Page 9 - Hobe Sound Exposure - September '21

Hobe Sound, Page 9

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Treasure Coast Food Bank through its wash/chop/
packaging system, enabling
Resumes Food For Thought fresh, nutritious produce to
Tours go from fields to household
refrigerators in a matter of
days. During a crisis, the
Community Leaders Get Up-Close Look At production kitchen can turn
State-Of-The-Art Food Production Kitchen out 100,000 prepared meals,
Treasure Coast Food Bank relaunched its popular Food complete with lean protein,
for Thought tour last month, hosting community leaders each day.
from St. Lucie County for a tour of its food production “Everything was designed
kitchen. to be multifunctional. We can
The group got an up-close look at how the state-of- reconfigure this equipment
the-art operation converts fresh produce into thousands for meal prep for cold meals
of meals, a collaboration that supports area farmers and for students and seniors,”
growers while providing nutritious food to people who Cruz said, explaining how
otherwise wouldn’t have access to it. The tour included Treasure Coast Food Bank
lunch prepared by students in Treasure Coast Food Bank’s prepares meals for St. Lucie
Culinary Training Academy. County’s schools and for the
The 10,000-square-foot food production kitchen is summer meals programs. Guests at the Food for Thought tour, front row from left: Judith Cruz, Susie Caron; back
housed in Treasure Coast Food Bank’s former distribution The group also learned row from left: Ken Pruitt, Linda Hudson, Dana Trabulsy, Commissioner Curtis Johnson,
center in northern St. Lucie County, and is the heart of an how the operation’s two Alphonso Jefferson, Commissioner Sean Mitchell, Mark Satterlee, Robert Delgadillo, and
extensive collaborative program. It benefits area growers programmable cooking kettles Chris Dzadovsky.
by providing them an additional outlet to sell produce can turn vegetables and other
and ensures that nutritious produce is available to the ingredients into 300 gallons of ready-to-eat food in a “What we do every day is package food,” she added. “We
one-in-four individuals on the Treasure Coast who don’t matter of hours. package it in cases, in Cryovacs, and in gallon bags, and
always have access to nutritious food. It also serves as a The food production kitchen played a major role in it goes out in a variety of ways to those in need. Hunger
training outlet for students in Treasure Coast Food Bank’s feeding people throughout the state much of last year never sleeps, and neither do we.”
culinary training program. during the COVID-19 shutdown. Using its two large- Food for Thought tours will be held on the last Friday
“This small building used to be our entire food bank,” capacity cooking kettles, Treasure Coast Food Bank took of each month. For more information or to sign up for a
said Judith Cruz, president and CEO of Treasure Coast in thousands of pounds of produce and converted them tour, visit stophunger.org.
Food Bank, as she led the tour. “But the landscape has to vegetable soup that was distributed to people in need
changed since then. Now we have the opportunity to throughout Florida. At full operation, the food production
support farmers and growers while providing meals to kitchen can process more than 25 million pounds of fresh
children and seniors and others in need of food.” produce each year.
The group learned how the production kitchen can “Rather than let that produce go to waste, we made
convert whole produce into pre-cut, refrigerated portions thousands of gallons of vegetable soup,” Cruz said.

Judith Cruz explains how the cooking kettles are used at the
food production kitchen.

Judith Cruz, left, answers questions about the food production
kitchen’s food preparation room from tour guests Susan
Ken Pruitt speaks with Dana Trabulsy at the food Caron, Mark Satterlee, Chris Dzadovsky, Alphonso Jefferson,
production kitchen. and Robert Delgadillo.

Mark Satterlee and Linda Hudson at Treasure Coast Food
NoN-Toxic cancer immunotherapy Bank’s food production kitchen

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