Cabarrus Health Alliance

Cooking with Potatoes and Black Beans: Putting Research into Action

March 10, 2015


March 10, 2015
Public Information Officer: Erin Shoe – (704) 920-1345
(704) 467-1950 cell

Kannapolis, N.C. – Cabarrus Health Alliance is partnering with NC State University Plants for Human Health Institute (PHHI) at the North Carolina Research Campus on an upcoming cooking class. The class, Cooking on a Budget, will highlight information researchers have learned about potatoes and black beans through their research at the NCRC.
“CHA is eager to help disseminate research from the campus through our cooking classes. This is research and data from our community, right in our backyard, and our residents are hearing about it first hand through our classes. This is a prime example of an effective partnership with a North Carolina Research Campus University,” shared Dr. William Pilkington, CEO and Public Health Director at Cabarrus Health Alliance.
CHA has been offering cooking classes to the general public for several years. Class topics range from lunchtime and one-pot meals to cooking with diabetes and on a budget. CHA hopes to continue working with the NCRC and NC State University partners to share applicable research that Cabarrus County residents can put into practice. Summer classes will focus on fresh fruits such as blueberries.
“I have taught many cooking classes at CHA, but this is an exciting class to utilize the research that PHHI has produced. We will be able to share the background behind the science and attendees will see and taste the foods at the end of class. It can be overwhelming to read the research, but we can illustrate that putting it into real life is easier than you think and there are many nutritional benefits associated,” stated Meghan Charpentier, Program Coordinator with Cabarrus Health Alliance.
“I love being involved in showing others how to apply our research on plant-based health solutions in their kitchens. Working with CHA is an honor and brings our community closer to reducing chronic illnesses one meal at a time,” stated Aubrey Mast, Extension Associate for Nutrition at the Plants for Human Health Institute.

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