Children use heirloom tomatoes, tofu and a Brooklyn’s roof garden organic basil to prepare this healthy snack. They were introduced to some new concepts:
• Local food and food in season, as opposed to food that is processed
• Roof gardens in Brooklyn (and how soon we will start our own garden)
• Organic vegetables versus produced that has been sprayed with pesticides
Several children in the group tried tofu and fresh basil for the first time. Olive oil was also a new taste for them. We had some basil left and I was
pleasantly surprised to see the children eating it on its own with olive oil. Loved it!
The second part of this class was about showing them how cheese is made in a small farm in Oskaloosa, Iowa
