John worked in Second Harvest’s warehouse about 20 years ago. Today, he’s back at Second Harvest as a participant in the Superb Soups community cooking class at The Kitchen.
He’s taking the class as part of a study on diabetes and nutrition being conducted by Spokane Teaching Health Clinic in partnership with Second Harvest’s nutrition education program.
John says he’s also been inspired to adjust his diet after a few recent surgeries, as well as the urging of his 16-year-old daughter. Five months ago, she announced she wanted to follow a pescatarian diet and asked John to join her; he agreed.
He says adjusting to a meatless diet took a little time and creativity.
“At first, it was a struggle, but then … I started Googling stuff about different proteins that we could eat,” he says.
John says he and his daughter eat salmon about once a week. They also enjoy dishes such as vegetarian enchiladas, soups, and homemade hummus.
“When this (class) came up, I was like, that’d probably be a good way to learn new things to cook,” John says. “I love pasta, but as a diabetic, I can’t have that much pasta.”
The minestrone soup John made in class today has some pasta, but John says it’s a small enough portion that it doesn’t impact his diabetes, and the rest of the soup is filled with nutritious vegetables and beans. John and the other participants also baked cornbread muffins with an added spoonful of corn kernels for fiber and texture.
John receives Social Security disability benefits, meaning his income is limited. The study partnership helps to offset his grocery budget by providing ingredients for 10 meals tailored to his medical needs, which he receives after each class.
John has previous work experience in professional kitchens. He says he’s impressed by the teaching kitchen at Second Harvest.
“I was surprised at how well-equipped the Kitchen was,” he says. “They have everything that we need. It looks almost brand-new.”
