Recipes and Reads: Culinary Labs

Culinary Lab workshops serve up comprehensive, culinary literacy programs that include hands-on demonstrations of food and nutritional literacy; food acquisition methods; food handling, hygiene and safety; culture and history of food; and consumer cost-saving techniques and meal stretching. Each of the culinary lab workshops may include the use of fully stocked mobile, kitchen carts to aid in these food-related demonstrations. The labs are strategically located at library branches throughout the county and serve all ages. Registration may be required, at some locations, for Recipes and Reads: Culinary Lab workshops.

Food Waste Prevention

Each year the average family spends $1,500 on food that is thrown away. By buying what is needed and eating what is bought, individuals can save money, conserve resources, and reduce food waste in landfills.

Here are some tips to reduce food waste.

Shopping:

When shopping, make a list and stick to it. While making the list consider what meals will be eaten at home and how many meals will be eaten at restaurants.
Note the quantity of items needed on the shopping list to avoid over buying.
Look in the refrigerator, freezer, and pantry to avoid purchasing duplicate items. Consider recipes to use the supply up.
Bulk buying will only save money if the items are used before spoilage.

Storing

Properly stored fruits and vegetables will maintain freshness and last longer. Most veggies should go in a high humidity drawer of the refrigerator, while most fruits should go in the low humidity drawer.
Some fruits - especially bananas, apples, and avocadoes - release ethylene gas as they ripen which makes nearby produce ripen faster.
Wait to wash berries, cherries, and grapes until use as a way to prevent mold.

Preparation

Small amounts of leftovers can be combined and repurposed to make casseroles, frittatas, or stir fries.
Learn the difference between “sell by” (how long a store can display an item for sale), “use-by” (recommendation for use of the product while at peak quality), “best-by” (when a product will be of best flavor or quality) and expiration date (when a food is no longer safe to eat).
Refrigerate or freeze any leftovers in clear, labeled containers with dates.