This program has been cancelled. We will return to hosting DC Young Adult Cancer Supper Clubs at a later date.

with Chef Kara Garrett

Join Chef Kara for a fun happy hour of virtual cooking where she will demonstrate and guide you through making a delicious and fast homemade pizza dough. We will make a savory pesto sauce and any of your favorite toppings can be added. We’ll also use our dough to make a shortcut apple galette that is the perfect way to enjoy the start of the Fall apple season!

Chef Kara will provide helpful cooking tips during this interactive class. Bring your favorite beverage and watch for new ideas, or prepare the items alongside Chef Kara. 

Note: If you plan to cook-along, please have all ingredients and supplies out and ready to use before joining the class. Contact Chef Kara prior to class for any questions regarding ingredient or equipment substitutions. Gluten-free option can be shared ahead of time if requested.


Menu Items:
  • Pizza Dough
  • Walnut Pesto
  • Apple Galette

Ingredients
Pizza Dough
  • Whole wheat flour
  • Honey or sugar
  • Rapid-rise, instant or pizza crust yeast
  • Salt
  • Extra virgin olive oil
Walnut Pesto
  • Basil
  • Walnuts
  • Lemon
  • Extra Virgin Olive Oil
  • Nutritional Yeast
  • Garlic cloves

Pizza toppings of choice (Chef Kara will be using eggplant and goat cheese)

Apple Galette
  • 2 apples
  • Apricot (or other fruit) preserves
  • Coconut oil
  • Coconut sugar (or other granulated sweetener of choice)
Kitchen supplies
  • Cutting board and knife
  • Saute pan
  • Spatula or wooden spoon
  • Rolling pin
  • 2 mixing bowls
  • Measuring cups
  • Measuring spoons
  • Cookie sheet
  • Parchment paper
  • Food processor or blender to make pesto

The YACS Supper Club provides an opportunity for young adult cancer survivors to come together in a casual setting to share a delicious meal. Chef Kara cooks a healthy 3-course meal to share and leads the group in preparing one menu item together. Past items include chocolate truffles, steamed dumplings. Brazilian crepes, and 5-minute carrot cake. All meals are vegan and gluten-free. **Supper Club is currently only being offered virtually. Recipes and needed supplies are provided ahead of time. We prepare one dish and enjoy our meal together.


About Chef Kara Garret

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register or by emailing carla@smithcenter.org

with Chef Cathryn Pethick

Ayurveda Cooking Class

Calming the Autumn Winds: Pacifiying Vata

Ayurveda-Inspired Cooking Class

 

As we leave behind the heat and humidity of summer and the drier, cooler winds of autumn begin to blow, the airy Vata dosha takes precedence as we transition to the Fall season: cool, light, dry, mobile, rough, unpredictably mobile. We soothe Vata with a diet that emphasizes the sweet, sour and salty tastes and foods that are more “grounding” : higher in proteins and fats, liquid, with warm, stimulating spices, served warm or hot; more soups and stews, and less raw food. Our menu will feature the best fruits and veggies that our farmers’ markets offer in the late harvest season, grains and legumes, to carry you well into winter!

 

Recipes from the class will be emailed to you as a part of this program.

And, check out more of Chef Cathryn’s programs on our YouTube channel, under “Nutrition & Cooking.”

Suggested Donation: $10


About Cathryn Pethick

Cathryn Pethick

Cathryn Pethick, AA, AYS, C-IAYT is a certified yoga therapist and teacher, Ayurveda specialist, and professional chef- whole foods cooking and nutrition instructor. She shares those skills with private clients through her own Well-Being, founded in 2012, and is on staff with Maryland University of Integrative Health’s Masters in Nutrition degree program. At Smith Center, Cathryn teaches cooking and nutrition classes, gentle yoga, and contributes to Smith Center’s wonderful  integrative cancer support retreats as chef and yoga therapist. She has decades of experience in diverse culinary settings, practicing/teaching yoga from a therapeutic perspective, meditation, and the study of Ayurveda, diverse spiritual  and philosophical traditions, and Oriental healing/martial arts. Cathryn shares the intention of nourishing well-being for us individually and as a collective with yoga, meditation and food-as-medicine, by cultivating the healing power of balance, optimal nutrition that supports our vitality, and compassionate presence that nurtures us all.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Chef Kara Garrett

Join Chef Kara for a fun morning of virtual cooking where she will demonstrate and guide you through making a delicious sweet soup that’s packed full of vitamins. Together we will make a ginger-infused cantaloupe soup with a crunchy quinoa nut topping. The soup highlights the beautiful fruit coming into season and the protein-packed topping also makes an excellent snack or granola substitute.

