Where We Are

Common Threads has people all over the US enjoying nutritious cooking, hover below to see statistics for each market from the 2019-2020 school year!

Miami Location



  • 6,244 People Served
  • 37 Partner Organizations



  • 556 People Served
  • 7 Partner Organizations


  • 489 People Served
  • 15 Partner Organizations
Chicago Location



  • 5,660 People Served
  • 51 Partner Organizations
Texas Location


Dallas/Fort Worth

  • 2,426 People Served
  • 20 Partner Organizations


  • 2,974 People Served
  • 27 Partner Organizations


  • 6,646 People Served
  • 26 Partner Organizations

El Paso

  • 5,917 People Served
  • 37 Partner Organizations

San Antonio

  • 6,262 People Served
  • 29 Partner Organizations
New York Location


New York City

  • 4,790 People Served
  • 30 Partner Organizations
Los Angeles Location


Los Angeles

  • 2,772 People Served
  • 10 Partner Organizations
Columbia Location


Washington DC

  • 546 People Served
  • 9 Partner Organizations

Students reached since inception

Adults reached since inception

Number of Snacks and Meals since inception

Miami, Florida

Chicago, Illinois

New York

Washington DC

  • 522 people reached
  • “Common Threads is about so much more than just cooking. It’s rewarding to see chefs-in-training have fun while they learn about nutrition, food safety, and the cuisines and food cultures of other countries. Plus, the chef’s toques we get to wear are really cool!” – Joe Blount, (Alexandria, VA)


Pittsburgh, Pennsylvania

  • 556 people reached
  • quote/blog link (optional)

Erie, Pennsylvania

  • 387 people reached
  • quote/blog link (optional)


Dallas/Fort Worth

  • 2,272 people reached
  • quote/blog link (optional)

San Antonio

  • 6,262 people reached
  • quote/blog link (optional)


  • 6646 people reached
  • quote/blog link (optional)

El Paso

  • 5896 people reached
  • “Small Bites is an easy to use resource that helps open up the nutritional unit into any physical education or health curriculum. During COVID-19, Common Threads’ virtual curriculum has been helpful because it has been so easy to integrate, and the lessons are simple and interesting.” – Lonny Nava, Physical Education Teacher (El Paso, TX)


  • 2974 people reached
  • “Thank you from the bottom of my heart and from all of our families for making such a difference in Del Valle ISD! We are so proud to have such an awesome program in the district and thankful that your teams put in so much time and effort to make the open house at Popham Elementary School a success. It was an investment in our community which we cannot thank you enough for.” – Lauren Ivey Muniz (Austin, TX)

Los Angeles, California

  • 2,772 people reached
  • quote/blog link (optional)

Academic Research Partners

Common Threads has partnered with multiple university and research partners to collaborate on novel, relevant, research to the broader nutrition and cooking education community. Some of our recent partnerships include Baylor College of Medicine, Florida International University, and the Northwestern University Feinberg School of Medicine.

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Building Evidence with Research

Common Threads, a nonprofit dedicated to equitably promoting community health and wellness, also serves as a community research partner, with a dedicated Research & Evaluation team. We seek partners interested in conducting applied research that helps us to continually learn about and engage with diverse communities we serve, build evidence about the effectiveness of our nutrition education and cooking skills programs, and use data to guide program improvement.

Building evidence for the importance of nutrition education in medical school:
Cooking Up Health , our culinary medicine program with Northwestern University Feinberg School of Medicine, is an elective medical school course. Based on pre- and post-surveys, students reported increased confidence in nutrition and obesity counseling, increased appreciation for the role of nutrition in health promotion and disease prevention, as well as improvements in their own cooking abilities. Learn more from an interview with Dr. Melinda Ring.

Building evidence for the importance of cooking skills training for elementary students:
In partnership with the University of Chicago, we found evidence of improvements, with statistical significance, in student knowledge, cooking skills, meal preparation at home, and overall confidence in the kitchen after students completed a Common Threads Cooking Skills World Cuisine class.

