Chef's Corner
Chef's Corner
One of the best parts of our cooking classes is watching each student bring their own personality and excitement into the kitchen. Mixtli was the very first to arrive that day—apron in hand, big smile on his face, and ready to jump right in. His enthusiasm set the tone for the entire class. I’m thrilled to share his reflections here in our new Chef’s Corner blog, where our young chefs get to tell their stories in their own words.
MIXTLY COOKS
September 4, 2025
Since my last blog post I have had many food adventures! In August my brothers and I joined in on an Indigenous Parent-Child cooking class called Indigibites hosted by an organization called EMPWR. In the class I learned how to prepare a dish that shows Indigenous agricultural teachings that go back thousands of years called the three sisters soup. We also learned the story about the 3 sisters. Three sisters is an Indigenous way of planting the milpa, with corn, beans and squash. Last season in our community garden we planted a three sisters garden! The three sisters help each other in different ways, the corn provides a stalk for the beans to climb, the beans put nitrogen into the soil through their roots, the squash spreads across the land and acts like mulch keeping the soil moist and repelling weeds
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When I was making the soup I had a lot of fun. The chef taught us the best way to cut the vegetables and proper knife technique. Did you know that if you hold the knife handle with your entire hand you can get carpal tunnel? The proper way is to put your index finger and thumb on the base of the knife. The chef taught us tips and how to prepare the soup. It came out so delicious! I loved every part of it, even the onions which usually I dislike in anything. After we finished cooking the soup we all sat down and ate together. The soup came out delicious even my baby brother Imari liked the veggie. I will continue to do these classes for the next 3 months once a month learning more healthy indigenous recipes!
