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From YouTube: Cooking For Your Health
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A
A
Hello,
I'm,
Janet,
Trulock
nutrition
program
manager
at
the
buncombe
county
health
center
welcome
to
cooking
for
your
health
today,
we're
in
the
home
of
Marvins
job
abernathy
margot
is
nutritionist
at
the
health
center
has
been
there
over
10
years.
She
is
a
registered
dietician
and
has
your
masters
from
helpful
answers.
A
Margot
provides
nutrition
counseling
to
high-risk
clients
on
our
WIC
program
and
is
the
expert
on
the
special
formulas
they
need.
She
also
works
closely
with
manna
Food
Bank,
ensuring
that
our
emergency
food
pantry
stays
well
stocked
when
I
asked
Margot
when
she
started
cooking,
she
couldn't
remember:
she's
been
cooking
on
her
life
and
she
likes
it.
What
are
you
going
to
be
picking
today,
market
I,
torture
based
in
the
well,
let's
go
to
the
kitchen:
ok,.
B
A
B
Market,
where
you
can
be
cooking
today,
well
we're
going
to
be
cooking.
A
boneless,
skinless
turkey,
breast
and
I
got
some
different.
Turkey
breasts
how
you
can
buy
them
in
the
stores.
This
is
the
boneless
skinless
that
we're
going
to
use
today.
You
can
also
get
them
with
a
bone
in
and
it
does
have
skin
on
it.
You
go
up
to
the
butchery
and
asked
the
man
for
these
and
they
weigh
them.
They
may
cost
a
little
bit
more,
but
you
don't
have
to
defrost
them
to
continue
their
there's,
also
the
frozen
boneless
ones.
B
These
have
a
gravy
packet
in
it.
They
also
have
been
infused
a
little
bit
of
a
subtype
of
broth.
They
tend
to
be
a
little
higher
in
salt.
A
little
bit
of
advice,
don't
put
the
gravy
packet
in
the
crockpot.
My
husband
did
that
wasn't
good
the
benefit
with
the
ones
with
the
ball
is
after
you're
done
cooking
in
the
crock
pot
and
you're
eating
it.
B
B
Just
in
case
there's
some
icky
stuff
on
it,
you
just
want
to
get
it
off
and
and
make
it.
You
know
cleaner
I'm
not
going
to
touch
the
turkey
breast
or
just
before,
I
put
it
in
because
I
don't
want
to
have
to
go
and
wash
museums
a
whole
lot.
So
the
first
thing
I'm
going
to
do
is
I,
have
three
ribs
of
celery
and
a
medium
onion.
B
Now
fighting
at
this
candles
lit
well
onions,
really
bad
in
my
eyes,
and
if
I
have
the
candles
with
the
gases
that
cause
my
eyes
to
Bernie
tier
are
burned
away.
So,
while
I'm
chopping,
I
burn
I,
also
don't
open
my
mouth,
because
that
seems
to
help,
and
you
learned
another
trick
off
of
food
TV.
Why
don't
you
tell
like.
B
B
The
salary
is
another
savory
vegetable
and
it
has
good
stuff
in
it.
When
you
are
chopping,
something
like
this,
you
want
to
put
your
knuckles
so
that
the
knife
hits
the
knuckles.
So
you
don't
tend
to
cut
your
fingers
great,
especially
it's
a
trick.
I
learned
from
a
chef
and
again
you're
going
to
do
a
rough
cut.
You
don't
want
to
have
them
charade
or
anything
like
that.
I
may
have
to
do
that
burn,
match
trick.
I.
B
B
I
have
about
a
half
a
teaspoon
of
salt
in
this
little
Bowl
and
I
have
and
I
buy
bulk
spices-
I
buy
them
at
various
places
you
can
buy
them.
I
use
a
funnel
and
a
chopstick
to
get
them
in
my
little
jars
and
I'm,
not
very
good
at
measuring
some
that
put
just
a
wee
bit
of
time
in
here,
and
this
is
ground
time
you
can
use
whole
time
leads
toward
I
have
fresh
in
my
garden.
You
can
chop
that
up.
If
you
want
to
this,
is
rosemary.
I
have
found
whole
pieces
of
rosemary.
C
B
You
don't
get
it
ground,
you
can
always
use
a
mortar
and
pestle
for
that
and
then
I
have
a
deal,
and
this
is
a
little
bit
of
margarine
and
I
save
my
old
spice
jars.
Just
because
it's
recycling
and
they
have
nice
labels,
you
can
figure
out
what
they
are,
and
this
is
some
sage
now.
This
sage
is
not
hasn't,
had
anything
done
to
it.
B
B
I
think
a
mortar
and
pestle
and
a
good
night
for
two
of
the
most
important
things
in
the
kitchen
I'm,
going
to
use
a
spoon
and
I'm
going
to
mix
this
up
perfectly
and
then
I'm
going
to
put
it
in
here.
This
is
where
you
need.
Is
your
hands?
Oh
boy,
yeah!
