Using canned or boxed stock as a soup base in the kitchen may seem like a short cut. But in reality, making stock from scratch is pretty easy, and far cheaper than picking up the pre-made stuff.
Join Columbus North High School C4 culinary arts instructor Carrie Douglas next month when she teaches two classes aimed at teaching participants the basics of making soups and stocks from scratch.
The classes are part of the Eating Better Together series put on by the Columbus Food Co-op and supported by a Welcoming Communities II grant, bestowed by the Heritage Fund: The Community Foundation of Bartholomew County.
The Eating Better Together series kicked off in October, with a cooking class directed at children, and continued in November with a class featuring healthy alternatives to holiday classics.
The free classes were originally created to help low-income families learn how to make delicious food on a budget, but Drybread said people from all walks of life can benefit from these skills.
“We grew up in a culture where ready-made food is so available,” said SaraBeth Drybread, outreach coordinator for the co-op. “And many of us aren’t learning kitchen skills from our mothers and grandmothers the way we used to.”
“This is to try to help have that connection with the food again,” said Drybread.
Drybread said that stocks and soups made during the classes will be frozen and used for this year’s Empty Bowls fundraiser on Jan. 26, now in it’s 15th year. Sponsored by the Columbus Food Co-op and supported by the United Way of Bartholomew County, Empty Bowls raises money for the Love Chapel and Hope Food Bank.
Local residents are invited to donate pots of soup, bread, desserts and drinks to the event, which includes live music from Jan and Tim Grimm.
Last year the event drew nearly 800 spectators and raised more than $14,000. This year, Drybread hopes to see about 1,000 attendees, and will be gathering around 150 gallons of soup.