>> Jennifer Peterson: We are at the top of the hour so I will remind you all you can get technical assistance from WJ Support today. Kendra is logged in as WJ Support today. You can find the option at the top-right corner of your view, the chat icon. You can chat directly with WJ Support by selecting the WJ Support option in the send to menu of your text box. And, I'll introduce myself. My name is Jennifer Peterson and I'm really glad you're here today. We are going to get started now, so one more reminder that if you do need technical assistance, you can post directly to WJ Support in the chat box and Kendra will be able to assist you and my name's Jennifer Peterson and I'm excited you're here today. A couple of housekeeping bits. Today's session will be recorded and made available to all who are interested, for free. We will be sending you a certificate of attendance for joining today's session live. But if you have colleagues who need certificates for their learning, know that they can access the recording in the catalog and obtain a certificate that way,as well. And I'll mention that all of our learning at WebJunction is free thanks to OCLC and the Bill and Melinda Gates Foundation and many stated library agencies across the country. If you're not familiar with WebJunction, an easy way to stay up-to-date is to subscribe to our newsletters, it goes out twice a month and provides you with information about current resources, programs, webinars, learning from elsewhere in the library field. So, know that's an easy way to stay up-to-date. And, I'll mention, too, that we provide learner guides for our webinars. It's another tool for you to extend your learning, perhaps alone or with others. There's always a set of questions that we call for questions for consideration or discussion. As well as activities and a small action plan template. So, know that this is a tool available to you, if you're a trainer, feel free to customize it. If you're a director and you have specific approaches that you'd like your library to explore, this is a tool that you can use yourself. All right. I'm going to go ahead and get our recording started. And, welcome, from Library Journal, Lisa Peet who is here to introduce today's session. We're really excited to be collaborating with this Library Journal series, Movers & Shakers. >> I want to welcome our guests today and say thank you for being here. We're happy to be doing this with -- in conjunction with the Movers & Shakers from the Library Journal, which is where we highlight 50 or so up and coming librarians. We've had some great seminars already, some webinars. Last October, we had Courtney Saldana, who is a youth services in California. She was one of our Movers & Shakers. We're going to have another webinar with Erin Berman, another Movers & Shakers, on March 7. So stay tuned for details about that a little bit further down the line. And -- let's see. Hang on a sec. Okay. And, so just to let you know, again, we will be featuring our new batch of Movers & Shakers in the March 15 issue of Library Journal. I hope you all have the chance to nominate somebody or know somebody you're interested in nominating for next year. If you have questions, you can put them in the chat box. I want to introduce Liz Fitzgerald. She is one of our 2016 innovators. She is a part of Free Library of Philadelphia. She is part of the Culinary Literacy Center. She is teaching people all sorts of literacy instructions via the same skills you would learn by cooking. Learning chemistry through food science. As well as teaching people about health and nutrition and helping them to eat better and cook better. Without further ado, I would like to hand this over to Liz. >> Liz Fitzgerald: Thank you, Lisa and thank you, Jennifer. My name is Liz Fitzgerald. I am the administrator of the Free Library of Philadelphia's Culinary Literacy Center. I am here today to share the story of the Culinary Literacy Center and hopefully give you all some tips on how you can implement culinary literacy programming in your libraries. I have given this presentation in many different forms over the past two and a half years, but this is my first webinar. It's a little strange to be talking in my office, by myself. But I see that there are 64 of you here. So, please do engage in chat. I have structured this to answer most of the questions that come up when people ask about the Culinary Literacy Center and to give you inspiration and real action steps so that you can bring culinary literacy programming to your libraries. I would like to start by posing a question to chat. How would you define culinary literacy in libraries? And what are you already doing in your libraries that might support culinary literacy? Okay. So, I wanted to start this story with the -- some background on the Free Library of Philadelphia. The mission of the free library is to advance literacy, guide learning and inspire curiosity. This is the parkway where the Culinary Literacy Center is housed. The CLC -- I will go back and forth between calling it Culinary Literacy Center and also the abbreviated CLC. It was the brain child of our president and director. Institutionally, we are always looking for new ways to fulfill the mission. As a part of our ongoing innovations to our parkway central library, the fourth floor was totally redone. Part of the renovations