Archive for December 13th, 2010

Root 4 Kids — Inspiring Kids to Dig Real Food!

Monday, December 13th, 2010

logo.pngIf you’re already thinking about next season’s garden, here’s news from New Hampshire Farm to School about a campaign to get kids involved — Root 4 Kids!

 

New Hampshire Farm to School is proud to support Root 4 Kids, a new campaign from Annie’s that calls on parents and teachers nationwide to help one million kids dig and plant new veggies harvest 2010 through harvest 2011.

 

Get involved with the Root 4 Kids movement by taking the pledge at Root4Kids.com. By declaring “I Root 4 Kids,” you’ll commit to helping at least one kid learn about, eat and plant new veggies, or work to get more fresh foods into schools.

 

Annie’s will award the school with the most Root 4 Kids pledges by December 31, 2010 with their choice of a garden, a new Farm to School program or gardening supplies for one year. In addition, for every 1,000 Root 4 Kids pledges Annie’s receives, it will contribute funds toward a garden or Farm to School program in an underprivileged school.

 

Join NH Farm to School and Annie’s in helping one million kids dig real food!

 

For more information about how you can get involved, please visit www.Root 4 Kids.com >

Kids Making Pasta with Chefs Move to School

Monday, December 13th, 2010

bilde.jpegKids eat up with another great project sponsored by Chefs Move to Schools‘ Kathy Gunst and Evan Mallet, as reported by Amy Bevan at Seacoastonline.com:

 

Author, chef pair up to interest kids in beets and spinach

 

SOUTH BERWICK, Maine — With one of the region’s top chefs at her side, published food writer Kathy Gunst continued her year-long program to educate and inspire Central School students to eat healthy, visiting last week for a holiday-themed cooking class.

 

Gunst and Evan Mallet of the Black Trumpet Bistro in Portsmouth, N.H., recently held cooking classes with 14 students in Grades 1-3, hand-cutting fresh, festive pasta, colored red and green by natural ingredients: beets and spinach.

 

“Everything we’re going to use is fresh, so you can taste the difference,” Gunst told the 6-year-olds, as Mallett unwrapped brightly-colored pasta dough nearby. “You’re in for a real treat.”

 

Mallett first told students of his own enlightenment to cooking, describing “yucky” beets he had from a can when he was a kid. “I learned later about beets grown in a garden,” he said. “They were totally different.”

 

The children got involved in every step of the process, including tearing basil, grating fresh Parmesan cheese and measuring olive oil, before sitting down to enjoy the healthy dish as a class. It’s this involvement in the cooking process that Mallett believes excites kids to try new foods. “Being involved in the preparation really opened their minds,” Mallett said. “It made all the difference.”

 

Cranking the red and green dough through Mallet’s pasta cutting machine was a favorite task with the kids. They each got a turn turning the dough into flat, long ribbons before Gunst cooked the noodles in boiling water.

 

Matt Kenney, a parent volunteer assisting the chefs with his son Jack’s first-grade class, was stunned when Jack, 6, gave the finished dish a thumb’s up. “He was actually really nervous, because he doesn’t normally like pasta,” Kenney said of his son’s hesitation to participate in the special class. “Now he loves it!”

 

As she observed the cooking lesson, School Board member Laura Leber was impressed with Gunst’s project, part of the national “Chefs Move to Schools” initiative. “I like the idea of introducing beets and spinach to the kids, because otherwise they may not try those kinds of things,” she said. “They’re really enjoying it and they’re learning a lot.”

 

For article and recipe for “Bicolor Holiday Pasta,” please visit  Seacoastonline.com >