Helping Neighbors: Cooking for the Planet: Healthy, Affordable and Climate-Friendly Kitchen Techniqu
FISH is teaming up with the Rauschenberg Foundation and the Captiva Civic Association in the second of a three-part series focusing on food waste and sustainability entitled, Cooking for the Planet: Healthy, Affordable and Climate-Friendly Kitchen Techniques. Part II, ‘Intro to Fermentation, will be held on Saturday, January 11 from 10:00am – 1:00pm at the Captiva Civic Association, 11550 Chapin Lane, Captiva.
Led by Rauschenberg Chef-in-Residence Jackie Vitale, these workshops, in varying formats including hands-on learning, are focus on 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.
States Chef Jackie Vitale, “This is a hands-on class, we will explore the magic of fermentation-the transformation of food through beneficial bacteria. Fermentation is an ancient cooking tool that is safe, easy, healthy and delicious. We will learn to make yogurt, veggie pickles and fermented mustard. Each participant will leave with recipes and a jar of everything we make”.
“The Robert Rauschenberg 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 the Captiva Civic Association 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.