ANNE PALMER: Teaching children
about where their food comes
from and how it grows is
fundamental to raising
healthy children.
My name is Anne Palmer, and
I'm the program director
for the Eating for the Future
program at the Johns Hopkins
Center for a Livable Future.
I think as a society, we've
lost our knowledge about food
and how to cook it
and how to eat it
and how to share
it and enjoy it.
[INTERPOSING VOICES]
SHANE PRADA: I'm Shane Prada.
I'm the cooking teacher at
the Green School of Baltimore,
and this is my second year
running a full-on cooking
program, where the kids come
weekly to cooking classes.
A few weeks ago, they
actually planted seeds
to grow microgreens.
STUDENT 1: We made a salad
out of the microgreens.
Those were good.
[INTERPOSING VOICES]
STUDENT 2: It was bitter.
[INTERPOSING VOICES]
ANNE PALMER: I think
what we're seeing
is really a return back to
teaching people about food,
how to cook, where their
food comes from in hopes
that introducing knowledge will
change their eating habits.
STUDENT 3: These
are sugar snap peas.
You can tell, because the
tendrils are curling around.
[INTERPOSING VOICES]
SHANE PRADA: There's definitely
an interest in keeping it,
but honestly, my focus
is more on exposing
the kids to as many
whole foods as possible
and really, helping them to just
celebrate food and celebrate
eating together.
Food is a great equalizer.
STUDENT 4: The radishes
were the most flavorful.
STUDENT 5: I like
the Brussels sprouts.
[INTERPOSING VOICES]
STUDENT 6: --the sugar snap
peas were really sweet.
STUDENT 7: My favorite
green was the tomatoes.
STUDENT 8: Ah--
STUDENT 9: Carrot, radish--
STUDENT 8: --radish.
