The Edible Classroom (continued): Fountain Avenue Dishes Episode Four Part 2

Ann and Emily finish a fun and informative conversation with Angie Martin and Jess Oehme from The Edible Classroom! Here are some of the links to recipes that we referred to in the podcast!

Budget Sushi Bowls: https://fountainavenuekitchen.com/budget-sushi-bowls/
Brussels Sprouts Salad with Lemon Dijon Vinaigrette: https://fountainavenuekitchen.com/brussels-sprouts-salad-with-lemon-dijon-vinaigrette/
Perfectly Broiled Salmon: https://fountainavenuekitchen.com/perfectly-broiled-salmon/

Transcript

SPEAKER_04 0:00

Welcome back to part two of our podcast featuring the Edible Classroom. Another thing, reflecting back on some of the conversations we had the day I was observing the work in the garden, we you were talking about symbiotic relationships. And I thought some of these examples were so they were so interesting to me. You know, I've heard about those relationships, but it had been a while, and you shared a few, and I think the students probably just love to learn about this. It's just cool. So give me maybe your favorite example or one or two of a symbiotic relationship.

SPEAKER_01 0:40

Besides Anne and Emily? Yes, exactly.

SPEAKER_00 0:46

Yeah, so I love I, you know, um the chives and carrots. If you plant the carrots with the chives, the chives will make the carrot sweeter, but also when the tribes bloom, they'll attract predatory insects that will eat the bugs that eat the carrot tops. So that's a really fun one. One we really spent a lot of time on in the past was the Three Sisters Guild. I don't know if you know that. It's a Native American practice where they grow squash on the bottom, corn, and beans. And so there's a lot going on there. The beans put nitrogen into the ground, but they use the corn as a stalk to grow on as a trellis. Um, the squash has like prickly leaves if you've ever touched it. Yes. And it keeps critters away from the corn. And it's also uses as a ground cover. Their big leaves protect the soil from, you know, as much um evaporation, it keeps the moisture in there. And um, yeah, so they're all kind of helping each other. And then there's lots of legends depending on which tribe you're hearing the legend from about what each sister is and and who they represent. And we had a lot of fun with that with the students. And I love that. Um yeah, and then we've got squashes it, sort of, as a oh, you can use any kind of squash. Okay. Um, pumpkins, yeah. That's like in my mind, you're picturing a pumpkin, but I was like, maybe she's talking about different things. And then pumpkins is such a broad category. Like there's all different kinds of pumpkins, and you know, what we think because of, you know, whatever, all of the what does well in a grocery store, what is we usually s have like a few things in our mind, but the pumpkin world is huge. They think uh pro all kinds of different squash.

SPEAKER_04 2:30

There there are so many fun winter squashes, and they all have sort of just like a similar flavor profile, but unique at the same time. And a little bit the textures can be different, and some you can eat the skin, and then you have to peel those like it makes it easier. Um that's really fun. I remember years ago a farmer told me that when plants go to seed and flower, like that's good because it they attract the beneficial bugs um that we want. And you know, until then uh in my mind, if something went to seed, it was done, like I should pull it out. And so in the years since, when things in our garden go to seed, I I think, oh, this is good because it's gonna attract the good bugs that we want. And specifically with carrots this year, we hadn't planted carrots in years. And we had these beautiful carrot tops and the greens and which are edible and but I was sort of enjoying just it was late in the season and it was one of the few really green elements in the garden that I looked at my kitchen window and it kind of made me happy because it was still some green. And the they when they went to flower, they produced these beautiful flowers, and I started cutting them and bringing them inside and just sticking them in a little mason jar with some other little snippings from the garden and just made sort of like a wildflower ish um arrangement. But it just made me so happy. Um so it's kind of fun when you just let things go just to see what happens sometimes.

