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| MAP Youth grabbing lunch |
Our Friday Lunches are back! After a year off, we’re so happy to bring back this tradition! Each week as part of our MAP Summer Program, a new group of teens rotates through the kitchen spending a week learning about kitchen safety, nutrition, basic cooking skills, and the relationship between food and culture. At the end of the week, the teens work with Bethany, our Kitchen Manager, to prepare a lunch for the group using a different country or culture as a theme for the menu. The teens learn a bit about the background of that culture’s food including traditions, staple dishes, holidays, etc.
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| MAP Youth Sara (left) and Rifat (right) prepare Friday Lunch |
For our first week, the menu theme was Native American, specifically food inspired by the tribes who originally lived in this region. We began our meal with a land acknowledgement, recognizing the land rights and sovereignty of the Haudenosaunee/Six Nations Confederacy and the teens shared a bit about the dishes they made. MAP Youth Specialist Sara Hill suggested “Indian Tacos” as our main dish and shared her family’s recipe for fry bread which we used as the base for the tacos. You can read more about Sara and her relationship to this traditional food
on our blog!
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| Fry Bread |
We also made a Three Sisters dish of boiled cornbread w/ beans topped w/ roasted squash purée! More information about this dish including the recipe can be found
here.
For dessert, we had a type of berry "pudding" known as Wojapi, made with local cherries, blueberries, and blackberries.
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| Finished Friday Lunch! |
Stay tuned for more updates! We're excited to keep sharing our Friday lunches with you!
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| MAP Youth Rifat (left) and Solomon (right) in the kitchen |
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