 

Chef Kara will guide you step-by-step in preparing this simple meal and answer any questions you have on ingredients or cooking techniques. Most importantly, we will join together to enjoy our brunch and discuss our kitchen challenges and successes.

 

This is an interactive class and you are welcome to simply watch for new ideas or to choose which of the items you would like to prepare along with Chef Kara.


Menu Items:

  • Ginger-Spiced Cantaloupe Soup
  • Crunchy Quinoa-Nut Topping

Note: Both recipes are easy to adjust to as many or as few servings as needed. See recipes for quantity adjustments. If you plan to cook-along, please have all ingredients and supplies out and ready to use before joining the class. Contact Chef Kara prior to class for any questions regarding ingredient or equipment substitutions.


Ginger-Spiced Cantaloupe Soup Ingredients:

  • cantaloupe
  • 1 inch piece fresh ginger root
  • 1 lemon
  • Fresh basil or mint leaves
  • Plain yogurt (sub coconut milk for vegan)
  • Honey or agave (optional)

Crunchy Quinoa-Nut Topping Ingredients:

  • 1 cup quinoa
  • Unrefined coconut oil (other oils work here but the coconut flavor is delicious here)
  • Maple syrup, honey or agave
  • 1/2 cup nuts (any nut works here – hazelnuts, almonds or brazil nuts are especially tasty)
  • Salt
  • Cardamom pods (optional)

Kitchen Supplies:

  • Blender or food processor
  • Cutting board & knife
  • Measuring cups & measuring spoons
  • Small baking sheet
  • Heavy bottomed pot (such as a cast iron skillet or dutch oven, something that holds heat evenly)

About Chef Kara Garrett

Kara Garrett Cancer Support Program Coordinator

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Chef Kara Garrett

Join Chef Kara for a fun happy hour of virtual cooking where she will demonstrate and guide you through three quick recipes to get you ready for summer cooking. As the weather warms up we want to spend less time in the kitchen, and also want to fill our plates with the beautiful produce at the farmers markets. 

 

We will make a quinoa tabbouleh that is a nutritious side dish and also hearty enough to be a quick main dish. We will also learn a quick foolproof marinade that works on tofu or veggies that can be grilled, sautéed or roasted. Finally, we’ll make a fruit parfait using the delicious strawberries that are perfectly in season. All 3 dishes are wonderful starting points to make substitutions as produce comes into season throughout the summer. 
 
Chef Kara will provide helpful cooking tips during this interactive class. Bring your favorite beverage and watch for new ideas, or prepare the items alongside Chef Kara
Note: If you plan to cook-along, please have all ingredients and supplies out and ready to use before joining the class. Contact Chef Kara prior to class for any questions regarding ingredient or equipment substitutions.

Quinoa Tabbouleh Ingredients:

  • 1 cup of buckwheat, quinoa, farro or other grain of choice
  • 1 cup vegetable broth (water is fine to sub)
  • 2 Roma tomatoes
  • 2 ribs of celery
  • 1 small cucumber or 1/3 English seedless cucumber
  • 1/4 cup raisins
  • 3 scallions
  • 1 bunch Italian flat leaf parsley
  • 1 bunch fresh mint
  • 2 lemons
  • Salt
  • Extra virgin olive oil (about 1/2 cup)
  • Zaatar seasoning (mix of sumac, dried thyme, white sesame seeds, coriander and salt – or use any other of your favorite seasoning blends)
  • Optional garnishes: feta cheese, pumpkin seeds, toasted sesame seeds, pickled veggies

Choose 1-2 proteins & veggies to roast. Chef Kara will demo with her favorites: extra firm tofu & 1 head of cauliflower.


