Today, the Boy Scouts kicked off their annual Scouting for Food program with Second Harvest Food Bank of Central Florida and Florida Hospital. The three organizations hosted a cooking demonstration to show how non-perishable foods can be used to make healthy, nutritious meals.
Chef John Dizon from Second Harvest and Cherrie Flynn, a Florida Hospital nutritionist, were on hand to talk about healthy non-perishable items, such as low sodium broths and vegetables, and offer simple recipes that two scouts were able to help prepare.
Earlier this week, scouts placed 600,000 door hangers on area homes, asking residents to place non-perishable food items on their doorstep to be collected on Saturday, November 11. Boy Scouts will collect the food, and then donate it to Second Harvest Food Bank and other local food pantries.
November 9th Recipes
Chicken and Vegetable Soup
Sweet Potato and Pineapple Mash
Veggie Rice Stir Fry