The cooks who attended the workshops will go home and put on workshops for the cooks who could not attend, Fowler said. "The ripples will spread," she said.
Reach Kate Long at katel...@wvgazette.com or 304-348-1798. This story was written with the help of the Dennis A. Hunt Fund for Health Journalism, administered by the California Endowment Health Journalism Fellowships at the USC's Annenberg School for Communication and Journalism.
Tasty school vegetable/tomato sauce (makes 4 gallons)
2.5 pounds of onions
1 pound of chopped carrots
1 pound butternut squash
1 pound zucchini or summer squash
5 No. 10 cans of diced tomatoes
1 tablespoon table salt
1/2 teaspoon black pepper (or red pepper if desired)
Oregano and other spices, to taste
CHOP squashes and onions fine in food processor. Saute in olive oil. Blend the diced tomatoes to desired consistency, then mix with the sauteing vegetables. Add spices and cook 5 minutes. Blend sauce to desired consistency. Use or freeze. Stays fresh in refrigerator for 7 days.