March 4, 2015

The Ins and Outs of Going Fresh

Author: Agency Relations & Programs Team

 

Going Fresh MainDid you know that bell peppers all come from the same vine but their color and flavor depend on when they’re picked?

Or, that just half a cup of baked butternut squash provides more than 100 percent of the recommended daily dietary allowance of vitamin A?

That’s just a taste of the produce-centric information shared in SHFB’s first ever produce training: The Ins and Outs of Going Fresh.  The training was led by our very own Nutrition Manager, Maria Ali Conley RD, LD/N. Maria covered a broad range of topics from how to handle and store produce for maximum freshness, ways to use overripe produce, how fruits and veggies promote health and prevent disease and much more. 

Attendees got to put their produce knowledge and creativity to the test during an interactive group activity when they were tasked with listing as many ways as possible to prepare AND promote produce commonly found at the food bank.  After that, our new Nutrition Educator, Terah Barrios, did a live cooking demo and whipped up a delicious and healthy cabbage stir-fry (who knew?) for everyone!

Next up – Maria and Terah will bring The Ins and Outs of Going Fresh training to Volusia and Brevard counties.  Visit our calendar at the top of this page for more details.

Cabbage Stir-Fry Recipe

Is your agency interested in signing up for this free training if it’s offered again?  Do you have other ideas for nutrition trainings? 
Please let us know in the comments section!

Here are some photos from the training:

Going Fresh 3 sq Going Fresh 1 sq

 

 

 

 

 

Going Fresh 2 sqGoing Fresh 4 sq





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