Twice a month Chef Yves puts on a collective kitchen. This is a hands on cooking experience and at the end you get to go home with 6-8 portions of what was made!
This month is Asian style dumplings - perfect for potstickers or wonton soup. Come and learn how to make pork, chicken and vegetarian dumplings and then take some home with you!
Tuesday January 15th - 6:00pm
Thursday January 17th - 12:30pm
Collective kitchens are free for our clients and $15 donation for the community.
Spaces are limited so please contact firstname.lastname@example.org to book your space.
Today's cooking demo is on braising and Chef Yves is going to show how to braise meats (with a one pot Italian braised Chicken) and vegetables (with braised Brussels Sprouts), The demo starts at 12:30 and finishes around 1pm. Free for clients and by donation to support our learning kitchen programs for the general public.
Global News came and did a story on the cooking classes in our Learning Kitchen.
Every month we have three cooking classes/demos, two collective kitchens and one family class. The monthly schedule can be found here.
All classes and the collective kitchen are free to our clients. Classes are by donation to the public and the collective kitchen is $15 for the public.
The classes are quick 1/2 hour instruction demos done over lunch hour (12:30-1pm). The collective kitchens are longer (90 minutes) and hands on with each participant taking home 8-10 portions of what was made together.
It has been a busy month for sure. Our Christmas program is well under way with over 2400 angel gift requests and 1100 hamper requests already processed.
We've had some big food drives from Keller Williams, Grace Memorial Church and Skillsoft. A generous donation from the Fredericton Kinsmen. A drive for baby items from Strollerfit and continued support from the fantastic folks at Walmart on Two Nations Crossing.
We've also just finished another Community Food Mentor Course! This marks our 10th time running this course centered around food security and it's always interesting to see the wide variety of people interested in a topic very close to our hearts.
Using the last few peppers and onions from the garden in order to make salsa verde to hand out to our clients as part of the client choice system we have.
So, what is the client choice system? There are items that aren't included in every hamper we give out either due to allergies (peanut butter) or scarcity so they are something clients can choose to take but are not automatically included. We use a system of colored tags, with families being able to choose a number of tags based on their size
One our white shelves are peanut butter and canned beans with a third item that varies from day to day. Clients can take one thing from each shelf.
The pink tags are relatively common items that we still don't have enough to put into every hamper - toilet paper, tea, sugar etc.
The green tags are items that are harder for us to come by - coffee, laundry soap, cheese whiz etc.
The yellow tags are a few items parceled together to make a dish - chili (chili powder, kidney beans, canned tomatoes), corn chowder (cream corn, broth, corn niblets) etc.
These are all in addition to the food hamper the client receives.
News and updates posted by the staff at Greener Village.