National Jewish Health Cafeteria and Nutrition Services employee, Sarah Tidwell, created an after-school cooking class for students at Morgridge Academy. Her hands-on approach taught the students how to read and follow recipes, how to prepare foods safely, how to measure accurately, and how to avoid food allergy issues by reading labels. She used fun tactics to help teach what could be considered boring material. For example, instead of just having the students read labels and discuss the ingredients, they went on a treasure hunt in the dry storage area of the kitchen to look for ingredient names.
Kristian: After school on Tuesdays and Wednesdays we go to cooking class.
Sarah: The program is taking 6th, 7th and 8th graders and teaching them all about cooking.
Sarah: But, come to find out, actually, the kids knew more than I thought they did was one of the lessons I learned.
Kristian: Today we made Red, White and Blue Quinoa Salad.
Sarah: With quinoa and strawberries and blueberries.
Sarah: I think that was exciting for them and I’m hoping that maybe they would find cooking professionally a great career.
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