09/12/2025
This is always a fun exploration....of what we discard or deem "unusable," a concept our ancestors couldn't comprehend! think about a time when we couldn't run to the closest grocery store for every little ingredient or condiment we wanted. Or when our dollar went a LOT further.
So let's get wise to what food "use by" dates really mean and how we can use more of what we buy so it doesn't end up in landfills instead of our stomachs.
We'll also taste some delicious recipes using leaves, stems, etc! Bring your taste buds :)
Learn about Food Preservation
The Griffin Center for Healthy Living Teaching Kitchen will host Waste Not, Want Not, a free nutrition education presentation and cooking demonstration about preserving food and cooking with frequently thrown away plant parts on Thurs., Sept. 18 at 5 p.m. at The Griffin Center for Healthy Living at Quarry Walk, 300 Oxford Road, Oxford.
Former Executive Director of Massaro Farm and sustainable nutrition expert Caty Poole will discuss the best ways to preserve foods to maintain freshness and how to repurpose the nutritious seeds, stems and leaves that usually end up in the garbage bin. She will also demonstrate how to make carrot top chimichurri and pan sheet roasted vegetables.
Space is limited for this event, so registration is required. Visit www.griffinhealth.org/events-calendar/waste-not-want-not or call The Griffin Center for Healthy Living Coordinator at 203-732-1369 to sign up.
The Griffin Center for Healthy Living Teaching Kitchen is part of Griffin’s commitment to the Planetree person-centered care model, which promotes greater well-being in communities through access to health information and assistance in helping individuals address the social determinants of health such as access to fresh nutritious foods and how to prepare them.
