My mother and father cooked a lot. Most of our meals were around an oak table and consistent with the American
Midwest diet at the time.: deer or chicken, green beans, macaroni & cheese, etc. We all chipped in, sports usually got me home right before (or even after) the warm meal hit the table so I didn’t help as much as I should have, but all was forgiven.
There is something to say, though, about learning to cook from someone different. I lived within walking distance to both of my grandparents, yet it was still a treat to spend the night. It would usually involve taking the pantry doors (a common door with the glass removed and replaced with a hand sewn curtain, and making it into a restaurant order counter. My menu was extensive and included pudding, fruit and warming up any leftovers in the fridge. **I was only about 6 or 7 at the time.
This week we begin new Kitchen Kids programs with our local YWCA through a grant from the USDA. From the outside it appears simple and informative, yet we will be focussing on whether kids who are in the kitchen more increase their fruit and vegetable servings. According to the CDC South Dakota has the lowest vegetable consumption in the country amongst adults, with only 19.6% consuming 3 or more vegetables per day. It’s clear that the older and more income you bring in the higher the vegetable consumption and lower the BMI. If this is such a clear distinction into health, why have we not resolved it? Why are obesity rates getting worse?
Stay tuned we hope that our studies this summer will give us some more insight.
Would you like to sponsor a child for cooking classes? Classes cost $50 per child and while we do have a grant to aid in supplies there are still costs for equipment. Donate Here