For many who have been living in a cycle of poverty for many years, the mindset surrounding food can feel constricted. “We’ve just always stuck with what we know” as one participant mentioned. Often, there’s little to no financial wiggle room to experiment with new recipes, ingredients or healthier alternatives.  

The Happy Kitchen Cooking Class through the Sustainable Food Center has, for the second time, brought an air of fresh knowledge, freedom to ask questions and a space to try new things. Students tried new foods like jicama and got to decide whether they liked it in a safe environment. Each Thursday for 6 weeks, the hallways at Lubbock Impact smelled fantastic with new recipes being demonstrated to a class of excited and locked in participants. 

Aside from the delicious taste tests and chopping lessons, participants received a wealth of nutrition information which Margie described as “incredibly life-changing”. As someone who has struggled to manage her type 1 diabetes and high blood pressure for years, learning about the nutritional benefits of various vegetables, grains and other foods, has already begun to change how Margie shops at the grocery store. “I feel like I’m spending my money smarter” she explained as she shared how she has changed her shopping habits to include items that are beneficial to her health. 

The cherry on top of this wonderful class is the beautiful community that developed from spending an hour and a half learning and growing with each other every week. This semester’s class was taught by David Reed, a regular volunteer at Lubbock Impact who also assists with the prepping of our weekly Community Meal. His familiar and friendly face helped participants open up quickly and feel the freedom to ask beneficial questions. David’s involvement only expanded the immense benefits of the Happy Kitchen Cooking Class.