included turning what used to be a cafeteria and a very old meeting room space into the Culinary Literacy Center. The cafeteria was here decades ago. In the interim, it was where our weeded books would go. We used two spaces that really weren't being used to the fullest of their potential, to turn them into a commercial-grade kitchen classroom. The CLC's mission is to advance literacy food and cooking around a communal table. We offer a wide range of programs. Since 2014, we have reached about 16,000. So, why a kitchen in a library? This is a question I get a lot. I have heard it said that the library is the heart of the community. But recently, I heard a colleague say that the community needs to be the heart of the library. When you think about your home and our homes so often, the kitchen is really the heart of the home. When you have guests -- I find -- and I'm sure that you do, too -- that the kitchen is where everyone gathers. It's where we feed ourselves, it's where we feed our families. It's where we work together to make a meal. The Culinary Literacy Center is the heart here in the parkway central and helps to make the community really the heart of the library. Offering culinary literacy programming really has allowed us -- and I think can allow you -- the opportunity to think about who is in your community and to offer a new and innovative way to reach out to them. Sorry, I'm on the tail-end of a cold here. The Culinary Literacy Center is also for many of our students, a gateway to the free library. We see a really wide and varied audience in our programs, including people who are not your typical library patrons. And we see a lot of people who are between the ages of 20 and 40, who come to our programs and if you're in public libraries, you know that that can be the public library unicorn of a demographic. We see a lot of people who are in traditionally underserved populations here. I'll talk more about that later. So, this program gives us a chance to connect the library with more people. If you are trying to make the case to your board or administrators to make culinary literacy at your library, numbers can be really useful. What I just did a little searching and the cdc has some great data that you can use. There's one part for nutrition, physical activities and obeseties trends and maps and there, you can search for health indicator data by state. So, that's a good place to start if you're looking for health indicator and information to support your case. The pews study, libraries at the crossroad, gives supporting information on what people are using the library for now and that also ties into culinary programming. 73% of all of those who are ages 16 and over say that libraries contribute to people finding the health information they need and 42% of those who have gone online using its computer's internet connection or WiFi do so for health-related searches. We have a focus here in our programming on health and nutrition, so that will give you some information to share, to support your case. We specifically, in Philadelphia, found that over half a million Philadelphia adults are low literate. They would struggle to complete a job application or follow written instructions and over 60% of Philadelphia adults are overweight or obese. Nearly 50% of Philadelphia youth age 6 to 17 are overweight or obese. When you look at specific ZIP codes in areas of the city, the numbers really jump when you are looking at some of our most impoverests areas. In north Philadelphia, in number of youth, 6 to 17, who are overweight or obese is at nearly 70%. So, we really see an opportunity here to address both the issues surrounding low literacy and health at the many intersections of literacy and food. All right. Okay. So, what is culinary literacy? We define culinary literacy as a variety of subjects. Many things that are learned through cooking. If you think about the act of cooking, there really are so many points at which you need literacy skills. So, it is the reading of the recipe. It's knowing the vocabulary of ingredients and cooking implements and techniques. It is writing a recipe. It's transcribing the physical act of cooking to instructions so that someone else can use them. It's the math that goes into measuring ingredients and that you use if you need to scale up or down, depending on how many people you're serving. If you have six people in your family but the recipe's for four, how do you make it work? It's the science that happens when you put food in the oven or change an in gredients or firmitation. It's knowing how to read nutrition labels and how it factors into health and what food does to our bodies. It's also consumer literacy in learning how to navigate grocery stores and corner stores. How to find your way around farmers markets and all sorts of food access points. It's the technology we use to find the food access points and to improve our health and make a recipe list on your phone. And of course, it's culinary literacy in its most literal definition of learning how to cook, which is an important life-long skill. All of these are the pillars of culinary literacy. So, what does this commercial-grade kitchen classroom look like? On the left is an image of our kitchen. That was before we opened. It is totally beautiful and pristine in that picture. Excuse me. There used to be a kitchen in here