In our introductory post, we mentioned that one component of our stake's Live Ready initiative is a series of workshops at the Bangerter building on the fourth Thursday of most months, teaching a variety of important skills. Here's the schedule:
Jan. 22: Family Plan Overview
Assessing your family's food storage needs, what to store and how to store it, making favorite meals into bag meals.
Feb. 26: Wheat
Storing, cooking and grinding wheat; making bread, proofing yeast, cooking whole wheat, how to use grinders.
March 26: Rice and Pasta
How to measure and cook perfect pasta; cooking rice and troubleshooting problems with cooking rice; freezing meals.
April 23: Corn
Using corn flour in cookies, muffins and soup; making polenta.
May 28: Oats, Sugar and Honey
Nutritional value of oats and whole grains; types of sugar; cooking with less sugar; caramelizing sugar (sugared nuts); substituting honey for sugar; proper care and storage of honey.
June 25: Legumes
Nutritional value of legumes; storing, cooking and using legumes (fat substitute, meat extender); bean flour; protein complements; softening old beans.
Aug. 27: Powdered Milk
Taste testing different brands of powdered milk; making yogurt from powdered milk; making sweetened condensed milk, hot cocoa mix; etc.
Sept. 24: Salt, Oil and Seasonings
Types of salt and their uses; types of seasonings to store to add interest and appeal to basic food storage; growing, harvesting and using herbs, including how to make an herbal infusion.
Oct. 22: Gluten Free
Using gluten-free flours to make delicious bread, rolls, breadsticks, pizza dough, cinnamon rolls and cupcakes.
These workshops will provide instruction, interactive demonstrations, taste testing and "Take and Make" packets. Come and learn how to use your food storage in everyday cooking! Attendance is limited to 100, so please register online (you'll need to enter the password liveready) or by contacting Jennifer Shaw (phone 801-982-0551).
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