And a horde of children shall lead them

Making a cheddary corn chowder soup on a cold day is good.  Having someone else make that soup is better.  But when the soup is made by some dozen children and youth learning how to cook, well, that is the best!  This soup was one of three prepared by junior and senior high youth at my church.  We're doing a year-long program of cooking classes and a food and memory project where they will learn the stories behind their favorite family recipes and learn how to cook them.  They will also get to go to a farm where they can pick the lettuces and vegetables they will use in their cooking and give some away in our food pantry.  I think that's way cool.

I love watching the kids learn the proper way to use a chef's knife and how to julienne peppers.  I can't help but think, "that was me, once upon a time" and think about how similar experiences of cooking shaped me into the lover of all things culinary that I am today.  By teaching them to cook with real, fresh ingredients and how to grow their own food (even in apartments) I hope we are instilling not only a love of good food, but an appreciation for the earth, the environment, and the farmers who make great food possible.  They are already taking these skills home and re-inspiring parents and other family members to cook wholesome meals.  And they are our hope for teaching the generations to come.

At the end of each cooking class the kids "ooh and ahh" and generally marvel at what their hands have created.  We give thanks and share the meal at tables filled with laughter.  These are sacred and special times that I hope these youth will always remember.  I know I will.

Cheddary Corn Chowder--recipe by Martha Williams

Makes 6 servings

10 slices bacon (about ½ pound)

1 tablespoon butter

1 cup chopped onion

¼ teaspoon celery seed

2 15-ounce cans cream-style corn

2 cups milk

2 cups cheddar cheese or washed curd cheese, cubed

• Cook 6 of the bacon slices in a pan until crisp. Crumble and set aside.
• Chop the other 4 slices.
• Melt butter in a 2½-quart saucepan.

• Add the chopped bacon and cook over medium heat for 4 minutes
• Add onion and continue cooking until the onion is soft, about 5 minutes more.
• Add celery seed, cream-style corn and milk.  Heat until hot, but not boiling.
• Add the cubed cheese a handful at a time, stirring until melted before adding next handful.
• Pour chowder into bowls and garnish with crumbled bacon.

Comments

[erin]

What a great project. My husband's father is a presby minister and I plan to share your post with him--he's always looking for new ideas.

[jen maiser]

Very cool project ... I would be interested to hear more. I have a friend who is teaching kids in MA about food, and she says it's astonishing how many of them don't have a food memory -- having grown up on microwaves and fast food. Brava to anyone who is helping to nurture that memory.

By the way, I found a farmer near you who is doing organic grain production. If I don't email you about it, bug me and I will look it up.

[weekendwino]

What a great way to teach kids about food, farming, family, and history!

[Jennifer]

Erin, how cool about your dad. Do pass the idea on--actually, I love what the Presbyterians are doing around hunger issues--way to go on that Taco Bell lawsuit!!!

Jen, I'll let you know how it goes. We're just beginning the food and memory project now. I also saw something in Saveur's 100 this month about family cookbooks that a publishing company can put together. But to me, the idea of having the kids get the oral histories of the foods they like and learning how to transcribe the recipe (many of these dishes are just done from memory) and then learn how to cook it has great potential. If I had know how popular these cooking classes would be with kids of all ages I would have done it years ago. I can't wait to get them out to the farms!