We build, deliver, and evaluate programs using a trauma-informed lens, which creates space for deep engagement, reflection, and a strengths-based approach.

• Food Smarts is a flexible, learner-centered cooking and nutrition curriculum with materials and lesson plans appropriate for K-12 audiences and adults (including older adults). Lesson plans with different class/series lengths are available. New for 2020: three-week series with a focus on food waste reduction. Participant materials offered in English, Spanish, Chinese, Vietnamese, Russian, and Korean. Included in the USDA’s SNAP-Ed Toolkit. Evaluation tools available. Facilitator training required ($). Leah’s Pantry staff can facilitate this program at your site ($).
• Around the Table is a cooking workshop curriculum for older youth, aged 14-21. With lesson plans designed for both high school classrooms and out of school environments, youth enjoy hands-on cooking, facilitated conversations, and activities that build healthy connections to food, self, and community. This curriculum upholds principles of trauma-informed engagement and nourishment but does not include ACES screening or explicit conversations about trauma or toxic stress. Evaluation tools available. Included in the USDA’s SNAP-Ed Toolkit. Facilitator training required ($). Leah’s Pantry staff can facilitate this program at your site ($).
• Around the Table: Nourishing Families is a 6-week workshop curriculum designed for parents or caregivers with an interest in conversation, reflection, cooking, and learning holistic skills to care for their family’s well-being. This curriculum upholds principles of trauma-informed engagement and nourishment and directly addresses how toxic stress can contribute to poor nutrition and health. Available in English and Spanish.  Evaluation tools available. Included in the USDA’s SNAP-Ed Toolkit. Facilitator training required.  Leah’s Pantry staff can facilitate this program at your site ($).
• Nutrition Pantry Program offers training, technical assistance, and certification to food distribution sites interested in creating client-centered, health-promoting distributions that follow best practices across six focus areas—inventory, education, policy, waste reduction, cultural responsiveness, and environment. This program is for both individual pantries and organizations (such as food banks or health departments) that want to work with multiple distribution sites. Many resources offered in multiple languages. Included in the USDA’s SNAP-Ed Toolkit. Training required for implementers ($.) Cost for pantries is dependent on location; many sites in CA are supported by private foundation funding.
• EatFresh.org and EatFresh.org Mini Course are free online resources that support low-cost cooking that is easy, delicious, and culturally diverse. EatFresh.org includes 400+ recipes that align with USDA standards and other features such as Ask a Dietitian, meal plans, and support for shopping. The Mini Course is a nutrition class delivered entirely online. Data tracking via referral codes available for partners. Included in the USDA’s SNAP-Ed Toolkit. There is no fee paid to Leah’s Pantry for the use of either resource.
• Other Programs