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January 22, 2018
(Saturday, February 25th, 2012- Class 1)
Today, Session 1 began of Kids in the Kitchen. Bishop Greene and the Sacred Zion Family extend heartfelt
gratitude to Dr. Chimene Castor and Executive Chef George Watford for donating this program (as described under Community Youth Mentoring) to the children of our church; to our partnering school, Mary E. Rodman Elementary; to Mr. & Mrs. Clint (Teresa) Hunter for their contribution to assist attending Rodman students; and to our community. Additional thanks goes out to Deacons Will and Pat Brown for the preparations they made to make sure our guests and children would have the most pleasurable experience; to Minister Gary Reynolds for his blessing of our meal; to the parents for bringing their children; and especially to our KIDS IN THE KITCHEN...THE NEXT GENERATION TOP CHEFS!
We have room for a limited number of participants in each class.  We have space to accommodate just a few more children.  If your child would like to attend, please email Angie Page (A91901@aol.com) prior to next Saturday's class (3/3/12).
Thank you!  Please enjoy our pictures!
Today's Menu (Totally Prepared By Our Instructors & Kids in the Kitchen):
             Appetizer - Tossed Salad with Italian Dressing
             Entree - Whole Wheat Spaghetti with Freshly Made Ground Chicken Spaghetti Sauce
             Dessert - Fresh Strawberries & Low Fat Whipped Cream
             Beverage - 8oz. Water
The children were advised of how our bodies rely on each food item used in the preparation of the meal.
They were also taught how to use the seeds and stems of fresh vegetables in growing their own plants!
Each week, the children are given the opportunity to summarize our activities for the class.
This week's "Reporters" were Imani and Trinity. Kudos to them for sharing excellent details!
Our children wait for instructions from Executive Chef Watford.  Lashell shares her excitement... the fun they will have!
                                                                Imani and Tarsh listen..
Proper cutting skills are essential!
Elijah watches every detail! 
 These chopped vegetables will be added to our sauce.
Our chefs receive instructions in growing their own food.
(Clockwise) Trinity, Dana, Lashell, Imani and Elijah take home green pepper stems and seeds to root for planting.
We get ready to mix ingredients.
Trinity & Dana begin setting the table.
Dr. Castor teaches how to plate our meal.
Elijah watches as Tarsha learns the fine art of cutting strawberries.
    Imani helps with arranging the dessert.     
 Executive Chef Watford & Dr. Castor             
Parents & Children enjoy the meal.
Clean-up time!
Tarsha helps do a kitchen closing check.
 Proud Chefs!
(Saturday, March 3, 2012- Class 2)
In Session II, Dr. Castor introduced the class to the course reading assignment, Heart and Soul: The Story of America and African Americans, written and illustrated by Kadir Nelson. (http://www.npr.org/2011/09/26/140807940/heart-and-soul-an-african-american-history)
As the children read aloud and discussed as a group events leading to the Declaration of Independence, the importance of the African slave force during this period was a focal point.  The freedom that came through this document was not for the slaves, although they played an integral role in the battle for liberty in the formation of our country. The United States of America would not have become the true great Nation that it is without their labor.
Bishop's Sacred Zion web site March 2012 Message asks that we discover and embrace the Real You during this Lenten season.  Participants concluded this class that each must stand and Declare their own Independence from things not pleasing to God, becoming the Real person He wants us to be. He sent His Son into a world of barriers formed against the freedoms we are entitled to as His creations.
In 1776, our Forefathers were aware of God's purpose for mankind:
We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.
Unfortunately, they refused to acknowledge it!  When we all accept and share His message, we make the world the true great place He intended it to be.  Respectful of the sacrifices Jesus made for us, as we discover our past, we embrace His love.
Today's Menu: 
                        Fruit & Carrot Salad  (Each component brought its own individual (real) flavor to make one harmonious, delicious dish!)
                        8 ozs. Water
Read aloud and discussion time.
Elijah was today's excellent Class Summary Reporter!
We enjoy Fruit & Carrot Salad (Made in LOVE)!
(Saturday, March 10th, 2012- Class 3)
Enrollment for Session I of Kids in the Kitchen is now closed.  If you are interested in Session II, please email Angie Page (A91901@aol.com)
Today's Menu: 
                         Entree:  Vegetable Lasagna (Made with Whole Wheat Pasta)
                                      Garlic & Cheese Toasted Italian Bread
                         Dessert:  Apple & Peach Cobbler (Made with Freshly cut fruit slices sprinkled with
                                                                              brown sugar)
                         Beverage:  8ozs. Water
Summary Reporter:  Lashelle (Great Review, Lashelle!)