Parfait Ingredients

  • Strawberries, Raspberries or any other fruit on hand (local fruit is coming in season if you can make it to a farmers market – it’s worth the trip for the best flavor!)
  • Fresh Mint
  • Handful of Pistachios, walnuts or your favorite nut
  • Plain Yogurt (optional)
  • Honey (optional)
  • Rose water, orange blossom water, or vanilla extract (optional)

Materials needed

  • Cutting board & knife
  • Small saucepan with lid
  • Baking sheet
  • Parchment paper (optional)
  • Measuring cups & spoons
  • Clean kitchen towel or paper towels to press tofu
  • Oven, toaster oven or air fryer
  • Strainer or lemon squeezer
  • Whisk or fork
  • Mixing bowl, large Tupperware or large gallon ziplock for marinade & veggies
  • Small ramekin or bowl for dessert parfait 

 


The YACS Supper Club provides an opportunity for young adult cancer survivors to come together in a casual setting to share a delicious meal. Chef Kara cooks a healthy 3-course meal to share and leads the group in preparing one menu item together. Past items include chocolate truffles, steamed dumplings. Brazilian crepes, and 5-minute carrot cake. All meals are vegan and gluten-free. **Supper Club is currently only being offered virtually. Recipes and needed supplies are provided ahead of time. We prepare one dish and enjoy our meal together.


About Chef Kara Garret

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Chef Kara Garrett

Chef Kara’s Tofu Scramble

Join Chef Kara for a fun morning of virtual cooking where she will demonstrate and guide you through cooking a plant-based, protein-packed brunch to start your day. We will make a vegan tofu scramble that can be customized to include any of your favorite veggies on hand. We will also prepare a chocolate-almond mug cake that is healthy and easy to prepare – you can even cook it in the microwave if you don’t want to heat up the oven!

Chef Kara will share tips on incorporating more plant-based proteins into your daily meals and answer any questions you have on ingredients or cooking techniques. Most importantly, we will join together to enjoy our brunch and discuss our kitchen challenges and successes.

This is an interactive class and you are welcome to simply watch for new ideas, or to choose which of the items you would like to prepare along with Chef Kara.


Menu Items:

  • Veggie Loaded Tofu Scramble
  • 15-minute Chocolate-Almond Cake

Note: The tofu scramble recipe will prepare 4 servings and the cake will be one serving. Recipes are easy to adapt to any serving size.

Note: Please have all ingredients and supplies out and ready to use before joining the class. Contact Chef Kara prior to class for any questions regarding ingredient or equipment substitutions.


Tofu Scramble Ingredients:

  • 1 block extra firm tofu
  • Onion
  • Garlic cloves
  • Smoked Paprika
  • Turmeric powder
  • Black pepper
  • Nutritional yeast (optional, but adds “eggy” flavor and vitamin B12)
  • Milk of choice
  • 2-3 vegetables of choice (Chef Kara will be using red bell pepper, broccoli, and
  • cherry tomatoes)
  • Optional serving choices: avocado, toast, tortilla, scallions, hot sauce

Chocolate Mug Cake Ingredients:

  • Almond Flour (or 1/3 cup almonds or pecans, ground in food processor/blender)
  • Cocoa powder
  • Maple syrup
  • Salt
  • Baking Powder
  • Milk of choice
  • Vanilla Extract
  • Optional garnish: chocolate chips, coconut flakes or chopped nuts

Kitchen supplies:

  • Cutting board and knife
  • Sauté pan
  • Wooden spoon or spatula
  • 2 mixing bowls
  • Measuring cup
  • Measuring spoons
  • Whisk
  • Ramekin or coffee mug (if using microwave)

About Chef Kara Garrett

Kara Garrett Cancer Support Program Coordinator

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Chef Kara Garrett

Join Chef Kara for a fun happy hour of virtual cooking where she will demonstrate and guide you through two quick recipes using store-bought wonton wrappers. Wonton wrappers are a versatile foundation that can provide endless opportunities for you to be creative with healthy recipes in the kitchen. We will first make a protein-packed, Chinese-style vegetable filling that will be used to crispy baked wonton cups with a tart slaw topping that are a wonderful healthy appetizer. We will also make a quick, healthy dessert that comes together in minutes.

Chef Kara will provide helpful cooking tips during this interactive class. Bring your favorite beverage and watch for new ideas, or prepare the items alongside Chef Kara. 

Note: If you plan to cook-along, please have all ingredients and supplies out and ready to use before joining the class. Contact Chef Kara prior to class for any questions regarding ingredient or equipment substitutions.


Menu Items:
  • Crispy Wonton Cups
  • Baked Banana Fritters 

Note: There will be plenty of savory tofu filling to serve with rice or quinoa as a full meal. The filling also freezes well for future use. 


