On Friday, June 15, Red Rabbit had the pleasure of having students from New Height’s Academy Charter School cooking in our kitchen.   Ms. Rosen’s 5^th grade English class were amazing chefs, creating an Italian feast to enjoy with their classmates, teachers and Red Rabbit’s education team.  After a tour of the kitchen and an overview of what we would be cooking for the day, the team of young chefs got to work making a summer vegetable pizza with a sweet spring salad and orange mint iced tea.  Everything was created from scratch, as is the Red Rabbit way. Students not only made and kneaded whole-wheat pizza dough, they also made fresh tomato sauce and homemade iced tea by steeping mint leaves.  They had a great time, even if a few were covered in flour!

The lab had already begun before the students even entered Red Rabbit’s office

doors,since I had sent Ms. Rosen an excerpt from one of my favorite books, Michael Pollan’sThe Omnivore’s Dilemma, Young Readers Edition.  I followed this assigned reading with a few questions relating to the slow food movement, the culture of food and the joy of cooking.  This was a great way for the students to connect food with their health, culture and world. 

It was exciting to see the students interacting with their classmates andachersthroughout the course of the lab—all in a kitchen setting—creating a delicious & healthy meal.  Their confidence and excitement over cooking amplified throughout the day, which was a cooking & nutrition instructor’s dream!   This is why I do what I do. To quote Red Rabbit’s president, Rhys Powell, as I was leaving our office, “Kids are awesome, aren’t they?”  I couldn't have said it better myself, Rhys.

Thank you to Ms. Rosen’s class for their excitement, energy and fabulous kitchen skills. Keep cooking!

 Take Care and Stay Healthy, 

Rebekah Ambjor

Cooking & Nutrition Instructor