Honor Black History Month with Inspiring Plant-Based Cooking Classes from Food for Life!

During Black History Month, Food for Life is offering exciting classes that celebrate African American culinary traditions. One of the highlights is the African American Culinary Heritage series, which connects the rich culinary history of West African foodways brought to America with the soul food developed in the U.S.

These classes also emphasize the benefits of a plant-based diet. Adopting such a diet can help prevent or manage health issues like heart disease, type 2 diabetes, and various cancers. Research shows that a plant-based diet is effective in reducing risks associated with chronic diseases that often affect Black Americans.

Shauné Hayes, the instructor for “The Power of Your Plate” class, emphasizes the importance of plant-based nutrition. “My mission is to demonstrate that healthy meals can be simple, tasty, and enjoyable,” she says. After facing health challenges related to obesity, Shauné transformed her lifestyle in 2017, losing 117 pounds and reversing several chronic conditions. Her journey inspires her to help others learn how nutritious food can enhance their health.

Another instructor, Deron Day from Lexington, S.C., will start teaching the African American Culinary Heritage series online on February 18. He embodies the philosophy that food can be a powerful tool for health.

In Raymond, Mississippi, Charles Smith will also lead classes. His health journey began at his church 20 years ago, leading him to eliminate meat and other animal products from his diet. Charles’s experience shows how personal transformations often start with small changes.

Past participants have shared how the Food for Life classes changed their lives. Timothy Merl from Reston, Virginia, expressed how his overall well-being improved: “I feel lighter, not just in weight but in how I feel physically.” Naneita Redrick, who attended a class in Montgomery, Alabama, reported significant health improvements, saying she reversed diabetes and reduced her reliance on medication.

A recent survey highlights that 8% of Black Americans identify as vegan or vegetarian compared to just 3% of the entire U.S. population. Many people of color are also reducing meat in their diets, primarily for health reasons.

Jennifer Paul, a nutrition expert involved in developing the culinary heritage course, notes that Black Americans are increasingly choosing plant-based diets for health, food justice, and environmental reasons.

Food for Life classes, designed by health professionals, promote healthy eating based on scientific research. Participants learn about foods that can help prevent disease, enjoy cooking demonstrations, and gain practical skills to incorporate healthy eating into their everyday lives.