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The Watercooler
Food stamps for fast food - REALLY???????
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<blockquote data-quote="InsaneCdn" data-source="post: 458798" data-attributes="member: 11791"><p>This is more true than many people believe.</p><p>If you didn't have a homelife growing up... then who on earth would have taught you these things?</p><p></p><p>A friend-of-a-friend in another city got all up in arms about the "waste" that goes on when these kinds of people are given "real food". He was told: They don't know what to do with it. So, instead of giving the outfit $$, he offered to run a cooking class. He would take 10 people at a time, once a week - and give two courses the same night. 10 weeks. He did it for years... the hardest part was turning people away. There was NEVER enough room for the people who wanted to take it. They even had to restrict it to "one person per family"... BUT... anyone who went through the course was tracked by the agency, and these ones got MORE of the "good stuff" because they knew how to use it. This fellow was good enough to have been a chef (he worked in a whole different industry). The things he taught them were the things he learned from his grandma - depression-era cooking... soups, stews, chili, and so on. How to plan ahead for less work and less clean-up.</p><p></p><p>But there aren't many people left who both know how to do this stuff, AND have the time to do it, the ability to teach, and the health to take the pace.</p></blockquote><p></p>
[QUOTE="InsaneCdn, post: 458798, member: 11791"] This is more true than many people believe. If you didn't have a homelife growing up... then who on earth would have taught you these things? A friend-of-a-friend in another city got all up in arms about the "waste" that goes on when these kinds of people are given "real food". He was told: They don't know what to do with it. So, instead of giving the outfit $$, he offered to run a cooking class. He would take 10 people at a time, once a week - and give two courses the same night. 10 weeks. He did it for years... the hardest part was turning people away. There was NEVER enough room for the people who wanted to take it. They even had to restrict it to "one person per family"... BUT... anyone who went through the course was tracked by the agency, and these ones got MORE of the "good stuff" because they knew how to use it. This fellow was good enough to have been a chef (he worked in a whole different industry). The things he taught them were the things he learned from his grandma - depression-era cooking... soups, stews, chili, and so on. How to plan ahead for less work and less clean-up. But there aren't many people left who both know how to do this stuff, AND have the time to do it, the ability to teach, and the health to take the pace. [/QUOTE]
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Food stamps for fast food - REALLY???????
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