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  • Real Food Rising Teams Up with Squatters to Teach Youth About Healthy Cooking Using Produce From Their Urban Farm
    by kcsg.com news
    Published - 07/26/14 - 08:10 AM | 0 0 comments | 47 47 recommendations | email to a friend | print
    Real Food Rising (RFR) members on a working field trip at Mololos Garden. Utahns Against Hunger photo
    Real Food Rising (RFR) members on a working field trip at Mololos Garden. Utahns Against Hunger photo
    (SALT LAKE CITY, Utah) - Two events will take place in the last week of July to teach Real Food Rising youth about cooking and eating in healthy ways. Both events will highlight the skill and community giving spirit of chefs at Squatters Pub and Grill as well as the energy and enthusiasm of – not to mention the produce grown by - the high school students in the youth farming program Real Food Rising.

    The events include:

    • A cooking class “Cook-Off” - On Monday July 28th two Squatters’ chefs - Shaine Baird and Bo Schiers – will lead Real Food Rising youth through a cooking competition using produce that they youth harvested that morning on their farm.

    • A “Community Lunch” - On Thursday July 31st, the same chefs will lead a group of Real Food Rising youth to prepare a meal for their peers and guests that will be served on the RFR urban farm site. The majority of the ingredients for the meal will be produce from RFR’s farm.

    “The Community Lunch is a wonderful way to celebrate the hard work our youth have put into the growing season,” said Liz Elmore, Real Food Rising Community Lunch Coordinator. “The youth in our program have spent a lot of time learning about, maintaining and harvesting the produce on our farm. These cooking opportunities with highly skilled chefs provide them with an opportunity to learn how to prepare this organically-grown food in healthy and delicious ways.”

    The farm produce that the adult and youth chefs will use in Monday’s cooking class includes: yellow squash, squash blossoms, Armenian cucumbers, hot peppers, garlic, kale, rainbow chard, basil, carrots, and green tomatoes.

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