Thanks to a partnership between Red River College’s Prairie Research Kitchen and Winnipeg Harvest, nutritious Hamper Healthy™ soups will soon be distributed to vulnerable Manitobans. Students from RRC’s Culinary Arts program created the dehydrated mixes this summer, and officially handed off the donations — 3,000 packages worth — to Winnipeg Harvest this morning.
The partnership provided valuable work placement hours for RRC students and engaged them in a project that will deliver healthy, high-protein foods to people in need.
“When most local restaurants temporarily closed in the midst of the COVID-19 pandemic, many students from RRC’s Culinary Arts program were unable to receive the work placement hours needed to graduate,” says RRC President Fred Meier.
“Our solution was to use more of our space to scale up the recipes and provide nutritious storable food for people negatively impacted by the pandemic. This partnership with Winnipeg Harvest and the generous support from our donors demonstrates the value of working together to support our community and find creative ways to support our students.”
The students safely worked alongside RRC research chefs to transform raw vegetables into three soup mixes: Mulligatawny, Chicken Noodle Vegetable, and Smokey Baked Beans. Dehydrating the soups was also a great way to process surplus vegetables from suppliers who were not able to use them during the pandemic. Read More →