Wondering what to do with all those amazing summer veggies? How about combining them all into one tasty soup? Our minestrone soup recipe is loaded with fresh produce! In fact, it’s so full of fresh veggies it can serve 6 people. Additionally, it’s adaptable. Don’t have kale? Then you can swap for spinach or swiss […]
Food Fit Bennington is more than just a cooking class. It brings people together to set goals and learn new skills. With a focus on healthy eating and exercise, participants make measurable changes in their overall health and fitness. During each 10-week session, participants immerse themselves in cooking, nutrition education, and physical activity as part of a community. Together, our goal is to eat more fruits, veggies, and whole grains, while slowly increasing our physical activity level.
We adopted this hands-on food, cooking, nutrition, and exercise program from Canada. With funding from the Ben & Jerry’s Foundation, our staff spent a year re-writing the Food Fit curriculum from the perspective of the United States. Additionally, we’ve published the Food Fit Cookbook with more than 250 healthy recipes. Participants use these recipes throughout the course and beyond in their daily lives.
Finally, we’re in the home stretch of developing a curriculum for Food Fit Bennington Mentors. Once it’s completed, the Mentor curriculum will allow us to have a standardized method for developing new mentors who can help teach the program. Mentorship creates opportunities for participants to take leadership roles and build stronger communities.
Sign Up for Food Fit
Interested in joining Food Fit Bennington? You should know the course requires a 10-week commitment and is completely free to participants. Plus we offer sessions both Monday mornings and evenings in the winter, summer, and fall, so participants can find a time that fits in their schedules. Additionally, we host our cooking and nutrition class in our Learning Kitchen, conveniently located at GBCS in downtown Bennington.
To learn more about when FoodFit may be resuming classes, please call the office at (802) 447-3700.
Soup Stock Ingredients: 2 onions, finely chopped 2 carrots, finely chopped 2 ribs celery, finely chopped Any other veggies that are in the fridge and look like they’re going bad 2 cloves garlic, smashed 2 handfuls button mushrooms, sliced 1 teaspoon black peppercorns ½ teaspoon thyme 3 bay leaves 1 teaspoon dried oregano Stems of […]