Thanks to a generous grant from the TCSA and Trent Active Minds, the Seasoned Spoon is able to host a weekly cooking class on Mondays at 6:30pm until March 5. Arthur was able to eat with one the Spoon’s bakers, Kristen LaRocque, during the first of the 3 hour cooking classes geared towards first year students leaving residence, as well as “new to the kitchen students.” Kristen emphasized that nutritional needs can be met while still getting a chance to be highly creative. During the class there was lots of great conversation (food and otherwise), lots of great tips, and “lots of eating!” Each class is only $5 or PWYC.
Danni Dickson showed the participants how to make a quiche with a golden delicious crust that was jam packed full of spinach but still tasted like egg. Then Kris showed everybody how to make moist and delicious morning glory muffins and gluten-free chocolate quinoa cake.
Baking and cooking nutritional food can seem like a daunting task that only the most skilled of matriarch artisans can accomplish, but with a little encouragement and some simple recipes it starts to become an easy way to make lots of tasty food stuffs for the week. Students get a bad reputation for eating cheap, calorie and starch rich foods. But with little help from your student food co-operative, the mac and cheese can be deep dish quiche in no time.
