In the Season 1 finale of Kiddos in the Kitchen, Margie Saidel, the Vice President of Nutrition Sustainability at Chartwells K12, a contract food service management company, shares advice for getting kids interested in food and cooking. Then, Dr. Lisa Sheehan-Smith and her students, Carmen Bell and Diana Romanach, from Middle Tennessee State University share what they’ve learned about engaging kids and getting more confident in the kitchen.
Co-owner of the Big Bottom Market in Guerneville, California, and author of the cookbook Biscuit, Michael Volpatt shares his experience growing up in a food family and how his early life experiences affected him. Then, Phillip Baxman, the executive chef of the Westin in Cincinnati, Ohio, teaches us how to properly hold and use a knife.
Happy Earth Day! In this bonus episode, Earthy B’s Rebecca Kimber shares her thoughts on sustainability and the circular economy — and how we can all be just a little bit more environmentally minded in the kitchen.