Cooking Education
  • Li, P. P., Mackey, G., Callender, C., Dave, J. M., Olvera, N., Alford, S., & Thompson, D. (2020). Culinary education programs for children in low-income households: A scoping review. Children, 7(5), 47.>
  • Yi, S., Edens, N. K., Lederer, A., Pan, J., Chong, S. K., Wong, J. A., … & Kwon, S. C. (2020). Dietary disparities of urban immigrant schoolchildren in New York City: Results from a mixed-methods pilot study. medRxiv.
  • Ring, M., Cheung, E., Mahadevan, R., Folkens, S., & Edens, N. (2019). Cooking Up Health: A Novel Culinary Medicine and Service Learning Elective for Health Professional Students. The Journal of Alternative and Complementary Medicine, 25(1), 61-72.
  • Jarpe-Ratner, E., Folkens, S., Sharma, S., Daro, D., & Edens, N. K. (2016). An experiential cooking and nutrition education program increases cooking self-efficacy and vegetable consumption in children in grades 3–8. Journal of nutrition education and behavior, 48(10), 697-705.
Presentations and Abstracts
  • Callender, C., Velazquez, D., Dave, J., Olvera, N., Chen, T., Goldsworthy, N., & Thompson, D. (2020). Comprehensive Nutrition and Cooking Education Programming Recommendations from Families in Underserved Communities. Journal of the Academy of Nutrition and Dietetics, 120(9), A77.
  • Mitchell, M., Goldsworthy, N., Roth, A., & Gonzalez-Avram, C. (2019). Unique In-school Garden and Nutrition Intervention Improves Vegetable Preference and Food Literacy in Two Independently Conducted Evaluations (P16-040-19). Current developments in nutrition, 3(Supplement_1), nzz050-P16.
  • Owens-Laymon, A., Mize, K., Roth, A., & Goldsworthy, N. (2019, November). Whole in One for Child Health! Multi-level Intervention Improves Student Vegetable Consumption and Food Preparation Self-Efficacy. In APHA’s 2019 Annual Meeting and Expo (Nov. 2-Nov. 6). American Public Health Association.
  • Roth, A., Duenas, C., Talamas, L., Owens-Laymon, A., Mantilla, C., & Goldsworthy, N. (2019). Bridging the Gap; Recipes for Health Program brings Patients with Diet-Related Chronic Conditions into the Kitchen. Journal of the Academy of Nutrition and Dietetics, 119(9), A35.
  • Goldsworthy, N., Miller, E., & Edens, N. (2018). After-school Nutrition and Cooking Class Improves Student Vegetable Consumption and Liking, and Nutrition Knowledge in a Two Year Control Study. Current Developments in Nutrition, 2(11), nzy048
  • Ring, M., Mahadevan, R., Cheung, E., Folkens, S., & Edens, N. (2018). Power of Community-Based Organizations and Academic Health Programs Working Together to Deliver Integrative Medicine: A Case Study. The Journal of Alternative and Complementary Medicine, 24(7)
  • Roth, A., Goldsworthy, N., Folkens, S., & Edens, N. (2017). Small Bites, Big Change! Teacher-Facilitated Nutrition Program Increases Healthy Eating Knowledge and Vegetable Consumption. Journal of Nutrition Education and Behavior, 49(7), S78-S79.
  • Edens, N. K., Sharma, S., Folkens, S., Wojtowicz, A., Ranjit, N., & Evans, A. (2016). Experiential cooking and nutrition education program improves fruit and vegetable liking, vegetable consumption, and cooking at home in elementary and middle school children. The FASEB Journal, 30(1_supplement), 676-13.
  • Folkens, S., Necessary, J., Ferrari, L., Pastore, J. S., & Edens, N. K. (2016). Online Game to Support Nutrition Education. Journal of Nutrition Education and Behavior, 48(7), S72.
If you are interested in collaboration or would like to learn more about our current projects please contact us at!