{"title":"Webinars","description":"\u003c!----\u003e","products":[{"product_id":"from-taste-to-health-chef-leah-pryor-on-the-power-of-culinary-medicine","title":"From Taste to Health: Chef Leah Pryor on the Power of Culinary Medicine | March 27, 2024","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eOnly those who attended live are able to claim CPEUs for this webinar.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eJoin us for a cooking demo from expert Culinary Educator and Executive Chef Manager Leah Pryor as we learn about her unique perspective on the essence of culinary medicine. In this demo she will weave together her time-tested methods for empowering personal food choices and creating a safe space in the kitchen, all while teaching an original healthy recipe.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eModerator: \u003c\/strong\u003eRachel Bartlett, Teaching Kitchen Collaborative \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cstrong\u003eSpeaker:\u003c\/strong\u003e Leah Pryor, Executive Chef Manager and Co-Founder of the Culinary Medicine Program at the University of Vermont Medical Center.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":49126528319787,"sku":"","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/WebinarMarch14Store.webp?v=1718641434"},{"product_id":"tasting-success-evaluating-your-teaching-kitchen-program-to-assess-behavior-change","title":"Tasting Success: Evaluating Your Teaching Kitchen Program to Assess Behavior Change | June 13, 2024","description":"\u003ch3\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eCPEU's Approved for both those who attended live and those who watch the recording. \u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis webinar is the 3rd installment in our series: Teaching Kitchens: Transforming Lives - A Four-Part Study of Behavior Change. This session is entitled Tasting Success - Evaluating Your Teaching Kitchen Program to Assess Behavior Change. It is designed for teaching kitchen practitioners who are newer to evaluation, and will focus on both quantitative and qualitative evaluation methods. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLynn Fredericks, Founder and teaching kitchen pioneer at FamilyCook Productions and Pam Koch, Faculty Director at the Tisch Food Center, Teacher’s College, Columbia University will guide participants through the initial stages of evaluation, including the critical differentiation between process and outcome evaluation. This session will also delve into the appropriate use of various evaluation tools and methodologies suitable for different types of research, emphasizing practical applications and real-world examples provided by Karina Díaz Rios, PhD, RDN, from the UC Merced Agriculture and Natural Resources, and Mical K. Shilts, PhD, Professor of Nutrition, Food \u0026amp; Dietetics, at Sacramento State University. Miranda A. Moore, PhD, from Emory University will share examples of tools and resources for getting started with program evaluation. Participants will gain a comprehensive understanding of when IRB approvals are necessary, and how to effectively utilize tools for evaluation. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eModerator:\u003c\/strong\u003e Pam Koch, EdD, RDN, Teachers College, Columbia University \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSpeakers:\u003c\/strong\u003e \u003cbr\u003eLynn Fredericks, FamilyCook Productions \u003cbr\u003eMiranda A. Moore, PhD, Emory University \u003cbr\u003eKarina Díaz Rios, PhD, RDN, University of California, Merced \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eMical K. Shilts, California State University, Sacramento Pam Koch, EdD, RDN\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":49168465821995,"sku":"","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/1_1ShopJune.webp?v=1718641234"},{"product_id":"transforming-essentials-chef-ambers-guide-to-thriving-in-food-deserts","title":"Transforming Essentials: Chef Amber's Guide to Thriving in Food Deserts | May 8, 2024","description":"\u003ch3 class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eCPEUs approved for both those who attended live and those who watch the recording.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn this webinar, Chef Amber Williams explores the pervasive issue of food desserts and offers practical culinary solutions through her Creole Fusion approach. Drawing from her personal experiences growing up in a food desert in Oak Cliff and her professional expertise, Chef Amber will demonstrate how to transform simple “Food Drive” items into nutritious and delicious meals. The session aims to enhance culinary education, raise awareness about food deserts, and foster community engagement and partnerships in the Dallas area to combat food insecurity. \u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eModerator:\u003c\/strong\u003e Allison Righter, MSPH, RDN, Teaching Kitchen Collaborative \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSpeaker:\u003c\/strong\u003e Chef Amber Williams, Le Rouge Cuisine\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":49168712335659,"sku":"","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/WebinarMayStore.webp?v=1718639676"},{"product_id":"tkc-member-innovation-spotlight-cultivating-culinary-skills-and-curiosity-in-young-minds","title":"TKC Member Innovation Spotlight: Cultivating Culinary Skills and Curiosity in Young Minds | July 11, 2024","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJoin Kate Caccamo, Culinary Program Manager at \u003c\/span\u003e\u003ca href=\"https:\/\/www.chca-oh.org\/eands\/teaching-kitchen\"\u003e\u003cspan\u003eCincinnati Hills Christian Academy\u003c\/span\u003e\u003c\/a\u003e\u003cspan\u003e (TKC Organization Member), as she shares her innovative approach to integrating culinary education into elementary and high school curriculums. Discover how hands-on cooking classes can inspire healthier eating habits and foster lifelong curiosity about food and wellness in young learners.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWebinar Highlights:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eExamine the challenges of integrating culinary education into schools and the creative solutions employed to overcome them, fostering a supportive learning environment that enhances student engagement and learning outcomes.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eUnderstand the impact of early culinary and nutrition education on children’s health habits, and how these programs can positively influence dietary choices and overall wellness.\u003c\/span\u003e\u003c\/li\u003e\n\u003cli dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003eDiscover effective methods to teach students about healthy eating without explicitly framing lessons around health, thereby increasing student interest and participation.\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eHost:\u003c\/strong\u003e Allison Righter, MSPH, RDN, Teaching Kitchen Collaborative \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpeaker: \u003c\/strong\u003eKate Caccamo, Culinary Program Manager at Cincinnati Hills Cristian Academy\u003c\/p\u003e\n\u003ch3 class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCPEUs are not available for this webinar.