First let’s start with some photos from Saturday’s class….
What happens at D5 stays at D5—-I will not explain the firetruck…:)
Tomorrow we will have the last class of the D5 pilot programs. It has been an incredible experience and I will tell you all about it on the next newsletter. If you want to receive it, just sign up for our newsletter-subscription on the home page.
More soon!
Patty
Yesterday the kids learned to make:
Homemade Granola with plain yogurt and strawberries
Hummus with whole wheat pita chips
Burrito Bar, including:
Brown rice in homemade veggie stock
Pinto beans cooked in kombu
Chicken (from the previously made chicken stock)
Guacamole
Salsa
Fresh cilantro and lettuce
Cheddar Cheese
A side salad with mustard vinaigrette
Chocolate Chip cookies made with whole grain flour, unrefined sugar and applesauce
The kids cemented in the 11 body systems, macronutrients, antioxidants and free-radicals and we also discussed stress, which was really interesting. We worked more on their knife skills. They all did an exceptional job cutting up their onions! Impressive…
Another big day tomorrow! Omelettes and fried potatoes, ratatouille and crostini, Caesar salad and creme brule to name a few! We will work on the anatomical model and food labels and begin on the Body/Earth Program.
Here are the kids-one child was missing yesterday…
All the kids have been very forthright about how they want permanent programs to be. They have had some insightful suggestions and we look forward to creating the permanent programs, By the Kids, For the Kids!
Tomorrow the culinary program begins. I have pinto beans soaking in kombu right now (they’ll learn why) the sourdough starter smells really sour, and all staple ingredients have been purchased. Tomorrow at 7:30, I’ll be at the grocery store to load up on veggies, herbs, organic chicken and so much more! The kids arrive at 9:30, put on their brand new D5 aprons, wash their hands and we’ll get cooking.
I am soooo excited!!!
Happy Saturday everyone!
Monday Culinary begins and we are so excited!The sourdough starter is smelling really good and the kids are going to love making homemade sourdough bread on Monday, along with everything else…fun.
Tanya and I had a long meeting yesterday and have hashed out where we are thus far in the Pilot Program. We are sitting back this next few days of classes and listening to kids and parents. There will be some major tweaks to the Pilot Programs. We’ll share more soon!
Well, there was a bit of a problem this week….
There was a mistake on the Pilot Program flier that I didn’t catch-the dates! Ah! The three days this week are not on the flier. Granted, on the parent release form and all verbal communication, it said 10 days and I verbally said this week had three class dates, but on the flier and on the front of the D5 binder, this week’s dates were missing.
So…
Many kids were on vacation or had other plans. I have heard from all the parents and everyone was so sweet. Skipping most of the details, here is how we’re handling this and here is the big silver lining.
For the remaining 5 days, the kids will come in earlier each day. We will intersperse the remaining information (the rest of the first four programs) into the day as we’re cutting and chopping and having a great time in the kitchen. It just might be the best way after all. This is the way I taught at my cooking school-nutrition education while they’re in the kitchen- but with D5 I was thinking that perhaps they’d learn all the information so they make informed decisions in the kitchen. Wasn’t meant to be that way I guess! The way-because of the dates error- that we’re teaching, is the way I have always taught. How about that?
I am really looking forward to cooking with the kids on Monday. Here’s what we’re going to prepare while we talk about various aspects of health:
Sourdough Bread (the starter is started!)
Chicken Stock
Veggie Stock
How to cook beans (they will have soaked in Kombu overnight)
Spring Rolls with Peanut Dipping Sauce
Ranch Dressing
Tomato Soup (I learned to make in Italy) that we’ll have with our warm bread.
Fun! I am so excited!!!
Pilot Programs are just that-a way to gather feedback from the kids about the program and to ‘tweak’ permanent programs.
We’ll see how the next 8 days progress, but my thinking is that interspersing Culinary with the first four programs might be more interesting for kids. The thought process for the current format was that they would understand how their choices affect what they eat before the get into the kitchen. One parent thought her child would like it better if the nutrition information was mixed in with the kitchen-time. It’s too early for know for sure, but this is feedback thus far.
More soon!
Hi everyone!
I hope you had a great weekend! Here is the flier about the Boston area program. Please help us spread the word!
Hi all!
Although we have 9 more classes in the Pilot Program, we are already thinking ahead to the first ‘regular’ program. I have heard from several parents already wanting to know when the next classes will begin! If you are a kid and want to attend the next program or if you are a parent and want to know the same thing, the best way to make sure you or your kid can attend before the class fills is to sign up on the home page for our newsletter. Once a month I will give you an update.
If you happen to live in the Boston area, I will most likely be there to teach the program the end of July. Probably the 24th through the 31st. We’ll be national a tad sooner than we thought, but we’re thrilled!
We have our very first official long term corporate partner. We’ll have an announcement soon-after we work through some details. Also, we have collaborations with many established (and really incredible!) organizations helping kids. I can’t wait to tell you. Keep checking back!
So, the Culinary Program is 142 pages and includes everything from basics like stocks and sauces to brown rice sushi and roast chicken. All of this and the kids want one more recipe added -just one more, please!!!- What is it? Fish and Chips. Who knew?
Since Friday I have thought about this quite a bit. Fried food is something that most kids eat way too much of. That said, this is a potential learning opportunity. If you eat fish and chips-and I admit I love them too and eat them maybe twice a year-then you have to cook them properly and in the right kind of oil that can handle the heat without damaging the fat. Also, what else is on that plate? I’ll tell you what…coleslaw and steamed green beans with fresh tomato slices-another lesson.
DirectionFive is based on what the kids want to learn to be healthier. Fish and Chips isn’t exactly healthy, but….if they want to eat fish and chips, there is a way to prepare them so they don’t soak up all the oil and of course, I will stress that this is a treat, not the norm.
I spent an hour or so this morning researching deep fat fryers. I read all reviews and this is the one I would like to have-it won’t be used a lot, so it will last for many years.
Will one of you please purchase this for us?
https://www.emerilstore.com/prodinfo.asp?number=42EW701
Please let me know!
Yesterday was incredible. It was day 1 of the Pilot Program and we have 10 kids (one is missing in this photo)-5 boys and 5 girls, who are fantastic! The binders with the five health programs turned out beautifully (thank you to Sprint Copy Center in Sebastopol) and kids and parents were impressed.
Tanya Scott, our Program Director, an incredible volunteer, Mackenzie Rich, and I thoroughly enjoyed getting to know the kids and we all look forward to the next class on June 24th!
Next week brings more fundraising and networking.
We are all so proud!
Patty