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G2S Project Code: 2022-MA-91283
State: Massachusetts
Fiscal Year: 2022
Grantee
Massachusetts Board of Library Commissioners

Project Director
Director Name: Lyndsay Forbes
Director Phone: 617-725-1860 ext. 252
Director Email: lyndsay.forbes@mass.gov
General Information
Title: At the Table
State Project Code: 23.03.01-02
Start Date: 10/01/2022
End Date: 09/30/2023
Abstract: This project provided hands-on programming and presentations on culinary literacy and cultural foodways. Participating libraries were Turner Free Library in Randolph and Southborough Library.
State Goal: Developing Skills
Budget Information
LSTA
MATCH-State
MATCH-Other
Total
$20,000.00
$0.00
$8,417.30
$28,417.30
Intent(s)
Improve users' general knowledge and skills.
Health & Wellness
Activities
Activity Details
Title: Gardening programming
Narrative: Both libraries offered gardening focused presentations. Southborough Library included: A series from Blackstone Valley Veggies Gardens on how to best grow food from home. Turner Free Library presentations included: Composting 101 covered the different types of compost systems for households and offered guidelines for compost maintenance. Seed Saving provided attendees with information on seed saving from starting a seed to planting it in the ground.
Intent: Improve users' general knowledge and skills.

Activity: Instruction
Mode: Presentation/performance
Format: In-person


Quantity
Presentation/performance length (minutes): 79
Number of presentations/performances administered: 8
Average number in attendance per session: 10


Partner Information
Organization Type of Partner Organization(s):
Libraries: No
Historical Societies or Organizations: No
Museums: No
Archives: No
Cultural Heritage Organization Multi-type: No
Preschools: No
Schools: No
Adult Education: No
Human Service Organizations: No
Other: No


Legal Type of Partner Organization(s):
Federal Government: No
State Government: No
Local Government (excluding school districts): No
School District: No
Non-Profit: No
Private Sector: No
Tribe/Native Hawaiian Organization: No


Beneficiaries
Is the activity directed at the library workforce: No
For a targeted group or for the general population: General


Locale
Is the activity state-wide: No
Specific Locations: Yes
Name: Southborough Library
Address: 25 Main St
City: Southborough
State: MA
Zip: 01772
Name: Turner Free Library
Address: 2 North Main St
City: Randolph
State: MA
Zip: 02368
Activity Details
Title: In-Person Culinary Programming
Narrative: Both libraries offered in-person programming. Southborough Library programs included: All Ages Pickling taught attendees simple quick steps to preserve homegrown veggies. A local farm taught children how to pickle vegetables. Participants also practiced knife skills. Homemade Healthy Soups featured a registered dietician leading a cooking demonstration. The presenter shared two easy recipes as well as how to make flavorful soups without adding sodium. Grilling Safety featured the municipal food inspector and the health director who gave a short presentation followed by a question and answer session about making summer grilling delicious and safe. Young Food Explorers addressed picky eaters. Children explored the sight, texture, smell, sound, temperature, and taste of food without any pressure to eat it. Caregivers were given tips on continuing the exercise at home to ease tensions around mealtime. Turner Free Library programs included: The owner of a local African grocery store and catering company led two cooking classes. One class showed participants how to make akara. A second class showed participants how to make an authentic Nigerian dish. Participants also learned about Nigerian culture and food systems. The owner of a popular local bakery led two classes. One focused on baking and the other one on how to make onigiri. Make Your Own Za’atar Spice taught participants how to make an Armenian-style spice blend as well as how to make recipes with it at home. Participants also learned about the impact of the Armenian diaspora in developing two distinct food cultures and language dialects for Eastern and Western Armenians. Tea Blending Workshop featured a local tea blender. Participants learned how to combine flavors both for taste and potential health benefits using traditional Caribbean ingredients. Teen Cooking Class taught attendees kitchen knife safety skills, how to wash produce, how to create a homemade salad dress, and food preparation techniques.
Intent: Improve users' general knowledge and skills.

