Tuesday, March 11, 2014
By Avery Yale Kamila firstname.lastname@example.org
Before starting a hands-on cooking lesson with 70 children at South Berwick Central School, chef and prolific cookbook author Kathy Gunst laid down two ground rules: the students had to taste everything, and while they didn't have to like it all, they couldn't say "gross" or "yuck."
First-graders, from left, Abby Blethroade, Hannah Doram and Addison Brown eat lunch that includes carrot slaw, hummus and pita chips the students in South Berwick helped to prepare. The schoolchildren voted the hummus their favorite.
Photos by Gordon Chibroski/Staff Photographer
Abby Simonelli, a second-grader at South Berwick Central School, helps make carrot slaw during a recent lesson on healthy eating.
KATHY GUNST'S CARROT SLAW
10 large carrots, grated
1 cup sun-dried cranberries
½ cup olive oil
¼ cup wine vinegar
Salt and pepper to taste
Chopped fresh parsley, optional
1. Grate carrots using the largest opening on a cheese grater. Place the grated carrots in a bowl.
2. Add sun-dried cranberries.
3. Add olive oil, wine vinegar and salt and pepper to taste. Mix and taste. Add more salt, pepper, oil or vinegar if needed. The slaw should be moist but not very wet and dripping in dressing. Add parsley, if using it.
This recipe created by Kathy Gunst is reprinted with permission from "Stonewall Kitchen Appetizers," which Gunst co-authored with Jonathan King and Jim Stott.
2 whole pita breads, whole wheat or white
About ¼ cup olive oil
Freshly ground black pepper
Flavorings, as desired (add a pinch of any of the following on top of olive oil: garlic salt; sesame or poppy seeds; chopped fresh rosemary, thyme, chives, mint, oregano, verbena or any of your favorite herbs; or ¼ teaspoon ground cumin, dash of cayenne and ½ teaspoon garam masala or curry mixed together)
1. Place a rack in the middle of the oven and preheat to 350 degrees.
2. Cut the pita breads open into 2 round halves. Cut each circle into 6 triangles; you should have a total of 24 triangles. Lay the triangles on 2 baking sheets with the cut sides up. Lightly brush the bread with oil. Sprinkle with the salt and pepper and any other flavoring choice.
3. Bake the triangles for 10 minutes, or until golden brown. Remove from the oven and let cool.
As the first- and second-graders, under the watchful eyes of teachers and 18 parent volunteers, intently grated carrots, squeezed lemons and measured ingredients for hummus, carrot slaw, roasted chickpeas and baked pita chips, there wasn't much danger that such negative culinary reviews would emerge.
Most students seemed inclined to agree with first-grader Camden Marcotte, who pronounced the resulting food "super, duper, duper good."
Gunst is happy, but not surprised, by such reactions. Involving children in cooking makes them more open to trying new things and more likely to enjoy them, Gunst said.
"What we've proven here is that kids will eat practically anything," Gunst said. "We have to stop calling kids picky eaters. Instead, I say, 'You don't like that?' You will when you're a year older. Why would you want to set up a kid not to like something?"
Hummus and carrots may be fairly common kid fare, but Gunst, whose latest cookbook is "Notes from a Maine Kitchen," pointed out that last year she had the budding chefs raving about kale chips and Swiss chard tacos.
The lesson Gunst offered on Nov. 2 was part of an ongoing effort at the elementary school to integrate whole foods into the curriculum.
With broad support from parents and the community, the school now boasts an organic garden in a greenhouse, edible landscaping and regular visits from Gunst, a South Berwick resident and part of Michelle Obama's Chefs Move to Schools program.
Even on that chilly November morning, tomatoes were harvested from the warm and humid, although unheated, greenhouse and used to garnish the hummus.
While many modern schools have been built without cooking facilities, forcing them to rely on processed foods, the Central School, built in 1925, still boasts a full kitchen with an eight-burner stove and convection ovens.
Those ovens were used to bake the pita chips the students had cut into triangles.
Central School is the only one in the school district with a garden and an integrated food education program, but Randy Stewart, the district's business manager, hopes to change that.
"The goal is to replicate this at all the other schools," Stewart said.
One of the program's biggest champions at the school is music teacher Kate Smith, who grows hot peppers in window boxes outside her classroom windows.
Smith said hands-on activities, like the cooking lessons Gunst offers, are the sort of school experiences students remember for a lifetime.
"We've had immense support from the community," Smith said. "We could have had double the volunteers today" if there was room for them.
One regular volunteer is Pauliina Pope, who helps coordinate the care and planting of the school garden.
"We have a whole bunch of kids who are making the connection that food doesn't come from a plastic bag," Pope said. "Most of the kids love to get their hands dirty. It's a different way to learn for kids who don't like to sit in a classroom and study from a textbook. As a parent, I think this program has huge value. We measure, we count, we spell, we learn about science."
The teachers and parents make an effort to expose the students to the full cycle of food from soil to seeds to supper.
Students start the garden's seedlings and then plant them. It has become a special privilege to be assigned the task of watering the raised beds in the greenhouse.
(Continued on page 2)
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Carrot slaw and pita chips were among the healthy menu options at South Berwick Central School.
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Tyler Hussey, 6, heads to his seat with pita chips, carrot slaw and hummus to go with his pizza and milk.
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Kathy Gunst, a chef and cookbook author, helps Mike Fitzgerald and other parents at the South Berwick school get lunch ready after a hands-on lesson in healthy foods.