BLUECHIP: Human Factor: Making healthy food count


Christine Sherk
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Weekly on Thursday, Nicole Craig crafts a menu that includes two kinds of soup, a salad, two entrees — one vegetarian, one not — and a dessert. She spends the weekend shopping for ingredients, visiting local growers, such as Transition Gardens in Springfield or Groundwork Organics in Eugene, who provide her with the seasonal, organic produce integral to Positive Community Kitchen’s mission to deliver healthy, nourishing meals to its clients. She also shops in the pantry of partner agency FOOD for Lane County. Every Monday and Tuesday, Craig and her many volunteers cook up a storm in the kitchen. By Tuesday night, the “Delivery Angels” arrive to pick up the packaged meals and deliver them.

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