Activity: Instruction
Mode: Program
Format: In-person


Quantity
Session length (minutes): 72
Number of sessions in program: 15
Average number in attendance per session: 12
Number of times program administered: 1


Partner Information
Organization Type of Partner Organization(s):
Libraries: No
Historical Societies or Organizations: No
Museums: No
Archives: No
Cultural Heritage Organization Multi-type: No
Preschools: No
Schools: No
Adult Education: No
Human Service Organizations: No
Other: No


Legal Type of Partner Organization(s):
Federal Government: No
State Government: No
Local Government (excluding school districts): No
School District: No
Non-Profit: No
Private Sector: No
Tribe/Native Hawaiian Organization: No


Beneficiaries
Is the activity directed at the library workforce: No
For a targeted group or for the general population: General


Locale
Is the activity state-wide: No
Specific Locations: Yes
Name: Southborough Library
Address: 25 Main St
City: Southborough
State: MA
Zip: 01772
Name: Turner Free Library
Address: 2 North Main St
City: Randolph
State: MA
Zip: 02368
Question 1: I learned something by participating in this library activity.
Strongly Agree: 0
Agree: 0
Neither Agree nor Disagree: 0
Disagree: 0
Strongly Disagree: 0
Non-Response: 0
Question 2: I feel more confident about what I just learned.
Strongly Agree: 0
Agree: 0
Neither Agree nor Disagree: 0
Disagree: 0
Strongly Disagree: 0
Non-Response: 0
Question 3: I intend to apply what I just learned.
Strongly Agree: 0
Agree: 0
Neither Agree nor Disagree: 0
Disagree: 0
Strongly Disagree: 0
Non-Response: 0
Question 4: I am more aware of resources and services provided by the library.
Strongly Agree: 0
Agree: 0
Neither Agree nor Disagree: 0
Disagree: 0
Strongly Disagree: 0
Non-Response: 0
Question 5: I am more likely to use other library resources and services.
Strongly Agree: 0
Agree: 0
Neither Agree nor Disagree: 0
Disagree: 0
Strongly Disagree: 0
Non-Response: 0
Activity Details
Title: Turner Free Library Language Programming
Narrative: Enhance Asian Community Health (EACH) presented a nutrition program in Chinese at subsidized senior supportive housing community. The presentation focused on Chinese foods and offered way to eat healthier, explained nutrition facts, and provided information on how to prepare, cook, and portion food for healthier meals. Enhance Asian Community Health (EACH) presented a nutrition program in Vietnamese. The presentation focused on Vietnamese foods and offered way to eat healthier, explained nutrition facts, and provided information on how to prepare, cook, and portion food for healthier meals.
Intent: Improve users' general knowledge and skills.

Activity: Instruction
Mode: Program
Format: In-person


Quantity
Session length (minutes): 130
Number of sessions in program: 3
Average number in attendance per session: 7
Number of times program administered: 1


Partner Information
Organization Type of Partner Organization(s):
Libraries: No
Historical Societies or Organizations: No
Museums: No
Archives: No
Cultural Heritage Organization Multi-type: No
Preschools: No
Schools: No
Adult Education: No
Human Service Organizations: No
Other: No


Legal Type of Partner Organization(s):
Federal Government: No
State Government: No
Local Government (excluding school districts): No
School District: No
Non-Profit: No
Private Sector: No
Tribe/Native Hawaiian Organization: No


Beneficiaries
Is the activity directed at the library workforce: No
For a targeted group or for the general population: Targeted
Geographic community of the targeted group: Suburban
For what age groups: 18-25 years
26-49 years
50-59 years
60-69 years
70+ years
For what economic types: Economic Not Applicable
For what ethnicity types: Asian
Is the activity directed at families: No
Is the activity directed at intergenerational groups: No
Is the activity directed at immigrants/refugees: No
Is the activity directed at those with disabilities: No
Limited functional literacy or informational skills: No
Is the activity category not already captured: No


