Welcome to the Project Cook Recipe Archive.
If you are looking for the main Project Cook site, [click here]
If you are not sure how you got here but find yourself intrigued, here is what Project Cook is all about:
If you are looking for the main Project Cook site, [click here]
If you are not sure how you got here but find yourself intrigued, here is what Project Cook is all about:
Short Version
Good Food = Good Life.
We like cooking.
We want to do it more often.
And we want you to join us.
We want to do it more often.
And we want you to join us.
Longer Version
Project Cook started about a year ago when
I decided I wanted to get more “serious” about cooking, but wasn’t sure where
to start. So I invited my friend
Mike (a fully trained chef and generally inspiring human being) over to join me while I started
experimenting. We made Little Bean
Soup and talked about how nice it would be to have more people to practice cooking
with on a regular basis. We decided we would keep at it, and
also invite more people next time.
When we did, it was even more enjoyable, so we committed to doing it
with a new recipe, as often as possible.
Thus, our version of Project Cook was born.
As an MPH student studying Community Health Education I am interested in finding ways to improve health on a daily basis,
that work in people's lives. For
our generation, I think becoming confident and competent cooks has the
potential to drastically improve the health of each of us as individuals, and
also to slow or even reverse the negative health trends that threaten future generations. We just
need somewhere to start. So that’s
the idea behind Project Cook.
Another way to put it is that we believe with a little
effort we can grow
a visible community of young adults who are actively trying to
improve their cooking skills.
Another way to put it is that we like excuses to have dinner parties.
Another way to put it is that we like excuses to have dinner parties.
So
that is how this all got started. And now, as Project Cook combines
with U Students Like Good Food, and the University of Minnesota, the
idea is spreading. And we think it's a good thing.
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