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Final night of 'Eating Right' training

Volunteer chef Derek Olson demonstrates making a Tex Mex Skillet with ground turkey.1 / 2
Photos by Rachelle Klemme The graduation class of September 2010's Operation Frontline (l-r) are nutrition education assistant Donna Anderson, Becky Arm, Anita Small, Jenn Davis, chef Derek Olson, Amy Olson, Melanie Holtman and Jo Kennedy. Not pictured: Angela Varela2 / 2

Seven students of Eating Right, a cooking class held at Harvest Thyme Bistro, had their final class and took home their certificates on Tuesday, Sept. 21.

On the final night, they reviewed the curriculum, watched a demonstration from chef Derek Olson, cooked the same meal and played jeopardy afterward.

Nutrition Education Assistant Donna Anderson said the class met for two hours a week for six weeks.

"My best friend Amy Olson and I needed a mommy night out," cooking student Jo Kennedy said. They continued the class and graduated with the five other students.

Melanie Holtman said she learned about nutrition, budgeting and the best way to cut a green pepper.

Anderson said that the Eating Right curriculum, designed to teach cooking from scratch on a tight budget, is from Operation Frontline, ConAgra Foods and University of Minnesota extension.

People interested in volunteering for the next cooking class may contact Donna Anderson at (218) 631-7794.