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Early summer produce is celebrated by sweet, ruby red strawberries as well as an array of spring onions, leeks, green garlic, and ramps. Presenter Danielle Cook, MS, has lots to share on the benefits of the allium family, as well as how to get the most out of the strawberry season. Join us to learn how to make savory and sweet summer favorites, Chilled Poached Leeks with Provençal Vinaigrette and Mini Strawberry Tartlets in a Pretzel Crust. Wednesday, June 14 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.

This is a Virtual Event