Contact Us

Use the form on the right to contact us.

2131 Beaufait Street
Detroit, MI, 48207
United States

(313) 923-3535 ext. 202

Cooking Matters Michigan

Empowering families with the skills, confidence and knowledge to prepare healthy and affordable meals

Volunteer spotlight: Emily Hulscher

dorothy hernandez

Editor's note: The original recipe had a couple of errors so Emily made some revisions.

A desk drawer is typically not the place where you would find opportunity, but that's exactly what happened to Emily Hulscher.

Emily, a registered dietitian who works at Health Emergency Lifeline Programs (HELP) , says she stumbled upon an old Cooking Matters book that someone left behind in the desk. Lucky for us, she reached out to us and we put her to work quickly. Emily has taught two classes so far and is working on a class for her clients at HELP.

The Canton native lives in Royal Oak now. She graduated in April 2011 from the Eastern Michigan University Coordinated Program in Dietetics, earning a bachelor's degree. She took some time out to answer some questions about her career and her plans with us.

What led you to go into nutrition and become a registered dietitian? I started at Eastern with intentions of finishing a degree in psychology, and I actually didn’t even know what dietetics was at that point! One of my required health classes was taught by a dietitian and through conversations with that professor, I realized I was actually much more interested in nutrition than psychology. In fact, I realized that nutrition had been a major interest of mine for a long time, but I always thought it was just a part of living, not necessarily the workings of a career path. I didn’t stray too far from my roots—I completed a minor in psychology to supplement my counseling skills.

What are your long-term career plans? I have plans to get a master's degree in public health or dietetics. In the long term, I hope to stay working in the Detroit community, empowering citizens to take charge of their health through nutrition.

How did you hear about Cooking Matters? Why did you decide to volunteer? I came across a Cooking Matters booklet that was left in a desk drawer at my work. I did a Google search to find out more and this put me in touch with Sarah Stephison ... I decided to volunteer because I wanted to improve my public speaking and teaching skills, as well as to hopefully bring a Cooking Matters class or two to my clients at HELP.

What do you like best about volunteering for us? Can you give an example of a highlight from class? There is so much that I love about Cooking Matters. On the basic level, I love the Cooking Matters curriculum & program in general. Each class is broken up in a way that is easy for clients to grasp. I also love being able to team teach with CM staff and other chefs. I think it is a real benefit to the participants to be able to pick the brains of both a registered dietitian and a chef … plus, it really helps to have someone to fill in the gaps of my culinary knowledge, and vice versa. Hands down, the best part about volunteering with Cooking Matters is hearing that I’ve actually been successful in encouraging individuals to change their lifestyle habits. There couldn’t be a warmer feeling than that! (Emily is so modest; in October, she sent me an email saying two ladies in her Cooking Matters EXTRA for Diabetes at the Reuther Older Adult and Wellness Center told her, "You are really enthusiastic and you make us want to actually change how we live." -- dorothy)

What do you like to do in your spare time? In my spare time, I like to spend time with my boyfriend Adam, work out, and experiment with new recipes. I’ll be the first to admit that I am somewhat of a novice in the kitchen, but I’m definitely improving!

What is your favorite healthy recipe? My favorite recipe to bring to any event would have to be Fruit Salsa & Cinnamon Chips. A friend of mine shared this recipe with me in high school, and I have used it about 100 times since then. The best part of this recipe is that it sounds fancy, but it’s really just a bunch of cut-up fruit. Also, you can use any kind of fruit for this recipe, as long as it’s cut up small enough. I try to make my choices as colorful as the season allows.

Fruit Salsa & Cinnamon Chips Serves about 10

Fruit Salsa: 2 kiwis, peeled and diced finely 1 Golden Delicious apple - peeled, cored and diced finely 1 Red Delicious apple - peeled, cored and diced finely 1 pound strawberries, stems removed and diced finely 1 orange, peeled and diced finely (with as little pith included as possible) Seeds of 1 pomegranate (all the other fruit should be cut to the size of a pomegranate seed) Juice from 1 lime

Cinnamon Chips: 10 (10 inch) flour tortillas Cooking spray 1 cup sugar 2 teaspoons ground cinnamon

Directions In a large bowl, thoroughly mix kiwis, Golden Delicious apple, Red Delicious apple, strawberries, oranges and pomegranate seeds. Add fresh lime juice and coat fruit. Cover and chill in the refrigerator at least 15 minutes. Preheat oven to 350 degrees F (175 degrees C). Coat one side of each flour tortilla with cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon mixture. Bake in the preheated oven 8 to 10 minutes, watching them carefully. Repeat until all tortilla wedges have been cooked. Allow to cool approximately 15 minutes on a baking rack. Serve Cinnamon Chips with chilled Fruit Salsa.