By Alexandra Holzinger, VRG Intern
During my internship with The Vegetarian Resource Group, I had the opportunity to attend one of Crystal Forman’s vegan cooking classes at Christopher Place alongside another VRG intern and my dad. Christopher Place provides housing, education, recovery support, and job readiness services to formerly homeless men in the Baltimore area, helping them build long-term independence. Forman’s classes combine cooking demonstrations, basic nutrition education, and simple vegan recipes that encourage participants to prepare healthy, affordable meals with confidence.
On the menu that day were mango-pineapple smoothies and zucchini cakes, a vegan alternative to Maryland’s signature crab cakes. As she prepared each recipe, Forman discussed the vitamins and minerals found in the ingredients while demonstrating the kitchen tools needed and explaining where participants could find affordable versions, including at Dollar Tree and local farmers markets. She also shared practical cooking tips, such as the safest way to grate zucchini to avoid injury, how to distinguish zucchini from cucumbers, and other recipes that make use of zucchini’s unique flavor and texture.
Throughout the class, Forman created a welcoming environment that encouraged participation. The men asked thoughtful questions and shared their own experiences. She answered questions about topics ranging from different cooking oils and sugar sources to vegan nutrition, making the information easy to understand and relevant to everyday life. It was clear that the participants felt comfortable engaging with her, and their curiosity made the class even more interactive.
I found the experience to be both educational and meaningful. As a dietetic intern, learning how to communicate nutrition information to a variety of audiences is essential to my future career. This experience reinforced the importance of presenting nutrition education in ways that are practical, culturally considerate, and accessible, especially for individuals who may be unfamiliar with vegan eating patterns. I also appreciated how Forman considered the participants’ personal preferences when planning her lessons. She explained that she developed the zucchini cakes after learning that many of the men enjoyed seafood, creating a familiar, plant-based alternative that made trying vegan foods feel more approachable.
Forman demonstrated how an affordable, approachable, and engaging cooking lesson can effectively communicate basic nutrition concepts while meeting participants where they are. Watching the class reminded me that hands-on cooking demonstrations can make nutrition education more engaging and applicable than lectures alone. I am grateful for the opportunity to observe the work being done at Christopher Place and to learn from Crystal Forman’s welcoming teaching style, extensive nutrition knowledge, and genuine commitment to helping participants build healthier lifestyles.
For more information about Crystal’s work and workshops, go to https://www.holistic-wellnessandhealth.com/about/
For more information about VRG internships, go to https://www.vrg.org/student/index.php