The third session of Open Kitchen included a group of owners and employees–many of whom had participated in previous sessions–from local food businesses.
Nutritionist Katia Garcia spoke about the harmful effects of industrially produced foods, and Guest Chef Niki Nakazawa worked with participants to prepare three different recipes based on a broth made with chicken bones. In addition to its economic benefits, the broth’s flavor and importance in traditional Mexican cooking were also emphasized. Attendees also shared their own tips on how to create efficient kitchens.
Participants were given the second kitchen booklet, which includes texts about nutrition as it relates to the session, as well as all workshop recipes and nutritional information for each dish.