Ingredients:
  • Wonton wrappers
  • 1/2 block extra firm tofu
  • Walnuts (1/2 cup)
  • 2 Garlic cloves 
  • Ginger root (2-inch piece)
  • Bag of coleslaw or broccoli slaw mix (can sub cabbage or bok choy)
  • Shiitake mushrooms (5oz) (optional)
  • 2 small scallions
  • 1 banana
  • Neutral oil such as canola, safflower or avocado
  • Tamari, Coconut aminos, or soy sauce
  • Plain yogurt (optional, but recommended)
  • Rice wine vinegar (optional)
  • Cooking spray (optional but helpful)
  • Chinese five spice powder (optional)
  • Sesame seeds (optional)
  • Sriracha or sambal paste (optional)
  • Honey or agave (optional)
  • Nut butter (optional)
  • Chocolate chips (optional)
Kitchen supplies
  • Cutting board and knife
  • Saute pan
  • Spatula or wooden spoon
  • Clean kitchen towel or paper towels to press tofu
  • 2 mixing bowls
  • Measuring cups
  • Measuring spoons
  • Cookie sheet
  • Muffin pan 
  • Parchment paper (optional)
  • Fork & spoon

The YACS Supper Club provides an opportunity for young adult cancer survivors to come together in a casual setting to share a delicious meal. Chef Kara cooks a healthy 3-course meal to share and leads the group in preparing one menu item together. Past items include chocolate truffles, steamed dumplings. Brazilian crepes, and 5-minute carrot cake. All meals are vegan and gluten-free. **Supper Club is currently only being offered virtually. Recipes and needed supplies are provided ahead of time. We prepare one dish and enjoy our meal together.


About Chef Kara Garret

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Laura Pole, RN, MSN, Chef

Stir Fry

It’s just about Spring, the weather will be warming up and we’ll want to shift our energy from being inside and spending lots of time in the kitchen to nourishing ourselves in the outdoors. It’s a good time to learn how to make some one-pot meals to save time on prep and clean-up . . . Meals that can be made in quantity and enjoyed for a few days or frozen.

Join Chef Laura in learning to make one pot/one bowl meals such as Southern Style Vegetarian Chili, Quinoa and Spring Veggies Salad Bowl and What’s Left Over in the Fridge Stir-Fry. And for something sweet, we’ll make no-cook, trail ready Energy Balls. Hope to see you there!

Suggested Donation: $10


About Laura Pole, RN, MSN, Chef

Laura, Director of Smith Center’s Nourishment Education Programs, has served as the head retreat chef and nurse consultant since 1997. She is an Oncology Clinical Nurse Specialist and Integrative Oncology Navigator with over 40 years experience in caring for people with serious illness. She is also a Certified Health Supportive Chef, professional musician and Nia body-mind fitness instructor. Her popular cooking classes are centered on culinary translation: that is, helping  participants translate a diet prescription to a plate of nourishing delicious food. Laura is the founder of “Eating for a Lifetime,” a consulting business dedicated to teaching individuals and professionals about health supportive eating and food preparation. In addition to Laura’s work with nourishment, she is the co-coordinator of Smith Center’s Patient Navigation Training in Integrative Cancer Care. Laura also serves as coordinator of the “Media Watch Cancer News That You Can Use” listserv.

This event has been postponed to Thursday, April 15th, 6-7pm. Please click here to register.

with Chef Kara Garrett

Join Chef Kara for a fun evening of virtual cooking where she will demonstrate and guide you through different techniques of using store-bought wonton wrappers. Wonton wrappers are a versatile foundation that can provide endless opportunities for you to be creative with healthy recipes in the kitchen. We will first make a protein-packed, Chinese-style vegetable filling that will be used to make 3 types of wontons. We will also make a quick, healthy dessert that comes together in minutes.
Chef Kara will walk you through the basics of wrapping dumplings & wontons, and provide helpful tips during the cooking process. You will also learn how to make a quick cancer-fighting soup broth and a delicious dipping sauce. This is an interactive class and you are welcome to simply watch for new ideas, or to choose which of the items you would like to prepare along with Chef Kara. 

Note: If you plan to cook-along, please have all ingredients and supplies out and ready to use before joining the class. Contact Chef Kara prior to class for any questions regarding ingredient or equipment substitutions.


