I am so glad I have had the opportunity to work with The PB&J Fund this summer. Every Thursday, I was lucky enough to spend my day there as an intern. In the mornings, I worked with Emily and learned about the different steps it takes to operate a nonprofit organization. I completed small assigned tasks and observed how Emily runs her job. In the afternoons, I was hands-on volunteering in the kitchen with the children. I have had the privilege of working with the kids from the Boys and Girls Club in the Garden to Table Class and the KSA class.
In the Garden to Table class the kids would bring back fresh fruits and vegetables that they had picked earlier that morning in The City Schoolyard Garden at Buford. Then in the PB&J kitchen, they would cook a healthy, nourishing dish using this produce. Finally, the kids got to taste their creations and take some home. Some of the recipes we have made in this class include a vegetable frittata and a greek goddess dip, that was eaten with fresh vegetables. Both were delicious. This class was inspiring, because I saw the kids learn how delicious they could make healthy food. The children took pride in the meals they created and were well on their way to becoming confident healthy chefs.
The other class I volunteered in was the KSA (Kids Supporting Agriculture) class. In this class we followed a recipe using the featured item in the delivery bags as the key ingredient. Then, we packed the actual recipe and the cooked good into the bag, along with the other fresh foods that came from The Local Food Hub. Finally, the kids would deliver the bags all around the downtown mall area. The first week I began volunteering, the featured item was zucchini, so we made zucchini bread muffins. Some of the other fresh foods included in the bag were eggs, raspberries, and chard. One of my favorite parts of the class was deepening relationships with the kids I worked with.Through countless conversations from cooking with them in the kitchen to delivering produce bags in the hot heat, these children have become my friends.
The kids are curious, smart and interested, and it was very cool to see how passionate and knowledgeable they became through these cooking classes. I never knew simple cooking classes could be so wonderful and fun. None of this would be possible without the great staff that I am so grateful to have worked with. They have taught me so much. I am forever appreciative for the experiences that I have had interning at PB&J. I highly recommend everyone to volunteer with a local non profit at some point, because I can not think of a better way to have spent my summer.