Providing healthier food may sound like a worthy goal. But what happens if the people receiving it lack the ability to prepare, say, acorn squash?
Not everyone's up for converting this vegetable into a side or main dish. duckycards/E+ via Getty Images
As a result, food banks and pantries around the country have been trying to boost the nutritional value of the food they give away. Their clients are going home with more leafy greens and less processed cheese. Boiling it down to eight questionsAs a dietitian who studies food insecurity and an environmental studies scholar who examines food-based inequalities, we have researched what we’re calling an “acorn squash problem.” It happens when certain foods are given to people who don’t like them or can’t cook them.
Distributing recipes and holding cooking classesThe government provides much of this food, but individuals, nonprofits, restaurants and grocery stores also contribute. All told, these donations add up to about 6.6 billion meals a year. But how high is the quality of all this donated food and how much is actually eaten?Some food banks and food pantries are making changes to ensure that the people who visit them leave with items that they will eat.
Food and Cooking AP The Kitchn: You don’t have to wait for a trip to South Carolina for this seafood stew Here’s how to make this Lowcountry classic in your own kitchen.
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