Recipes & Reads Culinary Labs
Recipes & Reads Culinary Lab workshops serve up comprehensive, culinary literacy programs that include hands-on demonstrations of food and nutritional literacy; food acquisition methods; food handling, hygiene and safety; culture and history of food; and consumer cost-saving techniques and meal stretching. Each of the culinary lab workshops may include the use of fully stocked mobile, kitchen carts to aid in these food-related demonstrations. The labs are strategically located at library branches throughout the county and serve all ages. Registration may be required, at some locations, for Recipes and Reads Culinary Lab workshops.
Beyond the Supermarket
There are many places to shop for food that are not supermarkets. Local butchers, fishmongers, and bakeries are great sources for meats and baked goods at reduced prices compared to supermarkets. Discount and closeout stores offer name-brand foods at deeply reduced prices. Often, these items are close to the “best by” date but are still safe to eat. Farmer’s markets, flea markets, U-Pick farms, or signing up for shares in community supported agriculture (CSA) are great ways to obtain fresh produce without a trip to the store. Looking for even fresher produce? Try growing fruits, vegetables, and herbs in containers on a patio. Many branches of Volusia County Public Library have seed libraries for trying out gardening without the expense of buying seeds. Click here for more information about the seed library.
Ramen Corn Chowder
- 2 cups water
- 1 package (3 oz) ramen noodles – chicken flavor
- 1 can (15 oz) whole kernel corn, drained
- 1 can (14 oz) creamed corn
- 1 cup milk
- 1 tsp dried minced onion
- ¼ tsp curry powder
- ¾ cup shredded cheddar cheese
- 1/3 cup cooked bacon, diced
1- In a saucepan, bring water to a boil. Break noodles into large pieces. Add noodles and seasoning packet to water. Reduce heat to medium and cook for 2 – 3 minutes or until noodles are tender.
2- Add corn, creamed corn, milk, onion and curry powder. Reduce heat to low and allow corn to heat through. Stir in cheese and bacon. Serve in soup bowl.