Community Feeding

Many of you homemakers are often asked to help plan and carry out a meal for a large gathering such as junior-senior or father-son banquets, lodge luncheons, farm organization or civic group luncheons, P. T. A. meetings, church picnics, and county-wide events such as crop shows . and achievment days. Some extension club women in South Dakota are school lunch cooks and have received special training in large quantity food preparation and service. Others of you may become volunteers in disaster feeding at some time. The tips in this booklet for planning, preparing, and serving have been gathered from authorities in largequantity food service. Many suggestions are based on engineering and efficiency studies conducted by restaurants and institutions. A study of these suggestions will make your job easier

Planning Meals for a Family

The Home & Garden Information Center provides research-based information on landscaping, gardening, plant health, household pests, food safety and preservation, nutrition, physical activity, and health. This HGIC fact sheet provides information on planning meals for a family

Interview with Joyce Klein

Joyce Klein talks about Friday café.https://digital.kenyon.edu/elfs_interviews/1059/thumbnail.jp

Vegetable Group: Vary Your Veggies [Facilitator\u27s Guide]

Lesson Goals After this lesson, participants will: Understand why vegetables are an important part of the daily diet. Know how many cups of vegetables should be eaten to meet daily needs. Know how many cups of dark green, orange, and starchy vegetables and legumes should be eaten each week. Identify recommended serving sizes for vegetables. Identify vegetable sources of vitamins A and C. Identify vegetable sources of minerals. Name at least one way to stretch the food dollar when purchasing vegetables. Describe and practice ways to store, prepare, and cook vegetables to conserve nutrients. Try a new method of cooking or serving a vegetable. Serve vegetables high in vitamins A and C, minerals, and fiber to meet the family’s needs

Cooking at Sea. Different forms of labor in the era of the Second Slavery

Este artículo analiza diferentes formas de trabajo en el siglo 19. Aunque Brasil había prohibido oficialmente el tráfico esclavista, durante la primera mitad del siglo 19 no se percibe el declive de este negocio. Al contrario, al menos hasta 1851, grandes cantidades de esclavizados fueron llevados a Brasil.La estructura del tráfico esclavista estaba basada en la mano de obra que se necesitaba para llevar adelante la captura de varios millones de personas. Los cocineros de los barcos esclavistas eran responsables de la alimentación de las personas durante los viajes, contribuyendo así la la infraestructura y la reproducción de la trata. El trabajo examina la existencia de distintas formas de trabajo forzado, desde una perspectiva microhistórica y partiendo del ejemplo de los cocineros de estos barcos.This paper deals with various forms of labor in the 19th century. Although Brazil officially banned the slave trade, the first half of the 19th century did not bring a decline of this business. Rather, until at least 1851, large numbers of slaves were brought to Brazil. The structure of the slave trade was based on the labor needed to carry out the abduction of several million people. Slave ship cooks were responsible for feeding the people during their voyages, thus contributing to the infrastructure and reproduction of the slave trade. By using a micro-historical approach to examine the example of slave ship cooks, different forms of forced labor can be shown

Spartan Daily, June 9, 1954

Volume 42, Issue 157https://scholarworks.sjsu.edu/spartandaily/12051/thumbnail.jp

Storage, Preservation and Processing of Farm Produce

Food preservation is the process of treating and handling food to stop or greatly slow down spoilage (loss of quality, edibility or nutritive value) caused or accelerated by micro-organisms. Some methods, however, use benign bacteria, yeasts or fungi to add specific qualities and to preserve food. Maintaining or creating nutritional value, texture and flavor is important in preserving its value as food. This is culturally dependent, as what qualifies as food fit for humans in one culture may not qualify in  another culture. Preservation usually involves preventing the growth of bacterial, fungi and other micro-organisms as well as retarding the oxidation of fats which causes rancidity. It also includes process to inhibit natural ageing and discolouration that can occur during food preparation such as the enzymatic browning reaction in apples which causes browning when apples are cut. Some preservation methods require the food to be sealed after treatment to prevent recontamination with microbes; others such as drying, allow food to be stored without any special containment for long periods. Food preservation refers to any one of a number of techniques used to prevent food from spoiling. All food begin to spoil as soon as they are harvested or slaughtered, some spoiling is caused by such micro-organisms as bacterial and mold. Other spoilage results from chemical changes within the food itself due to natural process such as enzyme action or oxidation. For thousands of years humans have used methods of preserving food, so that they can store food to eat later. The simplest methods of preserving food, such as drying strips of fish or meat in the hot sun have been used for thousands of years and they are still used in the 2000s by indigenous people