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As late summer gives way to early fall, a new crop of wonderful colors and flavors appear at our local farmers’ markets. Join presenter Danielle Cook, MS as she demonstrates new ways with figs, in a lush Wine-Roasted Figs with Whipped Honeyed Ricotta, and a Lentil Salad with Beets and Walnuts, Cumin-Citrus Dressing that pops with flavor. Wednesday, September 13 at 3:00pm.

Danielle Cook, MS, is a holistic nutrition professional, educator, and pioneer of outstanding health programs. After her son’s cancer diagnosis at age 11, she launched herself into better understanding which foods might best help him during treatment and then, as a cancer survivor, for life beyond. She is the founder and director of Happily Hungry, a nutrition program for children affected by cancer and chronic illness.

In addition, Danielle has been presenting regular cooking demonstrations for other venues, including the US Botanic Garden in Washington, DC, Brookside Gardens in Wheaton, MD, Life with Cancer Center in Fairfax, VA, and Whole Foods Market.

Her first book, Happily Hungry: Smart Recipes for Kids with Cancer, was released in 2012. She has appeared on the Today Show, CNN with Sanjay Gupta, NationSwell, France24 News Network, WTOP radio, and NPR-Boston. She obtained her bachelor’s degree from Clark University in Worcester, MA, and completed her masters of science in Holistic Nutrition at Hawthorn University.  Danielle lives in Washington, DC.

If you were registered for one of our previous fourth Wednesday cooking classes, you will remain on the list for  Danielle’s class, and there is no need to reregister.

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No Events/Classes on Monday, October 9th in Honor of Indigenous Peoples' Day