The Holiday Cooking School held on November 8, 2012
Chef JC Clark and Alison Thurow, a graduate student from the Community Engagement Core, explain the health benefits of olive oil and demonstrate nutritious recipes to participants from CES District 2 (16 counties) in southeastern Kentucky.
Chef JC Clark, Li Xiao, Sebastian Hernandez, and Minghui Gui, trainees from UK-SRP, assist in serving food samples and explaining science to the ~250 participants.
(Fall 2012) Holidiay Cooking School
Holiday Cooking School held on November 8, 2012 was one of the recent outcomes of the UK-STP’s Community Engagement Core and UK’s Cooperative Extension Service partnerships. The event helped expand community access to important nutrition and environmental health information. Chef JC Clark from Lexington, KY and CEC members, Carolyn Hofe and Alison Thurow, presented nutritional benefits of olive oil, cooking modifications, and recipes. UK-SRP’s trainees from Dr. Dibakar Bhattacharyya’s lab in the Dept. of Chemical and Materials Engineering, Li Xiao, Sebastian Hernandez, and Minghui Gui, passed out samples and commented on the positive experience of talking about science outside of the laboratory to the people most affected by environmental issues. Participants were actively engaged with tasting samples and shared questions and comments on the health benefits of olive oil.