Traverse City Record-Eagle

Food

May 23, 2013

Food in Brief: 05/23/2013

Berry facts

EAST LANSING — Michigan State University Extension is offering a fact sheet on strawberries.“Michigan Fresh: Using, Storing and Preserving Strawberries” provides information on four methods of freezing and three recipes for canning strawberries. It also lists recommended varieties for canning and preserving.

“My favorite method of freezing strawberries is to use the dry pack method, I then use them for smoothies,” said author and MSU Extension educator Lisa Treiber “It is a quick and easy way to purchase a delicious fruit on sale and enjoy in a healthy drink for breakfast or a snack.”

Visit http://msue.anr.msu.edu/program/info/mi_fresh to download the fact sheet.

Cafe in works

MANISTEE — The Manistee Community Kitchen is hoping to establish the new Iron Works Cafe.

As a teaching cafe for the community, it will follow the mission of the Manistee Community Kitchen by providing access to healthy foods and teaching how to make healthy, wholesome food choices. Made possible through the Manistee Community Kitchen's food rescue program, community gardens and farmers markets, it will also incorporate a food preparation training component that will focus on increasing individual employability.

The cafe will be built within the Iron Works Building at the east end of River Street downtown. Fundraising has begun, with about $7,000 collected to date. Pledges are being accepted through Tuesday, June 3, at 4 p.m. at Kickstarter.com.

Green cuisine

HONOR — The 7th annual Green Cuisine, Food for Thought's celebration of local food, living and sustainability, is set for July 10 at the Food for Thought headquarters near Empire from 5 to 8 p.m.

Green Cuisine is a zero-waste event. Last year, more than 800 guests eating, drinking and socializing generated less than one ounce of waste.

Questions about the event can be directed to Kathy Young at kathy@foodforthought.net.

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