Fall Flavors: A Collaborative Community Cooking Class

If you live in America, it's likely that you have had many traditional Thanksgiving meals with the usual dishes: turkey, mashed potatoes, stuffing, etc. What if you could integrate delicious, healthy, and unique dishes that don't break the bank at your next Thanksgiving gathering? A recent collaborative community cooking class served up a few recipes that hit all of those marks!

The magic of community collaboration made this event possible. ATCAA Head Start, Blue Zones Project, and CalFresh Healthy Living joined together to teach three delicious recipes at Fall Flavors: Taste, Learn & Eat at the Tuolumne Resilience Center on Tuesday, Nov 19. The event was open to all Tuolumne County residents and encouraged parents to attend with their children who could enjoy a fun kids' zone while parents watched the cooking demonstrations. Columbia College, Tuolumne County Public Health, and Infant Child Enrichment Services (ICES) also contribute to make this event possible. "My favorite aspect of the project was the journey from the initial planning phases to the final product, which exemplified the power of community partnership. The opportunity to meet new individuals and collaboratively promote our various agencies was a remarkable success," says Tyler Stump, ATCAA Food Program and Operations Coordinator.

Fall Flavors Event Flyer

Healthy, Affordable Recipes

There were three recipes presented at Fall Flavors, beginning with a beautiful beet hummus!

This protein-packed dip included roasted beets, chickpeas, lemon, tahini, garlic, paprika, and salt. Simple ingredients combined to create a complex flavor made this appetizer was a winner.

Next up was the southwest quinoa salad! Quinoa is an ancient grain with many health benefits. Quinoa is unique because it is a complete protein that has all nine amino acids that our body cannot produce on its own. Quinoa also has antioxidants and is anti-inflammatory. Coupled with a zingy vinegarette and some vegetables, this salad is sure to shine at any dinner table.

The final recipe that was demonstrated was a vegetarian minestrone soup. This dish was demonstrated because it is hearty and inexpensive! "The vegetarian minestrone soup was primarily prepared using accessible commodities from the food bank, with the intent of demonstrating to individuals the potential for healthy eating using simple, low-cost ingredients," explains Stump.

As the Food Program and Operations Coordinator, Stump works diligently to integrate tasty, nutritious recipes into ATCAA Head Start and Early Head Start's food program, saying, "Implementing simple dietary changes early in life can help cultivate healthy eating habits that persist into adulthood. By introducing children and families to nutritious, accessible meals, we not only promote a healthier lifestyle but also empower them with the knowledge and skills to make informed choices. Following the practices of Blue Zones projects we were able to show individuals that Vegetarian recipes can be both exciting and diverse, while also emphasizing the nutritional benefits of protein- and fiber-rich foods, such as beans."

The tasty treats didn't stop with the cooking demonstrations! There were some other yummy eats available including a refined-sugar-free pumpkin cake, a parfait bar, homemade apple cider, and rosemary strawberry water.

Community Connection

Once the food was prepared, everyone connected over a meal. Laura Sunday, Blue Zones Project of Tuolumne County Executive Director, emphasized the importance of this connect, "Commensality, the act of sharing a meal with others helps build relationships and create community. Sharing a meal can have profound impacts on our sense of self. Our hope was for families to learn different ways to create meals that would challenge their traditional holiday fare. When we can do this in community, a transformation happens. It’s life community alchemy!"

Kids' Zone

Columbia College, Tuolumne County Public Health, and ICES worked together to keep kids entertained and engaged while their parents watched the cooking demonstrations. "Our favorite part was watching parents and their children participate and engage in the activities, learning about nutrition and enjoying the company of community," said Kelley Kirschten, ATCAA Head Start Family Services Manager. Laura Sunday agreed, saying, "My favorite part was hearing the laughter of the children and seeing the parents at ease that their children were safe so they could enjoy the demonstrations."

Raffles, Giveaways, and Free Turkey Dinners

The community partners who collaborated on this event provided a bountiful raffle with a number of incredible prizes! There were so many prizes that nearly every family who attended the event were winners.

"I would like to extend a special acknowledgment to the new director, Miko, who generously donated giveaways and contributed to the provision of food for the event," said Stump. The wins didn't end with the raffle, though. Every organization who attended made sure that no one walked away empty handed. "I am pleased to report that all leftover food was donated to the Lambert Community Center; the center focuses on outreach and engagement in response to mental illness, addiction, poverty, and homelessness in Tuolumne County. This serves as yet another example of how our Fall Flavors event benefited our community," Stump explained.

Overall, this event was filled with joy, connect, and a lot of good food! ATCAA Head Start looks forward to continued collaboration with community partners like Blue Zones Project, CalFresh Healthy Living, Columbia College, Tuolumne County Public Health, and ICES. Stay tuned for more fun events just like this one coming to the community in 2025!