Wishbones and Drawing Straws
There were only three kitchen activities that my sisters and I were encouraged to do: wash/dry dishes, wishbone, and drawing straws.
When our mom made chicken or turkey, we'd compete over which two sisters got to pull the wishbone apart. Think thumb wrestling but with a dried bird cartilage. The girl with the larger end of the bone got to make a wish that supposedly came true. I never won, so cannot report as to whether this system was successful at granting desires.
When a treat or a chore was limited, we "drew straws" to see which sister would receive the delight or the drudgery. Our straws were actually toothpicks that Mom broke into five different lengths which she then held between her thumb and extended fingers so that they appeared to be the same height. One by one we'd access the range of toothpicks and select the one we thought was longest. The longest pick was always the winner. Our mother used drawing straws to eliminate whining and fighting, and once the straws made their decision, there was no further argument.
Last night I attended a Cooking Matters Cooking Class for volunteers. As many years as we spend in the kitchen, there is always something more to learn. Chef Seth cubed, julienned, and brunoised, then demonstrated how to butcher a whole chicken (something I attempt occasionally, but typically end up with craggy thighs and torn skin). Chef Seth reminded us how important it is to teach simple kitchen skills to our students that will save them time and money in the kitchen, and also make food beautiful.
Probably the most important thing that Chef Seth gave us last night was a reminder that as volunteers we can help change lives. Even if only one person takes something positive away from their interaction with us, that is one more person than if we didn't make an attempt at all. And as Chef Seth stated, nutrition issues and poverty are not going away. There is always going to be a need to teach one another about how to feed our families nutritious food on a budget.
From Cooking Matters classes to food TV, I've noticed that today's kids have an interest in what happens in the kitchen. They have more interest in learning to cook than in wishbones and drawing straws, and they are empowered during the process.
Note: this week's Called to the Table column might sound familiar if you are a regular reader of this blog. I selfishly used my public platform to plant an idea that I hope will bloom: mostarda should become the sixth main food groups.
When our mom made chicken or turkey, we'd compete over which two sisters got to pull the wishbone apart. Think thumb wrestling but with a dried bird cartilage. The girl with the larger end of the bone got to make a wish that supposedly came true. I never won, so cannot report as to whether this system was successful at granting desires.
When a treat or a chore was limited, we "drew straws" to see which sister would receive the delight or the drudgery. Our straws were actually toothpicks that Mom broke into five different lengths which she then held between her thumb and extended fingers so that they appeared to be the same height. One by one we'd access the range of toothpicks and select the one we thought was longest. The longest pick was always the winner. Our mother used drawing straws to eliminate whining and fighting, and once the straws made their decision, there was no further argument.
Last night I attended a Cooking Matters Cooking Class for volunteers. As many years as we spend in the kitchen, there is always something more to learn. Chef Seth cubed, julienned, and brunoised, then demonstrated how to butcher a whole chicken (something I attempt occasionally, but typically end up with craggy thighs and torn skin). Chef Seth reminded us how important it is to teach simple kitchen skills to our students that will save them time and money in the kitchen, and also make food beautiful.
Probably the most important thing that Chef Seth gave us last night was a reminder that as volunteers we can help change lives. Even if only one person takes something positive away from their interaction with us, that is one more person than if we didn't make an attempt at all. And as Chef Seth stated, nutrition issues and poverty are not going away. There is always going to be a need to teach one another about how to feed our families nutritious food on a budget.
From Cooking Matters classes to food TV, I've noticed that today's kids have an interest in what happens in the kitchen. They have more interest in learning to cook than in wishbones and drawing straws, and they are empowered during the process.
Note: this week's Called to the Table column might sound familiar if you are a regular reader of this blog. I selfishly used my public platform to plant an idea that I hope will bloom: mostarda should become the sixth main food groups.
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