Volunteer Positions

Mobile Teaching Kitchen

Join our Educators as they bring nutrition education to food distribution sites, parks, schools, recreation centers, farmers markets, and more!

Detailed role description

Vetri Cooking Lab

We're looking for enthusiastic volunteers with a passion for nutrition education to assist our Educators as they guide students through recipes, teach important nutrition lessons, and highlight science, technology, engineering, arts and math.

Detailed role description

Volunteer Opportunities

Unfortunately, at this time we do not have any volunteer opportunities available.

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@vetricommunity

Tomorrow night (5/18) at 5 pm in the #VirtualTeach

Water doesn't have to be boring! There are plenty

Please join us in welcoming Yvonne Osirim, Executi

This week as we continue to pack our picnic basket

Need some inspiration on what to pack in your picn

It’s that time of year again; picnic season! 🧺☀️
The weather is warmer, things are feeling bit brighter, and we're all ready to get outside!
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StateFoodSafety has put together 5 'Food Safety Necessities for Every Picnic' to help you remember food safety tips you won’t want to forget when you take your meals out of your kitchen and into the great outdoors.
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Whether at the park, the beach, or your own backyard with friends or family, don’t forget food safety along the way!
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1. Soap or Hand Sanitizer🧴🧼
Wash with soap and water before and after handling foods, especially raw meats. Be sure to follow the proper steps of handwashing for 20 seconds. If soap and water are unavailable, use an alcohol-based hand sanitizer.
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2. Multiple Dishes & Utensils 🍽
After putting raw meats on the grill, switch to clean plates and utensils. Switching plates and utensils avoids cross-contamination between raw food and cooked food. Switching throughout the meal also helps avoid cross-contamination between foods that have been sitting out in the temperature danger zone (41°F – 135°F) too long and freshly cooked or cooled food.
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3. Insulated Cooler with Ice 🧊
Cold foods should be held at 41°F or colder. Holding food at 41°F or colder helps avoid the temperature danger zone and the growth of bacteria. Separate coolers should be used to store ready-to-eat foods (like fruit) away from raw meats. This will help to prevent spreading germs or pathogens.
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4. Food Thermometer🌡
Use a food thermometer to check the internal temperature of the food you cook. Some important cooking temperatures to remember: steak to 145°F, hamburger to 155°F, and chicken to 165°F. Cooking food to the right temperature is essential for food safety.
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5. Garbage Bags 🗑
When in doubt, throw it out! After four hours, all uneaten, perishable food must be discarded. The FDA advises to only leave food out without heating or cooling for two hours.

Sowing Seeds! 🌱🌼🥕🍅 • Last week Shann

Our month of eating the rainbow is coming to an en