SPEAKER_02 3:54

I think that's the fun of I mean, even in my garden at home, I think there's this idea, it's like, oh, I have to get it all right. And you know, with cooking, sometimes it can feel very intimidating of I don't know what to do with that. It has to be perfect or it has to take, you know, all these all these things, these expectations we put on ourselves. And I think there's a real beauty in letting things go and experimenting and exploring. And I think it's that that curious mind, especially for a developing brain, these children who are just taking in this data. So I love I love the idea of being like, it's okay that it's kind of wild, or it's kind of you know, you know what else I got out of that?

SPEAKER_04 4:30

I would sometimes feel pressure if I didn't harvest it all and use it all because I thought I should, like it's in the garden. And then I realized it's okay to not use it all and to just enjoy it like a flower. And so kind of taking the pressure off to like use it all, because at the at the end of the day, it should be a an enjoyable activity and and it can sometimes feel like a task, and so just letting it go, it sometimes is fine and good.

SPEAKER_02 4:57

Yeah, and a lot of grace with just learning learning as you're out there. Yeah, absolutely.

SPEAKER_00 5:01

Yeah, that that is one of the things I love about gardening in general is that you are never going to know everything. So you're gonna learn something from anyone that you're talking to that's a gardener or books you're reading, you're always finding new ways of doing things, new like when we grew okra, um, the beautiful flower that is on an okra before it turns into the vegetable is amazing. And um yeah, it's just it's beautiful. I've never grown okra, so now maybe I might need to. I had never seen it before. You need to, even if you don't like okra, grow it. So to see the beautiful.

SPEAKER_02 5:33

And the stalks are so beautiful too.

SPEAKER_04 5:34

Yeah, so that's maybe one example of my next question, but is there anything in your any of your school gardens that has just really been unexpected, either literally or figuratively?

SPEAKER_00 5:44

Um Yeah, so we try to grow different, like global crops, and so some of those are really fun. Um my goodness.

SPEAKER_03 5:54

We did the test actually.

SPEAKER_00 5:55

Yeah, we did the test this year, which is a which is a grain that's typically used in a lot of um Ethiopian cooking. But uh we did I'm blanking on the name of it, but the prickly that you I don't think you were here yet. Maybe not. Anyway, but we found that the this fruit that we were growing, we went to Wegman's and it was like ten dollars for one little thing. And we had hundreds of them. There's your fundraiser. Yeah, we said that. We were like, oh my goodness, we should have sold. $10 a pop.

SPEAKER_04 6:25

Yes, yeah. Oh my goodness. Two years ago in our garden, I had vegetables growing from squash plants that were for sure not the squash that was planted. And I remember taking pictures and putting it on my Instagram and Facebook story, kind of like, do you know what this was? And people were like, that's loofah, that's an Armenian cucumber. But basically, what I came and oh, and I I did the uh with your phone, you do the picture and the plant identifier. And every time I did it, it would give me a different answer. So I thought, okay, I've confused the plant identifier. Nobody knows what this is. And the at the end of the day, just through people's input, and it was really interesting, and we kind of was people were like dialed in and like fun, like what is it? Have you figured it out? But we decided that it was probably some sort of um cross-pollination that was happening where two plants were to kind of mix.

SPEAKER_00 7:19

Yes. As um my sister-in-law told me many years ago, uh, squash are promiscuous. So that is so funny. So if you have you cannot save seeds if you're growing like a pumpkin and a zucchini, because you will get from the seeds of those, you will get a pumpkin zucchini cross. And that may or may not be desirable. But yeah, so pretty much any squash, like you could a cucumber even, and like that's so interesting.

SPEAKER_04 7:48

Yeah. And the and the thing that was most interesting to me is why this year, because we had planted similar um vegetables for many years, and suddenly this year we had interesting combos.

SPEAKER_01 8:07

Do you then kind of put it in the garden?

SPEAKER_04 8:10

I do. When when our pumpkins are kind of done, we stick them in the garden and I let them kind of like decompose. They're sort of the same thing I talked about looking at my kitchen window when everything's brown. I like to look at the orange. And even when they start to be sad and saggy and the squirrels kind of get into them.

