FAMILY AND CONSUMER SCIENCES
KOAM-TV Cooking with Chuckie
Strawberry Wonton Cups
Enjoying the Bounty was the final topic led by Family and Consumer Sciences Agent, Barbara Ames as she discussed proper storage and handling of fresh produce and demonstrated the preparation of two different salsa recipes for the group to sample.
Area Family and Community Education Members Learn About “Funky Foods”
Each year more than 20,000 new foods arrive on grocery store and convenience store shelves, according to the USDA Economic Research Service. In addition to newly developed foods, many grocery stores have added a variety of fruits, vegetables and ancient whole grains that have been enjoyed globally for thousands of years. This is even true of rural grocery stores like many found in Wildcat District.
These “Funky” (meaning curious, eccentric, strange) foods were the main focus of a program led by Family and Consumer Sciences Agent, Barbara Ames at the March Family and Community Education (FCE) lesson training held in Parsons. Participants saw photos and, in some cases, actual foods and participated in discussion of various facts about the foods including nutrition and cooking techniques.
Participants tested their knowledge with a “Funky Foods Matching Quiz”; and rounded out the morning with a lunch which included several of the recipes which came with the lesson. Lunch, which was facilitated by Master Food Volunteers, Linda Dunekack and Janet Rau, contained some not-so-common foods such as quinoa, kale and lentils.
All participants completing Program Evaluations indicated that they had improved their knowledge of fruits, vegetables and/or whole grains available to them. Many also indicated that they now planned to incorporate a wider variety of foods into their eating plans after learning about these “Funky Foods”.