Food from Twigs and Berries Catering. Submitted photo.
Suzanne Griffin. Submitted photo.
The Healthy Bourbon County Action Team staff is sponsoring a cooking how-to event this Saturday, Feb. 3 from 10 a.m. to noon.
The HBCAT is located at 104 N. National, across from the new Farmers Market Pavilion.
The Healthy Bourbon County Action Team is located at 104 N. National Avenue, Fort Scott.
Suzanne Griffin, owner of Twigs and Berries Catering, is the presenter.
A Twigs and Berries Catering offering. Submitted photo.
” We will learn how to cook on a budget, how to meal plan easily, how to include kids in the kitchen, eliminate food waste, convert leftovers to a new meal, shop our homes first, shop by season and sales, The Bliss point of food taste, which is the combination of certain flavors. ”
She looks forward to the event.
“When I was a young mom and wife I had some great veteran moms, including my own mom, that shared with and I wanted to pass that blessing of help on,” Griffin said. “I… share because cooking is one of my talents, I enjoy it and I have plenty of experience, not because I’ve perfected it. We all have different strengths and by teaching others younger than us, I feel like it builds community. The in-person, face-to-face, heart-to-heart, learning. I hope someone can glean some useful information from Saturday.”
There is no cost for the event.
“There will be a time for learning, worksheets to coach participants through building a monthly meal plan, and handouts to take home,” Griffin said.
“One of the top priorities that our Local Health Equity Action Team coalition, an initiative of HBCAT, has identified in our community there is food insecurity,” said HBCAT Executive Director Rachell Carpenter said. “The educational event taking place on Saturday will help participants learn how to:
*Cook on a budget
*Eliminate food waste and use leftovers made into a new meal.
*Convenience vs Homemade cost and nutrition benefits
*Shop the home freezers first
*Shop by season and sales
*Make meal planning easy
*Include kids in the kitchen
About Twigs and Berries
“I started catering in March 2022 with the hope of bringing in a little extra money while still being able to stay at home,” Griffin said. ” I thought it would be just for a couple of weeks. When we first started we were doing ready-made meals for pickup once a week. Then in 2023 we were almost exclusively catering events only. We do anywhere from 10 – 200 people.”
“My husband, kids, and mom are my main helpers. I also have a high school girl who recently has started helping me.”