SPEAKER_00 8:24

Maybe it was a maybe it was a partial pumpkin. Maybe it could have been that pumpkin was cross cross-pollinated with something else.

SPEAKER_04 8:30

The point being it's fun. It is so fun. What is this? And I mean, it's just like a little marvel. And I feel like in this day and age, like those little mysteries are we just need more of those in our life.

SPEAKER_02 8:39

And the kids love are they the cucamelon? Cucamelons are so fun though. They're so the kids love those, and it's just this they're kind of looking at it and they're you know, trying it. And so it's just cool to see something they've never had seen in a grocery store, even or probably had any exposure to. So stuff like that is really cool to see. Yeah.

SPEAKER_00 8:56

Yeah, they're like, they taste like they're like a sour jerkin, like, but they're look like a mini watermelon. So they're so cute. And you can just pop them in your mouth. And so, um, yeah, and they're they're child size and yeah, they're very fun, already ready to go.

SPEAKER_04 9:11

You go back to the idea that kids are getting re lessons in math and geography and science amidst all of this. What a fabulous way to learn. Yeah, it's so cool.

SPEAKER_01 9:21

Especially, yeah, because they can't go out to recess. I mean, I've heard a lot of times that kids don't have recess every day, or maybe they only have a short recess. Not that this is recess per se, but to get fresh air, standing outside, getting out in your seat, yeah, when you're sitting most of the time. It's a big deal. It's a big deal to open, literally and figuratively, open the doors for them.

SPEAKER_04 9:42

Um, and we all know that that kids and adults learn so differently. Right. So to have those different experiences in different ways of learning and different settings, I think just gives kids another way to sort of absorb the information.

SPEAKER_02 10:00

And I'm such a visual learner. So I feel like I mean everybody learn and tactile, like even a nursing school. It's like you could lecture at me, but I I need to just go do it. Like I need to just go try it. And so I think there's something that's so beautiful about just like like I I mean, I think sometimes they're almost like, can I can I get in the you know, it's like go get like get your hands in there.

SPEAKER_00 10:19

It's a hand touch situation. Right.

SPEAKER_02 10:21

So it's like I think kids are often told, you know, and it's and it's not by you know fault of anybody else. It's just, you know, to let them just be out there and their hands are in their dirt, like up to their elbows sometimes. Do you want to talk to the mental health aspect of it too? Yeah, I mean, there's so many, I mean, again, going back to studies, there's so much research. I think I talk about this even for myself when I'm feeling a little on ground. I'm like, I need to go laying grass, you know, or like just be near the earth. And so studies done about literally hands in the dirt and our feet on the soil and um just the mental health component of that all. So like you said, getting out of your seat and moving around in the fresh air. Um, so it all ties into our our overall well-being, which I think is just so beautiful too. Uh at hamp at one of our elementary schools, we had um an autistic support class that came out pretty much every week. There was a few weeks they missed. And so it was really beautiful to even see the arc from the first week to the last week. You were you guys were there that day that they were there last. And there was a kiddo that just, you know, each week they would maybe do a little bit more, a little bit more, and by the last week they had the wheelbarrow going around and getting all picking all of the produce that was left. That was our last day to pick all the produce. And so just um as his comfort increased over the weeks and us getting to know the kids, and it was just a really beautiful thing to witness from the first week to the last, and just the emotional safety that they started to feel as they interacted with the earth was was really awesome. Yeah.

SPEAKER_01 11:56

Speaking of how kids learn and all the different ways kids learn, I'm a big gamer, huge gamer. And one of my favorite games is myth busting. I'm a big I love that. Like, you know, what do you think? Do you think this is true? Let's talk about it. Do you hear of any myths? Do you ever play any myth busting in your garden? Um, and if you could share that, that would be great.