\u003c\/span\u003e\u003c\/h3\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":49168829940011,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/July24Shop.webp?v=1718640698"},{"product_id":"cultural-considerations-for-teaching-kitchen-instruction","title":"Cultural Considerations for Teaching Kitchen Instruction | April 11, 2024","description":"\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eOnly those who attended \u003cb\u003elive \u003c\/b\u003eare able to claim CPEUs for this webinar.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003eDive into the vibrant world of culinary cultures with Registered Dietitians Adante Hart and Danielle Sanders in our upcoming webinar. They'll share their unique paths to blending public health with culinary arts, emphasizing culture-centric cooking and education.\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eExperience a live cooking showcase where African culinary traditions meet modern health education, designed for any kitchen setup. This interactive session invites you to discuss the power of food in connecting communities and promoting healthy lifestyles. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eWrap up with a lively Q\u0026amp;A, ready to enrich your understanding of nutrition through the lens of diverse cultures. \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eJoin us for an inspiring journey into the heart of cultural culinary traditions and their role in health and community engagement! \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eModerator:\u003c\/strong\u003e Ghislaine Challamel, Teaching Kitchen Collaborative \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cstrong\u003eSpeakers: \u003cbr\u003e\u003c\/strong\u003eAdante Hart, RD, Oldways \u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eDanielle Sanders, RD, Houston Food Bank \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":49369835897131,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/WebinarApril11.webp?v=1741026293"},{"product_id":"teaching-kitchens-addressing-food-insecurity","title":"Teaching Kitchens Addressing Food Insecurity | November 2, 2023","description":"\u003cp class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eOnly those who attended live are able to claim CPEUs for this webinar, valid through October 2024.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eIn the wake of the Covid-19 pandemic, food insecurity has soared across the globe. In the United States alone, 34 million people experience food insecurity (Economic Research Service). Food insecurity may be linked to lower-quality diets and higher levels of obesity in many population groups and many teaching kitchens are employing innovative strategies to address food insecurity in the populations they serve. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eIn this hour-long webinar, we’ll hear from three teaching kitchen educators about their successes and challenges with addressing food insecurity through their programs. Join us for this webinar as we explore:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eStrategies for making teaching kitchen programs accessible for food insecure populations\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eHow to guide participants in transforming food from pantries and food banks into nutritious and delicious meals\u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\u003cspan class=\"s1\"\u003eCollaborations teaching kitchens can seek out that will support their efforts for addressing food insecurity\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan class=\"s1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cspan\u003e\u003cstrong\u003eModerator: \u003c\/strong\u003eRachel Bartlett, Teaching Kitchen Collaborative \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cstrong\u003eSpeakers: \u003cbr\u003e\u003c\/strong\u003eLynn Fredericks, FamilyCook Productions \u003cbr\u003eHeidi Davis, MSW, Providence Milwaukie \u003cbr\u003eOlivia (Weinstein) Thomas, MS, RDN, LDN, Boston Medical Center\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":49369841074475,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/WebinarNov2023NoDates.webp?v=1721676895"},{"product_id":"behind-the-scenes-of-virtual-teaching-kitchens","title":"Behind the Scenes of Virtual Teaching Kitchens | June 7, 2023","description":"\u003ch3 class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eCPEUs approved for those who watch the recording, valid through June 2026.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn an effort to continue serving their participants throughout the pandemic, many teaching kitchens made the pivot from in-person classes to virtual classes. The surprising realization of that transition was that virtual classes are making it possible to reach new audiences who may have had barriers to attending in-person classes. While some teaching kitchens have returned to offering in-person classes once again, it is clear that virtual classes are here to stay. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan\u003eIn this hour-long webinar, we’ll hear from three seasoned teaching kitchen instructors on what they’ve learned during the transition to virtual teaching. We’ll also get a behind-the-scenes look at their virtual setups. Join us for this webinar as we explore: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli class=\"p1\"\u003e\u003cspan\u003eHow to get started with offering virtual teaching kitchen classes \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\u003cspan\u003eBehind-the-scenes look at three different virtual teaching kitchen set ups \u003c\/span\u003e\u003c\/li\u003e\n\u003cli class=\"p1\"\u003e\n\u003cspan\u003ePractical tips and best practices for teaching virtually\u003c\/span\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e\u003c\/span\u003e\u003c\/strong\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eModerator: \u003c\/strong\u003eRachel Bartlett, Teaching Kitchen Collaborative \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSpeakers: \u003cbr\u003e\u003c\/strong\u003eAshley Dunworth, MS, RDN, CDCES, Presbyterian Healthcare Services \u003cbr\u003eJenny Breen, MPH, Chef, University of Minnesota \u003cbr\u003eLauren Chandler, MSW, Chef, Lauren Chandler Cooks\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":49369843663147,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/WebinarFeb2023NoDates.webp?v=1736863482"},{"product_id":"building-collaborative-teaching-kitchen-teams","title":"Building Collaborative Teaching Kitchen Teams | February 21, 2023","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe TKC believes in working across disciplines. When the medical and culinary communities join forces to address societal health challenges, we can—at long last—build a culture of health for all. We may not speak the same language or use the same tools, but there’s power in our common goals to increase quality of life and catalyze action—toward both individual behavior change and wide-scale systems change. