

SNAP-Ed NY is a statewide program that teaches people how to shop for and cook healthy meals on a limited budget. It is part of the Supplemental Nutrition Assistance Program (SNAP), which provides benefits to help income-eligible individuals pay for food.
NYSOFA provides SNAP-Ed programs to older adults at the statewide and regional levels in partnership with the New York State Office for Temporary and Disability Assistance. These programs are overseen by a team of Registered Dietitians and experts who specialize in nutrition for older adults.
NYSOFA's SNAP-Ed team hosts a monthly cooking demonstration on social media featuring delicious, nutritious, budget-friendly meals. The program also includes information about dietary guidelines, meal planning, portion sizes, and much more for older adults.
When: The last Friday of each month at 12:30 p.m. on Facebook
Catch Upcoming Episodes on Our Facebook Page
Browse Our "What's Cooking" Playlist on YouTube for Archives
Browse “What’s Cooking” Playlist on YouTube for Archives with Spanish Subtitles
In the February edition of What's Cooking with NYSOFA, host Wendy Beckman prepares a health breakfast rice bowl! Get the recipe here: https://snapedny.org/2021/07/rice-bowl-breakfast-with-fruit-and-nuts/.
"Ask the Experts: Nutrition Edition" is a monthly, interactive conversation with nutrition experts that streams live on Facebook. The program, led by NYSOFA's SNAP-Ed team, features guests discussing a range of topics at the intersection of health and nutrition, answering your questions live through the Facebook chat.
When: Second Friday of Each Month at 1 p.m. on Facebook
Catch Upcoming Episodes on Our Facebook Page
Browse Our "Ask The Experts" Playlist on YouTube for Archives
In this installment of Ask the Experts: Nutrition Edition, SNAP-Ed Registered Dietitian Lisbeth Irish is joined by Meghan Young, a nutrition educator from Cornell Cooperative Extension. They discuss how we can reduce food waste by making thoughtful food choices, and also save time, save money and improve the quality of our diet.
This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). This institution is an equal opportunity provider.