Catalyst Grant Final Report
“Kitchen Academy”
Please provide a brief narrative explaining your project and its outcomes.
OCPL partnered with the Kitchen Literacy Project to present innovative food-related programs at Syracuse City Branch Libraries. Jessica Miller, coordinator of the Kitchen Literacy project, helped branches choose a program from their offerings that would appeal to branch patrons. Sometimes the program choice reflected the heritage of the neighborhood residents, such as learning to make Borscht at Hazard Branch, which is located in a neighborhood with Polish and Ukrainian roots; while other branches, such as Mundy and Betts, chose to focus on children and teens with their Kitchen Literacy programming.
What is the most remarkable accomplishment or finding of your project?
It can be challenging and labor-intensive to create hands-on learning events. With the help of the kitchen literacy project and the talented cooks and chefs they work with, we were able to conduct participatory programs about food in public libraries without sophisticated kitchen facilities.
How did your project differ from what you originally proposed?
We appreciate this grant’s longer time frame, which allowed our libraries plenty of time to plan and present successful public programs. Jessica Miller, coordinator of the Kitchen Literacy Project, was the catalyst that made these library programs so successful. Her knowledge about food and enthusiasm for working with public libraries was evident in the quality of all the programs she coordinated at our branch libraries.
Please provide a brief summary of your evaluation activities and/or results, if available.
We measured public attendance, and library coordinators shared their observations and patron feedback. The total attendance for kitchen literacy programs was 122. Feedback from all of the program participants as shared by OCPL staff was universally positive. Here are some highlights:
Beauchamp/Southwest Community Center:
“They absolutely loved the five tastes program with Jessica Miller. The kids got to try new foods and discovered a couple of new flavors they enjoyed. The vegetables were surprisingly popular and one girl found out that she really loved radishes. Balsamic vinegar was the most hated item. Both the older and the younger groups from the afterschool program at Southwest Community Center participated.”
Mundy Branch:
“One of our regular young patrons who frequently needs reminders about the library rules, had the opportunity to truly shine during The Whole Enchilada program. While many other young patrons were still making their dough and rolling it into balls, he had already pressed four perfect tortillas. Joannie of Brujas Aguas Frescas told him that he could go home and tell his family that he was officially Mexican, and he was very proud to be recognized for his cooking ability and his enthusiasm. He later shared with me how much he enjoys cooking, and that maybe it is an occupation that he can pursue.”
“One of our regular teen patrons expressed disappointment that his brother had an afterschool commitment and was unable to attend The Whole Enchilada program. Joannie kindly packed up all of the leftover ingredients as well as an extra pan to take home to his brother, and made sure that he would be able to teach the process to his brother so they could both have enchiladas to share with their family for dinner. “
“The Kitchen Literacy Project not only made an impact upon our young patrons, but also upon our staff, as an important conversation about food as culture and food insecurity was held organically after the program’s conclusion. Jessica Miller shared valuable community connections regarding food security with library staff.”
Petit Branch:
“The themes of the Kitchen Literacy classes are sustainability, seasonality, working with humble inexpensive ingredients, community connections, empowerment, the foundation of what makes things taste good, and health. Petit Branch program ticked all these boxes. With two ingredients, cabbage and salt, participants learned the basics of fermentation and proceeded to make their own sauerkraut – a hands on endeavor. One of the things that was so much fun to see was the age range of people attending this program. Learning about fermentation interested people of all ages, we had participants in their 20s all the way up to age 70, working alongside one another in a fun, educational, engaging hands-on program. Each participant proceeded to “massage” cabbage and salt in a large bowl while they learned about the practical benefits of preserving foods using fermentation.
Soule Branch:
“During the “Cheese 101 with the Curd Nerd” event on October 15, Jessica Miller from The Kitchen Literacy Project and Sarah Simiele from The Curd Nerd did an excellent job creating a welcoming and entertaining atmosphere. They both clearly care about educating the local community about nutrition and cooking. Sarah spoke knowledgeably about the history, chemistry, and culture of cheese and engaged her audience with a memorable sensory experience.”
Carol Johnson
Branch Manager, OCPL Petit Branch
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