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJoin us for this webinar as we explore: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eRoles and opportunities within teaching kitchens \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eEssential skills and competencies for teaching kitchen instructors \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eExamples of team dynamics and responsibilities within existing teaching kitchen programs \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eInspiration, lessons learned and practical teaching tips from current teaching kitchen instructors\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eModerator: \u003c\/strong\u003eChristine Hamann, MBA, MPH, Teaching Kitchen Collaborative \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSpeakers: \u003c\/strong\u003eLeah Pryor, Chef, University of Vermont Medical Center \u003cbr\u003eJulia MacLaren, RD, Alberta Health Services \u003cbr\u003eJaclyn Albin, MD, University of Texas Southwestern \u003cbr\u003eMilette Siler, MBA-HC, RD, LD, CCMS, University of Texas Southwestern\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":49369845236011,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/WebinarFeb2023NODATE.webp?v=1721676609"},{"product_id":"the-basics-of-a-teaching-kitchen-program","title":"The Basics of a Teaching Kitchen Program | September 30, 2022","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIf the facilities \u0026amp; equipment are the “hardware” of a teaching kitchen, then the program is the software. The right curriculum deployed in teaching kitchens can empower participants on their journey of behavior change. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eEffective teaching kitchen programs don’t need to promote one particular diet; rather, they are part of a multidisciplinary approach supporting long-term behavior change and improved health. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJoin us for this webinar as we explore:\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eKey curricular components typically included in teaching kitchen programs \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWhat to consider during the planning, execution and follow up of a program \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWhat resources are out there to help with planning? \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003eInspiration, lessons learned and practical tips from existing teaching kitchen programs \u003c\/span\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eHost\/Moderator:\u003c\/strong\u003e Christine Hamann, MBA, MPH, Teaching Kitchen Collaborative\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSpeakers:\u003c\/strong\u003e \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eGreg Harlan, MD, MPH, University of Southern California, Keck School of Medicine \u003cbr\u003eKerri Stewart, RD, LD, Spartanburg Regional Healthcare System \u003cbr\u003eBenjamin Ramsdell, Chef, MaineGeneral Health\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":49369846120747,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/WebinarSept2022NODATES.webp?v=1721677041"},{"product_id":"form-follows-function-teaching-kitchen-facilities","title":"Form Follows Function: Teaching Kitchen Facilities | June 22, 2022","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eA teaching kitchen is a learning laboratory for life skills that can be designed in many different ways. The facility is just one component of that design and can range from expensive built-in kitchens to low-cost virtual kitchens and everything in between. There is an option for every budget and setting – including from your own home. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn this hour-long webinar, we’ll take a look at what we like to call \"the hardware\" of a teaching kitchen – the physical and virtual space options and opportunities and the essential tools and equipment that enable life skills learning. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe TKC’s Chef-Architect will walk you through the defining features of different types of facilities while guiding you in how to determine the best model for your TK program. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWe’ll then hear from three organizations with unique teaching kitchen models in different settings (University, Primary Care, Library), some of whom shifted to teaching virtually from a home kitchen during the pandemic. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eJoin us for this webinar as we explore: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eWhy teaching kitchen facility design is important \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eHow to plan a teaching kitchen space to suit your program goals and resources \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eModels of existing teaching kitchen spaces in different settings\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eHost: \u003c\/strong\u003eChristine Hamann, MBA, MPH, Teaching Kitchen Collaborative \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSpeakers: \u003c\/strong\u003eAnthony Imamura, Chef, MedStar Health \u0026amp; Teaching Kitchen Collaborative\u003cbr\u003eLinda Shiue, MD, Chef, Kaiser Permanente \u003cbr\u003eCaity Rietzen, Free Library of Philadelphia \u003cbr\u003eWendelin Slusser, MD, MS, University of California, Los Angeles \u003cbr\u003eJoey Martin, Chef, University of California, Los Angeles\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":49369847333163,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/WebinarMay2022NoDates.webp?v=1721677172"},{"product_id":"the-what-why-of-teaching-kitchens","title":"The What \u0026 Why of Teaching Kitchens | March 30, 2022","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eDuring this webinar, led by the Founding Executive Director of the Teaching Kitchen Collaborative (TKC) we will introduce a simple yet powerful approach to addressing the alarmingly high rates of obesity, diabetes, and lifestyle-related chronic disease: The teaching kitchen. We will hear from two TKC member organizations about their innovative teaching kitchen programs and lessons they've learned in setting up and implementing these programs. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThis webinar will explore: \u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\u003cspan\u003eWhat a teaching kitchen is and why they matter \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eWhat to consider before setting up a teaching kitchen \u003c\/span\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003eLessons learned from organizations using teaching kitchens as catalysts of enhanced personal and public health \u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cstrong\u003eSpeakers: \u003cbr\u003e\u003c\/strong\u003eChristine Hamann, MBA, MPH, The Teaching Kitchen Collaborative \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eDavid Eisenberg, MD, The Teaching Kitchen Collaborative \u003cbr\u003eMelanya Souza, RD, LDN, Malcolm Randall VA Medical Center \u003cbr\u003eRobin LaCroix, RD, CSO, White River Junction VA Medical Center \u003cbr\u003eStephen Carter, MA, Cincinnati Hills Christian Academy\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":49369848906027,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/March30NoDates.webp?v=1721677634"},{"product_id":"setting-a-table-for-everyone-perspectives-on-sustaining-and-scaling-teaching-kitchens-september-18-2023-copy","title":"Setting a Table for Everyone: Perspectives on Sustaining and Scaling Teaching Kitchens | September 18, 2024","description":"\u003ch3 class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eCPEUs approved for those who watch the recording, valid through June 2026.