SPEAKER_02 12:19

I think I would just say even I'm kind of coming back to just being able to get in the dirt. I think the myth of, you know, sometimes the kids will come out and they almost seem a little timid, or you know, it there's I think even the myth of you're allowed to be dirty, you're allowed to kind of make a mess. Um, and when you know, sometimes kids aren't encouraged to make messes. So maybe uh the myth buster of um, like get in there, you know, um is what I think.

SPEAKER_00 12:46

But being dirty isn't bad. I think that's that's where I was going too. Like we have students that might be a little bit hesitant to get their hands in the soil because they've been told so long this is dirty, you want to be clean. Right. And it's like this is the most natural thing you can do is get your hands dirty. Sure. Um, you know, so I think that's a big myth buster. And touching food too, like handling food, you know.

SPEAKER_02 13:09

I think sometimes as kids are getting more comfortable with the kitchen or utensils, and and and so it's it's it's handing it to them and saying, let's give this a try, you know, is pretty cool to see.

SPEAKER_00 13:21

And and thinking that food prep is only for adults, I think that's another myth we bust pretty, pretty well. That's a good one.

SPEAKER_02 13:28

Yes, they're in there chopping and doing all the stuff and helping them measure, so that's really cool.

SPEAKER_00 13:32

And they can do it, like you know, if you can read, you can read a recipe. Yeah, and so that really opens up, I think, a world to a lot of students that that has always been, you know, an adult's job in their life.

SPEAKER_04 13:42

And now they're like, I can do this, I can I made this good like much like gardening. I'm a big proponent of explaining letting kids know that this can be a hobby, right? It can it's all it's fulfilling a need to feed yourself, but it can also be a really relaxing and enjoyable thing to do. Same with gardening. And when there's so much competition with screens and video games, um, I think it's more important than ever to give kids the exposure at an early age that this can be an enjoyable activity in addition to something that's really truly productive. Yeah right.

SPEAKER_00 14:15

And and we hear all the time like, oh, I'm a chef, you know, and just taking that ownership and getting excited about that. Like you said, like this can be something that is fun.

SPEAKER_04 14:24

And opening doors, maybe that's a kid will be a chef someday. There's a lot of that. Or a master gardener.

SPEAKER_02 14:29

Or and a lot of them get so excited about getting the recipe home and trying it with their family, which I think is uh so beautiful. And again, as it relates to food, and you know, food is so personal and there's so many connections with our, you know, our cultures and our families, recipes passed down over generations, and so I think to think about our kids getting home and being like, Mom, we made this, or dad, or you know, grandparents, aunts, uncles all coming together. And so when I'm in the kitchen, if we're doing a dressing, I really try and understand meet kids where they're at too. So if we're making a dressing and we're using an olive oil, I say, Do you have any kind of oil at home? And not having it to be olive oil, you know, a c it could be a variety of oils, or you know, I don't ask them if it's organic, you know, it's just asking if they have oil. Um, and kind of trying to just understand like what do you guys might already have at home that you can use to replicate this? Um, and I think with food again, it comes back to not having there be any shame related to what they might have at home comparatively to what we're using. And they feel like they can do it. But they can do it, and that's so important to have that ownership and the excitement.

SPEAKER_04 15:33

And another interesting thing, you know, you hear you hear about so many parents, and I would remember these days where sometimes the kids would come home from school and you would say, How was your day? Good, you know, fine. But to have them come back and be enthusiastic about talking about what they did, and and the edible classroom clearly provides a springboard to those conversations. And uh and that's exciting. Yeah.

unknown 15:57

That's great.

SPEAKER_01 15:57

So for the tiny chefs and the older chefs that are listening. Here's a myth. I think it's a well, you'll tell me. Is it a myth? Is it not a myth? Okay. You need to use a special fruit and or vegetable wash to clean your fruit and vegetables, regardless if they come from your own garden or the garden at school or the supermarket.

unknown 16:25

Yeah.

