There was a high amount of energy as the middle school students assembled for a morning of baking, sharing, and learning. Fourth and fifth graders were participating in a presentation by King Arthur Flour, called Bake for Good Kids. Somehow, instructor Amy Driscoll managed to combine math, science, reading and following directions into the baking activity, and cook up some fun.
Driscoll was assisted by student demonstrator-assistants, fourth-grader Daniel Friedman, 10, and 11-year-old fifth-grader, Reilley Mulligan. She told the children about the King Arthur Flour company, which she referred to as “a baking store, flour company and baking school,”. She explained about the program to teach kids how to make delicious and nutritious bread from scratch.
Learning by Baking and Sharing
Driscoll also shared with the children this important lesson: Once the children learn how to bake bread, they need to share it with someone in the community who is not as fortunate as they are.
“Sadly, as we know, many people go hungry,” Driscoll reminded the students. Part of their “homework,” the bread they would make over the upcoming weekend, was to be donated to the Maynard Food Pantry or to The Open Table, a weekly community supper program in Maynard.
Driscoll’s student demonstrators, wrapped in King Arthur Flour aprons, were ready to get to work. But not before they answered a crucial question posed by Driscoll:
“What’s the first thing we do?” She waved her hands from side to side as a hint.
“Wash your hands!” chorused the student audience.
Driscoll nodded her approval. “The best cooking tool is a pair of clean hands.
Baking preparation came next. Driscoll pointed out that the recipe is a guide kids can use to gather the correct equipment and ingredients. It also can offer information that will be helpful in making certain the recipe turns out just right.
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