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Kendall Center slates healthy cooking demos

June 10, 2010

KALAMAZOO--Healthy cooking demonstrations are taking place this summer at the Kendall Center, Western Michigan University's regional site in Battle Creek.

The demonstrations are part of the center's Healthy Practices Brown Bag Lunch Chef Series. The series is being offered monthly in cooperation with the Calhoun County Health Department's Nutrition Advocacy Project, which aims to motivate Calhoun County residents to improve the nutritional value of their meals.

Healthy cooking demonstrations

  • Wednesday, June 16--"Grilling Fruits and Vegetables," Room 300 of the Kendall Center, 50 W. Jackson St., noon to 1 p.m. Free.

  • Wednesday, July 14--"Vegetables and Fruit as Protein Alternatives," Room 300 of the Kendall Center, 50 W. Jackson St., noon to 1 p.m. Free.

  • Wednesday, Aug. 11--"Fresh Herbs and Spices," Room 300 of the Kendall Center, 50 W. Jackson St., noon to 1 p.m. Free.

The demonstrations will feature Chef Gary Arnson cooking low-calorie nutrient-rich recipes using fresh, in-season local produce. Attendees are invited to bring their own lunch and to taste some of the foods Arnson prepares.

Arnson began his career as a caterer and professional banquet chef. He has worked with several well known chefs in a variety of fine-dining venues. He has culinary experience in Italian, eclectic and modern American cuisine, and at present is studying Caribbean cuisine. After a recent health scare, Arnson refocused his career and dedicated himself to developing recipes with ingredients and methods that promote healthy living.


The Healthy cooking demonstrations are open to the public free of charge, but those planning to attend are asked to make a reservation so sufficient refreshments will be available. Reservations may be made at bc-kendall-conference@wmich.edu or (269) 964-3001.

For more information, visit the Kendall Center online, or contact Roxanne Bruce at roxanne.bruce@wmich.edu or (269) 964-3001.

Program descriptions

"Grilling Fruits and Vegetables"--Meat isn't the only food that can be grilled. Using the charcoal or gas grill to cook vegetables and fruit is quick, nutritious and delicious. This program will include information about how to select the freshest vegetables, wash vegetables, and determine the proper cooking and holding temperatures of vegetable dishes. Attendees also will learn about the nutrient value as well as fiber and carbohydrate content of vegetables and how these factors can impact their health.

"Vegetables and Fruit as Protein Alternatives"--There are several fruits and vegetables that serve as healthy alternatives to meat as the protein component of meals and snacks. Whether served as an ingredient or prepared on their own, fruits and vegetables can offer a complete daily amount of protein, along with increased nutritional benefits and low calories.

"Fresh Herbs and Spices"--Herbs help flavor foods when cooks cut back on salt, fat and sugar. But, they also may offer additional benefits. Researchers are finding many culinary herbs, both fresh and dried, have antioxidants that may help protect against such diseases as cancer and heart disease.

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Media contact: Jeanne Baron, (269) 387-8400, jeanne.baron@wmich.edu

WMU News
Office of University Relations
Western Michigan University
Kalamazoo MI 49008-5433 USA
(269) 387-8400