Culinary Arts students from Johnson & Wales University in Providence were invited to demonstrate several nutritious recipes that anyone on a low-income budget could easily prepare using ingredients typically included in food bags distributed by Fall River food pantries. The demonstration was held for over forty people at the Salvation Army Wednesday afternoon soup kitchen on May 10th, 2006. The presentation was geared to many of the special nutritional needs of those with high blood pressure and diabetes. "We require our students to offer at least three community service projects like this demonstration as a graduation requirement," noted Michael D. Makuch, Chef Nutritionist at Johnson & Wales. "While many of our students go on to work in some of the best restaurants in the world, this experience opens their eyes to the needs of the entire community. Many of them go on to offer similar services once they graduate," commented Makuch.
 

(Top row, left) Johnson & Wales students demonstrate half a dozen recipes, including soups and casseroles, that can be prepared from canned foods typically distributed at food pantries. (Top row, center) Sean Hosking and Fred Grace display a casserole topped with Tater Tots that incorporates ground turkey, cream of mushroom soup, and a can of French cut green beans. (Top row, right) Saedy Ortiz displays her corn chowder made with canned corn, canned potatoes and chicken stock. (Middle row) Instructor Mike Makuch answers questions about preparation of foods for persons on special low-salt diets posed by Alan Avellar and Raymond Almeida. (Bottom row, left) Tracy Carter and Saedy Ortiz pass out samples of their corn chowder as Sean and Fred try a sample. (Bottom row, center and right) Dale and Leonard Ossick sample some of Tracy's and Saedy's chowder with obvious approval!