Because we don't have a kitchen here, we couldn't make neither pumpkin soup nor plum or apple compote, but we could take photos :) Therefore, we organised a contest. Please find below some of the photos.
In the Somatic Wards, kids were working on different subjects connected to healthy food:
* genetic modification of the food - finding info in the literature and discussion
* well-balanced nutrition - five meals per day
* poem "Vitamins" - discussion and painting
* creating vegetables and fruits using salt dough
* crosswords about health
* healthy eating and active leisure
* presentation - pyramid of the healthy feeding
* picture story - from the grain to the loaf of bread: traditional and healthy way of making bread
* advantages of honey : what do we know about bees , their lifes and habits; meeting the beekeeper
And will be for next day!
The 5th of May we carried out a workshop about etiquettes, the unnoticeable parts of the products of daily use. In the beginning of the lesson we discussed about the new norm/standards set by the European Union. Since January the rules about what must be written in the products had changed and we wanted to control the consequences of this new law in the famous Italian world of food.
New regulations include the following parameters: The label of the product must be at least 1,2mm (the measure on the small products is allowed to be 0,9mm). On every piece of the confection must be written the date of expiration. The number of the rules of the nutria table is by now increased, therefore there are seven mandatory elements to sign on. Vegetal oils, for example, is a new element which must be written for whole. From the very first day of the year 2015 the food factories as well as the restaurants must include all the most typical allergens (nuts, etc.) on visible part of the cover of a product or in the menu.
During the second part of the lesson our students filled out the tables of the products in the way to find all obligate information on each product (photo below) and in the end to judge the clearness of all information mentioned.
Our students have found out many mistakes on the products, for example using of the wrong sizes, unspecified allergens and so on.
Since now we can finally understand all the elements and aspects which we have to consider before to buy a product!
Þorri is the coldest month in the old Norse Pagan almanac. We eat like in the heathen feasts, old traditional food, from what the farmers had in their turf houses without electricity and modern appliances.
Meeting with the specialists of the Food Bank
On 10th June at our ward we participated in workshops led by the workers of the Food Bank in Cracow. The Food Bank is the institution of utility, which daily opposes food wasting and fights undernourishment. We discovered that it’s a huge problem, although not very noticeable in everyday life. In Poland yearly consumers throw away over 2 million tons of food.
We also discovered that many young volunteers work in the organization that help with the food-raisings.
The most controversial was the information that in order to produce 1 kilogram of beef 5 thousand liters of water are used.
There are more and more donors (food-producing companies, farmers) involved in counteraction of undernourishment.
At the meeting we solved a quiz about the proper way of storing food in the fridge.
We want to share with you a very old and traditional course of our region: the “bagna caôda”, or “hot bath/sauce”. You cannot find it outside our area and not everybody likes it. We prepared the “bagna caôda” for our Polish colleague Kalina and her comment was “interesting”, which means for a polite polish that she detested it (too much garlic in it!).
We cook it in autumn and often on the 1st of November, when families celebrate All Saints or all Souls Day, all together around the table. Bagna caôda is a rite. The atmosphere gets very convivial thanks to the typical burners warming on candles and to the muttering of the sauce which keeps on boiling during the whole dinner. In this sauce you can “throw” every kind of seasonal vegetables (of course we refer to the piedmontese autumn), some fresh - like cardoon, fennel, celery, endive - some boiled - like onions, boiled potatoes, cauliflower, cabbages, turnips, beets -.
The sauce is mainly made of garlic and of anchovies. Anchovies? In Torino we don’t have the sea! But in ancient times there was a lively commerce with the coastal villages of Liguria or of France and merchants traded anchovies preserved with salt. So many typical piedmontese dishes are made with anchovies: not really Km 0 but anyway a food considered “poor” and sustainable.
RECIPE BAGNA CAÔDA
1 can salt anchovies, drained
2 plump cloves of garlic, peeled
4 tablespoons butter, softened, or cream
¼ cup extra virgin oil
Place all ingredients in a blender and whirl just until the garlic cloved are finely chopped. Pour the mixture into a saucepan and heat slowly for hours on low heat, until the mixture is bubbly and the anchovies completely dissolved.
Often after our meals we have got leftover food. Do we have to waste it or to reuse it?
Of course we can reuse it. We can make good «pies» other very tastful dishes from leftovers!
If you have old biscuits you can do this cake.
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