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Judy Myhand

To use my knowledge of nutrition and food science to teach families how to cook and plan economical, delicious, and nutritious meals.

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How long have you been cooking?

I've been cooking for 68 years. As soon as I could read, my mother would leave me in the kitchen with my friend Patty, and we would bake cakes. I’ve been teaching nutrition, cultural foods, food preparation, meal management, and culinary skills to future health professionals at LSU for 22 years. It is my hope that my students, who volunteer to teach the cooking classes, will keep the ingredients for hope alive.

What is your signature dish?

Delicious and nutritious Corn and Shrimp Soup. This soup starts with a roux, like gumbo, and is loaded with vegetables. The roux's aroma with the trinity cooking in olive oil and the colors of the corn, tomatoes, bell peppers, and shrimp create a very appetizing meal, too.

What will you do with the $50,000?

I welcome the funds to continue our Ingredients for Hope kitchen, where we teach families how to plan meals and cook and then send them home with ingredients to prepare the recipes. Participation in healthy cooking classes is associated with significant increases in both healthy food purchasing and healthy cooking, our goal. We made a cookbook for WIC a few years ago that was a big hit and we want to make a cookbook for Ingredients for Hope in a pictograph recipe style for participants.