MISSOULA — On a Tuesday evening in late October, the smell of cooking onions and meat combined with the sound of lively chatter to create a friendly warmth in Missoula Food Bank’s learning kitchen as about a dozen people prepared bison salsa verde enchiladas.
The cooking class, held by All Nations Health Center on Oct. 22, was the second of a three-part series focused on meal prep and Indigenous nutrition.
After explaining the recipe, Érica Rubino, the registered dietitian leading the class, wandered among the hotplate stations giving directions and advice.
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