasizes local, seasonal whole foods cooking for families and was released in April of 2011 from the University of Minnesota Press.

Chef Breen currently teaches three courses at the University of Minnesota, including an online undergraduate course called “Food Choices: Healing the Earth, Healing Ourselves” and a graduate level cooking course for health professional students called “Food Matters: Cook Like Your Life Depends on It,” both through the Bakken Center. She also teaches an undergraduate nutrition cooking class, “A Food Systems Approach to Cooking” through the Healthy Foods, Healthy Lives Institute in College of Food, Agricultural, and Natural Resource Sciences (CFANS). She contracts as a Public Health culinary nutrition educator with local health departments, school districts and nonprofit food and farming organizations.

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