Locale
Is the activity state-wide: No
Specific Locations: Yes
Name: Turner Free Library
Address: 2 North Main St
City: Randolph
State: MA
Zip: 02368
Question 1: I learned something by participating in this library activity.
Strongly Agree: 0
Agree: 0
Neither Agree nor Disagree: 0
Disagree: 0
Strongly Disagree: 0
Non-Response: 0
Question 2: I feel more confident about what I just learned.
Strongly Agree: 0
Agree: 0
Neither Agree nor Disagree: 0
Disagree: 0
Strongly Disagree: 0
Non-Response: 0
Question 3: I intend to apply what I just learned.
Strongly Agree: 0
Agree: 0
Neither Agree nor Disagree: 0
Disagree: 0
Strongly Disagree: 0
Non-Response: 0
Question 4: I am more aware of resources and services provided by the library.
Strongly Agree: 0
Agree: 0
Neither Agree nor Disagree: 0
Disagree: 0
Strongly Disagree: 0
Non-Response: 0
Question 5: I am more likely to use other library resources and services.
Strongly Agree: 0
Agree: 0
Neither Agree nor Disagree: 0
Disagree: 0
Strongly Disagree: 0
Non-Response: 0
Activity Details
Title: Virtual Culinary Programming
Narrative: Both libraries offered virtual culinary programming. Southborough Library programming included: Banh Mi instructed participants in making the various components of this popular sandwich, such as Vietnamese BBQ chicken, sauces and condiments, and pickled vegetables. Burmese Curry instructed participants in making chicken yellow curry with noodles and Burmese milk tea. Cooking with Scraps showed attendees how to make use of scraps as well as how to minimize food waste. Dim Sum for Beginners demonstrated cooking techniques and how to highlight different flavor profiles in this popular style of Cantonese cooking. Get Cooking for the New Year demonstrated how to execute easy plant-based recipes. How to Write a Cookbook featured a published cookbook author and Boston Globe food writer. The presenter shared the process of writing a cookbook and discussed various formats and genres to consider when writing one. A professional cooking instructor demonstrated how to make Japanese Rice Bowls. Japanese Wagashi Sweet Making showed attendees how to create the traditional sweet and featured nerikiri as the main ingredient. An introductory presentation in Korean Street Food demonstrated several recipes for attendees. Moroccan Pastry demonstrated how to make the various components of the dish. Superfoods 101 explored the properties of ‘Superfoods’ and suggested various tips and techniques to incorporate them into one’s diet. Turner Free Library programming included: A Taste of Korean Cooking demonstrated how to prepare japchae with step-by-step instructions. Attendees also learned the health benefits from traditional Korean meals with a focus on fermented foods and colorful vegetables.
Intent: Improve users' general knowledge and skills.

Activity: Instruction
Mode: Presentation/performance
Format: Virtual


Quantity
Presentation/performance length (minutes): 81
Number of presentations/performances administered: 12
Average number in attendance per session: 9


Partner Information
Organization Type of Partner Organization(s):
Libraries: No
Historical Societies or Organizations: No
Museums: No
Archives: No
Cultural Heritage Organization Multi-type: No
Preschools: No
Schools: No
Adult Education: No
Human Service Organizations: No
Other: No


Legal Type of Partner Organization(s):
Federal Government: No
State Government: No
Local Government (excluding school districts): No
School District: No
Non-Profit: No
Private Sector: No
Tribe/Native Hawaiian Organization: No


Beneficiaries
Is the activity directed at the library workforce: No
For a targeted group or for the general population: General


Locale
Is the activity state-wide: No
Specific Locations: Yes
Name: Southborough Library
Address: 25 Main St
City: Southborough
State: MA
Zip: 01772
Project Outcomes
Project Outcomes
List any important outcomes or findings not previously reported:
95% (76 of 80) of Southborough Library survey respondents indicated that they learned something about culinary literacy. 100% (21 of 21) of responding Turner Free Library EACH nutrition presentation attendees indicated that they feel more knowledge in creating new recipes at home. 89% (56 of 63) of responding Turner Free Library garden program attendees indicated they feel more knowledgeable about growing food. 89% (113 of 127) of responding Turner Free Library in-person cooking program attendees indicated that they feel more knowledge in creating new recipes at home.
Please briefly describe the importance of these outcomes and findings for future program planning:
N/A
Explain one or two of the most significant lessons learned for others wanting to adopt any facets of this project:
In order to focus on traditional cultural foods in the community, Turner Free Library cooking classes were provided by local businesses, many of whom did not have previous experience in presenting a program. If using individuals without prior practical experience hosting events in a library environment, project staff would recommend creating a list of expectations for the businesses and scheduling more check ins prior to the event to make sure everything was on track.
Do you anticipate continuing this project after the current reporting period ends:
Yes
Do you anticipate any change in level of effort in managing this project:
No
Explain:

Do you anticipate changing the types of activities and objectives addressed by the project:
No
Explain:

Was an evaluation conducted for this project:
No
Was a final written evaluation report produced:
No
Can the final written evaluation report be shared publicly on the IMLS website:
No
Was the evaluation conducted by project staff (either SLAA or local library) or by a third-party evaluator:
Third-Party
What data collection tools were used for any report outcomes and outputs:
Did you collect any media for the data:
What types of methods were used to analyze collected data:
Other:
How were participants (or items) selected:
What type of research design did you use to compare the value for any reported output or outcome:
Exemplary: No
Exemplary Narrative
Project Tags: culinary literacy