A few weeks ago, Ellie at DC Greens kindly invited me to lead a cooking demo at the beautiful new Mary's Center location in Fort Totten. We decided that it would be a hands-on seasonal cooking class, a fun culmination activity for participants in their Fruit and Vegetable Prescription program. (I've written about the innovative program before, back when I taught similar cooking classes at the Upper Cardozo clinic during Wholesome Wave's pilot year of FVRx in DC. The short version is that doctors at affiliate clinics identify low-income individuals -- often kids -- at high risk for obesity, and the families can opt into the program which includes monthly health checkups, nutrition counseling, an exercise regimen, and, most awesomely, they receive a weekly "prescription" for fruits and vegetables redeemable at area farmers markets. Families get $10 per week *per family member* to spend on local produce, above and beyond any other food assistance they may receive. Talk about making healthy food the easy choice!)
Oh, did I mention that my class would be taught in Spanish?
I don't use my Spanish much these days outside of salsa club chitchat, but I figured I was somewhat fluent after working in Mexico a decade ago. Should be just like riding a bike, right? Let me just say that the Briya/Mary's Center staff and participants were very kind with their gentle corrections and patience as we chopped cebollas (onions), peeled and grated camote (sweet potatoes), and picked many handfuls of cilantro (cilantro! whew, an easy one). Together, about a dozen of us prepared sweet potato tacos, cilantro lime yogurt, and a cabbage slaw, which we enjoyed at the end of class. The women were so friendly, so gracious with their thanks, and some came up afterwards to tell me they were excited to try the quick, tasty, inexpensive recipe at home. Win!!