Family Literacy Conference

Transcription

1 Karen Deam Memorial Family Literacy Conference with Growing Chefs! Ontario G

2 Who We Are Our mission: To get kids excited about wholesome healthy food We unite chefs, growers, educators and community members in children s food education projects!

3 Why We re Here Classroom Food Education Project: Connects local volunteer chefs with elementary schools to give students and chefs opportunities to explore growing, cooking and preparing healthy foods together. Fresh Food Frenzy: Offers school children a chance to visit and explore their local farmers market. Students shop for the ingredients they use to create a market fresh three-course lunch that they prepare together in the market kitchen. Growing Communities: Offered in partnership with over 10 community agencies each year, so that children, youth and families have opportunities to learn to cook and prepare meals together.

4 Since 2008, 40 local chefs & children have participated in our programming! Hurrah!

5 The Importance of food education more than 65% That s how many children aren t meeting the daily recommended intake of fruits & vegetables based on participants of the 2007 StatsCan Canadian Community Health Survey

6 Cooking Tips There are many ways to involve children in the kitchen: Let children "chop," peel, stir, pour, and knead (small motor skills) Point out that you must complete the steps in a recipe in a certain order to get the desired end product (sequencing, pre-math skill) Ask open-ended questions (problem solving & critical thinking skills) Be sure each child gets a chance to help in the activity (cooperation) Let the children help with the clean-up (encourages independence, selfsufficiency, respect) When you ve finished the recipe, enjoy the food together and congratulate them on their creation (what a delicious celebration!)

7 The Impact of food education Aids in the development of skills in: Math History Literacy Science Geography Art To encourage your children to develop better eating habits, it can help to learn about: How we grow food Where food comes from The different names given to foods How we use our senses with food The history of different foods What they mean in different cultures

8 Today s Activity A dual approach to today s cooking activity: 1) math skills (measuring the ingredients) 2) literacy skills (following a step-by-step recipe) You can always learn more from your food! Using tomatoes as an example: What climate do tomatoes grow in? (Geography) What times of year are they fresh and local? (Geography) What plant family does the tomato belong to? (Science) Did you know the margherita pizza was created in 1889 in honour of Queen Margherita, made to represent the colours of the Italian flag? (History & Art) The Spanish, who had discovered them in South America, introduced tomatoes to Italy. (History & Geography) Tomato paste wasn t made until the 18th century, and tomatoes weren t used in pasta sauce until the early 19th century! (History)

9 Making Chili getting ready Safety First: Be aware how long your food stays at room temperature. Once fresh salsa is prepared, it should be refrigerated as soon as possible. Mis-en-place: "putting in place or to set up. Professional kitchen: Organizing and arranging the ingredients and equipment needed to prepare each dish. This is also very effective in home kitchens. How you set up (mis-en-place) before cooking with children will determine your success.

10 Chili time! Mis-en-place - putting in place 1 litre mason jar & lid measuring cups & spoons all of the dry recipe ingredients spoons for sampling a cloth to wipe up any mess

11 Ingredients let s get started! 2/3 cup brown or green len0ls 2/3 cup yellow split peas 2/3 cup green split peas 1 cup barley 2 tsp chili powder 2 tsp ground cumin 1 tsp garlic powder 1 tsp onion powder To finish the chili at home: 1 litre chicken/vegetable stock 6 cups water 1 can diced tomato, 28 ounces 1 pound ground beef (op0onal) other fresh vegetables (like peppers, corn, zucchini, sweet potato, etc.) Directions 1. In a quart- sized mason jar, layer 1/2 of the len0ls, 1/2 of the yellow split peas, 1/2 of the green split peas, the barley, 1/2 of the green split peas, 1/2 of the yellow split peas, 1/2 of the len0ls. Top with the spices. 2. To finish the chili at home: combine contents of jar with the tomatoes, stock and water. Bring to a boil, cover, reduce heat to a simmer, and cook for 1 to 1 1/2 hours, un0l the len0ls and barley are sol. If desired, start by cooking ground beef and other vegetables. Then enjoy this hearty and healthy stew!

12 Ingredients 1/3 cup brown or green lentils 1/3 cup yellow split peas 1/3 cup green split peas 1 cup barley 1/3 green split peas 1/3 yellow split peas 1/3 cup brown or green lentils Layer all ingredients in jar, top with spices below: 2 tsp chili powder 2 tsp ground cumin 1 tsp garlic powder 1 tsp onion powder

13 Thank you! Visit us at on the Kids page for today s recipe & great tips! Facebook: Growing Chefs! Ontario Growing Chefs! is a registered charity. We offer tax receipts for donations $20 or more. Thank you for considering supporting food education!