Wednesday, March 12, 2014
By Avery Yale Kamila firstname.lastname@example.org
(Continued from page 1)
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.
Teachers often take their classes into the greenhouse to taste fresh from the vine food.
All the food scraps from the day's cooking project went to the compost bin near the garden, and the carrot ends are saved for a local horse farm.
"We don't waste anything," said Vicki Stewart, a former principal at the school and another big proponent of the school's efforts to integrate real food into the curriculum.
"They're very into cooking," said first-grade teacher Gina Brackett. "They love it. You need to know reading, writing and math to be a cook."
"They're having a great time," agreed parent volunteer Jeremy Drobish. "Everybody should know a little home cooking."
As the whir of the food processors died away and the graters began to sit idle, Gunst praised the students, saying, "I can't believe you're first- and second-graders. Everything is coming out perfect."
After the students finished cooking -- in half the allotted time -- the students headed back to their classrooms and the volunteers handled clean-up and then plated the hummus and carrot slaw.
"If you just look at this," Gunst said, pointing to trays of hummus in cups topped by roasted chickpeas, cherry tomatoes and pita chips, "you'd think they came from a restaurant."
Before heading back to her classroom, first-grader Shannen Maldonis said, "The hummus is really good. I liked all of them."
Fellow first-grader Grace Dalton agreed, emphatically, saying, "It was really, really, really good."
"I liked the roasted chickpeas," said first-grader Noah Quater. "And the regular ones, too."
The food the students made was served to all 276 students at school that day during the regular lunch periods. The special offerings joined pizza, peas and fruit cocktail on the hot lunch trays.
After they ate, the students were offered a chance to vote for the dish they'd like to be served again: the hummus and pita chips or the carrot slaw or both.
The hummus won by 65 votes.
By exposing kids to whole foods they grow and cook themselves, the program hopes to combat the rising rates of childhood obesity and the lifestyle illnesses of heart disease, cancer and diabetes that come with it.
"I try not to talk about health directly, but I'm coming at it through delicious, healthy food," Gunst said. "It's probably one of the most important things they can learn, other than respecting each other."
Staff Writer Avery Yale Kamila can be contacted at 791-6297 or at: email@example.com
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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.