Library System offers nutrition classes

Several Lorain Public Library System staffers know that food is one of the most essential items in life.

But, they also know that there are so many different kinds of food that it sometimes can be hard to know what is best for someone.

That is why Jennifer McClure, public service professional and head of the culinary literacy courses at the Library System’s Main Branch, 351 W. Sixth St., has introduced nutrition classes.

“Food is a common factor in most problems that deal with wellness of the public and communities,” McClure said.

Currently, there are over 20 culinary literacy programs offered per quarter at the Main Branch.

The classes have been running one to two times per week starting at 6:30 p.m. for weekday classes, and 2 p.m. for weekend classes and will continue to run throughout the school year.

The 20 classes are divided in different age groups from children, teens and adults so that the family-friendly classes are for everyone at no cost.

All materials needed for the classes are provided by the library, which includes utensils, equipment and food.

With the current inflation rates, food insecurity and lack of healthy food choices have become a prevalent issue, McClure said.

She said she hopes these culinary literary programs will have a positive impact on the people of Lorain and surrounding areas.

“We know that these classes bring people of a variety of backgrounds together to share experiences over food,” McClure said. “We hope that these classes will also be able to help those make the healthy choices when deciding on what to eat as well.”

The programs will focus on creating connections between food and its reactions in the human body as well as promote healthy eating and encourage patrons to become more comfortable and feel empowered when cooking.

“Our hope is that these classes will empower people to bring back the teachings to their own kitchens while feeling confident in doing so,” McClure said. “We also hope that our chats on how to incorporate healthier options into our diets in a sustainable way, will help improve people’s lives.”

In a nutshell, the classes are aimed at nutrition in general as well as making it as accessible and applicable as possible, she said.

Apart from the basic topics of nutrition, the classes will teach a variety of topics such as vocabulary and math in recipes and the science behind baking, cooking and searing food. History, languages and different cultures when it comes to culinary practices, McClure said.

“Our classes are designed to bring members of our community together over a shared passion or a desire to be a little adventurous, and we hope to do just that,” she said.