Looking Ahead 

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WEEK 5 (Oct. 21st-28th):

Objectives:

• Determine bulk prices of our listed foods
• Meet up with group and begin calculating prices and consult Robin with our price research

Accomplishments:

• Put together individual recipes to create a list of recipes to focus on. As of this week,  the list consists of 10 recipes.
• Determined bulk prices of our listed foods.

How we achieved them:

• Drafted a list of approximately 30 food items that are included in our recipes that we want to collect prices on. These items are different from our list of 10 essential food items because these are all of the foods included in all of the recipes, whereas the 10 essential food items are staple foods that we feel should be in every school kitchen.
• Emailed Robin to get some ideas about cities and regions to collect food prices from. He suggested 10 cities and towns covering urban, rural and remote areas of British Columbia.
• From Robin’s list, we phoned  grocery stores and spoke with store managers to collect bulk prices of listed foods.
• We utilized an Excel spreadsheet to organize our research and data collection in a simple and easy to interpret way.

WEEK 6 (Oct. 28th- Nov.4th)

Objectives:

• Finalize recipe ideas
• Meet up with group and begin calculating prices and consult with Robin about our price research
• Cost recipes

How to Achieve:

• Compile individual brainstormed recipes and determine common themes
• Send price list to Robin and receive feedback
• Use standard costing format to accurately cost recipes

WEEK 7 (Nov. 4th- 11th)

Objectives:

• Work on recipe formats
• Make appropriate adjustments to recipes that are over budget
• Use feedback from Robin to make the proper additions or modifications

How to Achieve:

• Brainstorm ideas individually
• Come together as a group with our ideas and put them together
• Send formatted recipes to Robin

WEEK 8 (Nov. 11th-18th)

Objectives:

• Tie up any loose ends of the project, based on feedback from Robin
• Start working on a feedback form

How to Achieve:

• Reflect on our initial goals and aim of the project to make sure we accomplished everything we set out to do.
• Come up with what we would like to get feedback on and put it into a document.

WEEK 9 (Nov. 18th- 25th)

Objectives:

• Complete all menu plans 

How to Achieve:

• Proofread menu plans and recipes 
• Refer back to initial goals to make sure we achieved everything we wanted to and that our menu plans and recipes are within the designated guidelines of the project
• Send robin our finalized meal plans that are ready to be uploaded to the website.

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Moment of Significance

What?

          After our three hour meeting on Wednesday, we came to realize just how much work and organizing still needs to be done to achieve our goals. After considering the feedback from our TA, Robin and Will, we were glad we decided to simplify our main goals and objectives. We achieved this through the minimization of our food items list, number of recipes, as well as focusing on one objective rather than multiple. To be more specific, we decided to focus more on our main goal of creating healthy and cost-effective recipes, rather than focusing on many topics at once.

So What?

          Through this change, we will be able to strengthen our recipes to their greatest potential. After assessing the week, we feel that we are now more focused and have a more realistic outlook on our project.

          In Latin Liver podcast, Chef Dan learned from Eduardo’s natural and harmless practices of creating foie gras. Although Chef Dan met setbacks, through his challenges, he was able to obtain a great end product. Through this, he learned that sometimes sacrifices are necessary in order to obtain a better final product. Similarly, in our project, we did not meet every objective that was outlined in the week. In specifics, we did not calculate the prices of the food items yet. Through this experience, we were able to downsize our objectives and result in a simplified and even better version of our accomplishments.

Now What?

         Through the downsizing of our project, we were given the opportunity to strengthen our core objectives. Although it is important to suggest ideal ingredients that should be utilized in the recipe plans, it is also important to consider realistic situations. As a group, we need to think and implement our plans in a way that caters to specific communities, targeting foods that are physically available and easily affordable by the communities. By taking this factor into account, we can better connect on a community level. Now that we have more realistic objectives and a sound plan, we feel we can confidently go out into the community to collect the necessary data we need in order to achieve this week’s objectives.