There were seventeen Blank Platers this week in the kitchen including the students, the teachers, and the chefs. It was sea of heads covered in blue and purple bandanas chopping away at bright yellow squash in preparation for the weekly lesson and dinner. We learned to make two kinds of soups this week: a cold soup from Spain called “Gazpacho” and a hot winter soup made from butternut squash. We also learned how to make biscuits from scratch!
Between last week's smoothie making and this week’s soup preparation, it has begun to seem really important for us to think about all of the food waste we are producing in the kitchen. For this reason, we shift the conversation to kitchen composting. How do we define what composting is? And why do we do it?
Rebecca Rosado, A.C.T.I.O.N. Program Manager & Community Organizer comes to class to talk about composting. One student comments that “we compost to recycle, to use for nature, such as raw food and cooked vegetables and twigs and leaves.” Another comments that compost is “ things that are recyled to use in soil”.
Just like us, the soil needs to be fed nutritious things to stay healthy. What better way to redirect kitchen waste that would otherwise go straight to the landfill to collect and save in a compost bin so that we may add later back into our gardens!