Operation Frontline Day Three

In a continued effort to reach out to and share knowledge about cooking and nutrition to the wider community, Kitchen on Fire has volunteered to teach a handful of students on food stamps how to make delicious, affordable and nutritious meals from the comfort of ones home. The first two weeks went great and students arrived to class on day three full of excitement to learn about the art of choosing affordable, lean proteins and how to make them delicious.

The menu of the day was grilled veggie enchiladas with cheddar cheese and a classic Italian Bolognese with ground turkey. Students were amazed at how simply, yet savory the dishes were. For some, it was the first time they had ever learned anything about nutrition and how to eat properly. One student exclaimed to Chef Gilad, “You know, I don’t even drink water these days. I mostly drink Kool-Aid and sometimes soda.. And I also eat candy all day, but this class today is going to start to help me change my eating habits now that I know how important and easy it is to eat healthier.”

With only two classes left, Chef Olive and I can’t wait to see the group again and help them graduate from Operation Frontlines outreach program. This week they will be meeting students at Berkeley Bowl to discuss shopping strategies and how to get the most for your money when buying groceries. After the lecture, students will be let loose and will be given ten dollars each to buy groceries with the goal of buying affordable, nutrient dense foods.

All in all, just another day at Kitchen on Fire helping the world to reacquaint with how to eat well, eat together and feel goo