and I lovingly referred it as the pirate kitchen because it looked like something from the hull of a ship. That was a space that we used for catered events that happens here. We have an event space where there are conferences and weddings and so we have caters that use this space, also. And the current kitchen is much-improved from the pirate kitchen. Just some brief details. On the right are some specks from the build-out of the space. And the kitchen and culinary classroom for about 1,700-square-feet. The rest rooms and locker rooms are 250-square-feet. The office, houses four people, is 200-square-feet and we have a terrace that is roughly 800-square-feet. We have some really beautiful commercial-grade equipment. We have four convection ovens. We have a grill top, a walk-in fridge, we have four standing fridges, a freezer drawer. One very loud ice machine and a large prep table that is at the front of the classroom that has a sink and four of the burners on it. There is also a scullery or a dish-washing pit where I have spent more time than I care to admit in there. The classroom seats 36 people at nine-high stainless steel work tables. That's the number we max out for our classes, 36. We have three cameras. Two over the prep area and one in the back of the room. All three feed to the large screen tv that is off to the right and that's at the front of the classroom. That gives everyone who is in our programs a chance to see what the instructor is doing and to show everyone -- zoom in on how to dice an onion. We also have a sound system and the capability to record our programming eventually. And to live-feed it to other parts of the building. And now of course, the million-dollar question that comes next. Actually, it's a $1.2 million question. Which was the cost of building the space. Of course, the next question is, where did the money come from? Our construction money came from a combination of city and private funds. The programming money is raised by our 503c arm, the Free Library of Philadelphia foundation. That comes from a combination of grants, sponsorships, private donations and ticket sales and program fees. The staff who are all up here, we are all city positions. So, that money doesn't come out of the foundation account and we also have a number of contracts that come through the city, as well. So, our linen contract and our cleaners and our dishwasher, the contracts come through city funding. The good news, in terms of finding funding for the Culinary Literacy Center and for anyone who wants to do similar work in libraries, is that nutrition, health and food access are hot right now in terms of grant funding. We've found a lot of luck with funding from smaller family foundations. So, I would recommend to look for funding through family foundations that might be in your area and also to look to local grocery store chains and hospitals. But also, don't forget about larger regional and national corporate foundations because they -- they are bigger, they have quite a bit more money to give out. So, a kitchen in a box. The really important thing that I want everyone to take away from this -- this webinar is that you do not need that million-dollar kitchen in order to offer culinary literacy programming. I am been doing programming, as a librarian for 10 years. Before I came here to this beautiful kitchen space, I was doing it just on a table in the conference room. And we are -- are still doing that now. We first brought culinary literacy to the neighborhood libraries because that is our -- it's really important to us to make sure that not only you all know that it can happen in your libraries, but that we also are bringing culinary literacy programming to our neighborhood libraries, our branches. And so we have been doing that for going on two years now. We first brought culinary literacy to the neighborhood libraries through a collaborative grant-funded initiative that is geared towards teens and it is called get hype Philly. It brings hands-on cooking programs into the libraries for teens. They make smoothies, pancakes, to vegan squash Mac and cheese to a loaded French fry. They don't do that here in our kitchen, but they do that in the branch library meeting rooms. I really recommend checking them out. Their Facebook page, free library, get hype. You can see a lot of pictures of the types of programming that they are doing right now. We are continuing to expand culinary literacy program beyond the guest hype program with a goal of hosting at least one culinary literacy program in each of our nine regions where the Free Library of Philadelphia is grouped by clusters. So, we hope to have at least one program -- a culinary literacy program in each cluster by July of 2017. We've hit quite a few already. So, what do you need? What's in this kitchen in a box? In order to do culinary literacy programming, you really need just a folding table, an outlet, running water and some cooking tools. Ideally, you'd have a meeting room space, too. We use a kitchen in a box when we provide the programs in our branches. The cost of the kit, which fits in a big Tupperware tub is about $700 for a fairly exhaustive list of equipment. It has a lot of stuff in there. I mentioned all the things that the get hype program does and they do that with that kit. I have shared that list of what is in the kit, so you guys all