Probably. But you didn’t learn how to chop chives in elementary school.
What happens when you put fourth graders and parsnips together in a kitchen?
Parsnip hummus. On a school day in January at Champlain Elementary in Burlington, VT, that was the surprisingly delicious result.
Guided by school chef Kaye Douglas, the kids peeled parsnips and measured coriander, cumin, and lemon juice. They got the first taste—“A huge hit,” Douglas said—before the hummus was put on the cafeteria menu for the week. All Champlain Elementary students rotate through Douglas’ monthly cooking class, which is tied to a federal initiative called Harvest of the Month promoting local, seasonal foods in the classroom.
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