Students learn how to “Cooke” for the mind, body

Mike Alberti Staff Writer

On Friday, Nov. 10, Vassar Wholistic sponsored a three-hour class called “Mindful Cooking and Eating” at Blegen House. The free class, which was attended by 10 students, was taught by holistic cooking expert Santha Cooke. Another class will be held on Friday, Nov. 17 from 4 p.m.-7 p.m.

Cooke is the founder of a massage, acupressure, and holistic nutrition advising company called “Whole Foods—Whole People!” that holds cooking classes and offers individual health consultations. A certified drugless practitioner, Cooke holds Bachelor of Science and Master of Science degrees from Cornell University and Bank Street College, respectively. Cooke is also licensed in acupressure and massage therapy.

Cooke began the workshop by sitting the class down in a circle and serving hot soup, “to warm you up and calm you down.”

She then discussed the benefits of holistic nutrition. “Holistic nutrition—that is, nutrition with a focus on knowing about the ingredients and their origins and individual properties— is beneficial not just to your physical well-being, but to your mental and emotional well-being as well,” said Cooke. Holistic nutrition is believed to have the power to positively affect a number of conditions including acne, high blood pressure, anxiety, depression and mood swings.

Before they began cooking, the students at the workshop discussed Vassar’s meal plan and their dissatisfaction with the lack of resources offered to students who live in the dorms. Several members of the group were seniors and praised the advantages of living in senior housing with personal kitchens.

The class was divided into smaller groups, each of which was given a work station with a stove, pots and pans, cutting boards, knives, spoons, a recipe, and all the ingredients. Cooke wandered between the groups, monitoring them and giving advice while she continued talking about the importance of nutrition and being mindful of what you put in your body.

The meal consisted of kale cooked in oil with garlic and raisins, a salad of grated beets and carrots with orange juice squeezed on top, toasted quinoa with pumpkin seeds, and apples, pears and apricots boiled with cinnamon for dessert.

The point of the class was to give students an opportunity to touch the raw ingredients in their natural state, allowing them to feel more connected to the food they eat and the way it makes them feel. If attendance at the second workshop is high enough, the class may be offered on a more regular basis starting next semester.

Vassar Wholistic received official recognition from the Vassar Student Association (VSA) earlier this semester, which gives the group a VSA budget for programming for the year.