A fully equipped kitchen awaits Tracey Burg to start her lunch-time class. The kitchen used to be in the 4th floor of the Dowling building, but was moved and remodeled June of last year to be right by the cafeteria in the Yawkey building.	Burg comes out of her office and starts putting out ingredients she will need to cook the recipe of the day, "Crispy Sweet and Sour Fish." All ingredients come from the Preventive Food Pantry, condiments and equipment were all bought with donations.	Jarome Edwards one of Lachman Hiralall, the pantry director's, workers fixes a cart for a cancer patient, with a family of 4. Families need a prescription from their doctor in order to get disease-specific foods that will last approximately 2 weeks. The pantry feeds about 80,000 patients and their families per year, and counts with the support of the Greater Boston Food Bank and BMC's rooftop garden for food.	Patty, Burg's sous-chef, helps Burg measure out 1 cup and of brown rice, to accompany the fish. Burg likes to talk to the demo's participants about the benefits of the foods she choses to incorporate, in this case she highlights that brown rice is a whole grain, which will help lower Patty's blood pressure.
Aside from nutritional information, RD and chef Burg teaches participants basic cooking skills. The Demo Kitchen hosts a specific "Cooking Skills 101," class, but during every class she teaches participants basic cooking skills. Here she is teaching them the 2 ways there are to cut a mango, and how to prevent accidents while cutting it.	The Demo Kitchen seeks to teach patients disease-specific dishes and basic cooking skills, all while taking into account its role as a safety-net hospital. The "4 for 10," cooking class held at least once a month, teaches participants how to feed a family for under 10 dollars. The receipt shows the ingredients used by Burg in her April "4 for 10" class.	Burg brightens up when she gets a "full house". Various staff and visitors came in during the demo and asked about the project, the dish, and the future schedule. The Demo Kitchen is open to anyone in the hospital, from staff to patients; it holds special programs geared towards staff to create culinary nutrition awareness and team-building skills within departments.	Burg and Patty march outside to the cafeteria exit after the demo is done and hold a tray of samples. This way, they can let people know about the project. A single mother grabbed one sample and asked about classes with kids, to which Burg responded with the schedule for the kid summer camp they will be implementing this July.
Han, one of Burg's regulars, talks to her about the class schedule. Han took a cook book from the pantry for a friend who has a cardiac disease. The pantry's cookbooks are free, and anyone can come in and take one or trade one. A nurse who stopped by told Burg she would be coming back later with 30 cook books to donate. A woman stopped by to tell Burg she would come in to drop off 30 cook books later she wanted to donate.	Burg finds inspiration for her classes everywhere. For the Crispy Sweet and Sour Fish she adapted one of Ming Tsai's recipes, a chef during the 2015 Food For Thought dinner, an event held every year to raise funds for Boston Medical's projects. The Nutrition Resource Center is only one of the many projects that is entirely philanthropically run.	After cleaning the kitchen and closing it down until her next "Family for Fun," class at 5:00 p.m., Burg moves to her office, where she waits for a conference call with a Teaching Kitchen Collaborative representative. Being the only hospital with a pantry and a kitchen that they know of, BMC is looking to spread the word so that other hospitals can implement demo kitchens and food pantries; becoming a part of the Teaching Kitchen collaborative is one of the many ways they're doing it.