Time, access, cost and confidence are some of the big concerns clients face when trying to cook on a limited budget. JFS offers monthly, hands-on cooking classes in the Polack Food Bank to help people manage these challenges. Past classes have focused on topics like spices, proteins, canning and sugars. Many clients face health challenges such as diabetes or high blood pressure, so all teaching-menus are vegetarian. A consistent group attends each month, and it’s become not only an educational hour but also a social one.
Time is a big factor in meal preparation. People who rely on the Polack Food Bank are often single parents or work long, strenuous hours. Since commuting by public transportation adds time to their already long days, meal prep needs to be manageable.
“Sharing recipes that don’t take two hours to prepare is key for this group,” says Food Bank Specialist Brian Sindel. “We offer simple recipes that are heavy on fresh vegetables.”
Access to kitchen supplies is limited for many families. Staff is frequently asked if an item is microwave-able since sometimes that’s the only cooking source a family has.
“There’s lots of informal sharing of food preparation knowledge in the Food Bank line,” says Sindel. “Volunteers, staff and even other clients explain a simple preparation for those who ask.”
The cost of cooking is a challenge. With an extremely limited food budget, families are always weighing dollars spent in relation to calories provided. This need to stretch money, leads to difficult choices at the grocery store.
“We have lots of fresh produce,” says Sindel. “There’s no cost to clients, and we hope this helps supplement their cooking at home. We also carry healthy and filling beans and whole grains.”
Confidence can make or break meal preparation.
“The Food Bank presents food in raw form. We make sure that each class has hands-on components so that clients can gain confidence in chopping, measuring and sautéing,” explains Sindell.
Try out this recipe from a Polack Food Bank cooking class!
Coconut Curry
1 – 2 Tablespoons oil
1 onion, chopped
2-3 garlic cloves, pressed
1 Tablespoon curry powder
3/4 teaspoon cumin
2 tomatoes, diced
1 can chickpeas, drained and rinsed
1 can coconut milk
2 cups cauliflower, chopped
1 potato, chopped
1 bell pepper, chopped
2 carrots, chopped
salt to taste
1 cup brown rice
2 cups water
In a saucepan bring rice and water to a boil. Cover, and reduce to a slow, steady simmer for 30 minutes. Place a large saucepan over medium/medium high heat on the stove. Add the oil and onion and reduce heat to just below medium. Sauté onion for 3-4 minutes or until onion begins to soften. Add the garlic and spices and sauté a minute or so more, or until spices become fragrant.
Add the tomatoes, coconut milk and stir to combine. Add the potato, chickpeas, cauliflower, bell pepper and carrots and bring to a simmer. Cover and control heat to keep a slow simmer. Stirring occasionally simmer 10-15 minutes, then uncover and simmer until sauce thickens a bit. Taste and adjust salt to your preference.
Place rice in a bowl and top with the curry.
By Leslie Sugiura
Savvy cook, extreme clam digger, urban gardener and mom to Stella the dog are just a few of the titles Leslie Sugiura keeps in rotation. She’s also the Director of Special Events for JFS where she spearheads the annual Community of Caring Luncheon.
Feature image by I Believe I Can Fry.
