Last month, Green Beetz partnered with the Tisch Food Center for an engaging evening of cooking and learning. Fifteen NYC Public School teachers gathered at the teaching kitchen in Teachers College, Columbia University to explore the significance of food education. They discussed its importance, effective teaching methods, and strategies to encourage children to try new foods.
Green Beetz provided teachers from across New York City with practical tools and tips for creating positive experiences for children during taste tests, various methods for cooking in the classroom, and incorporating cooking into their teaching. Teachers prepared homemade recipes suitable for classrooms, such as yogurt parfaits with homemade granola and fruit compote, as well as fresh corn salsa.
Dr. Pam Koch from the Tisch Food Center emphasized the importance of food education for personal health, ecological sustainability, and social justice. Participants not only absorbed these insights but also practiced the skills they learned. They enjoyed their delicious creations and shared that they have replicated the recipes at home, spreading the joy of wholesome food with their families and communities.
Vicky Feltman, Director of Partnership and Programming at Green Beetz, also shared her experience leading the workshop.
“I really enjoyed leading the workshop, and even learned a few new tricks myself (i.e., the proper onion cutting technique to prevent tears and how best to remove seeds from a jalapeno). The teachers seemed to like the recipes and I heard from one who said she made the granola the following week. It’s always nice to cook (and eat!) collectively and the longer session allowed us time to chat and share stories with one another.”
Green Beetz offers a free, ready-to-teach food and sustainability education curriculum for educators in grades 4-7.