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Cooking for Wellbeing

Digital Education Programming Presented by the
Center for Health & Wellbeing

Cooking delicious, wholesome food can be easy and fun! Join culinary nutritionist and Chef Jenny Breen as she demonstrates how to make a satisfying meal of fish tacos with fresh salsa, pickled radishes and a citrus green salad. Chef Breen will also highlight a vegetarian alternative by demonstrating how to make mushroom tacos. It is never too late to learn more about healthy cooking and eating!

Special Instructions: Participants are encouraged to follow and cook alongside Chef Breen during this cooking demonstration with their own supplies and ingredients on hand. That list is available here. >>>

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

About Your 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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