have access to that. That kit would be a really great thing to ask a friends group or a local politician, to ask their offer to invest in. We also have a kit that we use for our family literacy program, that I'll talk more about later. It was about $250. There really is a range. We have recently started looking into smaller kitchen carts. Which is sort of the in between, between having the Culinary Literacy Center space and doing it on the folding table in the meeting room. The San Francisco public library and camden county, news jersey, have kitchen carts for programming and for outreach. The carts have electric stovetops on them and some of them come with tools and curriculum. We are figuring out the best way to get one of those for our use and to bring the programs that we do not only to the neighborhood libraries, but for outreach visits. If you will note the image on the left there, that is Leanne brown and she is the author of good and cheap. We use good and cheap, her book, for many of our programs. It's based on eating on a snap budget of $4 a day and snap is a food stamp program to the federal government and $4 is what people are allotted per day for that program. Her book, which is available for free as PDF download is at Leannebrown.com. You can purchase books bike the casehold for non-profits and libraries count. You can do that through workman, that's her publisher. I really can't get enough of Leanne's good of good and cheap. We use it for everything. We give it away for a lot of our programs. I give it to anyone who comes through and wants to hear about what we're doing. So, I would recommend looking into that. Jennifer, I think this might be a good time now. Are there any questions that have come up on chat that I can answer? >> Jennifer Peterson: Going to her PDF, that's so cool that it comes right up. There are excellent questions. I want to give you a recap of what was posted at the onset with your question. Some of the examples of things that people are doing now, it sounds like, there are folks doing summer lunch or after school snack programs. There are folks partnering with extension programs. One library does a series -- I'd love to hear about this -- a series -- I think they said in April -- with authors, local chefs, non-profits with hunger issues, career programs. It would be interested in how that is framed or if you have a link to your page promoting that. That is a pretty comprehensive effort, a month-long series. Y18 café on the second Tuesday of each month, cooking skills, measuring, reading directions. Cooking for scratch. Book clubs, covering both the food and the cultures, the way of cooking, lots of discussion. Community garden program with nutrition and cooking classes, focusing on families with low income. Someone mentioned having current resources, books, on health and nutrition and then there were some great questions. Someone asked if political views come up in your discussions or are presented as culinary literacy classes and also mentioned that there is psychological and political around the politics of gmos or the psychology of snacking. I was curious to hear if those issues have some up and how you frame those in your classes. >> Liz Fitzgerald: Yeah. So, we had a program -- one of our earliest partnerships was with the humane league and they came to -- they brought a meatless Monday program with them. And, they came with a chef and they paid for all the food and it was free and open to the public. And we ran it for a couple months, but then -- I really -- one of the things that I liked about the program was that it was framed not as, you know, as strict cut-all meat products out of your diet. But more of a focus on the meat consumption reduction. But what we found is that their presentation started to morpm into a political stance. We had people who were in the class who were vegan, who told us that even for them, it was a little graphic. And so we have stepped away from that partnership for the moment. >> Jennifer Peterson: Interesting. >> Liz Fitzgerald: But, you know, we do offer a lot of programs that are vegan and we have had programs in here that are presented by medical professionals, but I always want to make sure that the programs are not prescriptive. I don't want to take a medical standpoint. I don't want to be seen as pushing some sort of food platform at people. We -- it's really important for us to -- to approach culinary literacy programming not from a top-down approach. People come to our programs -- I mean, everyone has their own personal food history. So we are never here to use words like -- like, this diet is bad and this diet is good. That seems like the wrong way to approach it. And then -- so, instead, we -- we focus on offering people information so that they can make informed choices. I think that's what we do best as librarians. >> Jennifer Peterson: Yeah. And I think your comment -- it could be that the people are maybe people can make those connections themselves and perhaps you helping to make those connections, then people can connect there beyond the session. >> Liz Fitzgerald: But I say that, you know, I've been thinking a lotilate lately about the concept about libraries are not neutral and I think that that's -- that concept has been really an important part of the programming that we have chosen to do and the groups that we have -- that we've reached out to and bit programming around -- I'll talk more about that when we get to the slide on our esl programming. I think that there are -- it's a call that we make in terms of how we, you know, define our stance on, you know, the neutrality of libraries. >> Jennifer Peterson: Excellent. There was another question, I know you're going to talk a little bit about health and safety. I know this question comes up for libraries, especially those without maybe even the space. But, in terms of those -- especially when you're going out to your branches with the kitchen in the box, are there issues with the health department in terms of cooking in meeting rooms? >> Liz Fitzgerald: In meeting rooms -- so, it's something -- I'm going to talk a little bit about this later. But, we are moving towards having all of our presenters who are going to be teaching in the neighborhood libraries be certified as food handlers. >> Jennifer Peterson: Okay. Okay. All right. >> Liz Fitzgerald: I just wanted to -- I popped on to chat for a minute, but I just did want to assure everyone that we are doing quite a lot of vegetarian cooking. And that's a big focus of what we do. I'd say it's 75% of our classes are plant-based. And with regards to, you know, what the humane league was showing, it was some pretty graphic images around slaughter houses. And then they, you know, gave everyone food afterwards. [LAUGHTER] >> Jennifer Peterson: Okay. People, keep your questions coming. And like I said, I was so glad to see someone shared some more information about their planning process. Please feel free to chime in on chat and we'll circle back with any other questions for Liz as we move forward. Thanks. >> Liz Fitzgerald: So, safety and logistics. This is a picture from our knife skills class. We give chef knives to children ages 10 and up. We use butter knives and lettuce knives for younger children. The box graders and peelers are very sharp. We believe in giving them the best tools for the job and we instruct them in the proper way to use them. We have three first aid kids in the classroom. They know the procedure for handling injuries. One of the things we think about -- the three librarians who work in this program, we were all children's librarians and there's a lot of things that can be potentially dangerous in some children's programs. I mean, a hot glue gun can certainly burn someone badly. Knives are another tool we use here in the library. We are very aware of allergens, particularly with our school-age programs. We don't have -- we are covered by the greater insurance from the city that covers the whole building. Keeping hands clean is a first line in defense of keeping our participants safe. We have multiple handwashing stations here in the CLC. We do programming in the branches, we make sure people wash their hands or use gloves. That's a really big thing to remember when you are doing any programming with cooking. We use loads of hand sanitizing and clorox wipes and we're on the look-out for anything else that can keep everyone clean when we take our program on the road. We are all -- the space is certified by the health department and we are subject to surprise visits from health inspectors, much like any -- much like a restaurant and it can be very nerve-wracking. The staff were servesafe-certified. As I mentioned before, we're moving toward a policy of having all of our instructors certified as food handlers and that costs $15 and the program takes 60 to 90 minutes to -- >> Jennifer Peterson: Liz, I'm sorry. I need to verbally cue our captioner to let her know our captions stopped awhile ago. I'll verbally cue Vanessa. Thank you. >> Liz Fitzgerald: I would recommend checking with your local health department to find out what your regulations are. Our space is a demonstration kitchen, which limits us to create value-added product. We can't use the kitchen as a space that people can make things to sell. There are other places in the city that people can do that. But that's not what we're using the space for. Another logistical piece has been how to get the product to the libraries. We ask staff or the food educators to get the supplies or we reimbursement them. For our bigger programs, we order wholesale, which is a much cheaper. We don't often need cases and quantities of cases of things. So, we -- the staff here, we are librarians and a library assistant. We are not chefs. So, we partner with organizations in and around Philadelphia, with similar missions, who will bring food educators into our space. This is a picture of mark vetry, who vetry community partnerships organizations. They teach children and teens how to cook. Another one of our oldest and favorite partners is old ways. They have a program called a taste of African heritage. The success of the taste of African heritage program at our culinary literacy center led to Philadelphia being a hub for their programming and now it is in 10 spaces around the city, three times every year, the six-week program. And that program, which you can also reach out to old ways and see about presenting it at your library. That highlights traditional African food as a plant-based diet. My recommendation, if you are -- if you want to do culinary literacy programming is to do an environmental scan to see who is doing programming in your area. Find organizations that have