SPEAKER_02 16:26

I'd like to take that one. Okay.

SPEAKER_00 16:28

I would say that's a myth. Uh we rinse vegetables, um, and really that's all we do. I think even from getting grocery store, I mean, I I think it's important if you are getting it from the grocery store, there's been maybe more hands on it to do a little bit more thorough wash, but I don't think that you need a special preparation for that to be able to consume it in a healthy way. I mean, I think our food is pretty regulated and so um yeah, we're we're good with just a rinse. Thank you for clarifying. Thank you for playing my game. Yes, yes.

SPEAKER_04 17:06

If we talked about radishes earlier and how they're you mentioned how they are a very easy vegetable to grow. Are there any others that for someone who's never planted a garden or had success with it and maybe wants to dabble a little bit? Or can you give a couple of uh starting vegetables, herbs, um, a couple things that would be great to start with? And then maybe we talked about um and I saw some of uh the the one garden, some of the buckets. Can you maybe just for the people who are want to do a little bit more and keep it easy, where can people have success?

SPEAKER_00 17:41

Yeah, so if you have any kind of growing container that has it's deep enough to have roots um of plants in it, uh you can grow right, like radishes are really easy, lettuces if you um if you're trying to do herbs, then doing a parsley, a basil, uh cilantro, if it's cooler. Uh those are good things to start, especially in the spring. And they're really easy. Your lettuce is going to bolt, and we're gonna talk about this in our upcoming season, but bolting means that it's gonna start trying to make seeds and you're gonna see something go up, and then that's gonna make the leaves bitter. So you that's definitely a spring or a fall crop. But those are really easy places to start. And if you just have a little herb garden, you know, it's so accessible to just have those fresh herbs that add a lot of flavor to whatever thing you like to cook, you know, already. And so that's I think a really a way to start doing it successfully. What we do with the buckets is we drill holes in the bottom of the buckets, they're just regular five-gallon buckets, and then put the soil in, and then we grow our seeds. And you can start with carrots and chives if you want to do that. That's that is also a super easy. Symbiotic friends. Yes, exactly.

SPEAKER_02 18:53

I love how you pepper and those together too. Yeah, yeah.

SPEAKER_04 18:58

No, why peppers and tomatoes?

SPEAKER_00 19:00

Well, we were talking about doing a salsa garden. Yeah, like yeah, I don't know that they're they might, you'd have to have a bigger bucket, but you could do like you could do like a pepper and a cilantra.

SPEAKER_04 19:11

I was just making sure the peppers didn't make the tomatoes sweeter or something like that.

SPEAKER_00 19:15

Okay, there might be. But the salsa garden.

SPEAKER_04 19:18

I like that idea of the planting it for a salsa garden. Yeah. Because then you have a clear path of like, what do I do with this? There's nothing more fulfilling to me. Well, there probably is, but um, it's very fulfilling to be able to walk out my back door and snip some chives or basil and just add that. It just feels like this little fresh touch. And it's it's so if I were to only be able to have three things, I I maybe would just do herbs. But to your point, lettuces are nice early. And I and you mentioned the cilantro being a cool um weather herb. I found also that dill.

SPEAKER_01 19:53

As soon as it gets hot, those two things and dill's my favorite, and I get so excited about it, and I feel like I don't have as much success with dill sometimes.

SPEAKER_00 20:02

So well, the thing with dill is you can let it go to seed. It also gets a really pretty flower similar to the carrot, but it's more yellow. And then if you let that go to seed, and then it will self-sow and you'll have a second crop in the fall when it starts getting cool again. So just be patient. Yeah, that's a fun, a fun way to do it. And you know, so you get some in the spring, some in the fall, and maybe it'll meet your needs.

