Sustainable Food Center Celebrates Houston Graduation of The Happy Kitchen / La Cocina Alegre
Sixteen participants complete third six-week nutrition education cohort in Houston
HOUSTON, TEXAS — Sustainable Food Center (SFC) marked a milestone on August 20 with the graduation of the third Houston cohort of The Happy Kitchen / La Cocina Alegre (THK/LCA), continuing the program’s expansion beyond Central Texas. Sixteen participants completed six weeks of hands-on cooking and nutrition education through virtual classes before gathering in person for their final class and graduation celebration, where they shared a meal, received certificates, and took home cooking kits.
The graduates’ experiences illustrate the program’s reach. Dolores, who joined through Cities for Better Health Houston, brought her sister, granddaughters, and friends from her church into the class alongside her.
Houston’s expansion has been supported by a network of 24 Spanish-speaking, 8 bilingual, and 11 English-speaking THK/LCA facilitators. Organizers plan to train additional graduates as facilitators, further expanding the network and building a sustainable model that will allow THK/LCA to reach more communities across Houston.
The graduates’ experiences illustrate the program’s reach. Dolores, who joined through Cities for Better Health Houston, brought her sister, granddaughters, and friends from her church into the class alongside her.
"We got involved through Cities for Better Health Houston. I invited my sister, my granddaughters, and a couple of people from church to join us, and we've really enjoyed all the classes." "I'm looking forward to using some of the menus, getting my cookbook organized for the holidays, and maybe even growing some plants."
Another graduate, Gloria Jackson, said meeting the program’s facilitators in person for the first time at graduation, after six weeks of virtual classes, added a new dimension to the experience. “It was one thing to participate in Zoom, but being face-to-face with the people who created the recipes, prepared the food, and showed us the process was amazing,” Gloria said.
"I'm not someone who usually cooks, but they give you options for making better choices with the food you eat. I've learned that information is power."
A third participant, Chef Nettie, viewed the class through a generational lens, seeing it as an opportunity to help younger children in her community build a healthier relationship with food before habits take hold.
"It's very educational, and I believe it's something we need in our community, especially to teach our children how to eat healthier so they can grow up healthier and stay healthy throughout their lives." "The entire program and educational experience are excellent and very much needed today."
That community-led approach gives the program its lasting impact, building a growing network of facilitators and community advocates who can carry THK/LCA forward in their own neighborhoods while expanding access to nutrition education across Houston.
