Local Howard Levin clubhouse members learned how to make fruity nutritious prep jars with Squirrel Hill Food Pantry Program assistant Teresa Rodgers. They together learned how to increase consumption of fresh produce in their diet and limit instant meals that consist of high amounts of sodium and sugars. The discussion addressed the addiction to sugars and easy access to unhealthy frozen meals that could lead to a lack of energy and long-term expense. Participants prepared these jars with fresh fruits, granola, milk, and oats in a sustainable container resulting in a balanced lunch to be ready the next day.
