I spent some time in different aged classrooms over the last couple of weeks, bearing spinach (our food of the month) – in bushels, sautéed with olive oil and garlic, and chopped and dressed up with a little olive oil, lemon and sea salt as shown here. The premise – to get kids thinking about why it’s great to eat local food, to learn about spinach (what it likes and needs to grow, why we eat it, how to make it), and to offer students the opportunity to try it in a few different ways to see what they think.
What I most love about these in-class food sessions, are the surprises. So many students were surprised to find that they like things they have previously made decisions not to like. A couple of students weren’t feeling so adventurous, and opted out. That’s OK. This is a no pressure exercise (of course if you don’t try it, you can’t vote on it). This afternoon one student who made sure I knew he didn’t like spinach in any form, came to discover that he actually likes it very much – raw. Another, was turned off by the look of the sautéed spinach, but came to find he loved the taste.
These are steps in adventure taking, in risk taking. Exercising our risk-taking muscle helps us to expand our vision of what is possible. How wonderful it is to have opportunities to expand our vision 3+ times a day. Happy eating!
The ingredients: spinach, tomatoes, olive oil, lemon juice, sea salt. The kids can make this one for you..