Cara Can Cook

Food education that's easy to digest

Welcome To The

Cara Can Cook Food Education Universe

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Our Mission

Create engaging, science-based, accessible food education for people of all ages and backgrounds.

Online Education

Whether videos on our socials or long-form blogs here on our website, we are constantly uploading new and interesting ingredient-centric food education.

In-Person Workshops

Attend one of our monthly, live, in-person workshops in Portland, OR. We offer kid-friendly workshops for kids as young as 3 and adult-only experiences.

After School Program

Starting in March 2026, we are offering our pilot program “Food Science Fun” where elementary kids can learn about nutrition and science.

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Latest

  • Pumpkin and Pork Chili

    Pumpkin and Pork Chili

    A pumpkin and pork chili (or stew?) recipe

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  • conventional mushrooms

    conventional mushrooms

    Three types of mushrooms make up over 95% of US mushroom consumption – button, cremini, and portabella. How are they alike? And how do they differ?

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  • duck

    duck

    Duck historically and internationally has been a huge part of the human diet, but nowadays in the USA it’s barely eaten. But it’s delightful and you should cook it more. Here is a history and breakdown of duck, as well as how to cook it (by cut).

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  • braising greens

    braising greens

    Braising greens are dark leafy greens that are generally cooked low and slow until tender. There are many at the grocery store, some of which are visibly hard to distinguish from one another. What’s the difference? How do you cook them?

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From our Workshops