Building a community kitchen that can be rented or leased by other groups, while retaining a main focus on hosting/presenting classes on preparing a food budget, meal planning, learning how to boil, saute, poach, or fry in a technical environment. Practical lessons in food selection, handling, storage, and finally, in not most important, learning which foods are best for each person's unique health needs to meet their age, lifestyle, geographic regions, social conditions.