Meeting the challenge.

Byline: Sarah Lemon

Sept. 07--The Rogue Valley's hungriest households have recently reaped the benefits of more locally grown foods. Yet preparing the produce of local community gardens and small farms, distributed by area food banks, still challenges many needy families. A pilot program to bring cooking classes to food pantries, social-service organizations and even health clinics is changing the way participants look at fresh, from-scratch meals. "I start with really good ingredients and keep it simple," says Kristen Lyon while demonstrating a stir-fry for a dozen employees and clients of Pathway Enterprises. Lyon works under THRIVE, the economic-development and …