Menu Items:
  • Wonton Soup
  • Pan-Fried Potstickers
  • Crispy Wonton Cups
  • Baked Banana Fritters 

Note: We will make enough savory filling to make approximately 40 wontons. Due to class duration, Chef Kara will only demo 6 of each item. You can prepare the remaining dumplings after class to freeze or eat, freeze the extra filling for future dumpling making, or add rice to the filling for a heartier fried rice entree.


Ingredients:
  • Wonton wrappers (Demo will be with square wrappers as they are the most common at grocery stores. Round works too. Look for eggless if vegan. All local Whole Foods sell these vegan wrappers.)
  • 1 block extra firm tofu
  • Walnuts (1/2 cup)
  • 4 Garlic cloves 
  • Ginger root (2-inch piece)
  • Bag of coleslaw or broccoli slaw mix (can sub cabbage or bok choy)
  • Shiitake mushrooms (5oz)
  • 1 bunch scallions
  • 1 banana
  • Vegetable broth (4 cups/1 box)
  • Neutral oil such as canola, safflower or avocado
  • Tamari, Coconut aminos, or soy sauce
  • Rice wine vinegar
  • Cooking spray (optional but helpful)
  • Chinese five spice powder (optional)
  • Toasted sesame oil (optional)
  • Sesame seeds (optional)
  • Lime (optional)
  • Sriracha or sambal paste (optional)
  • Yogurt (optional)
  • Honey or agave (optional)
  • Nut butter (optional)
  • Chocolate chips (optional)
Kitchen supplies
  • Cutting board and knife
  • Saute pan with tight-fitting lid
  • Small saucepan for soup with lid
  • Spatula or wooden spoon
  • Clean kitchen towel or paper towels to press tofu
  • 2 mixing bowls
  • Measuring cup
  • Measuring spoons
  • Cookie sheet
  • Muffin pan 
  • Parchment paper (optional)
  • Fork & spoon

The YACS Supper Club provides an opportunity for young adult cancer survivors to come together in a casual setting to share a delicious meal. Chef Kara cooks a healthy 3-course meal to share and leads the group in preparing one menu item together. Past items include chocolate truffles, steamed dumplings. Brazilian crepes, and 5-minute carrot cake. All meals are vegan and gluten-free. **Supper Club is currently only being offered virtually. Recipes and needed supplies are provided ahead of time. We prepare one dish and enjoy our meal together.


About Chef Kara Garret

Kara is a health-supportive chef based in Washington, DC. Following her breast cancer diagnosis in 2013, she embraced the challenge of finding a balance between her foodie lifestyle and eating well with cancer. She has adopted a flexible diet plan that focuses on plant-based, sustainable whole foods, but does not restrict indulgences of things she loves. She is passionate about working with others to encourage healthier food choices that energize the body and the soul.

Kara graduated in August 2017 from the Chef Training Program at Natural Gourmet Institute in NYC and spent one month as the sous chef at The Ananda Ashram Yoga Society of New York in Monroe, NY. She is currently enrolled in the Developing Healthy Communities: Nutrition, Behavior, and Physical Activity graduate program at Tufts University Friedman School of Nutrition Science and Policy.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register or by emailing carla@smithcenter.org

with Chef Cathryn Pethick

Our choice of diet is one of the best ways we can care for ourselves. In the science of Ayurveda, our well-being is best supported with a diet of fresh, whole, seasonal foods, that includes all six tastes, with emphasis on those that will help balance us best.

Here in the mid-Atlantic, our Spring season transitions can be cold and windy, then warm and humid, as we move into our growing season. In Ayurvedic terms, our Spring climate season is cool to warm, liquid and soft, and corresponds to the Kapha dosha. We may have a tendency to experience colds, sinus congestion and allergies, a sense of heaviness, all signs of Kapha imbalance.

In this class, the food tastes we will focus on that “pacify,” or nurture and support Kapha best, are pungent, bitter and astringent, such as spring greens, lentils, millet, asparagus, strawberries, pears, warming spices and herbs. We will include a simple dish called kitchari that is a traditional cleansing and nourishing food that can support the Spring seasonal transition. Recipes and additional Ayurveda resources will be provided.

