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Santa Fe’s Cooking with Kids expanding culinary horizons

Untitled1Originally published in The Santa Fe New Mexican, November 04, 2008, by Patricia West-Barker

On Wednesday and Thursday of last week, 4,434 students in 220 classrooms in 12 Santa Fe Public elementary schools looked at, touched, talked about, drew — and, best of all, tasted — orange carrots grown in Dixon especially for them; and maroon carrots, red radishes and French breakfast radishes that traveled in from California especially for the event.

The root vegetable tasting — which Anna Farrier, a food educator, suggested might be worthy of a submission to the Guinness Book of Records (“the most children who eat maroon carrots in one day”) — was one of the ongoing programs of Cooking with Kids, a Santa Fe-based nonprofit started by former chefs Lynn Walters and Jane Stacey in 1995 to help children learn where their food comes from and introduce them to fresh, healthy foods.

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