My Daughter’s Kitchen, a partnership with the Philadelphia Inquirer, started with the simple goal of teaching kids to cook healthy, affordable meals from scratch. The 8-week after-school cooking program is volunteer taught and takes students from groceries in the bag to a family-style dinner on the table.
Each cooking class of 5-6 fifth-graders learns how to work with whole ingredients to make simple, healthy meals on a modest budget (under $20 for a meal that serves 6). Students are exposed to a wide range of new foods, and because they are the ones preparing the food, they’re invested in tasting the results.
Maureen Fitzgerald, the program’s founder and food editor for the Philadelphia Inquirer, features the program in an 8-week series of articles in both the spring and fall. The articles share the week’s recipes, the students’ reactions, and the lessons learned with the Inquirer’s 300,000 subscribers and millions of online readers at Philly.com. An archive of the articles can be found here.
Grassroots support from these readers has led to a robust volunteer teaching crew and a waiting list of interested schools.