The monthly cooking classes educate consumers on healthy and safe food preparation methods, help participants gain knowledge on different foods and dishes, help stretch food dollars and provide first hand knowledge about recipes provided through the Extension Service. Many of the recipes used also incorporate fruits and vegetables which encourages home use of more fruits and vegetables in the family diet. Cooking Classes have been held for the past 5 years. Surveying participants supported the following results: 100% returned surveys considered the cooking classes beneficial; 90% listed learning new recipes as very important reason they came to cooking class. 

Participants surveyed listed the following when asked what they have learned: new ways to cook vegetables, how to make healthy low calorie meals, importance of portion sizes, the importance of fresh and healthy ingredients, how to think about changing recipes for taste, health and convenience, and realizing foods not liked in past can be fixed to enjoy eating now.

When asked what behaviors participants had specifically changed after attendance to cooking classes they included the following behaviors: eating and enjoying foods not liked before (such as spinach), pay more attention to ingredients list on foods, have used spices and foods not used before in cooking, using recipes not used before in home meal planning, more aware of measuring techniques and doing the right way, do more planning ahead which helps with shopping.

Another positive result reported on over 50% of the returned surveys was the sense of fellowship participating in the classes has brought to class members. Knowledge gained by listening to other participants as we discuss the recipes, changes we might make and the comments about food and eating healthy.