EVENTS HAPPENING IN YOUR AREA.
STORY OF HOPE AND THANKSGIVING TURKEY DRIVES – OCTOBER 30
STORY OF HOPE
Tough times bring out the best in many of us. Barb Kent and our logistics team saw that first-hand when a community-minded mom in Coulee City transformed a traffic safety grant into 8,000 pounds of top-quality Washington potatoes and onions to help feed hungry families in Adams, Grant, Ferry and Lincoln counties. See Barb’s account of this inspirational story, originally posted in the Capital Press.
THANKSGIVING TURKEY DRIVES
Even as COVID-19 continues to disrupt daily life in so many ways, you can make it possible for families to gather around their tables to celebrate the Thanksgiving tradition.
Spokane’s 21st annual Tom’s Turkey Drive will look a little different this year, but we’re counting on our generous community to support at least 11,000 Thanksgiving meals – a turkey and all the fixings – for people in need. Although we’re unable to host the traditional two-day drive in person at local Rosauers stores, the stores themselves will make it easy for their customers to donate by purchasing complete Thanksgiving meals for $20. You can also help by donating here.
The fifth annual Mid-Columbia and Yakima Valley Turkey Drive will provide Thanksgiving meal supplies for 2,200 families. Your $30 donation will provide a box of food with the ingredients for a holiday meal, including a turkey. Click here to donate toward the food supplies for meal boxes with all the ingredients for a full Thanksgiving dinner for Mid-Columbia and Yakima Valley families.
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Your guide to making tasty vegetable broth – February 16
Despite our best efforts to reduce food waste, it can sometimes be impossible to make it through a recipe without throwing away a carrot top or two. While it doesn’t feel like much at the time, you’d be surprised by how quickly the waste piles up. But fear not! You can easily transform those leftover vegetable scraps into delicious, homemade vegetable broth in just over an hour.
Kids Cooking Camps – February 9
Three times a year, we offer kids cooking camps that help support our programming year-round. These camps meet for two-hour sessions, Monday through Thursday, and are designed for kids ages 8-12. We pick a different theme for each camp so it’s always a new experience for our return campers. The kids get to eat what they make and take home cookbooks to recreate the recipes in their own kitchens.
Spending time in the kitchen is such a valuable tool for children as they develop their motor skills, social skills, confidence, and learn to problem solve. They practice basic skills like math and reading, too. We also focus on sharing nutrition knowledge through activities, discussions, and best of all, tasting how good nutritious foods like whole grains and vegetables can taste.
Cook up inspiration as a nutrition ambassador – January 26
In The Kitchen, we host cooking classes every week that are free to the public — especially our neighbors facing hunger. We focus on recipes that are nutritious, affordable and use ingredients sourced from our very own warehouse. We want our neighbors to know all about the health benefits of those canned chickpeas they keep seeing on the shelf at the food pantry and how they can cook them.
To execute these cooking classes, our nutrition education team partners with a dynamite group of volunteers whom we call nutrition ambassadors.
Feeding Eastern Washington and North Idaho
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