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJoin us for an insightful webinar focused on sustaining and scaling teaching kitchen programs. Our expert presenters will explore a range of effective strategies, from negotiating cooperative agreements with payers within a hospital system to implementing creative resource management techniques used by a major government program with facilities nationwide.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e Additionally, participants will gain valuable insights into innovative scaling strategies from a global corporation, with practical applications for smaller organizations across public, non-profit, and private sectors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSpeakers: \u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eLynn Fredericks, FamilyCooks Production\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eJosh Plavin MD, University of Vermont Medical Center\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eRobin LaCroix, RD, Veterans Health Administration\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eGhislaine Challamel, Food is in the Air\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":49608637710635,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/Sept1_1_Shop.png?v=1726844691"},{"product_id":"building-flavor-for-taste-impaired-patients-october-23-2024","title":"Building Flavor for Taste Impaired Patients | October 23, 2024","description":"\u003ch3 class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003eCPEUs approved for those who watch the recording, valid through June 2026.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn this webinar, you’ll gain valuable insights into enhancing nutrition and culinary experiences for individuals with taste impairments. Led by Anne-Marie Gloster, PhD, RDN, an Associate Teaching Professor at the University of Washington’s Food Systems, Nutrition, and Health Program, the session will delve into the physiological and medical factors contributing to taste issues and underscore the importance of addressing these challenges for overall patient well-being. You will learn key culinary techniques to boost flavor in meals without relying heavily on salt or sugar and discover how to create visually appealing and texturally engaging dishes that cater to taste and olfactory challenges. Dr. Gloster will demonstrate live preparation of fruit salsa with seasoned crisps and share additional recipes such as sparkling key lime pie and roasted delicata salad, providing practical strategies to enhance the dining experience for those with taste impairments.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eSpeaker: \u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eAnne-Marie Gloster, PhD, RDN, University of Washington School of Public Health\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eModerator: \u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003eAllison Righter, MSPH, RDN, Teaching Kitchen Collaborative\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":49829234409771,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/Oct1_1_Shop.png?v=1730818461"},{"product_id":"session-1-cultivating-community-leveraging-your-food-ecosystem-to-maximize-teaching-kitchen-impact-november-13-14-2024","title":"General Session 1 - Cultivating Community: Leveraging Your Food Ecosystem to Maximize Teaching Kitchen Impact  |  TKC Symposium 2024","description":"\u003ch3 class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e1.75 CPEU approved for RDs\/DTRs who watch the recording, valid through June 2026.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eTeaching kitchens thrive on strong partnerships within their unique food ecosystems to amplify impact and reach. 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Take away strategies for bridging the gaps between healthcare providers, communities and healthcare, and how to implement these practices in your community.\u003cb id=\"docs-internal-guid-e37ff621-7fff-cbc4-20bf-5e6f4d0b7407\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLearning Objectives:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBy the end of this session, participants will be able to:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e1. Explore the importance of building effective interprofessional teams to meet the needs of a community.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e2. Identify strategies for building and maintaining collaborative community partnerships.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e3. 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Dr. Andrew Bremer will outline relevant US federal policies, research priorities, and future directions; Dr. David Eisenberg will provide insights into clinical, research, and policy perspectives on the past, present, and future of teaching kitchens;  and Dr. Megu Baden will offer an international case study from Japan. You will gain a comprehensive understanding of current trends, future trajectories, and effective strategies for integrating teaching kitchens into diverse settings across the US and globally, positioning your organization at the forefront of this transformative approach to preventive healthcare and nutrition education.\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLearning Objectives:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBy the end of this session, participants will be able to:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e1. Describe the evolving role of teaching kitchens within the Culinary Medicine, Food Is Medicine, and Whole Person Health movements, highlighting their significance in preventive healthcare and nutrition education.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e2. Assess relevant US federal policies and research priorities that impact teaching kitchens, identifying key opportunities and challenges for integration into healthcare and educational settings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e3. Apply global perspectives to teaching kitchen implementation through a case study from Japan. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePresenters:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eDavid Eisenberg\u003c\/strong\u003e, MD, Adjunct Associate Professor of Nutrition, Harvard T.H. Chan School of Public Health; Founder and Senior Advisor, Teaching Kitchen Collaborative\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eAndrew Bremer\u003c\/strong\u003e, MD, PhD, MAS, Director, Office of Nutrition Research, National Institutes of Health\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eMegu Baden\u003c\/strong\u003e, MD, PhD, Associate Professor, Osaka University\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":50196948975915,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/Session_2.webp?v=1737472364"},{"product_id":"general-session-3-fostering-cultural-humility-and-inclusivity-in-teaching-kitchens","title":"General Session 3 - Fostering Cultural Humility and Inclusivity in Teaching Kitchens","description":"\u003ch3 class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e0.75 CPEU approved for RDs\/DTRs who watch the recording, valid through June 2026.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis session will delve into the practical strategies for cultivating an environment within any teaching kitchen that honors cultural diversity and fosters inclusivity, ultimately enriching the learning experience for all participants. Three practitioners will share the work they lead within distinct teaching kitchen settings–a healthcare organization, a corporate worksite, and a community-based non-profit–to ensure that their programs incorporate culturally appropriate recipes and teaching methods, address cultural sensitivities in food preparation and education, create welcoming spaces for participants from all backgrounds, and promote cross-cultural understanding through shared food experiences. \u003cb id=\"docs-internal-guid-543b3196-7fff-75ae-fe34-de583b07a716\"\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLearning Objectives:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBy the end of this session, participants will be able to:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e1. Define cultural humility.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e2. Explain why it is important to be inclusive of diverse eating patterns and foodways.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e3. Name several methods to foster inclusivity in a teaching kitchen setting.\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e\u003cb id=\"docs-internal-guid-2be3236c-7fff-a1a7-5d87-5da2a65da363\"\u003e\u003c\/b\u003e \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePresenters:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eLinda Shiue\u003c\/strong\u003e, MD, Chef, DipABLM, Internist, Chef, Director of Culinary and Lifestyle Medicine, Kaiser Permanente San Francisco Medical Center; Board Member, Teaching Kitchen Collaborative \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eLauren Beckwith\u003c\/strong\u003e, Program Manager, Food Experiences, ISS Guckenheimer at Google\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eJasmine Westbrooks-Figaro\u003c\/strong\u003e, MS, RD, LDN, CDCES, Co-Founder and Director, Eatwell Exchange\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":50196951793963,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/Session_3.webp?v=1737472463"},{"product_id":"general-session-4-integrating-environmental-sustainability-into-teaching-kitchen-operations-curricula","title":"General Session 4 - Integrating Environmental Sustainability into Teaching Kitchen Operations \u0026 Curricula","description":"\u003ch3 class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e1 CPEU approved for RDs\/DTRs who watch the recording, valid through June 2026.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eTeaching kitchens are uniquely positioned to model and teach sustainable food practices, addressing critical issues such as food waste reduction and promoting planetary health. This diverse panel of experts from culinary education, integrative medicine, food science, and nutrition will offer approachable strategies to integrate environmental sustainability into both the operations and curricula of teaching kitchens. Presenters will share research findings, practical experiences, and strategies for overcoming challenges in implementing sustainable practices. This session aims to inspire and equip you with actionable ideas to leverage your teaching kitchen as a powerful tool for advancing both human and planetary health.\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLearning Objectives:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBy the end of this session, participants will be able to:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e1. Identify examples of health sciences curricula linking food, food systems, nutrition and both planetary and human health.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e2. Describe opportunities for teaching kitchens to incorporate sustainability practices such as food waste prevention and reduction into their operations.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e3. Share community and practice resources to support the promotion of planetary health principles through culinary and nutrition education.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003ePresenters:\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eChristina Vollbrecht\u003c\/strong\u003e, MA, MS, Chef Educator, Culinary Medicine, University of Vermont Medical Center\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eKate Shafto\u003c\/strong\u003e, MD, FAAP, FACP, Internal Medicine\/Pediatrics and Integrative Medicine Physician, Hennepin Healthcare, Bakken Center for Spirituality and Healing, University of Minnesota; Organic farming experience \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eJonathan Deutsch\u003c\/strong\u003e, PhD, CHE, CRC, Professor and Director, Drexel Food Lab, Department of Health Sciences, Drexel University\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eSamira Zarghami\u003c\/strong\u003e, RD, CDE, MBA, Consulting Dietitian, Stack and Spoon Consulting; Dietitians of Canada\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":50196958445867,"sku":null,"price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/Session_4.webp?v=1737472606"},{"product_id":"general-session-5-strategies-for-securing-support-and-funding-for-your-teaching-kitchen-related-programming","title":"General Session 5 - Strategies for Securing Support and Funding for Your Teaching Kitchen \u0026 Related Programming","description":"\u003ch3 class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e1.75 CPEU approved for RDs\/DTRs who watch the recording, valid through June 2026.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eSecuring financial support and resources for teaching kitchens can be a challenging but crucial endeavor. This session will provide a comprehensive overview of strategies to maximize existing funding streams and explore new opportunities. Learn about reallocating funds, utilizing existing organizational budgets, and tapping into diverse funding sources such as philanthropy, grants, fee-for-service models, sponsorships, and medical billing and reimbursements. Additionally, the session will cover how to enhance your teaching kitchen’s visibility through targeted media and marketing efforts. Featuring expert presentations, case studies, and practical insights from leaders in the field, this session will help you tackle the key question: “\u003cem\u003eGreat idea, but how are we going to pay for this\u003c\/em\u003e?”