dieticians, nutritionists and other food educators on staff. The organizations are often the ones who are paying their staff members to do outreach and as libraries, we have access to the community and the physical space to hold programs. Somebody mentioned that they have being doing programming with their state university extensions office. Please do reach out. They have a whole series of programs that they can bring out to you. Also look to hospitals and local healthcare providers and non-profits that are doing work in food access, food justice. Ask a local chef to come in and lead a class. Email a cookbook author or a publisher and cookbook author event. You can also lead programs yourself. When we started, I was teaching a couple of the classes. But, start small. Find a model of a program online and riff on it. Find a topic, find something that you know how to cook and know how to do really well and then bring that into your library or program. I'm just going to take the time now. I wanted to pose a question for chat. Who are some partners that you could potentially reach out to in your community for culinary literacy programs? So, the other group of people in the Culinary Literacy Center and the most important are our patrons. So, who are they? We have programs for pregnant moms, to senior citizens and everyone in between. We have programs for specific groups, like class trips, English language learners. Both of which I'll talk more about in a minute. We have programs for women and children who are living in transitional housing and food pantries and adults, developmental disabilities. We have programs open to the public ranging from family programs to family reading programs. The most successful programs we hope foster an overwhelming sense of community. you can achieve that with the help of a great presenter over when you host a program that's a series, it gives everyone a chance to form relationships or where people have to work collaboratively together. We have seen, like I said, about 16,000 since we opened in June of 2014 and we really started in scratch in terms of promoting it. We used constant contact, social media. Event bright is where we register people for our tickets and they can help you reach people. And, word-of-mouth and our website. So, we're operating at the weird spot where we're selling out of our events and hearing from people -- >> Jennifer Peterson: Liz, I'm going to jump in a second. I just passed the ball to our captioner because I think she might need to reset. Let me take this moment to ask you a few more questions that have come up. There were questions about the health and safety certification and I -- I will look and see if I can find information about the food handler program. I'm sure that's probably, like, a county, often a county program. So -- >> Liz Fitzgerald: It's serve safe. It's one word. >> Jennifer Peterson: That's at a national level, you think? >> Liz Fitzgerald: Yeah. >> Jennifer Peterson: Okay. Servesafe. There was a question about whether or not you have parental permission waiver forms for children's programs? Sort -- >> Liz Fitzgerald: Yeah. >> Jennifer Peterson: You do, good. I don't know if that's something that you could share with us so that people see what those look like. I could add that to the event page. And, then there was just a reaffirmation of the idea of bringing cultural experiences through food. People who are offering English classes, where students bring in from the middle ages, for instance, building background on medieval England and in response to your question about partners, definitely folks mentioned the extension office and local culinary schools. >> Liz Fitzgerald: Great. >> Jennifer Peterson: Excellent. All right. Let me see here. Are we back up? I don't know that we're back up in business. I'll pass the ball back over to you, Liz, and we'll keep going. >> Liz Fitzgerald: Okay. I'm going to start zipping through. So, programs for school groups. One of our major initiatives is called nutrition literacy. We have created a curriculum that connects to curriculum standards. Our 6th grade lesson is about people and food systems and it has an academic, a dietary or a health standard and a culinary skill. That lesson -- the food systems focuses on economics, a healthy vegetarian diet and everything in place. We use -- we connect to resources we have in our collection and we invite about -- you know, we have 30 students, generally, that come in for each of these classes. It has been a really huge undertaking developing this curriculum. We have seen a lot of students and it's really wonderful. We -- one of the problems that we have is that buffing is an issue and schools don't have the money to get students here. We are now working on -- as we finish developing this curriculum -- sharing this out. We hope to have it there so people can use it in their own spaces. Edible alphabet is our English as a second language program. It's for English language learners. This program has -- it supports our strategic planning goal of serving new Americans at the free library. We partnered with nationality. Our students are coming from -- they're all refugees and they're primarily coming from the middle east, southeast Asia and Africa. They speak dozens of languages. And what's also been nice about this is that it's given us a chance to share with our