Carolyn Panzarella's blog

Submitted by Brainfood intern, Greer McBeth

The summer is off to a great start here at Brainfood.  The Summer Institute program and Box Project are in their second week after enjoying a long 4th of July weekend, but the Rising Tigers summer camp in Takoma Park, MD is in full swing at the end of its third week!  Though it’s only brainfood’s second year at the camp, this year’s group of 11 to 14 year olds is as eager and experienced in the kitchen as ever.

The camp kicked off the first week with a baking day which included granola bars, oatmeal chocolate chip cookies, apple oatmeal muffins, and some fresh herb lemonade to top it all off.  Naturally, this was a very popular week.  Week two introduced the rising tigers to quick healthy snack ideas as the class period was cut a little bit short so campers could have the fourth of July off to celebrate.   This entailed some popcorn trail mix with nuts, chocolate, and dried fruit as well as quesadilla making and a fresh fruit salad.  

Written by Kitchen All Stars Intern Lauryn Woodruff

Do you remember when you graduated? My own graduation from college was just two weeks ago and the memory is still fresh in my mind. When I think of graduations, I think of long speeches, taking what seems like a million and one photos, and a sea of robes. The Kitchen All Stars graduation was nothing like that.

What do food and justice have to do with one another?  Well, according to Brainfood Kitchen All Star participants, both are necessary to live, both are things every human should have a right to and both are things that we deal with on a day to day basis. 

Written by Chelsea Samms

Brainfood MVPs Intern

They say, “You never know what you’ve got until its gone,” and this came to mind last week as I thought about the absence of all the MVP’s vibrant faces. I spent all 
last week counting down the days until the MVPs would return from their spring break. Before class on Tuesday, I got antsy just hearing them walk down the
hallway to the kitchen.  I greeted all the students with a huge smile and made sure they knew how much I missed them.

Written by: Chelsea Samms, Community MVPs Intern 

Many of us have grown up on that savory, filling, basic lunch sandwich, called peanut butter and jelly. Whether you preferred chunky peanut butter over smooth, strawberry jelly over grape, or the crust cut off as opposed to on, it was a meal that you could never go wrong with as a child. Even as adults, some still enjoy a good old fashion PB&J sandwich to hold them over throughout the day or as a quick snack before bed.

However, have you ever sat down and wondered where peanut butter came from? Who took the time to experiment with peanuts and come up with all of its versatile uses? He or she must’ve been a genius! 

Submitted by Intern Lauryn Woodruff

The fact that it is the end of January gives me a full mix of emotions. While I am sad that the holidays are over, I am excited to be back in class especially after this crazy weather here in the District. I look forward to what the remainder of this year will bring.

 This past Wednesday five different Brainfood classes came together to put on their very first special event of the school year – Brainfood Holiday Celebration!  

Leading up to the event participants worked hard to prepare food for 130 guests to ease preparations the day of the event.

 Written by: Michele Holzhauser, Garden Intern

By Summer Institute Intern Hannah Johnston