\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLearning Objectives:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBy the end of this session, participants will be able to:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e1. \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eIdentify two or more strategies to launch a teaching kitchen by leveraging existing resources and reallocating internal funding.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e2. List two or more philanthropic fundraising opportunities for building or expanding a teaching kitchen or its programs and how to leverage the media in these endeavors. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e3. Implement at least one media or marketing strategy to increase awareness and engagement with a teaching kitchen program.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e\u003cb id=\"docs-internal-guid-aba01d73-7fff-7415-dd38-e3051d1f1e2c\"\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ePresenters:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eSian Cotton\u003c\/strong\u003e, PhD, Director, Osher Center for Integrative Health, University of Cincinnati\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eOlivia Thomas\u003c\/strong\u003e, MS, RD, Director of Nutrition Innovation and Implementation, Boston Medical Center\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eNate Wood\u003c\/strong\u003e, MD, MHS, Chef, DABOM, Director of Culinary Medicine, Yale School of Medicine\u003c\/span\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e \u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":50196960936235,"sku":null,"price":39.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/Session_5.webp?v=1737472606"},{"product_id":"general-session-6-equipping-healthcare-and-public-health-professionals-working-in-teaching-kitchens-for-leadership-and-advocacy-in-food-system-policy-change","title":"General Session 6 - Equipping Healthcare and Public Health Professionals Working in Teaching Kitchens for Leadership and Advocacy in Food System \u0026 Policy Change","description":"\u003ch3 class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e0.50 CPEU approved for RDs\/DTRs who watch the recording, valid through June 2026.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis session will inspire and equip professionals of all backgrounds to leverage teaching kitchen experiences as powerful catalysts for systemic change through policy in both healthcare and food systems. For newcomers and seasoned advocates alike, this session will offer a valuable snapshot of the current political landscape surrounding the growing roles of lifestyle medicine and food is medicine—which intersect through culinary medicine—in healthcare and  food systems. You will also gain an understanding of critical food system issues affecting public health. Based on this context and drawing from your expertise as healthcare providers, educators, culinary experts, or other professionals, you will learn strategies to effectively advocate for policy changes at local, state, and federal levels that can improve access to and engagement with teaching kitchens and the beneficial health outcomes that can result. You will gain a nuanced understanding of opportunities that are ripe for change, and be empowered to become an effective agent of transformation in your community and beyond.\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLearning Objectives:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBy the end of this session, participants will be able to:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e1. \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eIdentify at least 3 emerging trends in the healthcare delivery system that impact access to lifestyle\/culinary medicine interventions in clinical and community health settings.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e2. Explain at least 5 negative impacts on societal, environmental, and health factors from the state of the current US agricultural system. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e3. Identify at least 3 ways that healthcare providers can advocate for food and farming systems and healthcare policy reform, including with food is medicine interventions and culinary medicine, to promote better health for the patients and communities we serve.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e\u003cb id=\"docs-internal-guid-afbe6497-7fff-e750-694c-190d6419e3e5\"\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ePresenters:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eChristina Badaracco\u003c\/strong\u003e, MPH, RD, LDN, Culinary Medicine Consultant, MedStar Health\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\" role=\"presentation\"\u003e\u003cspan\u003e\u003cstrong\u003eShad Marvasti\u003c\/strong\u003e, MD, MPH, Founding Director of The Culinary Medicine Program, Associate Professor, University of Arizona College of Medicine\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":50196961952043,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/Session_6.webp?v=1737472606"},{"product_id":"general-session-7-behind-the-kitchen-sink-reflections-and-wisdom-from-teaching-kitchen-innovators","title":"General Session 7 - Behind the Kitchen Sink: Reflections and Wisdom from Teaching Kitchen Innovators","description":"\u003ch3 class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e0.50 CPEU approved for RDs\/DTRs who watch the recording, valid through June 2026.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eThis enlightening closing session will highlight the challenges, triumphs, and invaluable lessons learned by two leaders at the forefront of integrating culinary education into healthcare and academic settings. They will share reflections from the Symposium and offer practical advice on establishing and managing teaching kitchen programs, developing effective curricula, measuring impact, securing vital support, and building successful partnerships. From overcoming obstacles to seizing opportunities, this session will deliver a wealth of actionable insights, empowering you to advance your own teaching kitchen initiatives and make meaningful contributions to this rapidly growing movement.\u003cbr\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLearning Objectives:\u003c\/strong\u003e\u003cbr\u003e\u003c\/span\u003e\u003cspan\u003eBy the end of this session, participants will be able to:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e1. \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003cspan\u003eIdentify challenges and successes experienced by pioneers in teaching kitchens, gaining insights into the practical realities of integrating culinary education within various sectors.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e2. Develop actionable strategies for establishing and managing effective teaching kitchen programs.