materials management department what languages our newest people are speaking so we make sure we have materials in those languages. The program -- it's two parts. So, we have a six-week program, which is how it originally started. A six-week class that happens here in the CLC and it teaches vocabulary of ingredients, cooking tools and cooking methods. The most important aspect and goal has been the social opportunities that the students are given here. It gives students a safe space to interact with native English speakers and to practicing speaking English to other new Americans who are speaking in languages other than their own. This class is really just so much fun. I cannot stress enough how joyful the class is and how much everybody laughs. And, you know, the -- the students that are coming here -- it should be noted that they largely know how to cook. The first class we hosted required the students to [Indiscernible] apples, which is an advanced technique and most of the students poke limited English and I was worried about handing them chef knives. The women -- it was for women survivors of torture and they did the apples. So, it's a really special program. We -- with the success of edible alphabet and CLC, we were green lighted to expand this to a 16-week esl program that would go beyond the CLC and into the branches. We created our own esl curriculum and brought someone on to write three levels of traditional esl class, which is 10 weeks. And then we add on the six-week culinary program into that and this is a picture from one of the -- the pilot programs from one of the neighborhood libraries where we hosted the last event. The curriculum is -- it's a traditional esl program built around the libraries. We are working on how to get this out of our hands and into your hands. We are anticipating it to be a downloadable PDF. In addition to programs for new Americans, we have programs geared toward special populations. One is a program with veterans that is led by a chef who is, herself, a vet. It teaches healthy vegetarian cooking and serves as a form of culinary therapy. We have a program called cooking with confidence for adults with disabilities. It provides a fun, hands-on activity. We have cook ability for people with low vision and it is taught by a chef who is blind. They learn about cooking equipment for people with low vision. One of the biggest -- the best things about having programs for closed groups is your audience is guaranteed. So, I would recommend just remembering that when you are thinking about building programs, that this is an opportunity to reach out to community members that perhaps you haven't had the opportunity to before and invite them in for programming. We also have a lot of programs for children and families. Including a family class. And then we have -- I mentioned earlier, the kit for family literacy programs in a box. I linked to one of the lessons. That's one of the documents that I shared. That is a lesson where we use waffles to teach fractions and the complete kit, which has everything you need to teach five lessons, costs about $250, including food for 20 people. We do a lot of teen programming here, including the get hype Philly program I mentioned earlier. But then also, another part of the get hype Philly program is the after school program. They are being taught the culinary literacy program, which includes reading a book and leading the younger children in physical activity before facilitating a hands-on culinary activity. We also host a week-long job training program for culinary high school students here with careers through culinary arts program and they have satellite organizations around the country, so do look out to that. It's called c-cap again. We have a vibrant adult public programming here. There's a focus on community engagement, as well as health and nutrition literacy. They range from free to $35. The higher-end classes are generally cookbook author classes where the participants get a signed copy of the book. It was sort of weird for us to think about charging for classes, but we didn't want to underbid some of our partners who we were working on and it just seemed to make sense that the programs that we offered had a value. So, a lot of our classes do -- are at the lower end. So we have $5 to $10 classes. We also did it because people -- we were doing everything for free in the beginning and people would sign up and not show up so we'd have food for 25 people and have five people in the class and we ended up wasting a lot. We have a policy that provides free admission to snap recipients with no questions asked. >> Jennifer Peterson: Just to clarify, that was a question that came up. So, there is a fee for most all of your classes, then? >> Liz Fitzgerald: No, no, no. Just for some of the evening programs. >> Jennifer Peterson: Okay. That's good. Otherwise, most of what you talked about are free, correct? >> Liz Fitzgerald: Yes. >> Jennifer Peterson: Excellent. >> Liz Fitzgerald: We do -- we have a suggested donation of $5 per student for the classes to cover the cost of the material. If they say they can't afford it, then it's waived and we don't really care. >> Jennifer Peterson: Okay, good. >> Liz Fitzgerald: So we do a lot -- you, too, can do a lot in your own spaces. You can do cookbook author events, food photography, cheese tasting. There are