I love setting the tone and mood for this Common Threads class I gave to 8-12 yr. olds earlier this week at W.J. Bryan Elementary in North Miami. So honored to be invited to participate in this wonderful program and had so much fun with the kids. Glad to be part of their day and be able to show a healthy, Pineapple Stir Fried Rice dish using brown rice. If you like the sound of this, you can make it yourself at home!
Just a few decorations and a few goodies. Also brought them some Fiji Water and San-J Intl. Tamari samplers to try, they lit up their day! The students really enjoyed their moment frying in cast iron woks! New experience, score. I’m also probably the only instructor who’s not a chef and the most strict. Best part for me was when one of the kids came and gave me a hug!
Here’s another short post of my wonderful Common Threads experience!
There are many ways you can get involved, just visit their site, below is a brief description how it started and a little about the Miami Chapter. Many upcoming fundraising events includes numerous restaurants who will be donating a percentage to Common Threads! More details here.
Here’s a short video and wonderful explanation by Chef Michelle Bernstein!
Hope to see you out there for some fun and food and all for a worthy cause!
Here’s Mango and Lime’s wonderful writeup about another school who participated in the Common Threads program.
Mimi Chacin, Miami coordinator for Common Threads gives a wonderful summary. Mimi is herself a chef! :
Common Threads is a non-profit organization with a mission to educate children about the importance of nutrition and physical well being, as well as foster an appreciation of cultural diversity through cooking.
A little background on the organization – founded in 2003 by Chef Art Smith in Chicago, Common Threads started with one class out of a church basement, and has grown to serve nearly 1000 students per year at public schools in Chicago, Miami, Washington DC and Los Angeles. Our Miami chapter was spearheaded by Chef Michelle Bernstein in 2009. Our programming consists of a 10 week session in which a group of 16 students, ages 8 – 12, meet once per week to learn how to prepare 2 to 3 ethnic, wholesome recipes. Led by trained Chef Instructors, (we are lucky to have Alicia as our Chef Instructor at WJ Bryan Elementary) and a dedicated team of volunteers, the students apply their new skills in our hands-on after school cooking classes, and come to learn about different cultures through their food.
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