We find our kinder-cooks to be a special crowd – and with this in mind, we’ve created a seasonal cook book club designed to plant seeds in their developing minds about food , cooking and experience in the kitchen. All the while evoking smiles and laughter, and having overall fun experience! Together we’ll read the book accompanied by live music and, followed by a discussion and some action in the kitchen with hands on cooking inspired by the book of the season.
Book Synopsis: Tops & Bottoms is a picture and story book by Janet Stevens that tells the story of a rich bear and his neighbors of hares. The bear’s father is a very rich, hard working bear and leaves everything to his son, who is a very lazy and not so hardworking bear. The bear family has a lot of farm land not being used. Mr. & Mrs. Hare realize they need to do something to feed their hungry children, and they come up with a plan. They become business partners with Bear, and Hare will do the hard work of crop planting and harvesting they would split the harvest down the middle. Hare asks Bear “Do you want the top half or the bottom?” to which Bear replies that he would like the tops. Bear, being lazy, thought it sounded like a great idea, After all he couldn’t lose, or could he? As Bear sleeps, Hare keeps up his end of the bargain, planting seeds, pulling weeds, tending to the crops. When harvest time comes, hare digs up his crop of carrots, radishes, and beets and leaves Bear with the tops! Bear, realizing he has been tricked, demands that Hare plant seeds again, and this time he wants the bottoms. So again we see Bear sleeping as Hare works the land. When harvest time approaches, Hare again wakes up Bear and gives him his share of the bounty. Bear gets the bottoms, and Hare gets the tops, that is to say Hare goes home with the lettuce, the broccoli, and the celery. This book continues, except now Bear wants the tops and the bottoms and tells Hare he may have the middles. Well you can guess what happens from here can’t you?
The book and the class give our kinder-cooks a firsthand look at springs vegetables and how they grow, some in the ground and some above, tops and bottoms. Our kinder-cooks will learn about and cook with spring fruits and vegetables from the book. A truly engaging class for the aspiring kinder-cook!
Recipes:Fresh Mint Lemonade and Spring Carrot & Vegetable Slaw, Orange Beet Cupcakes with ginger Cream Cheese Frosting
Class Type: Kinder- cooks Ages 4-7 years, reading and hands on cooking
Class Notes: A seasonal book club for our kinder-cooks, students take a copy of the book home.
Managing Director the Ger-Nis Culinary & Herb Center in Park Slope, Brooklyn, Nissa Pierson, is the utmost of a food enthusiast in the kitchen. Nissa began her food journey as a child in Central America later to open Ger-Nis International LLC, a fair-trade, organic fruit & vegetable distribution company with an emphasis on fresh herbs and helping small subsistence growers throughout the world bring their goods to market for fair pricing. To further her desire to teach others about healthy living and eating, as well as agriculture and food sustainability, Nissa opened the Ger-Nis Culinary & Herb, specializing in a wide range of recreational cooking and educational classes for adults and children; promoting healthy eating and living habits through hands on and lecture style classroom environments. She is fully committed to the community, as well as the planet, focusing on the entire cooking and eating process, from grower to “cooker.” In addition to traveling the world seeking organic and fair-trade conversation for her business, she is a noted cooking instructor & recipe writer focusing on fresh herbs as well as an extremist in proving that the art of eating and cooking well is a relatively simple process and just takes enthusiasm and some tidbits of knowledge. She has specialized in children’s cooking classes for many years and believes children are seeking better food knowledge and is always up for the challenge. Besides being a passionate about food she enjoys spice in general life, good food & cultural & political conversation and debates, kickboxing, the ocean and surfing, and submersing herself in the food and culture of the world. She loves solving problems and turning lemons into lemonade. Contact Nissa
Laura Kimberly Merrick
Chef Laura has enjoyed a deep connection with local and sustainable food since she was a little girl, falling in love with the fresh vegetables grown in her parent’s backyard garden and the fresh fish sold on the streets of Pittsburgh’s Strip District. After sharing her love of everything culinary at restaurants such as Stella! in New Orleans, Eleven in Pittsburgh, and The Mark by Jean-Georges in New York City, she has embraced the fertile soil of schoolyard gardens in Los Angeles and Brooklyn as a cooking instructor. Treasuring every moment she gets to spend sharing sustainable cooking with others, Chef Laura brings a positive and vibrant approach to sustainable food education. Contact Laura