Boost Your Health with Fiber – In-person Cooking Class

Co-sponsored by Stanford Residential and Dining Enterprises

Eating a diet rich in fiber is crucial for maintaining overall health and well-being. Fiber prevents constipation, lowers cholesterol levels, reduces the risk of heart disease, helps control blood sugar levels, supports a healthy gut microbiome, and more. Fortunately, incorporating a fiber-rich diet is easier and more delicious than you may realize!

Join us for a hands-on cooking class to learn simple and tasty ways to incorporate more fiber into your meals. In this two-hour in-person class, you will discover how to create a healthy microbiome by getting more than 30 different types of high-fiber foods a week through satiating meals.

We will explore fermentation techniques, sprouting, using a pressure cooker for beans and whole grains, creating a savory teff-buckwheat porridge, and more. You will leave the session with tasty samples to take home and enjoy, as well as a toolbox of strategies to bring more fiber into your daily meals.

The class will take place on campus in the beautiful RD&E teaching kitchen at the Escondido Village Graduate Residences. Due to limited capacity, this class will be capped at 16 participants, so register soon to secure your spot.

This class will not be recorded. Attendance requirement for incentive points – at least 80% of the live session.

Request disability accommodations and access info.

Instructors: Andrew Mayne has been working at Stanford for almost 20 years for Residential and Dining Enterprises, leading the culinary team in Stanford Catering. He has presented at the Culinary Institute of America and the Stanford Food Institute on the benefits of fermented foods. He trained as a chef in New Zealand and completed the London-based City and Guilds Culinary Training Program.

Terry Braggs is the executive chef of student food experiences at Stanford Residential and Dining Enterprises and leads the RD&E teaching kitchen. He honed his craft in East Bay top-rated restaurants such as Chevalier and Va De Vi, and his culinary prowess has earned him multiple accolades and featured articles in Essence and Entrepreneurial Chef magazines.

Class details are subject to change.