Cooking Matters at Home May 2021

Thursdays (five lessons)
May 20, 27 and June 3, 10, 17, 2021

4:30-5:30 p.m. EST
Online via Zoom

The Coronavirus crisis can make planning and preparing meals an incredible challenge in an already stressful time. Cooking Matters at Home offers ideas for you can use what foods are available to create quick, low-cost meals.

Over the course of five, 1-hour online lessons topics are:
  • Food Safety
  • Tips to cut sugar, fat, and salt
  • Meals on a budget
  • Importance of proper nutrition
  • Increasing physical activity
This series is offered at no cost to the participant.

Registration is intended for Michigan residents. Extension services are available in every state, and we encourage you to reach out to your local network for similar programming. These courses will all be held virtually, utilizing Zoom. You will receive additional information for Zoom before the program begins. 

MSU Extension nutrition and physical activity programs provide participants with tips and tricks to include healthy choices into any lifestyle and budget. Our nutrition programs are funded by the Supplemental Nutrition Assistance Program – Education and the Expanded Food and Nutrition Education Program. Both programs aim to reach limited resource audiences, who are eligible for one or more of the following programs: Free/reduced school lunch; Food Distribution Program on Indian Reservation (FDPIR), Head Start, SNAP Bridge Card/EBT, WIC, and other assistance programs. We aim to have at least half of every class qualify by income.

Registration for Cooking Matters at Home (EFNEP) is open.

Registration closes at 11:59 p.m. on May 19, 2021.


Michigan State University is committed to providing equal opportunity for participation in all programs, services and activities. Accommodations for persons with disabilities may be requested by contacting the event contact two weeks prior to the start of the event. Requests received after this date will be honored whenever possible.

Contact Information

For more information, contact Angela Tate at or Vanessa Armstrong at