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Our KidsCook Interns accompanied by Mary and Terrie are at the Evergreen State Fair in Monroe this year. Here’s the recipe for Sausage Buns that they are demonstrating.  You’ll also need the Bread Dough recipe.   Sausage Buns can be made ahead, frozen and then baked fresh for a wonderful dinner.  Our fifth grade kids make the bread dough, chiffonade the Kale, cook up the sausage mixture and bake up a tasty treat.  Give it try and treat your family!

KidsCooK” is a non profit program out of Carnation, WA to teach fifth grade kids how to cook tasty, whole, nutritious and affordable real food.  Teaching kids to cook empowers them to make smart decisions about what to eat and enables them to make a formidable contribution to their families.  We  capitalize on relationships with farmers at the market, making solid connections from soil to supper; from hard work to dignity; from responsible choices to healthy bodies and from social interaction to celebration—to eat great food and have fun making it!  It can all happen around real food.  Read a newspaper article about it.

We believe our kids want things that are real, honest and trustworthy.  It is a difficult challenge to distill those choices out of the onslaught of information they must navigate.

  • Advertising directed at children is estimated at over $17 billion annually – about 2.5 times more than what it was in 1992.1
  • Over the past two decades, the degree to which marketers have scaled up efforts to reach children is staggering. In 1983, they spent $100 million on television advertising to kids. Today, they pour roughly 150 times that amount into a variety of mediums that seek to infiltrate every corner of childrens’ worlds.2
  • According to a leading expert on branding, 80 percent of all global brands now deploy a “tween strategy.”3″

Read the full report here.

Our desire to equip 5th graders with cooking skills comes primarily from the urgent need to shift their eating patterns and to provide support for parents working to give their children healthier options.  We know:

  • “Childrens’ eating habits are formed by the time they’re twelve years old.” Cornell University Study, 1992.
  • As a result of rampant childhood obesity one in three children born after the year 2000 will likely develop Type II diabetes in their pre-adult years.
  • Quoting from New York School District, “…the more children are exposed to a food, the more they are likely to taste it and adopt it as a regular part of their diet.  There is no doubt in our minds that magical things happen when children have a hand in preparing their food.  All of a sudden they’re trying foods they never thought they’d like, which leads them to become more independent food explorers in their lives outside of school.”

“KidsCooK” is being funded privately through the pilot project term while we secure our federal 501 (c)3 designation and subsequent grant funding. We look forward to partnering with like minded individuals in offering the benefits of KidsCooK to more communities in the near future.

If you know of groups who would be interested in hearing about KidsCooK, please drop us a note and help us spread the word.

“KidsCooK” is led by Terrie Irish (Duvall, WA), Mary Griffin (Renton) , Michele Eaton(Duvall), Katherine Abraham (Seattle) and Barbara Irish(Boise).  Come and join us at the table.