Updates from Summer Institute!
Writtten by Brainfood Summer Institute intern Caitlin Sirianni
With only two weeks left, Summer Institute is well underway!
One of the students' favorite days was Jamaican beef patties, stuffed
baby peppers, and spanakopita chicken meatballs. This was during proteins and whole-grains week, and every student enjoyed a full plate of food! This day specifically focused on “meat in a meal” teaching the students how to include vegetables and carbs with meat products. Throughout the week students learned safety and sanitation while working with raw meat. We also had a vegetarian day and made roasted tomato and caramelized onion wheat berry salad, Mediterranean millet burgers, and black bean quinoa chili. While most students were hesitant to taste these recipes, we ended up having no leftovers!
Other exciting activities going on at Summer Institute include trips to the Brainfood garden, guest speakers, a field trip to a local farmer’s market, and cooking with other students from Common Good City Farm. Common Good brought freshly farmed garlic, basil, peaches, and kale, which our students used to make a kale Caesar salad, fresh herbal lemonade, fresh basil pesto, and a peach crumble. Additionally, we have had great discussions about food access, food deserts, vegetarianism, MyPlate, food systems, and more.
We are looking forward to our last two weeks at Summer Institute, which will include more field trips, a guest chef visit, international foods and student requests!
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