Explore our class directory for dates and times. Teachers, share your upcoming class series! Individuals, check out our new self-paced e-course featuring African Heritage & Health Ambassadors.

Exciting updates: We've crafted a fitness workshop for the adults' curriculum and added a 'How-to Implement' webpage, detailing successful Oldways heritage class offerings.

All Heritage curriculum PowerPoints are ready. Yearly licensees, email us for these resources.

To further enhance the evidence base for A Children's Taste of African Heritage and A Taste of Latin American Heritage, we seek your assistance. Kindly forward ALL completed student entrance and exit surveys to us via email (classes@oldwayspt.org) or to our office at 266 Beacon St, Suite 1, Boston, MA 02116. If you are able to conduct health measurements, we welcome those contributions as well.

Thank you for your collaboration.

Oldways collaborated with Tambra Raye Stevenson and other African Heritage Diet experts on a digital spotlight for EatingWell, which won the Bronze in the Publication Article Category at the Health Digital Awards. Additionally, our feature won the Folio Eddie Award for Best Series of Articles in the Health/Fitness category.

See Oldways in person at these upcoming events in your area!

• Healthy Kitchens, Healthy Lives (February 2024)
• Today’s Dietitian Spring Symposium (May 2024)
• Health Meets Food (June 2024)
• Jubilee, Vital Food Exchange (August 2024)

A Children's Taste of African Heritage is highlighted in this US News article about culturally relevant nutrition programming. Join us in uplifting these innovative approaches to advance health equity.

Sarah Anderson, our Heritage Diet Curriculum Manager, recently dazzled with a cooking demo for the Massachusetts Department of Youth Services, showcasing two delightful ATOLAH recipes: Wild Veggie Tostadas and Sikil Pak (Mayan Pumpkin Seed Dip). Click below to discover more about the Oldways Latin American Heritage Diet.

Chickpeas have played an important role in African cooking ever since they were first cultivated by ancient Egyptians. Perhaps no other legume has been prepared in such numerous ways: pureed into hummus, crushed into falafel, or served whole as a companion to couscous or dressed up in a spicy tomato sauce—as found here.