With Laura Pole, RN, MSN, PCNS
Getting well never tasted so good!
Now it’s your turn to pick the topics around healthy nourishment that you’d like Chef Laura to “riff” on! She’d also love you to challenge her to design, on the spot, custom menus to work around your biggest cooking/eating challenges. Chef Laura will prepare lunch—-maybe even an ” Iron Chef” challenge where you tell her what you’d like to see her do with the ingredients in the bountiful Smith Center pantry and the local Farmer Market! Come with your questions, challenge, curiosity, playfulness, and appetite!
Chef Laura will be shopping at the U Street Farmer’s Market, located on the corner of 14th & U Streets NW, prior to class. Those interested can meet her at 9:00am on Saturday morning for a tour of the market and talk about choosing seasonal foods.
*Please Note: Every individual’s needs are unique. We aim to offer a variety of health-promoting options for each individual to consider, but do not prescribe the specific dietary content of any program for anyone.
Suggested donation: $25, includes a health-supportive meal and all recipes
Our programs are open to the community, and tailored to meet the needs of people affected by cancer. Classes and workshops are free or low cost on a pay-as-you-can basis, ensuring that our programs are accessible to everyone.
About Laura Pole
Laura Pole, RN, MSN, comes with a diverse educational background including a Masters degree in nursing, chef certification, and professional music training. For over 20 years, she has been merging her careers as a health supportive chef, professional musician, oncology clinical nurse specialist, and a palliative care educator. Laura serves Smith Center in several ways: Director of Nourishment Education Programs, Director of Professional Trainings in Culinary Translation and Co-Creator/Coordinator of Patient Navigation Trainings. Laura is also on faculty for the nationally acclaimed Cancer-Fighting Kitchen workshops.
with Chef Cathryn Pethick
Abundance, bounty, new growth: With the rise of Spring, our fresh food choices expand as the Spring markets fill with the season’s best offerings. It is worth the time it takes to nourish our bodies well, and the simple pleasure of freshly-made food, vibrant, beautiful and a joy to see and taste, gives healing to body and soul. From an Ayurvedic perspective, we will emphasize the specific food tastes and preparation methods that serve to balance us best as we move from the Spring season toward Summer.
Cathryn Pethick, AYS, teaches yoga and Ayurveda in the Washington, DC metro area, and is a long-time professional chef. She is an Ayurveda Yoga Specialist through the Himalayan Institute, teaching the self-care basics of the traditional Indian science of Ayurveda and Ayurvedic cooking to groups and private clients. Since 1997, she has taught both traditional and gentle hatha yoga classes for adults and children, therapeutic classes for seniors and special-needs students, and restorative yoga. It is her deepest desire to offer tools that bring balance and well-being into the lives of those she touches.
This class is full. Please contact us at programs@smithcenter.org or 202.483.8600 to be added to wait list.
With Laura Pole, RN, MSN PCNS
Come in from the cold and warm up in Chef Laura’s healing kitchen. You’ll learn how to prepare delicious nourishing soups and stews using warming winter vegetables, beans and grains. And how about a citrus fennel salad and spiced muffins to turn up the yum? Finally, enjoy eating your meal in each other’s warming company!
*Please Note: Every individual’s needs are unique. We aim to offer a variety of health-promoting options for each individual to consider, but do not prescribe the specific dietary content of any program for anyone.
Suggested donation: $35, includes a health-supportive meal and all recipes.
Our programs are open to the community and tailored to meet the needs of people affected by cancer. Classes and workshops are free or low cost on a pay-as-you-can basis, ensuring that our programs are accessible to everyone.
About Laura Pole
Laura Pole, RN, MSN, comes with a diverse educational background including a Masters degree in nursing, chef certification, and professional music training. For over 20 years, she has been merging her careers as a health supportive chef, professional musician, oncology clinical nurse specialist, and a palliative care educator. Laura serves Smith Center in several ways: Director of Nourishment Education Programs, Director of Professional Trainings in Culinary Translation and Co-Creator/Coordinator of Patient Navigation Trainings. Laura is also on faculty for the nationally acclaimed Cancer-Fighting Kitchen workshops.
