• Maggie Goldsmith

Helping Neighbors: Cooking for the Planet: Healthy, Affordable and Climate-Friendly Kitchen Techniqu

Beginning in the 2019/2020 season, FISH will be teaming with the Rauschenberg Foundation to offer a three-part series focusing on food waste and sustainability entitled, Cooking for the Planet: Healthy, Affordable and Climate-Friendly Kitchen Techniques. Part I of that series, ‘Fighting Food Waste’, will be held on Saturday, December 14 from 10:00am – 1:00pm at the Sanibel Congregational United Church of Christ/Fellowship Hall.

“We were thrilled with the opportunity to collaborate with the Rauschenberg Foundation on this important series of conversations. As part of this beautiful and unique sanctuary island, it’s important at FISH to do our part in being good stewards of our environment and communicating more information to the community about how one of our most basic human needs, food, plays a role in that stewardship,” states Alicia Tighe, Executive Director, FISH.

Led by Rauschenberg Chef-in-Residence Jackie Vitale, FISH will host workshops, in varying formats including hands-on learning, about how to be a more mindful cook and consumer of food. Knowing more about where your food comes from, the impacts to our planet, and how to prevent food waste will arm participants with the information they need to make better (and delicious) decisions surrounding their food choices. Topics are anticipated to include a hands-on class on fermentation, the relationship between food, diet and climate, and food waste, and sustainable and responsible food sources.

Rauschenberg Chef in Residence Jackie Vitale adds, “Did you know that over 30% of all the food grown on the planet goes directly to the dump? We can play a role in fighting this waste by finding creative and delicious ways to utilize the parts of food you might otherwise toss. In this hands-on class, we will learn techniques that not only reduce waste, but also save us money by stretching ingredients. We will make delicious meat and veggie stocks, fruit scrap vinegar and salt preserved citrus. Participants will leave with recipes and a jar of everything we make”.

The Robert Rauschenberg Foundation’s Chef-in-Residence program (CIR), as stated on their website, was created in January 2016 in response to the resident artists’ appeals for more fresh, local Florida food, and to prioritize the Foundation’s emphasis on environmental conservation and stewardship. The latter stems from Robert Rauschenberg’s longstanding concern for the safekeeping of the environment as well as his love of food and cooking for family and friends.

“This Robert Rauschenberg Foundation climate friendly cooking series is a way to introduce not only new cooking techniques but also provoke much thought into our daily lives about how we, as citizens can help improve our environment by implementing minor changes in our daily lives, starting in the kitchen, “ states Kathy Y. Monroe, Program Director, FISH. “We are delighted to have this opportunity to partner with the Rauschenberg Foundation and Sanibel Congregational United Church of Christ to offer this presentation to the first 15 respondents”.

For more information on the Robert Rauschenberg Foundation, visit https://www.rauschenbergfoundation.org/. For additional information on this presentation or the Cooking for the Planet series, please contact Kathy Y. Monroe or Anthony Morales at the FISH Walk-In-Center, 239-472-4775. Space is limited to the first 15 respondents; please RSVP in a timely manner.

#RobertRauschenbergFoundation #FISHOFSANCAP #CookingForthePlanet #SustainableLiving #JackieVitale


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