Giving students a taste of home


It was more of a farm-to- fingers connection at Grant Elementary School last week.

Students got to choose from apples, peaches and pluots grown near Othello, Wash., and carrots dug in Cheney during “Taste Washington Day.” The state Department of Agriculture and the Washington State Nutrition Association teamed up to highlight Washington-grown produce at schools across the state.

At Grant, waves of children came through the lunch line and older students helped the younger kids pick out their fruits and veggies, encouraging them to try something new. Many had never seen pluots – a cross between a plum and apricot – but they were a hit.

Brian Estes, Eastern Washington coordinator for Fresh Food in Schools, said they hope the exposure will help kids discover new flavors and, in turn, encourage their families to try them at home. They’re planning more tasting days in Spokane schools over this year.

DIY bitters and cocktails class

Urban homesteader Sam Mace will host a workshop on making your own bitters for cocktails at Sun People Dry Goods, 32 W. Second Ave., Suite 200, this month.

Her DIY Bitters & Cocktail Making 101 class will be held 3:30-5 p.m. on Oct. 20. Mace will walk participants through making bitters and then demonstrate cocktail recipes. She is also the Inland Northwest director for Save Our Wild Salmon.

The class is $12. Advance registration is required. Find itat www.brownpaper tickets.com/event/275129 or call the store at (509) 368-9378.

Cookbook benefits cancer research

The new “Fix-It and Forget-It PINK Cookbook” is stuffed with slow-cooker favorites and it will help fund breast cancer research.

For each copy of the cookbook sold, author Phyllis Pellman Good will donate $1 to the Avon Foundation for Women Breast Cancer Crusade. Look inside today’s Food section on page C3 for the recipe from the book for Pot Roast with Gingersnap Gravy.


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