Reflections On The Brainfood Way

By Samrawit Sisay

I've never had kale before. At least, before I got involved with Brainfood. I realize I haven't had a lot of things before getting involved with Brainfood, and everything turned out really well, despite that. Before getting involved with Brainfood, I was a bit apprehensive but also excited. On a rudimentary level, this program is about teaching kids basic cooking skills, and on another level, it is a youth development program that teaches skills that would not only help the kids in the kitchen but also in life outside the kitchen. But Brainfood is also about pushing boundaries: trying something you have never eaten before or might have thought was "nasty" (a word we should never use in a Brainfood kitchen), or even doing something you never thought you would do, like knead dough.

 

 

 
 
So if the kids were going to get out of their comfort zone, I would have to get out also. I harvested dill, parsely, cilantro, and yes, kale. I picked tomatoes and pulled weeds from a garden bed. I kneaded pizza dough, made kale-basil pesto, and drank a berry-kale smoothie. 
 
             
The students at Takoma Academy also stepped out of their comfort zones and seemed to enjoy every minute of it.  Besides seeing the kids happy faces when eating their food, and watching them excitedly scurry around getting ingredients, taking pictures of them concentrating intensely on making the food was among one of the best parts of this internship. From Introduction to Baking to Pizza Day, each day was filled with fun, yummy food, and energetic students!
 

 There is a lot I could say about Brainfood that would take up a lot more than one blog post. The wonderful, dedicated teachers, the commitment to providing a unique educational experience, and the flexibility and openness of the supervisors, all combined to make the students’, and my own,  summer experience unforgettable. 

 

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