Continuing on our virtual world culinary tour, our food appreciation classes last week bade adieu to West Africa. But we could not leave without sampling a staple food item there: palm oil. Palm oil, derived from the fruit of the oil palm, is immediately recognizable by its deep, red color. The color comes from a […]
I recently spent a week in the kitchen at H.D. Cooke Elementary School here in the District of Columbia observing how food is prepared. This is the third in a series of posts about what I saw. You can find previous posts here and here. Each morning Mattie Hall performs a ritual in the cafeteria at […]
Tags:District of Columbia·farm to school·processed food·school food·tales from a·Tales from a D.C. School Kitchen·vegetables
Who knew turnips and peanut butter could taste so good together? One of the things we like about the African food we are making in our food appreciation classes is the use of fresh, whole ingredients and lots of vegetables. This stew is a perfect example, and something we could easily grow very fond of […]
Tags:African·food appreciation·peanuts·root vegetables·stew·vegetables
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