A Cooking Camp Chef's Recipe For Remote Education: Make It Ambitious
Online instruction is hard, right? Well there's a teacher—a chef, actually—who appears to have cracked the code. She says her cooking classes for kids work better now than when they were in person.
A lanky, long-haired kid stands in front of a stack of shelves lined with more than a dozen varieties of canned beans. He's 10, and his name is Wiley. He's got a shopping list in his hand and a mask on his face. This is the first time he's been in a grocery store in over five months. His cart is loaded with onions, limes, yogurt, bell peppers, feta cheese. Now he needs chickpeas, and although he's peering at a can with a picture of chickpeas on the label, his brow is furrowed.
"It just says garbanzo beans," he says. "What are garbanzo beans?"
He places the can in his cart, gives the cart a shove, and moves on in search of chili powder.
