For Sweet Potato Month in February, Child Nutrition Director Robert Parker joined the club to demonstrate important knife safety and food safety points. He helped the students roast their own sweet potatoes wedges in the cafeteria kitchen using creative spice combinations. Afterwards, the club made posters for the dining room advertising the positive health benefits and deliciousness of sweet potatoes. One club member who previously despised sweet potatoes now declares them, “Awesome!”
Last week, Culinary Club planted its own potatoes, lettuce, and spinach in Mariam Boyd’s garden to use for snacks later in the year. Next up, planting our own broccoli and cauliflower for the young culinary masters to try!