1. Refrigerator Soup

    I launched my new home-cooking magazine today. A percentage of the sales will benefit JOFRSEA to bring more free cooking classes to kids. Please support us! Thank you!

  2. For Hire…

    For Hire: I have received some inquiries about teaching in preschools (or upper grades, for that matter). I am happy to do so. Just email me and we can discuss your needs and the nominal fee.

  3. Summer Cooking Program →

    Anthony’s has a cooking academy for kids that’s taught by chef Julie Kramis-Hearne. It doesn’t say what the minimum age requirement is, but if I were to gather from the course description, your child should be at least 8 or so.

  4. With much appreciation for Luuvu Hoang’s time and artistry for this video of the June 3, 2010, kids’ cooking class at the Queen Anne Farmers Market. If you don’t know Luuvu’s work, you should watch this video and some of his other videos on Vimeo.com. He calls himself a food cinematographer. Thank you for your support!

  5. Robin

    I was equally inspired by Jaimie Oliver after watching a podcast of his talk after receiving the TED awards.  I want to get involved in this grassroots movement and show children that they can  grow, cook and eat very good and healthy food that does not require plastic packaging and synthetic ingredients.  I have four children and am teaching them all to cook and be inspired by healthy food that they can either grow or purchase locally.  We talk about the Michael Pollen books and the ideas presented from reading Fast Food Nation along with watching several documentaries about the food industry.  I am thinking about what I can do to get involved locally in this movement and while I’m not prepared right now to tackle the publlic school lunch program (I have and will always pack my children’s lunches), I am thinking about helping my youngest daughters montessori class build some square foot gardens so that they can grow peas, beans, lettuce and tomatoes and actually work in a producing garden space.  4 foot square gardens are very inexpensive, require little space, have low maintenance and are really fun.  I would love to do more to get involved so thank you for starting this important and essential group in Seattle.

  6. QAFM Class Schedule

    We have a few more kids’ cooking classes to announce for Queen Anne Farmers Market.

    June 10, 5 p.m. - Greg Johnson, chefandfather.com, (recipe tbd)

    June 17, 5 p.m. - Hsiao-Ching Chou, founder of Jamie Oliver Food Revolution-Seattle, will teach the kids how to make a couscous salad.

    July 1, 3 p.m. - Dan Bugge, owner of Matt’s in the Market. Dan, who used to be a fishmonger at Pike Place Fish (home of the fish throwers), will show the kids how he fillets and grills a fish.

    August 5, 5 p.m. - Piper Davis, co-owner of Grand Central Baking Co. and author of “The Grand Central Baking Book” (recipe tbd)

    August 12, 3 p.m. - Ashley Rodriguez, blogger, cooking teacher and mom of two boys, with another on the way.

  7. Kids Cooking For Kids →

    This is a fun site about two twin brothers who make cooking videos for kids.

  8. Another great cooking class at Queen Anne Farmers Market! The kids enjoyed making a strawberry salsa to top their toasted baguette with yogurt cheese. Many thinks to Samish Bay Cheese for the yogurt cheese, Tiny’s Organics for the strawberries, and Grand Central Baking Co. for the baguettes.

  9. Red Tricycle Seattle Article about JOFRSEA →

  10. Free Class at Queen Anne Farmers Market

    Back by popular demand…I’ll be at the Queen Anne Farmers Market on June 3 at 5 p.m. to teach a kids’ cooking class. It’s strawberry season, so I’m going to teach the kids a simple strawberry salsa for toasted baguette.

    TOAST AND STRAWBERRY SALSA

    MAKES 4 TOASTS

    1 pint strawberries, washed, trimmed and diced

    ¼ cup fresh mint leaves, coarsely chopped

    Juice of ½ lime

    1 teaspoon sugar, optional

    Baguette

    Beecher’s Honey Blank Slate, or Chevre or Cream Cheese

    Combine the strawberries, mint, lime juice and sugar in a bowl. Stir to combine. Set aside.

    Cut two sections of baguette, about 5 inches long. Slice each in half horizontally. Toast the baguette. Spread some Blank Slate (or your choice of spreadable cheese) on each toast. Divide the strawberry salsa on top.