On a sunny Saturday morning, underneath the shade from a tent in the corner of a parking lot, a breeze spreads the aroma of cooking broccoli throughout the crowd. Bowls of green onions and mushrooms are on the counter. Potatoes are boiling in one pot and cauliflower is cooking in another.

Sitting on metal folding chairs and sipping sweet tea, Tucsonans gathered to learn how to cook healthy meals at the Garden Kitchen.

Read the rest here at the Arizona Daily Wildcat.