In today’s climate of economic uncertainty, many families are feeling increasingly anxious about their ability to put food on the table. While food pantries provide critical short-term relief, they cannot create long-term sustainability. Naturaldisasters, supply chain disruptions, and sudden job loss are real threats in our region. True food security meanspreparing responsibly so families can weather these challenges with confidence.

Kelly Dearie teaches food storage and preparation techniques that stretch food dollars, increasing food security for North State residents.

Food Security through Meal Planning and Proper Storage

To help residents go beyond emergency food distribution to a more sustainable food plan, Siskiyou Food Assistance offers a Food Security and Nutrition program to residents from the North State counties. This initiative equips individuals and families with practical knowledge and hands-on skills to build lasting food security and nutritional independence.

The program consists of an engaging 8-session workshop series held at both the SFA pantry in Weed and the Weed Community Center. Each session is interactive, educational and often hands-on, covering essential topics such as food security, meal planning, proper storage, smart preparation and nutrition fundamentals.

Participants learn valuable techniques to maximize flavor, nutrition and digestibility, including soaking, sprouting andfermentation. These methods help transform basic ingredients into wholesome, delicious meals while stretching resources further. When you are prepared, you’re better positioned to support your family and community during difficult times.

Unlike many programs that focus solely on storing a year’s supply of basic food, SFA’s workshops prioritize practicalityand resourcefulness. Participants learn how to create personalized food storage and rotation plans that align with their family’s tastes, budget and lifestyle. The goal is not just to store food, but to regularly use and enjoy it. By the end of the series, families walk away with both a well-stocked pantry of nourishing meals they like and the skills to maintain it.

As the program progresses, participants gain confidence and self-reliance. Many graduates report feeling empowered and hopeful, knowing they have practical solutions ready for financial hardship or unexpected emergencies.

Kelly welcomes kids to her classes, teaching them cooking skills and preparing them for a lifetime of choosing good nutrition. Photos provided by Siskiyou Food Alliance

Program participants learn practical storage and preparation techniques, including growing microgreens and sprouts, fermentation (pickles, sauerkraut, probiotic sodas), dehydrating, canning, solar cooking and more!

Through this program, SFA is doing more than distributing food. It is helping build stronger, more prepared and more connected families, one workshop at a time.

The next class, Canning and Seasonal Preserves, is Sept. 26, 3-5pm at Weed Community Center, 161 E. LincolnAve., Weed, CA. Everyone walks away with a jar of preserves! Subscribe to the SFA newsletter via the SFA website to be notified of upcoming classes and when a planned digital version of the classes will become available.

Donate $30 or more to secure your spot. Your donation directly funds food security equipment and materials for families in need. siskiyoufoodassistance.org

Food Security Superstar: Quinoa!

Did you know quinoa is a seed, not a grain? Often called a “pseudo-grain” because we cook it like rice, it’s botanically a close cousin to spinach and beets. Native to the high Andes of South America, quinoa has been cultivated for more than 5,000 years. The ancient Incas treasured it so deeply they named it the “Mother of All Grains,” recognizing its power to sustain and strengthen their people.

• It’s a superstar for food Lightweight, naturally shelf stable and able to stay fresh for years in airtight containers, making it perfect for building a reliable family emergency pantry.
• It’s a complete It’s one of the few plant-based complete proteins on earth, delivering all nine essential amino acids your body needs to thrive.
• It’s an endlessly versatile Toss it into hearty bowls and soups, refreshing salads, cozy breakfast porridges or even crispy snacks. Its gentle, nutty flavor makes it a true kitchen hero that pairs beautifully with almost anything, sweet or savory.

Quinoa Tabbouleh Salad Recipe

This delightful recipe can be prepared ahead of time and eaten throughout the week as a quick healthy side or meal.Double this recipe for leftovers (fast, affordable, healthy, grab-n-go!). Note: Quinoa has toxins (saponins) that must be fully rinsed before eating! Prior soaking also helps to break these toxins down.

Ingredients:

• 1 cup quinoa, soaked overnight and rinsed repeatedly until water comes clean
• About 2 cups water, water should be about ¼ inch above the quinoa
• 1 pint cherry tomatoes, halved
• 1 large cucumber, diced (or mini cucumbers for extra crunch!)
• 1 bunch fresh parsley, finely chopped
• 1/2 bunch fresh mint leaves, finely chopped
• 1 red bell pepper, diced
• 3 green onions, thinly sliced
• 1 clove raw garlic, crushed

●      1/4 cup extra-virgin olive oil

• 2 Tbsp cup fresh lemon juice about 1 lemon
• Salt & pepper to taste

Optional add-ins:

• 1 cup chickpeas or lentils, soaked overnight and cooked
• Feta or goat cheese, crumbled
• Walnuts or pine nuts, toasted

 Instructions:

1.     Cook the quinoa:

In a medium pot, add the rinsed quinoa and water. Water level should be about ¼ inch above the grains.Reduce heat, cover and simmer for about 12-15 minutes until water is absorbed. Remove from heat, fluff with a fork and let it cool completely.

2.     Prep the veggies & herbs:

While the quinoa is cooking, chop the tomatoes, cucumbers, parsley and mint and place in a large bowl withcrushed garlic, lemon juice, olive oil and optional add-ins like feta cheese, pine nuts and Celtic salt.

3. Mix it all together: Add in the cooled quinoa to the bowl and toss

4.     Taste & adjust. Add salt and pepper to taste.