F.I.S.H., Rauschenberg Foundation to host cooking series
F.I.S.H. of Sanibel-Captiva is partnering with the Rauschenberg Foundation to offer a three-part series on food waste and sustainability entitled, “Cooking for the Planet: Healthy, Affordable and Climate-Friendly Kitchen Techniques.”
Part I of the series, “Fighting Food Waste,” will be held on Dec. 14 from 10 a.m. to 1 p.m. in Fellowship Hall at the Sanibel Congregational United Church of Christ. Space is limited to the first 15 respondents to RSVP, and about five spots still were available as of Dec. 4, officials reported.
“We were thrilled with the opportunity to collaborate with the Rauschenberg Foundation on this important series of conversations,” Executive Director Alicia Tighe said. “As part of this beautiful and unique sanctuary island, it’s important at F.I.S.H. to do our part in being good stewards of our environment and communicating more information to the community about how one of our most basic human needs – food – plays a role in that stewardship.”
Led by Rauschenberg Chef-in-Residence Jackie Vitale, F.I.S.H. will host workshops in varying formats, including hands-on learning, about how to be a more mindful cook and food consumer. Knowing more about where food comes from, the impacts to the planet and how to prevent food waste will arm participants with the information they need to make better decisions surrounding their food choices. Topics are anticipated to include a hands-on class on fermentation, the relationship between food, diet and climate, and food waste, and sustainable and responsible food sources.
“Did you know that over 30 percent of all the food grown on the planet goes directly to the dump? We can play a role in fighting this waste by finding creative and delicious ways to utilize the parts of food you might otherwise toss,” Vitale said. “In this hands-on class, we will learn techniques that not only reduce waste, but also save us money by stretching ingredients. We will make delicious meat and veggie stocks, fruit scrap vinegar and salt preserved citrus. Participants will leave with recipes and a jar of everything we make.”
The Robert Rauschenberg Foundation’s Chef-in-Residence program was created in 2016 in response to the resident artists’ appeals for more fresh local food and to prioritize the foundation’s emphasis on environmental conservation and stewardship. The latter stems from Rauschenberg’s longstanding concern for the safekeeping of the environment, as well as his love of food and cooking for loved ones.
“This Robert Rauschenberg Foundation climate-friendly cooking series is a way to introduce not only new cooking techniques, but also provoke much thought into our daily lives about how we, as citizens, can help improve our environment by implementing minor changes in our daily lives, starting in the kitchen,” F.I.S.H. Program Director Kathy Y. Monroe said. “We are delighted to have this opportunity to partner with the Rauschenberg Foundation and Sanibel Congregational United Church of Christ to offer this presentation.”
For more information or to RSVP, contact Monroe or Anthony Morales at 239-472-4775.
The Sanibel Congregational United Church of Christ is at 2050 Periwinkle Way, Sanibel.