“Adults don’t think their kids will like certain foods,” said Anna Farrier, executive director of Cooking with Kids. “We short-change them, but when kids get the chance to get it, try it and smell it, they discover them in their own time and way.” Cooking with Kids 27 Founded a year ago. Empowers young New Mexicans to eat healthy foods. This year, they are working with 6,000 children, the largest number ever, at 22 schools in Santa Fe and Rio Arriba County. They teach them to cook delicious and nutritious plant-based foods. “We are trying to offer affordable options for families, and we all know that most people do not have enough fruits and vegetables in their lives. “Yes,” said Farrier. Every week, we introduce recipes from all over the world. The children will be guided by the chef to learn to chop, mix and cook together. Isai Amedina, a fifth-year student at Nina Otello Community School, liked her latest recipe, the black bean tostada, so she was already thinking about when to make her next recipe. “Her grandpa’s birthday,” she said. “I feel really good, so the taste has spread.” It was clear that the final result speaks for itself, as “mm” and “yummy” echoed throughout the class.
“Adults don’t think their kids will like certain foods,” said Anna Farrier, executive director of Cooking with Kids. “We short-change them, but when kids get the chance to tweak it, try it, and sniff it, they discover them in their own time and way.”
Cooking with Kids was founded 27 years ago with the mission of enabling young New Mexicans to eat healthy foods.
This year, they are working with 22 schools in Santa Fe and Rio Arriba County, the largest number ever, with 6,000 children.
They teach them to cook delicious and nutritious plant-based foods.
“We are trying to offer affordable options for families, and we all know that most people do not have enough fruits and vegetables in their lives. “Yes,” said Farrier.
Every week, we introduce recipes from all over the world. The children will be guided by the chef to learn to chop, mix and cook together.
Isai Amedina, a fifth-year student at Nina Otello Community School, loved her latest recipe, the black bean tostada, so she was already thinking about when to make her next recipe.
“Maybe I could take this recipe home and make it in time for my grandpa’s birthday,” Medina said. “”[The meal] I feel better, so the taste has spread. ”
It was clear that the final result speaks for itself, as “mm” and “yummy” echoed throughout the class.
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