Students from the West Virginia University School of Medicine participated in an interactive healthy cooking class in Charleston. It’s part of an effort to change students’ perspectives about using food as medicine. The school prepares students to work with their patients in making healthy lifestyle choices in light of health issues among West Virginians.
Charleston Area Medical Center executive chef Bill Dodson and representatives from the WVU Eastern Division taught the students to prepare a healthy three-course meal. Menu items included walnut encrusted salmon, a kale salad, seasoned cauliflower rice and a mousse for dessert.