Growing Taste Buds
Saturdays | 8-week sessions
11am–1pm
Fido Classroom
$160 per child
Join our chef facilitators and special guests in a series of hands-on cooking workshops for children aged 8–12. Kids will experiment in the kitchen, learn to cook and find out about the importance of making good food choices—all while having fun!
For more information, please contact Marina Queirolo at mqueirolo@evergreen.ca or at 416-596-1495 x231.
Spring 2013
NEW start date!
April 27: Getting to Know Your Kitchen
Learn how to set up your personal working area in the kitchen (mise en place), including rules and procedures regarding safety, working environment and cleaning.
May 4: Summer Food
It’s warm outside, food is growing everywhere and there are wild foods available in the ravine. What can we eat? Children will learn about wild foods and what it means to eat with the season.
May 11: Fast Food Made Healthy
Children love fast food, but fast food does not have to mean processed food. Together, we will cook some staples that children love from scratch, using good, local ingredients.
May 18: No class due to Victoria Day holiday
May 25: Grow Your Own Food!
Guest: Karen Campbell, Everdale Farm
Spend the morning with farmer Karen Campbell learning about organic growing and farming. Children will prepare a meal made with ingredients from the Everdale Farm, while learning to plant and care for an heirloom vegetable plant they get to take home.
June 1: Slam Dunk
Raw veggies are a healthy, fun snack, and dunking them in delicious homemade dips is even better! Learn how to make hummus, tzatziki, mayonnaise, ketchup, guacamole and edamame from scratch!
June 8: But I’m a Foodie!
Guest: Albert Ponzo, Le Sèlect Bistro
Children love to eat, so why do we narrow their growing taste buds? In this class, children will have fun cooking with Chef Albert Ponzo as they plan and execute their own ultimate menu.
June 15: Visiting the Farmers’ Market
Children will take a stroll through our Farmers’ Market, with a focus on getting to know the farmers, what they grow, how they grow it and what is in season. After, it’s back to the kitchen to create a delicious dish!
June 22: Last Day Celebration
Children will cook a dish together that will be offered at their very own booth at the Farmers’ Market. They will also have an opportunity to talk about what they cooked and how, while raising funds to support our Children’s Food Program bursary, helping children from underserved communities to take part in the program.
Facilitator
| Kate Leinweber is a microbiologist and a registered holistic nutritionist. As a microbiologist Kate first used fermentation to make proteins and enzymes in the production of alternative biofuels. She has been fermenting since 2006 and studied with Sandor Katz; the fermenting guru and author of Wild Fermentation. |
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Special Guests
| Melissa Yu is a project manager for Evergreen’s community and public programs. When not at work, she can be found cruising on her blue bicycle, wandering with a camera, or in her kitchen surrounded by loved ones. She learned how to make dumplings when she was just six years old and is therefore a champion dumpling wrapper and eater. |
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| Gabriela Iturate spent the last 3 years working in farmers’ markets animating the tortilla project, as part of the learning community/social enterprise ChocoSol. Recently she started Maizal, a restaurant that serves traditional Mexican food, focusing on the many uses of corn. |
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| Karen Campbell has over 20 years of experience farming and working with children throughout the world, stressing the connection and importance of field, plate and environmental health. Karen developed Everdale’s Farm School programs including Farmer for a Day and Farmers in the Schools Program in 1999. |
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| Lee Earl is Evergreen’s outdoor educator extraordinaire! She loves geting excited with kids about hawks and building with sticks. You will find her searching for herons, sap, rocks, crystals, clay, fossils, turtles, frogs, dragonflies and more! Her perfect day is roaming the Don Valley, foraging for berries or wild plants to eat. |
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| Over the past year, Steve Schaefer and volunteers at Evergreen Brick Works have increased the number of worm bins on site from seven to 14. When he is not caring for the worms, he can be found in the Chimney Court green house, sharing his love and knowledge of worms with visiting parents and children. |
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| Albert Ponzo has been the executive Chef of Toronto’s Le Select Bistro for seven years. He passionately supports local farmers, working towards sustainability and producing healthier products and is an active member of the Slow Food movement. He is also an apiarist and owns and operates two bee hives. |
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