Heather Atwood and The Open Door Food Pantry’s Jennifer Perry teamed up last week at Heather’s house to tape a segment on making baked snack chips even kids would eat.
Jennifer’s the Food Pantry’s nutrition development coordinator – her job, to teach Gloucester how to cook and prepare the fresh produce available at the Pantry’s numerous distribution sites throughout the city.
Hey kids, tell mom and dad, grammy and grampy, uncle and auntie: free lunch for Gloucester kids this summer at five Pantry locations:
As part of Project Bread’s Better Summer Meals initiative, menus include locally grown produce, whole wheat breads, and low-fat milk.
Jennifer Perry, The Open Door Food Pantry’s nutrition development coordinator.
Low in fat, high in nutrition, easy to make and tasty: sweet potato, white potato, zucchini, beet chips.
Joe Langhan and cameraman/DP Luis Goncalves, from Gallo Productions, set up for the two-camera shoot.
Heather and Jennifer gear up for the first segment: frozen pea bruschetta and radish topping.
Heather gets the wireless mic treatment from Luis: mic on the blouse, transmitter on the back of the apron.
Start with these ingredients. Slice. Add salt and pepper. Bake for anywhere between ten minutes and an hour. Zucchini needs a lower temp and more time.