Kid’s Place Update

This semester, we’ve been working together with the WashU Coop and the Student Sustainability Fund to cook meals for children at Kid’s Place. Yesterday, four ‘quatters and four co-opers cooked up a storm for the program’s closing banquet.

The Cooks

Our menu? Taco Night! We offered the kids whole-wheat or white tortillas, black beans with onion and scallions, cilantro-rice (yes, we copied chipotle. It’s yummy!), guacamole, salsa, and a salad of romaine lettuce, red pepper, cucumber and apple cider vinaigrette. For the carnivorous kids, we had a small portion of hormone-free, grass-fed beef. One of our toppings, the sliced lettuce, came from our very own Burning Kumquat Farm.

Toppings

This may have been my proudest meal – the kids ate everything! Well, some didn’t like the beans. But they loved the guacamole and plenty picked whole-wheat tortillas over white. We also had sliced oranges; the kid’s place children love their fruit.

Taco Meal

We’re done cooking for this semester, but let us know if you’re interested in helping out next fall. Libby Mohr will be one of the main coordinators; you can reach her at theburningkumquat@gmail.com.

Madeleine Daepp

I'm a math and econ student at WashU. Though I love digging in the dirt, I hope one day to combine my urban gardening and my academic background to work in food justice. But full confession? If I could afford land and livestock, I would have a pig farm in the mountains.

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