Part 1 of a 2-part Program | Eating for brain health means choosing the foods shown to protect the brain from cognitive decline. What are the healthiest brain foods? It’s a simple question with a not-so-easy answer. In this virtual cook-along session, presenter Kathi Masi will discuss the 10 brain-healthy food groups from the MIND diet study* and explore recipes that can be used to keep our brains healthy. Participants can cook along from home or sit back and watch the demonstration. Recipes, grocery list, and supply list will be provided after registration.

Free and open to the public. Registration required. Register by clicking the button below or contact the library for assistance. The Zoom link will be emailed shortly after 5:00 PM on the day of the event.

The event is presented as part of the Tuesday Tuneup series and the Healthy Families at Cranston Public Library series and is funded by the National Library of Medicine, National Institutes of Health, Department of Health and Human Services, under Cooperative Agreement Number UG4LM012347 with the University of Massachusetts Chan Medical School, Worcester.

*The MIND diet is a hybrid of the Mediterranean diet and the blood pressure-lowering DASH diet.

Part 2 will be presented on June 7 and requires separate registration.

Kathi Masi has been an educator for over 30 years. A recently retired teacher from South Kingstown High School, she has taught classes in Family and Consumer Sciences with a specialization in culinary arts. Since retirement, Kathi has worked as a nutrition and culinary arts educator with Farm Fresh RI, Oak Street Health, Blue Cross Blue Shield RI, and Own Your Health Collaborative. Over the past year, Kathi has been educating folks about healthy eating and cooking through virtual “cook-along” programs. She has recently become a certified facilitator for the Chronic Disease Self-Management Program.