In June, as the FCS agent, I collaborated with Victoria Faoro, Champion Food Volunteer in Madison County, to deliver a lesson to clientele that would present new and current information about Asian Style Cooking. This lesson focused on recipes unique to East and Southeast Asia, preparation techniques, adaptations, and general cooking suggestions that included food safety and current nutritional recommendations for a balanced diet. The program introduced the participants to a variety of recipes and staples needed for this style of cooking.  Recipes included in this presentation were Stir Fried Asparagus with Shitake Mushrooms, Thai Spicy Eggplant with sweet Basil, Chinese Smashed Cucumbers, Fried Pork Dumplings, Stir Fried Asian Greens, Chicken Broccoli and Tofu Stir fry, Thai/ Vietnamese Spring Rolls with Soy Ginger and Peanut Dipping sauces, Yogurt Braised Chicken, Indian Fried Cabbage, Red Lentil Dal, Green Beans with Coconut, and lastly Bulgur and Lentils.  The recipes involved represented a wide variety of flavors and ingredients to appeal to a variety of interests and each of these recipes were also presented with substitutions and alternate renditions to suit various nutritional needs.  Victoria, discussed with the group about real world applications of this style of cooking, as she has an abundance of experience and knowledge about recipes that work well and how some are best improved.  She also presented the audience with a guide to make homemade Garam Masala and Ghee, as they are staples in Asian style cooking.  

25 participants came to the program as a result of our outreach efforts online, in the newsletter, and by word of mouth.  The evaluations noted that the program was very impressionable as the audience all noted a very positive and encouraging experience which left them yearning to learn more at the next lesson scheduled for July.  The evaluations showed that 100% of the participants agreed to have learned at least one new technique, trick, or recipe adaptation as a result of the program.  The participants noted that some of the new things they learned included discovering what extra utensils or ingredients are required with Asian style cooking, tips for using a wok efficiently, using some of the same ingredients to spin recipes in a variety of ways, how to freeze cilantro, how to peel ginger, expanding their pallet to include tofu and eggplant, how to weaken a strong onion in ice water bath, and how to marinate tofu.  The evaluations also noted that 89% of the participants became more comfortable with nutritional guidelines and that the program can better help them to make good decisions about their personal nutritional needs.  Also, 78% of the participants noted that they planned to use information from the program to improve their personal eating habits.  Some of the participants favorite recipes included the fresh spring rolls, the yogurt braised chicken, the coconut green beans, and the stir-fried asparagus. Victoria also prepared several of the recipes she presented for samples, and they were all very well received in the group and with the staff.