May Week: From Root to Recipe, Cooking Sustainably
Fri, May 16
|Virtual Event
As part of May Week 2025, join Chef Ebonie McCoy and Jay Boone for a virtual cooking class featuring a garden stir fry and zero-waste kitchen tips!
Time & Location
May 16, 2025, 6:00 PM – 8:00 PM
Virtual Event
About the event
From Root to Recipe: Cooking Sustainably
Join us for a hands-on virtual cooking experience that brings together flavor, sustainability, and community. In partnership with NSU Chef Ebonie McCoy and Jay Boone, founder of Keeping Us Secure & Prosperous (KUSP), this interactive class will show you how to prepare a vibrant veggie stir fry, with the option to add chicken. You’ll also learn how to reduce kitchen waste through practical zero-waste techniques—like seed saving, propagating herbs, and composting. Whether you’re looking to sharpen your kitchen skills or start a more sustainable food journey, this class offers tools to nourish your table and the planet.
Recipe received in confirmation email.