The second session of the Southern University Ag Center’s “Creating Healthy Enjoyable Foods” youth cooking camp will run July 18-21.

This session is open to youth ages 12-15, and runs 9 a.m. to 1 p.m. in Pinkie E. Thrift Hall on Southern’s Baton Rouge campus.

The camp is designed to teach youth basic cooking principles and nutrition education based on the USDA’s, “MyPlate” food guidance system and Dietary Guidelines. Adolescents and teenagers will learn how to cook in a way that tastes as good as it is nutritious.

Registration is $30 and must be accompanied with a completed registration form and mailed to: CHEF, Nutrition Education Program, Southern University Ag Center, P. O. Box 10010, Baton Rouge, LA 70813. Payment must be made in the form of a money order payable to the Southern University Ag Center.

The deadline to register is July 15.

To register or for more information, contact Kiyana Kelly or Marquetta Anderson-Reynolds at (225) 389-3055 or via e-mail at or

Also for young cooks is Cook & Insta for Teens from 1 p.m. to 3 p.m. Tuesday at Red Stick Spice Company, 660 Jefferson Highway.

The hands-on class, led by Anne Milneck and Scotty Chachere, will take teens (13-17) through prep, cook and Instagram shoot.

Cost is $35. To register, go to and click on “cooking classes” at the top of the page.

Registration also is open for the Farm to Table Experience on Aug. 18-20 at the New Orleans Ernest N. Morial Convention Center.

The three-day, multitrack experiential learning event explores the practices of locally sourced food and drink, and features experts in the burgeoning farm-to-table movement.

In addition to hands-on cooking and gardening demonstrations, other topics will include best practices for urban farming, bringing products to market, sourcing locally, sustainability and more.

To register, visit: Registration types for every schedule are available. For information, contact Carly Burt at (504) 582-3072 or

Also in New Orleans, Café NOMA’s “Artful Palate,” the fifth annual summer cooking series offering nine artfully-inspired demonstrations at the New Orleans Museum of Art, starts at 6:30 p.m. Friday, July 15.

Chefs of the Ralph Brennan Restaurant Group “will demonstrate their own culinary masterpieces” each Friday night until Sept. 9. The sessions are free for café guests and patrons to partake in the presentation, and sample each dish.

The demonstrations will reflect a minimalist approach to cooking, with simple recipes using local seafood, meats, fruits and vegetables.

For information, go to or call (504) 482-1264.