Seeds planted at healthy cooking get together
Organizers say “out of the program the ideas that a relationship developed between participants that might result in a joint vegetable garden or cooking coop.
The program was open to anyone looking for a way to stretch their budget from paycheque-to-paycheque. There was space for 20 to 25 participate to participate in the program.
“We had a dietician come in from Southern Health to help with healthy eating,” Kerri Vandenberg said in a press release.
“We used the cook book, “The Basic Shelf Cookbook”, to cook all our meals from
spinach lasagne; beef, corn and potato casserole; lentil soup; lentil and bean casserole; rice pudding; hobo stew; chilli con carnie; green beans and chickpea salad; to chunky vegetable soup and Italian meatballs.
“Along with the dietician we had someone come in and teach canning. The canning was taught so that it can be done in small quantities, not like in the olden days. They were shown how to can in small amounts and with out having to have all the old canning equipment. We canned carrots, tomatoes, beans, peppers, celery, cauliflower, broccoli and only one or two jars.
Vandenberg said should a joint vegetable garden or cooking coop form, the produce would cut down on the amount each would need to purchase to cook a meal. “Everyone one would bring one item needed and share the cost of the meat – doing the cooking together and then sharing amongst themselves. They would share the work and share the harvest.”
The program was partially funding by Portage Community Revitalization Corporation and anonymous donors, coordinated byManitoba Métis Federation Portage Local and partnered with Southern health dieticians and volunteers.