We know that it can be easy to get stuck in a rut when it comes to feeding our families. When you are contending with picky eaters, time constraints, and sleep deprivation, meal planning and food prep can often feel overwhelming. The BVTMB team along with our sponsor, Healthy Living, is here to provide some fresh perspective and inspiration in the kitchen! From meal ideas to how to feed those picky eaters, we are excited to talk about all things food these next few weeks in our “Growing Up Gourmet, Beyond the PB&J” series.
An Insider’s Look at Kids in the Kitchen
If your child has never been to one of our (Healthy Living’s) fun & educational Kids in the Kitchen cooking classes, we thought you might like to get an inside look at a recent class we held: Local Pork Sliders!
Instructor Clarina Cravins first gave the students, aged 3-10, a safety reminder: when using a stove, there is a flame and equipment gets hot, so what are the parts we can touch? (Answer: the pot handle and the spoon.) Then, ready to begin, they started with caramelizing organic onions. Taking turns to add onion slices and olive oil to the pan, they then shared the responsibility of stirring and monitoring the wonderful color and shape change while Clarina explained what was happening and how much sweeter these onions were becoming. Next, following a basic explanation of meat safety, the kids dug in to mounds of ground local pork, pressed them into slider-sized patties, and took turns to brown and cook them in pans.
With the onions sweet & golden and the pork all crispy brown, the kids had only one task remaining: awesome slider assembly! Kids were allowed to choose their toppings and slather or layer accordingly, taking their freshly-created patties and onions and piling them on locally-made buns, adding ketchup, local pickles, and local cilantro if desired. Each student made enough to eat one immediately (all that hard work deserves a reward! Plus, a chef always checks for quality, right?) and more to bring home.
(And a personal note of triumph for one of the youngest students: this was the first time he was willing to try onions in any form! Parents rejoice!)
We had a great time, as always, and more importantly, the kids did too. If this sounds like the kind of thing you can see your child enjoying as he or she grows up gourmet, we look forward to having them in class soon!
Written by Erin McGuire, Demo Coordinator/Learning Center Assistant
Erin’s background as a farmer, apprentice cheese maker, and nutrition educator informs her perspective and her passions; her love for healthy, home-cooked meals is at the core of her being. She is endlessly eager to try new foods and test new recipes and loves all things sweet! Erin’s seasonal focus means she incorporates as many fresh local ingredients as possible into her meals and she considers herself lucky to live in an area with such easy access to local goods.