SPEAKER_04 20:22

I feel like we need a hotline, like an ask the gardener of you and readers and listeners and ask questions. Come on. And then we can talk about that. 24 hours. But there's so many. Ask me anything. Yeah, like that, yeah. And you have all the answers. No. I wouldn't say I'll be able to do that. You're always learning.

SPEAKER_02 20:45

Well, yeah, because you've arrayed so much with around so there's certain things I'm like, Angie, like, tell me more about this, which is so cool because even for me being in the garden, I feel like I'm learning more and more. So there's always these.

SPEAKER_04 20:55

But you're a great resource. Um yeah, for sure.

SPEAKER_01 20:58

So everyone listening is like, get me this program at my school, please. How can our readers access your program at their school?

SPEAKER_00 21:09

They can go to the website, our website, theedableclassroom.org. Um, we will there's places there you can request more information, and then we will reach out to you and talk about next steps. Um we also, my email, I don't know if you'll link it on the in the show notes or whatever, but um, we can I can connect you with volunteer opportunities, I can connect you with more details about bucket gardens because even if your school's not ready, we can do bucket garden programs to introduce either to a school or to an organization. We're working with a career link right now where I'm gonna be doing uh working with their clients and doing bucket gardens just as a you know, an it's an introduction to gardening. It's really simple, it's really accessible, and you don't need land to do it.

SPEAKER_04 21:54

And we will link to the edible classroom in our show notes for sure. Yeah, and and really welcome questions. Questions, emails, feedback of all of all kinds. I think this is just such a a great topic, and um you know hopefully we'll motivate people as spring nears to start some of those early. The lettuces are also really nice to be able to just go out and cut a little bit for dinner that night.

SPEAKER_02 22:17

And I had this like visual when we were looking at the questions earlier. We do this experiment in the garden with tires. So we do two tires, the exact same kind of tires with the exact same kind of soil, and we plant the exact same seeds in both. And so we ask the kids, like, oh, what do seeds need to grow? You know, usually water is the first thing they say and sun. And so one tire is just open to the elements, and then the other tire has an umbrella over top of it. And so we look at that, we look at that soil and it's completely dry, the seeds aren't growing. And so I think about that a lot with like our kiddos and our communities and our families. It's you know, that seed has been deprived of water and it's not thriving, it's not doing well, it's probably never gonna sprout. And so I think if, you know, with our families and our communities, if we can pour more food and education and resources into their buckets, I think about that a lot. Um so it's it feels really exciting to think about our kids out there having again this exposure and having a tangible way to try these things. And I don't know that just gets gets me really excited about thinking about like I don't know, because it it's again, it's you it's you're you this visual of a seed that doesn't have the things they need. And so as human beings, I think a lot about uh the access to food and is so huge, and it's just a human right that is uh so important and you know, a health educator, it's near and dear to my heart.

SPEAKER_04 23:42

So and just going back to the enthusiasm you're creating around learning, and I'm sure there is a spillover effect, you know, when you when kids get con are confident, are learning, thriving. I I would think that there is just a really positive spillover effect uh throughout their school day. Um which is which is really, really exciting. Um so I I we like to wrap up this podcast with a little bit of what we're cooking tonight or this week. So I will just mention uh before we wrap this up that I am making uh short of having lettuce in my garden right now because it's still a little cold out here. But I am making a big I am cooking for a group, a big group of women tonight. So I'm do I'm doing a big hearty salad and it's this Brussels sprout salad, which sort of uses shaved Brussels sprouts and um has a lemon Dijon vinaigrette and some nice little add-ins, like crunchy, tangy things, and it's one of my favorite salads. And then I'm doing a broiled salmon um alongside where I can just line up since I didn't need to make a lot of them, line them all up and all the fillets and and I'm just sort of I have a miso topping that I'm I decided this group could be um my final recipe testers before I put the recipe on on the website. So times dinner is over. I and I love that the salmon cooks so quickly and just brilli it and um it's one of those like I mean it's you know, 10 minutes, it's out of the oven. Um so that's what's on our plates for tonight. And you can come over anytime. So is anybody else cooking anything? You know, yeah.

