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Fresh Sheet: This week’s round-up of food-related tidbits

By Adriana Janovich adrianaj@spokesman.com(509) 459-5446

Spokane Regional Health District is looking for volunteers to serve on its Food Advisory Committee.

The 13-member committee is a cooperative effort between SRHD’s Food Safety program and the local food industry. Members help develop educational materials and programs and provide input on food policies, procedures, regulations and fees.

Openings are for representatives of the food service industry, grocery industry, consumers, temporary food events, and medical or other institutions.

Terms last two years. Volunteers must be able to attend meetings on the first Wednesday of February, June and November, plus a special meeting in January.

For more information or an application, contact SRHD’s Food Safety program at (509) 324-1560, ext. 2, or visit www.srhd.org/services/fac.asp.

Applications must be received by Jan. 9.

Hop Jack’s kid’s meals benefit Second Harvest

Hop Jack’s Restaurants have announced the regional chain is donating 50 cents from every kid’s meal to local children’s charities.

Hop Jack’s serves more than 140,000 kid’s meals annually at its 12 restaurants in Washington. That number doesn’t include the newest location in the Portland area. Numbers will increase in 2017 with the opening of eateries in Gig Harbor and Lakewood.

The first Hop Jack’s opened in Bonney Lake in 2009. Today, the chain has more than 650 employees in Washington state. In the Spokane area, find Hop Jack’s at Northpointe and the Spokane Valley Mall. Its local beneficiary is Second Harvest.

On the web: www.hopjacks.net.

Candy-Making

with Grandpa

Howard Mahan, 85, of Spokane, sets aside one day in December to make candy with his six grandchildren.

Here’s one of the recipes he makes.

Peanut Brittle

From Howard Mahan of Spokane

3 cups sugar

1 cup white corn syrup

1 cup water

2 cups raw peanuts

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1/4 cup butter

Combine sugar, corn syrup and water in a large sauce pan. Cook to 230 degrees. Add peanuts. Cook to 290 degrees. Remove from heat. Add baking soda, salt, vanilla and butter. Stir until butter melts, then pour onto cookie sheet. When completely cooled, break the candy into pieces and store in a tightly covered container.