Empower Your Kids with Healthy Living: Fun Cooking Classes in Mitchell!

The Mitchell Food Pantry is more than just a place to pick up groceries. Every month, over 1,000 local residents benefit from its wide range of healthy food options. The pantry partners with local businesses like Farm Life Creamery and Coborn’s to help those facing food insecurity.

In recent years, the pantry has also stepped up as an educational hub for children. Thanks to a collaboration with South Dakota State University (SDSU) Extension’s Expanded Food and Nutrition Education Program (EFNEP), kids can learn about nutrition and cooking.

Diane Bechen, a family and community health educator with SDSU, leads the summer cooking classes. These sessions run for seven weeks, with groups meeting twice a week. Children, typically around ten per group, explore the five food groups while getting hands-on experience in the pantry’s kitchen.

Each week, the kids prepare a new recipe, gaining skills to make simple, healthy meals. They even receive a certificate after completing six out of the seven classes. This approach helps them cook for themselves or their families when parents are busy.

Karen Pooley, director of the pantry, talks about how this program naturally evolved after moving into a larger facility in 2020. “When we had a kitchen, I thought it was perfect for teaching kids to cook,” she said.

The program targets families that use the pantry, particularly those with limited resources. Participation is free, and the pantry provides all the ingredients needed for the recipes taught. For instance, a recent class taught kids how to make delicious English muffin pizzas—quick, easy, and nutritious.

The recipes align with the USDA’s MyPlate guidelines, which encourage balanced meals with plenty of fruits, vegetables, and whole grains. This educational angle ensures the kids not only learn to cook but also eat healthily.

After each class, students take home the ingredients to recreate the dish. It’s a great way for them to apply what they’ve learned and share the experience with their families. Alongside cooking skills, the program stresses the importance of kitchen safety and regular physical activity.

Bechen noted, “The EFNEP program helps kids build healthy eating habits that last.” Participants gain knowledge about food choices, kitchen safety, and the importance of physical activity. The growing interest is evident, with about 20 students enrolled this year—an increase from previous classes.

This program has become a valuable resource for the community, and Pooley hopes it continues to thrive. “We might just need a bigger space to accommodate everyone interested,” she said with enthusiasm.

As childhood nutrition becomes a hot topic, programs like this may play a vital role. According to recent studies, teaching cooking skills to children can lead to healthier eating habits that persist into adulthood. This initiative reflects a broader trend of prioritizing education in nutrition and health, making the Mitchell Food Pantry a community cornerstone.

The energy at the pantry is palpable, with children learning essential life skills while fostering a love for cooking and health. As the program evolves, it stands as a hopeful beacon for future generations.

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