At The Waldorf School of Philadelphia, students as young as 18 months practice kneading dough and cooking rice. As part of the school’s Early Education Cooking Program, teachers and students spend time cooking every day. Why? “It makes the learning experience richer,” says Alex Borders, director of admissions. When kids have hands-on experience growing, cooking and eating plants, they grasp complex concepts such as photosynthesis more readily when the time comes, according to Borders. But aside from food’s potential to enhance learning, the school includes gardening and cooking for the more obvious reasons.
“Our devotion to food and its importance in developing a firm foundation for lifelong health begins in our early-childhood classrooms.”
And as the school, which houses grades pre-K through eight, plans its move to a larger property in 2015, these values were a factor. They chose a property with ample room to expand Waldorf’s organic gardening program.
This article is from Edible Philly, Winter 2014 – Edible Philly tells the story of food. From source to table, we spotlight the growers, producers, fishermen, vintners, retailers, chefs, homecooks, brewers and others who energize our culinary community. Photography by Linette Kielinkski
6-8 Cups Organic Oats
1/3 Cup Flax Seed
1/4 Cup Shredded Coconut
1/4 Cup Sliced Nuts
1/2 Cup Coconut or Olive Oil
3/4 Cup Honey or Agave
1 or 2 tsp Vanilla
1 tsp each of Ginger, Cinnamon, and Nutmeg
1/2 tsp Salt
Mix oil with sweetener, add vanilla and spices
Add the dry ingredients and mix together
The wet mixture should lightly coat all the dry ingredients and should be slightly sticky but not wet
Spread inn a baking sheet and bake at 200 degrees for 30-40 minutes
If you like, you can add some raisins when you’re finished.
Children at The Waldorf School of Philadelphia enjoy this snack served with Seven Stars Yogurt and organic apple slices.
What do you like to cook with your child? Leave a comment below and share your ideas and recipes with us. We’d love to hear from you.