Posts Tagged With: hy-vee

Kansas Farms Highlighted at Hy-Vee Simple Fix Mini

img_5387Did you know much of the food you buy in the grocery store has a Kansas connection?

CommonGround Kansas hosted a Simple Fix Mini featuring Kansas-grown foods Tuesday, Feb. 21, at Topeka Hy-Vee. Guests enjoyed appetizers and wine, visited with Kansas farmers and prepared a three-course meal to take home and bake for their families.

The menu featured Southwest Avocado Ranch Salad, Layered Beef Enchiladas and Tres Leches Cake. Each recipe showcased connections to ingredients that are grown in Kansas, such as the wheat that goes into flour tortillas, corn that is fed to beef cattle and soybeans that are made into oil for salad dressing. The salad even featured grain sorghum as a topping.

Each work station was equipped with easy-to-follow recipes and all the prepared ingredients needed to create each dish.

Volunteers Melissa Hildebrand Reed, a dairy farmer near Junction City, and Laura Handke, a rancher near Atchison, visited with guests and answered questions about their farms. Guests also sampled flavors of milk from Hildebrand Family Dairy.

Hy-Vee dietitians Kylene Frost and Alyssa Gehle answered nutrition questions and served samples of the prepared meal.

The meal and event was sponsored by the farmers and ranchers of CommonGround Kansas. Ticket proceeds benefited Harvesters Community Food Network. Guests also brought canned and dry goods to donate.

Thank you to all who attended for the great discussions and for helping feed the hungry in our community!

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Chef + Nutritionist + Farmer = The “Food Jackpot”

Hy-Vee Cooking Class

We had a great time and delicious food at our first-ever cooking class at Topeka Hy-Vee Jan. 29. Thanks to all the guests who attended, and a special thanks to our hosts! From left: CommonGround Kansas volunteer LaVell Winsor, Hy-Vee Topeka Dietitian Amber Groeling, Chef Alli, and Hy-Vee Manhattan Dietitian Karen Hanson.

Food enthusiasts in Topeka hit the “food jackpot” in a recent partnership cooking demonstration including Hy-Vee’s Chef Alli, nutritionist Amber Groeling and CommonGround Kansas volunteers LaVell Winsor and Lori Deyoe. Attendees not only learned tips to create a tasty and nutritious dinner but were also encouraged to bring their top food questions to the class to discuss with the people who grow their food – farmers.

Guests enjoyed appetizers of bruschetta and stuffed mushrooms, followed by Calypso Beef Soup and Spanish Beef Dips with Caramelized Manchego Onions. Dessert was Pecos Bread Pudding with Caramel Pecan Sauce. After the cooking demonstration and dinner, the CommonGround Kansas volunteers answered questions from guests about food and farming.

“The evening was great because it brought every aspect of food together from how it is raised to nutrition and meal preparation”, says LaVell Winsor, a farmer from Grantville, Kan. and CommonGround volunteer. “The most common questions from our audience ranged from hormones and antibiotics in beef to food safety and local and organic foods. The great thing about the CommonGround program is the diversity of farmers. If I don’t raise what someone is asking about, we have a network of more than 70 women on different farms to reach out to for the answers.”

The CommonGround program is currently active in 16 states including Colorado, Delaware, Iowa, Indiana, Kansas, Kentucky, Maryland, Minnesota, Missouri, Nebraska, New York, North Dakota, Ohio, South Carolina, South Dakota and Wisconsin.

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