There comes a time in every community centre food worker’s life, where you order too many bananas. 🍌
-Samantha Patterson, 2020
As someone who used to work at a grocery store, I’ve been thoroughly conditioned in rotating fruit and vegetables to ensure freshness. It’s what we call in the biz…. FIFO (First in, First out!) This experience has contributed to my intense dislike for food waste. This week, we had many bananas that were starting to turn brown! So I did what any other budget-sensitive working woman would do… I decided to turn them into muffins!
To make this recipe a little bit more palatable to the kids, I bought chocolate chips to include into the muffins, because who doesn’t get excited about chocolate chips!!!?
The perfect banana for mushing up into muffins or bread!
Warning: Some of the kids may be a little bit grossed out by the idea of eating blackened bananas.
Mushing up the bananas and mixing it in with the milk, egg, and melted butter.
One kids got too excited and mixed everything together into one bowl instead of building the recipe in two different bowls. I stressed the importance of following a recipe when it comes to the order in which you mix ingredients before adding them together, because the order in which ingredients are mixed together can affect the outcome of the recipe- especially in baking.
My favourite part about this week was how small the class sizes were. Due to a field trip scheduled for many of the students in my class, i only had about 7 kids present in each class this week. I had prepared for more just incase, so when I had extra materials leftover, I was able to jump in myself and bake my own batch of muffins alongside the kids.
It was a very low-key class, and I found myself able to give more individual time to each student due to the small numbers, and I got to have conversations with everyone and participate alongside them! Upon reflection, having a class size with half the amount of kids present was so much more rewarding and fun. Instead of worrying about answering questions every other minute and keeping my eye on 12-14 kids at once, I got to enjoy the company of the kids and give them more one-on-one help!
The struggle is this: It’s hard to cut down the class sizes when there are so many kids who want to participate. I don’t want to disappoint the kids and turn down kids who want to be engaged and learn cooking and baking skills, however, it would be ideal for the kids involved to be in a smaller class. The high demand of the lunch time program makes me wish I had a regular youth volunteer to help with the classes, and answer any questions the kids may have in case I cannot get to all of them.
In the end, while this was an eye opening class, I’d rather hustle a little bit harder if it means that more kids will be engaged with food.