Vegetarian Salads – A Celebration of Spring
Digital Education Programming Presented by the
Center for Health & Wellbeing
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Spring is a time for rebirth and regeneration – why not use this Spring to revive your salad-eating habits, transforming the same-old to new selections sure to tickle your tastebuds. In this program, Chef and Culinary Nutrition Educator Jenny Breen demonstrates how to prepare three flavor-packed salads: Quinoa and Vegetable Salad; Black Bean, Tofu and Miso Salad; and Potato Broccoli Salad – dishes to save and serve at all your future cookouts.
By watching program, you can expect to:
- Acquire new recipes;
- learn how food contributes to health and wellbeing;
- and experience how healthy food and cooking can be easy, accessible, fun and delicious!
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.