In Connecticut, “Cowboy” chef Kent Rollins and his wife Shannon are turning the kitchen into a place of healing for veterans. Through a partnership with Veterans Equine Therapeutic Services (VETS), the couple hosted a cooking event at Grijalva Cattle Company, where veterans learned to follow recipes, work as a team, and share stories.

Cooking as therapy

VETS, a nonprofit that began with equine therapy, has expanded its programs to include activities such as archery and cooking. The Rollinses believe that the structure of a recipe offers veterans a familiar format that eases the transition from military to civilian life. “When you get out of the military, life can feel chaotic,” Shannon said. “With recipes, you have a format, you follow it, and you get an end result that feels good.”

Hearty, affordable meals

The menu featured simple, comforting dishes made with everyday ingredients. Kent highlighted his wife’s corn fritters, made with flour, corn, a touch of sugar, baking powder, and optional green chile or jalapeño. He praised the speed at which they disappeared from the pan. The couple also served succotash and apple fritters, emphasizing that good food can be both filling and easy on the pocket.

Building confidence and connection

Many of the veterans had little cooking experience. Kent noted that they first followed recipes before feeling comfortable enough to improvise. The collaborative environment allowed participants to work in teams, share stories, and laugh together. “Sometimes it’s not about the food,” Shannon said. “It’s about the connection and the sense of accomplishment.”

Looking ahead

Beyond the cooking session, the Rollinses hope the program will continue to provide veterans with a sense of purpose and community. Kent urged listeners to take time to listen to veterans and hear what they have to say. “Let’s take time to listen to them,” he said. “Let’s hear what they got to say.”

Original reporting: Fox News (HLL/CB) — read the source article.