a lot of things you don't need the kitchen space for. We also hold special events. Similar to the person who was mentioning the month-long program, it sounded like what we do for our good food for all program. Last year, we had Karen Washington, who is a founder of the agriculture movement. This year, we have a keynote speaker who is an author and activist on workers rights. We have -- our keynote speaker and then a number of breakout sessions that cover community activism to snap dollars. We hosted an event called food from the archives during which we invited cultural institutions from around the area to bring materials from their archives, that featured food. So we saw 225 people at that program, which was in our lobby. The CLC people, who are we? We are a staff of four people. Joe is the missing person in this picture. She was on vacation. That is Jaime Bowers on Susanna. Each one brings their individual strengths. This work for us lies at the intersection at a strong, personal passion, which can both be wonderful and exhausting because it's hard to maintain your self-preservation when you're passionate about the work you're doing. The future of culinary literacy, one of the things I'd love to figure out is assessment. That keeps me up at night. I want to capture beyond the allegorical information that what we are doing is doing what we say it is. We are making an impact that can be tracked and reported. We're now working with a team from the university of Pennsylvania who -- they're doing an assessment of edible alphabet. For this fiscal year, our plan was to work smarter, but not harder. And also -- last year it was undercommit and overdeliver, which we didn't do so well on. Maybe this year, we'll tattoo ourselves. I really want to tighten our programming and make it more focused. There is so much work that we could be involved in, in terms of culinary literacy programming and so many partners that we could work with that sometimes it's hard to say no. I think that we need to become more streamlined to be great at fewer things. So, we also need to do a better job of social media and self-promotion and blogging. But, you know, my dream when we started the CLC, was to empower everybody to cook a meal from scratch and I think we're moving in a direction where I no longer think it's so crazy to say that we can get there. And that is all that I have for you guys today. Thank you so much and I actually made it. There's two minutes to spare. Are there any questions? >> Jennifer Peterson: Yeah, there were a few more that came through. Feel free to post -- I just now, all of a sudden, had this dream of knowing that you and other librarians who are doing culinary literacy are somehow connected. Does that exist? >> Liz Fitzgerald: I'm sorry, I started reading chat. I shouldn't do that. [LAUGHTER] >> Jennifer Peterson: I'm curious if you've noticed that there is a community of other librarians who are doing culinary literacy? Are you finding each other? >> >> Liz Fitzgerald: We are. I've had a lot of people reach out to me to find out what we've been doing what we've been doing. What's really nice is now I have people who are reaching out and saying, I am already doing this thing. Let's talk. And I want to -- maybe I'll start a Facebook group. >> Jennifer Peterson: Yeah, you could. That's certainly an easy way for people to connect. There was one great question in terms of doing programs with refugee populations. Have you found there are specific ways that you advertise that work better for that kind of programming? >> Liz Fitzgerald: Our participants come directly from the organization that works with them. >> Jennifer Peterson: So, partnering with organizations. >> Liz Fitzgerald: Find out who is working with refugees in your community and reach out to them and I guarantee they'd tell you, oh, my gosh, we'd love to do this. >> Jennifer Peterson: We did a Spanish language outreach program and there is a lot to that program that talks about community leader engagement, finding the people in the community because much of that is word-of-mouth so I'll be sure to add that community leader guide to the event page, as well. And I'll let you go to the next slide because I know you've offered for people to reach out and connect with you. >> Liz Fitzgerald: Please do. >> Jennifer Peterson: So, don't forget that Liz is a great resource and, you know, we are so excited you were nominated as a Movers & Shakers because this is a great way for your great work to be spread across as many folks as we can connect to and, yes, hopefully maybe you will start a Facebook group so we can continue -- I know, certainly, there are more and more libraries that are connecting through any of the summer lunch of snack programs. Obviously, there is so much more. >> Liz Fitzgerald: Thank you for having me. >> Jennifer Peterson: Thank you, Liz, for being here. Thank you, Lisa. And Library Journal for showcasing these amazing folks and I look forward to our next session as well. >> Thanks for partnering with us, that was great. >> Jennifer Peterson: Everyone, have a great day and we'll be sending you an email once the recording is available and I'll encourage you to take a few moments to complete the survey that will be able to provide that feedback both to our presenter and it helps us guide our ongoing programming. So, thank you all, very much.