As part of the Baking Workshop, now almost one year in operation, the Parish Pastoral Team recently organised a four week nutrition workshop for coordinators of the various Children's Kitchens. An important focus was on the use of traditional Andean produce - grains and cereals high in minerals, vitamins and proteins. Meat, and now even chicken, are quite expensive, so alternative ways of producing balanced diets is an important challenge for the women of the Kitchens.
Nancy, with her child on her back in typical Peruvian style, prepare their food for display.
Señora Maria, the coordinator of the Workshop, displays a variety of grains and cereals from the Andes and other part of Peru that provide a wonderful basis for healthy eating and drinking, as evidenced in some of the produce which accompanies the display.
Catherin proudly displays her cooking along with the others of her team. Their particular focus has been on the use of quinua in food preparation. Quinua is an Andean cereal extremely high in protein, possessing other properties as well. It proves a very important ingredient in the Kitchens, ensuring extremely nutritious meals for the children.
Meanwhile, back in the Baking Workshop, Pies de Manzana (Apple Pies) and Empanadas (Meat Pasties) are left to cool before being packed and taken to the local market to sell. The quality of production is improving as the women continue to take part in the Workshop, increasing their talents and skills. We would like to once again thank the Terang Branch of the Knights of the Southern Cross for their assistance in launching this project.
Nancy, with her child on her back in typical Peruvian style, prepare their food for display.
Señora Maria, the coordinator of the Workshop, displays a variety of grains and cereals from the Andes and other part of Peru that provide a wonderful basis for healthy eating and drinking, as evidenced in some of the produce which accompanies the display.
Catherin proudly displays her cooking along with the others of her team. Their particular focus has been on the use of quinua in food preparation. Quinua is an Andean cereal extremely high in protein, possessing other properties as well. It proves a very important ingredient in the Kitchens, ensuring extremely nutritious meals for the children.
Meanwhile, back in the Baking Workshop, Pies de Manzana (Apple Pies) and Empanadas (Meat Pasties) are left to cool before being packed and taken to the local market to sell. The quality of production is improving as the women continue to take part in the Workshop, increasing their talents and skills. We would like to once again thank the Terang Branch of the Knights of the Southern Cross for their assistance in launching this project.