Suggested Donation: $10


About Cathryn Pethick

Cathryn Pethick, AA, AYS, C-IAYT is a certified yoga therapist and teacher, Ayurveda specialist, and professional chef- whole foods cooking and nutrition instructor. She shares those skills with private clients through her own Well-Being, founded in 2012, and is on staff with Maryland University of Integrative Health’s Masters in Nutrition degree program. At Smith Center, Cathryn teaches cooking and nutrition classes, gentle yoga, and contributes to Smith Center’s wonderful  integrative cancer support retreats as chef and yoga therapist. She has decades of experience in diverse culinary settings, practicing/teaching yoga from a therapeutic perspective, meditation, and the study of Ayurveda, diverse spiritual  and philosophical traditions, and Oriental healing/martial arts. Cathryn shares the intention of nourishing well-being for us individually and as a collective with yoga, meditation and food-as-medicine, by cultivating the healing power of balance, optimal nutrition that supports our vitality, and compassionate presence that nurtures us all.

This program is being offered virtually through Zoom. In order to participate and receive the Zoom link, you must register here or by emailing carla@smithcenter.org

with Laura Pole, RN, MSN (Smith Center for Healing and the Arts) and Wendy Demark-Wahnefried, PhD, RD (University of Alabama, Birmingham)

Did You Know?

Smith Center is pleased to announce the launch of a special series of talks designed to celebrate the 25th anniversary of the founding of the center. Each of the talks will highlight one of eight healing practices that research and practice tell us is important to the health and well-being of cancer patients/survivors, and their loved ones.

The topics include: Eating Well, Moving More, Managing Stress, Sleeping Well, Creating a Healing Environment, Sharing Love and Support, Exploring What Matters Now, and Expressing Oneself.

For each topic, we will have two expert speakers. One will provide a clear and concise review of the science behind the given topic: what we do and do not know about the topic, the impact of this practice on cancer-related quality of life and mortality specifically, and national recommendations for action. The second speaker will “translate” this information into an action plan (e.g., provide user-friendly tips about how to integrate this aspect of healing into your daily life). At the end, there will be time for a question and answer period.


Did You Know? will be hosted Monthly on Wednesdays from 6:00-7:30pm.

Upcoming Dates: 

  • January 27 – Eating Well
    • with Laura Pole, RN, MSN, Smith Center for Healing and the Arts and Wendy Demark-Wahnefried, PhD, RD, University of Alabama, Birmingham
  • Febraury 17 – Moving More
    • with Bernardine Pinto, PhD, University of South Carolina and Melinda Irwin, PhD, Yale University
  • March 17 – Managing Stress
    • with Candida DeLuise, PhD and Paul Jacobsen, PhD, National Cancer Institute, Bethesda, MD

In honor of our 25th Anniversary in 2021, we are suggesting donations for this series in fractions or multiples of the number “25.” E.G. $2.50, $12.50, $25, etc.


About Laura Pole, RN, MSN

Laura Pole

Laura, Director of Smith Center’s Nourishment Education Programs, has served as the head retreat chef and nurse consultant since 1997. She is an Oncology Clinical Nurse Specialist and Integrative Oncology Navigator with over 40  years experience in caring for people with serious illness. She is also a Certified Health Supportive Chef, professional musician and Nia body-mind fitness instructor. Her popular cooking classes are centered on culinary translation: that is, helping  participants translate a diet prescription to a plate of nourishing delicious food.   Laura is the founder of “Eating for a Lifetime,” a consulting business dedicated to teaching individuals and professionals about health supportive eating and food preparation. In addition to Laura’s work with nourishment, she is the co-coordinator of Smith Center’s Patient Navigation Training in Integrative Cancer Care. Laura also serves as coordinator of the “Media Watch Cancer News That You Can Use” listserv.

About Wendy Demark-Wahnefried, PhD, RD

Wendy Demark-Wahnefried

Wendy Demark-Wahnefried, PhD, RD is Professor and Webb Endowed Chair of Nutrition Sciences at the University of Alabama at Birmingham (UAB) and also is the Associate Director of Cancer Prevention and Control at UAB.  Her research ranges from determining mechanisms of action of nutrition-based therapies that are implemented presurgery to developing and testing interventions that are scalable and which improve diet, physical activity and functional status among cancer survivors in broad geographic regions. To date, this research has been supported by 15 NIH grants (including a recent program project) and has resulted in over 300 peer-reviewed publications. Dr. Demark-Wahnefried has been recognized as a Komen Professor of Survivorship and an American Cancer Society Clinical Research Professor. She has served on several committees, including the National Cancer Policy Forum of the National Academy of Sciences and the guidelines panels of the American Cancer Society, the World Cancer Research Fund, the American College of Sports Medicine, and the American Society of Clinical Oncology.