Every 2nd week, on Thursdays, from 10 to 1.
All food provided.
Eat what you cook and there’ll be some to take home too!
Learn about nutrition, preparation, storage, food safety and more.
Sign up at the Powell River Food Bank, (6812D Alberni St)
We are open Tuesday, Wednesday and Thursday 10am-2pm
Or call Samantha at 604-485-6065
What is the program?
The Food Literacy Outreach program is designed as a way to teach you to increase your food literacy skills. The program offers food literacy tips as well as recipes, bi-monthly cooking class and development of employable skills. The classes are designed to enhance your food knowledge on topics such as food safety and nutrition.
Near the end of the six month program there will be an employment fair planned for all involved in order for you to make new connections with potential employers.
Food Literacy – Decreasing Food Waste
- Cook with the skin on your fruit and vegetables rather than peeling them. They are filled with important vitamins and minerals.
- If you do peel them, save the peelings in a freezer bag along with any bones, once you have the bag full of kitchen scraps then you can use those scraps to make a hearty stock. *recipe below
- Over ripe bananas can be used for banana bread or frozen for later baking or smoothies.
- Only cook or make what you are going to eat.
- If you have a few plants on your patio or in your yard then compost food waste as a fertilizer for your plants.
*Simple Stock Recipe
- 2-3 cups of food scraps and/or bones
- 8 cups of water
- *1/2 cup of fresh herbs or scraps (optional)
- salt & pepper to taste
- Add the water, frozen vegetable scraps, bones, and herbs.
- Reduce heat to low and simmer, partially covered, for 45 minutes.
- Pour the broth through a fine mesh strainer into a large heat-proof bowl or pot; discard solids.
- One the broth has cooled, transfer it to airtight plastic containers or freezer bags and store it in the freezer.