by Sandy Kiyomura
Alameda is very fortunate to have Virginia and Elwin Jang, talented and dedicated volunteers at the Alameda Food Bank. They are both in their later years, and were unable to volunteer at the Food Bank during this pandemic. Having traveled the world and Virginia being a (retired) nutritionist, they wanted to find a way to help the community. Virginia collected and personalized recipes from around the world, using foods commonly found at Food Banks and Farmer’s Markets. Together with Elwin’s help as Taster in Chief and computer guru, they published this 44 page book of recipes. The recipes are culturally diverse, healthy and easy to prepare. I have made several dishes that take no more than 30 minutes. Many recipes promote the use of plant-based, high quality protein foods such as tofu, dried peas and beans.
This book has made my meals more interesting. Below are pictures of some of the dishes I’ve tried: Korean Ground Beef Bulgogi, Jambalaya, and Shepherd’s pie (half eaten). Needless to say, my “tasters” had seconds and thirds; no leftovers here! People who have purchased the book have asked for more copies, and I’m told they are running low.
The proceeds from the book sales benefit the Alameda Food Bank. Books are $10 each, with $5 for shipping and handling (unless you pick up). You can make checks for the books out to me: Sandy Kiyomura, 18 Cheshire Ct. Alameda, CA 94502. However, if you want to make a larger donation to AFB, write a separate check for them. Packing and shipping is $5 for 1-2 books, $10 for 3-4.