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e3. Identify best practices for forging successful partnerships across different sectors, enhancing teaching kitchen initiatives and contributing to the broader movement of culinary medicine\/Food Is Medicine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e\u003cb id=\"docs-internal-guid-afbe6497-7fff-e750-694c-190d6419e3e5\"\u003e\u003c\/b\u003e\u003c\/span\u003e\u003cstrong style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ePanelists:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eHope Barkoukis\u003c\/strong\u003e, PhD, RDN, LD, FAND, Department Chair, Case Western Reserve University\u003c\/span\u003e\u003c\/p\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003e\u003cstrong\u003eLinda Shiue\u003c\/strong\u003e, MD, Chef, DipABLM, Internist, Chef, Director of Culinary and Lifestyle Medicine, Kaiser Permanente San Francisco Medical Center\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":50196963295531,"sku":null,"price":19.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/Session_7.webp?v=1737472606"},{"product_id":"all-sessions-from-the-tkc-symposium-2024","title":"All Sessions from the TKC Symposium 2024","description":"\u003ch3 class=\"p1\"\u003e\u003cstrong\u003e\u003cspan class=\"s1\"\u003e8 CPEU approved for RDs\/DTRs who watch the recordings, valid through June 2026.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eA bundle of all seven general session recordings from the 2024 Teaching Kitchen Symposium. These include:\u003cspan\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cb id=\"docs-internal-guid-0a0ec241-7fff-1703-fbb1-d1b3006866c9\"\u003e\u003cspan\u003e“Cultivating Community: Leveraging Your Food Ecosystem to Maximize Teaching Kitchen Impact” \u003c\/span\u003e\u003c\/b\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb id=\"docs-internal-guid-cd302cb1-7fff-572c-9225-e63f9f6fc38e\"\u003e“The Vital Role of Teaching Kitchens within the Food is Medicine Landscape” \u003c\/b\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003e\u003cspan\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb id=\"docs-internal-guid-5141a5dd-7fff-86f7-2a08-366e616cd143\"\u003e“Fostering Cultural Humility and Inclusivity in Teaching Kitchens” \u003c\/b\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003e\u003cspan\u003e\u003cb\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb id=\"docs-internal-guid-485e99ec-7fff-d6c7-4b1d-d5d83e69d7c8\"\u003e“Integrating Environmental Sustainability into Teaching Kitchen Operations \u0026amp; Curricula” \u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003e\u003cspan\u003e\u003cb\u003e\u003cb\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb id=\"docs-internal-guid-74e98540-7fff-081f-b889-794749dfe8d2\"\u003e“Strategies for Securing Support and Funding for Your Teaching Kitchen \u0026amp; Related Programming” \u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003e\u003cspan\u003e\u003cb\u003e\u003cb\u003e\u003cb\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb id=\"docs-internal-guid-8b9d55d8-7fff-4848-c801-add55aa703f8\"\u003e“Equipping Healthcare and Public Health Professionals Working in Teaching Kitchens for Leadership and Advocacy in Food System and Policy Change” \u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003e\u003cspan\u003e\u003cb\u003e\u003cb\u003e\u003cb\u003e\u003cb\u003e\u003cb\u003e\u003cmeta charset=\"utf-8\"\u003e\n\u003cb id=\"docs-internal-guid-6c9b113e-7fff-89fa-ec9c-fdb949fe7ee8\"\u003e“Behind the Kitchen Sink: Reflections and Wisdom from Teaching Kitchen Innovators” \u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":50196993442091,"sku":null,"price":159.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/AllSessions.webp?v=1737474457"},{"product_id":"nourishing-minds-exploring-the-connection-between-tks-and-mental-health-february-24-2025","title":"Nourishing Minds: Exploring the Connection Between TKs and Mental Health | February 24, 2025","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis webinar has been approved to provide 1 CPEU for RDs\/DTRs, for both those who attended live and those who watch the video recording.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJoin us for this webinar, where we explore the powerful intersection of food, cooking, and mental well-being. This session will highlight how teaching kitchens can serve as healing spaces for us all, including individuals with mental health conditions, emphasizing the important role that food and nutrition play in mental health. \u003c\/span\u003e\u003cspan\u003eWe will review the current research on the bidirectional relationship between mental health and our eating patterns, including the gut-brain axis, the findings of nutritional psychiatry, intuitive eating and nutritional functioning.\u003c\/span\u003e\u003cspan\u003e Participants will walk away with practical tools and strategies for creating safe, inclusive spaces, using cooking as a somatic, strength-based experience, and integrating mindfulness techniques. Whether you’re a facilitator, educator, or any health professional, this webinar will provide you with valuable insights and resources to support individuals on their mental health journey through food. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eModerator:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eAllison Righter, MSPH, RDN, Director of Programs \u0026amp; Membership, Teaching Kitchen Collaborative \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cstrong\u003eSpeakers: \u003cbr\u003e\u003c\/strong\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003eGaby Simons, MS, RDN, LDN, Teaching Kitchen Manager, Boston Medical Center\u003cb id=\"docs-internal-guid-a5d3d2bf-7fff-60c5-64d6-ba5df39d4e9f\"\u003e \u003c\/b\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eJenny Breen, Chef, MPH, MEd, Faculty in Culinary Nutrition, Bakken Center for Spirituality and Healing, University of Minnesota; Teaching Kitchen Manager, Redleaf Center for Family Healing, Hennepin Healthcare\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":50348814958891,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/1_1_Shop.png?v=1744219184"},{"product_id":"metrics-that-matter-evaluating-impact-on-measures-of-food-literacy-eating-habits-and-health-outcomes-among-teaching-kitchen-participants-march-20-2025","title":"Metrics that Matter: Evaluating Impact on Measures of Food Literacy, Eating Habits, and Health Outcomes Among Teaching Kitchen Participants | March 20, 2025","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis webinar has been approved to provide 1 CPEU for RDs\/DTRs, for both those who attended live and those who watch the video recording.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eAs teaching kitchens continue to gain traction across various sectors, it becomes increasingly critical–for each program and for the collective field–to effectively measure and evaluate their impact. In this webinar, you will gain valuable insights into the appropriate use of various assessment tools and research methodologies for evaluating food literacy, eating habits, behavior change, and health outcomes among teaching kitchen participants. Whether you're a teaching kitchen professional, researcher, or healthcare provider, this session will equip you with the knowledge to design impactful evaluation strategies and make data-driven decisions to improve your teaching kitchen initiatives and demonstrate their value to stakeholders.