Breakfast is Science: Spring Session A, Class 2

Our second class of Session A focused on one of the most important meals of the day: breakfast.

This week, students prepared mesquite pancakes with cinnamon maple syrup and mesquite energy bars, introducing them to mesquite—an Indigenous ingredient known for its naturally sweet flavor and nutritional benefits. The students quickly became fans, especially as they rolled their energy bars into creative shapes ranging from snowmen to logs.

Beyond cooking, the class explored why breakfast matters. After sleeping all night, the body and brain have been fasting. Eating breakfast replenishes energy stores and provides the fuel the brain needs to focus, retain information, and stay alert. Research shows that children who eat breakfast regularly tend to pay better attention in class and perform better academically.

Chef Mario brought an extra layer of learning by connecting cooking to science. As he explained how baking soda and baking powder create chemical reactions that make pancakes light and fluffy, he reminded the class: “Breakfast is science, kids.”

Moments like these reflect the heart of EMPWR’s mission—combining nutrition education, hands-on learning, and cultural food traditions to help children build lifelong healthy habits.