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Grassroots Kitchen 23-24

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November 21, 2023

We cooked for 2 refugee families for Thanksgiving.

our menu was: Roasted Brussels sprouts, mashed potatoes, cranberry apple sauce and apple galettes.


November 28, 2023

Farm to Table Movement

We learned about the connection between farmers and chefs, and read an excerpt of the book The Third Plate by Dan Barber. We focused on soil health and how farming practices impact the land.

We continued by making sweet potato gnocchi.


December 5, 2023

We started by recapping last week and reading a couple of paragraphs from the Third Plate, and raise the relationship between farmers and chefs. We made stuffed squash, and use the Koginut squash instead of an acorn squash.

We then explored Row 7 and Ark of Taste according to these questions:

  1. What kind of organization in it, what do they do?

  2. Who leads the efforts (chefs, farmers or anyone else)

  3. what do you think is the organization's strength and does it have a weakness?


December 12, 2023

All About Apples: we watched a presentation with Eric Dawson from the Yellow Farmhouse Education Center, and leaned about apple history and farming.

We made apple cider donuts and sfinge.


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Food education and culinary program focusing on the impacts ...

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