SPEAKER_01 25:17

This is wild you said that because I'm also cooking miso tonight, but I'm doing the miso chicken, which is on the website, which is such a great dish, and my family really likes it. Um what I love about cooking with chicken thighs um is that it's it's really hard to overcook them. And the miso keeps them keeps it moist and flavorful anyway. So I'm just gonna put that in the oven and then make some easy-baked rice and some roasted broccoli, which is like crowd pleasers in my house. So that's what we're making.

SPEAKER_04 25:48

Well, and some just an add on to that, someone recently um asked me, like, if I buy miso, I never seem to use it all. Like, what else can I do with it? And I it will it lasts in the refrigerator for a very long time. Okay. Miso has a very, very long um fridge life. But um you can I'll add like a tablespoon to soup at the end. And it's kind of like adding extra like some bouillon or it's just in it enhances that savory like umami flavor. Okay. So just a spoonful in soup and stews, that's a little way to use your miso if you're yeah.

SPEAKER_01 26:22

I wonder I mean we're making soup for a client, so we may have to stir in some miso.

SPEAKER_04 26:28

So do you have a lot of vegetables on your plate? What's what's happening in your house?

SPEAKER_00 26:32

You know, I it's no pressure. Not in vitamin. But um, I am, and I think this is a recipe from yours from years ago. Um it's a sushi bowl. Oh, yeah, love them with uh the smoked salmon, because you can get it at Costco pretty affordably. So I was I'm like, I'm doing that sushi bowl. We haven't had that for a while. So I will do some cucumbers in it, but um, yeah, not a lot of vegetables in that one. No, I was just I had to throw that out there because I was happy to have Brussels sprouts in my little presentation.

SPEAKER_04 27:03

With you having all the vegetables and I'm like, oh my god, I will fully admit that I do. So it's shaved Brussels sprouts. I'm a big fan of buying the pre-shaved. I mean, you can whism through your food processor, but sometimes life just doesn't allow for that. And the grocery stores do have nice, really fresh, pre-shaved sliced Brussels sprouts.

SPEAKER_01 27:21

So some of the grocery stores, if you go and they don't have them pre-sredded, you can say, Will you share? Yes. Shout out to Staffers, they will do that for you. And gladly, kindly, nicely. Wow, another protein. Yes, I had no idea. All kinds of things. That's right.

SPEAKER_04 27:40

These are the little things that can make our day a little bit better.

SPEAKER_02 27:43

For sure. I'm trying to think, I feel like our meals are not always that elaborate. Um, a lot of roasted veggies, again, roasted broccoli. My daughter will eat like a whole sheet of that. Um she loves Brussels sprouts too. So we do a lot of like um chicken in the in the cast iron skillet, just it's really quick with maybe like Greek dressing vinaigrette or something like that. So it probably will be that tonight in a hospital practice.

SPEAKER_04 28:08

It does not have to be elaborate to be delicious and satisfying and wholesome. And I think that's a lot of what I like to remind people of. It doesn't have to be difficult to be delicious, and and I think if everybody embrace that, yeah, it just it takes a little bit of like the load off our shoulders to get the job done.

SPEAKER_02 28:26

It can be simple ingredients, and sometimes it doesn't have to be this elaborate recipe, and it's gonna taste really good.

SPEAKER_04 28:31

Yeah, yep, and roasting vegetables always makes them taste. Oh my gosh, so good sugar. Roasted broccoli for the win. I think everybody here can make it every week. My family we could eat it every week. For sure. Yeah. Um so well, this discussion was so much fun, really informative. What you are doing with the Edible Classroom is just really inspiring, and um, I just appreciate your telling us all a little bit more about it. So thanks for joining us.

SPEAKER_02 28:57

Thank you for having us.

SPEAKER_00 28:58

Thanks so much.