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eModerator:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eAllison Righter, MSPH, RDN, Director of Programs \u0026amp; Membership, Teaching Kitchen Collaborative \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cstrong\u003eSpeakers: \u003cbr\u003e\u003c\/strong\u003eJennifer Massa, ScD, Harvard T.H. Chan School of Public Health–Department of Nutrition; Director of Research, TKC \u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003eGhislaine Challamel, MS, Principal, Food is in the Air\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":50448993976619,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/WebinarMarch1_1-Shop.png?v=1744219184"},{"product_id":"land-grant-university-leadership-in-culinary-medicine-lessons-from-mississippi-state-university-university-of-kentucky-and-university-of-arizona-april-30-2025","title":"Land-grant University Leadership in Culinary Medicine: Lessons from Mississippi State University, University of Kentucky, and University of Arizona | April 30, 2025","description":"\u003cp class=\"p1\"\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThis webinar has been approved to provide 1 CPEU for RDs\/DTRs, for both those who attended live and those who watch the video recording.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eAn engaging discussion on how land-grant universities are transforming health through culinary medicine and teaching kitchen programs. 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and culinary medicine to rural and underserved communities across the nation.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eInnovations in medical education and patient care through food-focused learning and the integration of teaching kitchens in healthcare settings.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eReal-world examples of successful community programs and collaborations between healthcare professionals, universities, and local organizations.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli aria-level=\"1\" dir=\"ltr\"\u003e\n\u003cp role=\"presentation\" dir=\"ltr\"\u003e\u003cspan\u003eStrategies for scaling culinary medicine programs nationwide, including insights into curriculum development and interdisciplinary collaboration between 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r-poiln3\"\u003eMississippi State University\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3 r-a8ghvy\"\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3\"\u003eSylvia Byrd, PhD, RDN, Professor and Head, Office of Nutrition Education\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3 r-a8ghvy\"\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3\"\u003eDrew Cole, PhD, Extension Specialist\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3 r-a8ghvy\"\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3\"\u003eUniversity of Kentucky\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3 r-a8ghvy\"\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3\"\u003eTammy Stephenson, PhD, FAND, Professor and Department Chair, Department of Dietetics and Human Nutrition\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3 r-a8ghvy\"\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3\"\u003eRachel Bryant, Program Coordinator II: Teaching Kitchen Operations and Food Systems Coordinator\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cstrong\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3 r-a8ghvy\"\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3\"\u003eUniversity of Arizona\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3 r-a8ghvy\"\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3\"\u003eMichele Walsh, PhD, Associate Director, Family, Consumer and Health Sciences\u003c\/span\u003e\u003c\/span\u003e\u003cbr\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3 r-a8ghvy\"\u003e\u003cspan class=\"css-1jxf684 r-bcqeeo r-1ttztb7 r-qvutc0 r-poiln3\"\u003eMelanie Hingle, PhD, MPH, RDN, Professor, School of Nutritional Sciences and Wellness\u003c\/span\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003c!----\u003e","brand":"Teaching Kitchen Collaborative","offers":[{"title":"Default Title","offer_id":50448996041003,"sku":null,"price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0883\/2250\/7051\/files\/1_1_Shop_3e3a1b5c-9012-4006-935c-09fb7f5e4a34.png?v=1744219267"},{"product_id":"from-prep-to-plate-teaching-culinary-basics-with-confidence","title":"Unpacking The Ultimate Teaching Kitchen Toolkit | June 2025","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eJoin us for a \u003cstrong\u003efree\u003c\/strong\u003e, public webinar unpacking the newly launched \u003ca title=\"The Ultimate Teaching Kitchen Toolkit\" href=\"https:\/\/teachingkitchencollaborative.com\/products\/the-ultimate-teaching-kitchen-toolkit\"\u003e\u003cstrong\u003eThe \u003c\/strong\u003e\u003c\/a\u003e\u003c\/span\u003e\u003ca title=\"The Ultimate Teaching Kitchen Toolkit\" href=\"https:\/\/teachingkitchencollaborative.com\/products\/the-ultimate-teaching-kitchen-toolkit\"\u003e\u003cstrong\u003eUltimate Teaching Kitchen Toolkit\u003c\/strong\u003e\u003c\/a\u003e\u003cspan\u003e—a comprehensive, user-friendly resource designed to support the planning, implementation, and advancement of teaching kitchens in a variety of settings.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eHear directly from the creators: lead author Melanya Kushla, \u003c\/span\u003e\u003cspan\u003eMS, RD, LD, CHES,\u003c\/span\u003e\u003cspan\u003e and lead editor Christina Badaracco, MPH, RD, LDN, will share insights into the development of the toolkit, highlight key features and content, and offer practical ideas for how it can be applied in diverse contexts. The 30-minute presentation will be followed by a live Q\u0026amp;A session.\u003c\/span\u003e\u003cb\u003e\u003c\/b\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eThis webinar is open to everyone—including TKC Organization, Corporate, and Professional Members, as well as our broader community. While continuing education credits will not be offered, this is a valuable opportunity to preview a powerful new resource and discover how it can support your teaching kitchen efforts. We hope it will inspire you to download and put the toolkit into practice.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eModerator:\u003c\/strong\u003e \u003cmeta charset=\"utf-8\"\u003e \u003cmeta charset=\"utf-8\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan\u003eAllison Righter, MSPH, RDN, Director of Programs \u0026amp; Membership, Teaching Kitchen Collaborative \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"p1\"\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cstrong\u003eSpeakers: \u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan class=\"s1\"\u003e\u003cspan\u003e\u003cmeta 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