Community Health

Albuquerque & Santa Fe, New Mexico


# of people served since joining TKC

Member since 2021

Three kitchens serve unique needs of communities, connecting education to food access and bridging clinical and community services to promote health.

The Presbyterian Community Health Resource Center houses a robust teaching kitchen program that interfaces with a Food Farmacy and community garden. Its two other kitchens are in a primary care practice in a high-need area of Albuquerque alongside a Food Farmacy, and at Santa Fe Medical Center. These teaching kitchens also connect participants to community initiatives including a Fresh Rx program and farmers’ markets

Classes in the teaching kitchen include a variety of cooking, nutrition, fitness, and gardening for adults and youth. The two in-house dietitians teach many of the classes and partner with local experts to offer a greater variety. To meet the needs of the local population, Presbyterian Community Health offers chronic disease self-management programs in English in Spanish. Since the teaching kitchen classes can facilitate positive behavior change, instructors began to weave them into their accredited Diabetes Self-Management Education and Support program

Presbyterian Healthcare Services is a local not-for-profit integrated healthcare system with nine hospitals, a multi-specialty medical group, and a statewide health plan. It is the largest Medicare provider in the state. Community Health provides access to various resources that help support healthy living and social services to help improve overall health


Key Data

In 2020:

  • 4,618 non-unique participants in cooking and active living classes
  • 325 cooking and fitness classes
  • 9,390 visits to the Food Farmacy
Quick Facts


Registered Dietitians

Built-in kitchen in a community setting


During the stay at home times these classes have really help[ed] to keep me feel connected with my community and keep our family from eating junk food.”

“I feel so fortunate to attend your weekly cooking class. After over 50 years of cooking meals, I discovered there are still a lot of things to learn! I learned about unusual combos like watermelon/basil and chocolate/avocado. I'm actually looking forward to trying tofu, now that I know how! Using more grains and beans is now a goal, no more boring rice. I never thought of toasting quinoa.


These virtual classes have reached people who maybe wouldn't come or have time constraints like working during the class time to a cooking class. Participants are cooking with us in THEIR kitchen, which brings a whole level of confidence.

An Instructor

Press and Publications

KQRE, “Presbyterian opens doors to new community health resource center,” June 2019

The Business Journals, “Women of Influence: Leigh Caswell is changing health care in Albuquerque,” January 2019