Thursday, April 2, 2026
Wednesday, April 1, 2026
Griffin Health Center for Healthy Living in Oxford to hold cooking demos
Held on the first three Tuesdays in April from 5-6:15 p.m. at the Center’s Teaching Kitchen, these cooking classes will feature practical strategies to incorporate plant-based, local, and seasonal ingredients into meals, reduce food waste, and highlight sustainable proteins that support personal health goals and care for the planet.
Cooking with Seasonal Produce, which discusses phytonutrients and the importance of "eating the rainbow" and features a demonstration of Baby Kale Salad with Apples, Goat Cheese, Radish & Honey Mustard Dressing with Grilled Marinated Chicken, will be April 7.
Plants as the Center of the Plate, which discusses the benefits of plant protein for heart health and the importance of fiber intake for digestive health, and features a demonstration of White Bean & Sweet Potato Burger with Cucumber & Tomato Salad, will be April 14.
Reducing Food Waste & Sustainable Kitchen Habits, which discusses issues with food waste and food storage techniques and features a demonstration of Broccoli & Chickpea Power Salad with Roasted Beets, will be April 21.
These events are free, but seating is limited and reservations are required.
Visit
www.griffinhealth.org/teaching-kitchen or contact the Griffin Center for Healthy Living Coordinator at 203-732-1369 to sign up.





