Digital Education Programming Presented by the
Center for Health & Wellbeing
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Master the art of healthy cooking with Chef and Culinary Nutrition Educator Jenny Breen. In honor of Nutrition Month at the Center for Health & Wellbeing, Chef Breen demonstrates how to prepare three flavorful dishes that are packed with nutritional value. Featured dishes include Mediterranean Pesto Couscous with Millet, Shakshuka (with chickpeas, feta, eggs and olives) and Spinach pie (with gluten-free and deconstructed option).
By watching this program, you can expect to learn:
- new recipes;
- how food contributes to your overal health and wellbeing;
- and how healthy food and cooking should and can be easy, accessible, fun and delicious.
Here is the list of recipes featured in this program.
This program is presented by Chef Jenny Breen and is hosted by the Winter Park Health Foundation.
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.
