By Eli Hughes–
U of L’s Engage Lead Serve Board hosted “Food for Thought,” a virtual cooking class on Feb. 22. Participants learned how to make a vegan dish that required very little time and ingredients.
The event was hosted by ELSB’s directors of the Mental Health and Physical Health Committee, Jenna Tinnel and Afi Tagnedji, who led the participants in the recipe and gave out helpful tips along the way.
Participants were able to sign up for a pick-up time, and then pick up all of the ingredients that they needed to make braised chickpeas and spinach.