Pumpkin Cupcakes, Veggie Pasta, and New Discoveries: Inside Class 3 of Session B

Class 3 of Session B was full of discovery, delicious food, and hands-on learning. This week, our students made Pumpkin Cupcakes with Apricot Jam and Butternut Squash & Cauliflower Pasta with Chef Mario.

Our nutrition focus was on vegetarian forms of protein and how our food choices can impact the environment. Students learned that protein does not only come from meat and that plant-based options can be both nutritious and more sustainable. These conversations help children connect what they eat to their own health and to the health of the planet.

This class was also centered on trying foods in different forms and using all five senses in the kitchen. The students tasted the cooked pasta plain before it was added to the sauce, sampled roasted butternut squash before it was blended with spices, and smelled fresh sage to understand how herbs add flavor. They also learned that the green stalk of the cauliflower is edible, and one student gave it a try. These moments of curiosity and experimentation are such an important part of helping kids build confidence around new foods.

As always, the class was filled with laughter, learning, and great energy. The food was delicious, and every student went back for seconds. We love watching our students become more adventurous eaters with every class.

If you want, I can also make this into a shorter Instagram version, a more polished donor-facing blog version, or a paired parent email blurb.