Food For Thought

August 11, 2011


The nutrition and cooking classes have come to an end. I feel proud that we were able to start the conversation about nutrition in specific connection to the greenhouse. I see this as the beginning and hope to see more partnership with other organizations and schools to further the knowledge of nutrition and cooking of vegetables from the greenhouses.

The “Quick-fire” challenge didn’t go exactly as we expected but after two months in the Sacred Valley, if we have learned anything it is flexibility. The kids really made tasty food. Their memory of the specific nutrition associated with each vegetable varied, however they knew where to find the information in their books. Only one of the four teams made their own recipe and the others used recipes that we already made in class. We made every team a winner of a different category: Best Knowledge of Nutrition, Most Creative, Most Nutritious, and Best Rendition of a Recipe. All the kids earned a certificate signed by yours truly (Executive Chef) and Tina. They were really happy, especially with their prizes: knives, wooden spoons, pots, pans, and spatulas.

The director of the school asked when we would come back. Hopefully we can come back next summer and teach with more MIIS students. This program has so much potential and so much room to grow and demonstrates the sustainability of our model. I am going to miss these kids but hope to see them on Top Chef, the Peru version. ~ Jeanne

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Our mission is to provide and implement sustainable programs and projects in collaboration with the indigenous people of the Sacred Valley of Perú in an effort to improve their lives and reduce poverty in a culturally sensitive and appropriate manner. Furthermore, we work to support local NGOs with whom we have shared values using the skills and tools we possess.