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Cooking for Wellness – The Basics
A wellness program for University of Minnesota employees hosted by the Healthy Foods, Healthy Lives Institute
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Week 1: Sauces and condiments, kitchen basics – Home Assignment #1
Week 2: Soups and Stocks – Home Assignment #2
Week 3: Whole Grains – Home Assignment #3
Week 4: Defining Proteins
About HFHL
Teaching Team
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Published
February 28, 2017
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