WSCTC Food Dignity Project | Eyewitness News

PRINGLE, LUZERNE COUNTY (WBRE/WYOU-TV) — A surface grinder at West Side Career & Technology Center is about the last thing you’d expect to be connected with preparing food. But in a way, it is, after the machine technology instructor learned many of his students weren’t getting enough to eat.

“During the COVID, I mean there wasn’t a lot available for these kids,” said Michael Galanda, machine technology instructor at West Side Career and Technical Center.

“I never had to really worry about that but I know there’s all these other kids in Luzerne County who may not be as fortunate as I am to have a meal on their table every night,” said Peter Baxter, a student at WSCTC. Reporter Mark Hiller asks, “So, it was an eye opener?” Peter replied, “Yeah, it definitely was an eye opener.”

Galanda contacted the Al Beech Food Pantry to provide food donations. His

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“It doesn’t really matter what the vegetable looked like originally after you’ve peeled it and cooked it and sliced it,’’ says Mei Mei co-owner Irene Li. Aram Boghosian for The Boston Globe

At Mei Mei, Irene Li won’t use a visually unappealing collard green on a plate, but she’ll happily chop it for the restaurant’s signature pesto sauce.

INSIDE THE KITCHEN OF COPPA, chef Jamie Bissonnette’s trendy South End enoteca, sous-chefs pause during food prep to pull out cellphones or scraps of paper and jot down notes about the dishes they are making. Later, they record these scribblings on a sheet hanging on the wall, accounting for what they did with every part of the whole pig or fish they just cut up — taking everything from nose to tail and turning it into menu items.

It might sound

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