By Daniel Meyer
For the past year or so I have been working with an organization called the Sylvia Center, a small New York-based non-profit that teaches kids, largely from underserviced communities, the pleasures of farming and cooking. Early in the spring we began the first of a year’s worth of ten-week cooking classes at the Ingersoll Community Center in Brooklyn. The kids come to the center from a small handful of neighborhood schools. Every Tuesday and Thursday after school we cook: ten kids, three “grown-ups,” one recipe (always vegetarian), and zero chance of a dull afternoon.
Last week we cooked vegetable pancakes. The kids (ages seven to twelve) all agreed that those were two words that had no business next to one another. Nevertheless they remained diligent, chopping onions, grating carrots and potatoes, and whisking eggs. The oozy combination of vegetables, flour, and egg elicited their customary groans of “eeewwwwwww” and “that’s nasty!” I don’t blame them. Continue reading