Tillman, 7, is one of the regulars at Kids Cook, a drop-in class at Mother Hubbard’s Cupboard. Led by nutrition program coordinator Kayte Young, the class meets every Thursdays to prepare simple, garden-fresh foods and dishes. This week, they made applesauce with apples from a local orchard.
“For the most part, it’s very hands-on,” said Kristy Tillman, Oliver’s mom.
The six kids who came to this week’s class spent about 45 minutes operating a crank-powered apple peeler, cutting the fruit into pieces, coaxing it through a food strainer and enjoying bowlfuls of applesauce mixed with cinnamon, cashews, dried cranberries and almond slivers. Young also showed them another method, which involved cutting, cooking and mashing up the apples.
Young guided the kids through the steps as their mothers, watching and chatting with each other, stood back. Some of them volunteer in the pantry or garden, and their kids recognize one another.
“They love cooking at home,” said Jennifer Hottell, the mother of Charlie, 7, and Walt, 5. Hottell gardens and cooks at home, and her boys usually help. She said she believes they’ll make healthier choices in the future if they spend time around fresh food now, and she said she wants them to know how to make dinner by themselves someday.
“I’ve noticed the guys are more likely to eat vegetables if they pick them off the vine,” Hottell said, adding that Walt and Charlie like to eat cherry tomatoes right off the vine in Mother Hubbard’s Cupboard’s garden.
Young usually tries to focus on preparing simple foods, like steamed broccoli or sautéed kale with vinegar. Many of these ingredients come straight from the garden.
Audrey Hemmer, a nutritional intern at the pantry, said Young often takes the kids out into the garden to pick produce for the class.
Involving kids in preparing food — even vegetables — can change their attitudes, Young said. They often take samples out into the pantry to share with patrons.
“I’ve noticed that it doesn’t really matter what we’re doing,” Young said. “If they can get involved in it, then they’re excited about eating it.”
Young started Kids Cook in June 2015. She said she wanted a program that kids could come to after school that coexisted with the pantry’s weekly Wednesday gardening sessions.
Oliver wore a shirt with a blue monster on it. He narrated his actions as he mashed softened, cooked apples in a silver bowl. He said his favorite things to make at home are gluten-free pasta and cashew butter. His eyes light up when he talks about his love for vegetables. When he is of age, he said he intends to take over Oliver Winery because it already shares his name.
“It’s not fair that it’s just wine,” his mom said, “so he’s going to add food.”