Quiz:  History Leading to Declaration of  Independence
Mary E. Rodman Elementary School & Sacred Zion children  together set the table for today's lunch.
(Saturday, March 17th, 2012- Class 4 )
We continued our class reading assignment,  Heart and Soul: The Story of America and African Americans. We read that slave traders would sneak into African villages when they knew that the adults were away gathering food.  Those children left behind would be bound and gagged, unable to run or cry out for help! Separated from their families, they would be taken to a holding place where captured Africans of all ages were held until the traders had enough to pack the ships that would sail them into slavery.  Chained together, the Africans were transported in crowded, unhealthy conditions. We learned that even after laws were passed to stop the traders from running the slave ships, the practice did not immediately cease.
Slaves had no say over where they lived, what they wore, or what they ate. They were sold by their owners, lived in flimsy cabins, and fed from common troughs like animals.  Healthy foods were rarely common to their diets.
There were many who spoke out against slavery.  They were called abolitionist.  One such person was Frederick Douglass  (1818-1895), who escaped from slavery and became a leader of the Abolitionist Movement.
          Bagels & Strawberry Cream Cheese
          Orange Juice
Summary Reporter:  Andrielle 
 Mary E. Rodman student Andrielle shows a painting of Frederick Douglass done by Author and Illustrator Kadir Nelson from our book.  She reflects pride in the knowledge that due to the efforts of abolitionist such as Mr. Douglass, we can share in the bounty of healthy foods (such as the fresh bread and fruits we had today.)  Wonderful conclusion!
(No Class 3/24/12...Session I will resume with Class 5 on 3/31/12)
(Saturday, March 31, 2012 - Class 5)
Today, we combined our program with a study of the African-American slave involvement in the Civil War (1861-1865), a healthy "Kids in the Kitchen" meal, and assisting Elder Warren Christian and Minister Mike Graves in preparation for Outreach Ministry to the homeless.
The South (Confederates) wanted to secede from the United States of America. The Union (North) opposed separating the country, so war between the "Grays" (South) and the "Blues" (North) began. Many escaped slaves joined the Union Army, adding man power that helped the North eventually win the war.  On January 1, 1863, President Abraham Lincoln issued the Emancipation Proclamation (after warning the Confederacy September 22, 1862, that if they did not rejoin the Union by January 1, 1863, all slaves would be free.)  Slaves were not legally free until December 18, 1865, through the 13th Amendment to the U.S. Constitution. 
Today's Menu:  Vegetable Omelette, Apple and Orange Juice
(Clockwise) Elder Warren Christian, Kinjata, Andrielle, Minister Mike Graves and Aaron prepare bag lunches for Sacred's Homeless Outreach Ministry)                       
Dr. Castor prepares omelletes for Kids in the Kitchen menu.
(Saturday, April 7th, 2012 - Classs 6)
Our last class of Session 1 was held today. We discussed the period of Reconstruction and its affect upon the newly freed slaves. As we knew, Civil Rights were not immediately granted.  In summary, we were reminded that Christ came that we might know we are all God's children.  Therefore, equality has been promised to all!
Menu:  We snacked on fresh fruit...Grapes, Oranges
            Bottled Water
Elijah and Kinjata read and share thoughts about the Reconstruction Era.
Kids in the Kitchen's closing is Saturday, April 14th, 2012.  We will begin at 9:30 am because we are baking pies from scratch!  Please come share with us!
(Saturday, April 14th, 2012 - Closing)
Today marked the end of Session I of Kids in the Kitchen.  Again, Bishop Greene and the Sacred Zion Church Outreach Ministry thank Dr. Chimene Castor for sharing this phenomenal educational resource with us, and for the dedicated services of Executive Chef George Watford.  The children of our church, the Mary E. Rodman Elementary School, and community greatly profited from the experience!
Closing Menu:  Barbecued Chicken
                            Fresh Sweet Corn
                            Tossed Salad
                            Apple Cobbler
Executive Chef George Watford guides preparation of meal.
Elijah serves our guest.
Our bountiful, healthy meal!
 Dr. Castor's mom was a welcomed visitor!
We were also so happy to have Elijah's mom and sister with us!
Dr. Castor gets a nod of approval from her mom!
Specific information for the exact dates and registration requirements  for Session II of Kids in the Kitchen will be announced.