That's
fine!
You
get
three
finds
me
of
mud,
pies
I,
don't
have
all
the
spices,
the
back.
B
Okay,
that
would
be
fine,
sometimes
I'll,
just
use
rosemary
I'll
of
rosemere
just
become
really
addicted
to
Rosemary,
recently
or
time
my
mother
came
from
Sweden
and
when
she
was
trying
to
make
stuffing
for
the
first
time
their
recipe
said
thyme
rosemary
sage
as
ideas.
Well,
she
didn't
know
what
to
put
what
tasted
like
what
so
she
put
them
all
in.
So
that's
always
what
our
dressing
over
Danny.
A
A
B
C
B
B
Now
this
part
is
kind
of
tricky
kind
of
bring
it
out
fold
it
over.
You
kind
of
have
to
have
fingernails
to
pick
it
up
there.
It's
in
my
pot
and
I'm
not
going
to
be
touching
anything
I
don't
have
to,
because,
unfortunately,
turkey
heat
in
any
kind
of
poultry
have
critters
in
them,
and
you
don't
want
and
I'm
going
to
purchase
the
rest
of
this
and
again,
it's
fairly
large
pieces
of
vegetable
kind
of
coat
it
up.
On
top
there.
C
Then
I
help
you,
sir
found
these
over
by
the
stairs.
C
C
Hi
I'm
Lewis
from
Sesame
Street.
You
are
your
child's
first
teacher,
so
make
physical
activity
and
eating
right
part
of
your
routine.
Not
only
when
you
feel
great,
but
it'll
make
it
easier
for
your
children
to
stay
healthy
as
they
grow
older.
It's
a
small
steps
you
take
to
make
a
real
difference
for
you
and
your
children.
There's.
B
B
It's
just
if
you're
going
to
leave
in
the
morning
and
then
come
back
at
night.
You
can
do
it
the
longer
time
and
you
really
can't
overcook
in
the
crock
pot.
Unless
you,
you
know,
forget
it
for
days.
Ok,
crock
pots
are
real
interesting.
I
looked
up
some
history
of
them
back
in
nineteen.
Seventy
one
rival
bought
a
company
and
they
had
a
a
ceramic
crock
in
a
aluminum
housing
with
an
aluminum
lid
and
it
was
called
the
beanery,
and
so
they
brought
us.
B
We
need
to
figure
out
how
we
can
you
know
market
this,
and
they
found
that
you
know
in
the
early
70s
are
becoming
more
health
conscious
and
we
had
to
eat
lower-cost,
meats
and
leaner
cuts
of
meat,
and
they
realized
that
the
moist
heating
in
the
beanery
was
better
for
meats.
Then
really
for
these,
so
you
can
cook
either
beans
or
you
can
cook
meats
and
they
come
out
really
moist
and
they're.
Wonderful.
Now
let.
B
B
B
B
Is
how
tender
I
mean
you
don't
even
need
to
cut
it
with
a
knife?
Yes,
and
we
have
some
vegetables
that,
of
course
we
can
eat,
because
they're
yummy
are
nice
and
savory
I'm
going
to
get
as
many
of
the
vegetables
out
as
I
can
and
this
juice
can
be
used
for
making
a
little
bit
of
gravy
and
we're
going
to
make
a.
A
A
B
No,
it
doesn't
you
don't
have
to
buy
those
fancy
things
or
anything,
and
this
we're
going
to
put
in
the
garbage
and
knock
down
the
sink
because
it
messes
with
the
plumbing
if
it
goes
down
the
sink
and
there's
a
little
bit
of
fat
in
there.
But
it's
not
a
terrible
amount
and
again
this
turkey
I
pretty
much
use
the
same
herbs
on
all
my
turkeys.
So
this
is
going
to
have
similar
tastes,
so
you're
going
to
use
it
to
make
then
I'm
going
to
use
it.
B
B
B
Like
a
gravy,
because
if
you
have
a
vegetable
or
you
have
rice
or
something
like
that,
that
you
want
to
cook
the
turkey
breast
with
it's
really
nice
to
have
a
wee
bit
of
gravy
on
there
to
add
some
flavor
now
I'm
going
to
let
this
cook
a
little
bit
and
then
we're
going
to
eat.
Some
gravy
enter
some
turkey
gravy
and
a
little
bit
brown
rice,
I've,
prepared.
B
Ok,
we
want
this
to
bubble
a
bit
as
you
can
see
it
doing
and
as
it
bubbles
it's
going
to
thicken
and
it's
going
to
cook
down
just
a
little
bit.
You
can
taste
it
with
a
spoon
your
finger,
not
salty
at
all.
You
don't
want
a
whole
lot
of
salt
in
it.
That's
not
good
for
us
either
in
large
quantities,
and
this
is
going
to
be
a
relatively
low
fat
gravy.
If
you
want
to
make
a
totally
fat-free
gravy,
you
put
your
turkey
broth
in
the
refrigerator
or
freezer
for
longer.