BY AMANDA MOSES
On April 12th, the Starrett Early Learning Center (SELC) kicked off their Earth Day celebration early by incorporating their monthly cooking lessons with making salads. The children learned all about the fresh vegetation that grows in the soil, and afterwards they made their very own fruit salad/parfait. Every month, SELC Director Tammy Moore intertwines a healthy cooking lesson with a specific theme. January’s theme was home-made icies, in February SELC held a class called cooking with yam in honor of Black History Month, and in March the students made freshly squeezed juice. This month, they studied the importance of eating freshly grown fruits for Earth Day. Together with the staff, the children chopped pieces of strawberries, grapes, pineapple, kiwi, honeydew, and clementine fruit. They also added yogurt, creating delicious fruit salads parfaits sans the granola.
This month’s cooking lesson highlighted the importance of eating fruits, and introduced a quick and easy snack.
Photos by Starrett Early Learning Center