Hi there, my name is Kendra. I am currently a student at Whitman College, studying anthropology, and very interested in nutrition. Originally from the Seattle area, I am excited to be back for the summer and thrilled to be part of the Green Plate Special team. I grew up helping out in our family garden and over the past few years I have developed a love of cooking and nutrition.
Being a part of swim teams since elementary school, and now at Whitman, has been influential in shaping my interest in working with and helping people. At Whitman, I often worked with younger swimmers on technique and basic swimming skills, which was a rewarding and fun experience. Constantly surrounded by a group of peers, swimming has taught me how to collaborate with others, and have a positive attitude. This summer I have carried these skills over to the team of Green Plate Special staff, interns, and youth.
One of the reasons Green Plate Special caught my attention was the value it places on the whole food process: starting with planting a seed, tending the garden, harvesting, cooking, and enjoying the meal from the fresh food. These all can be lifelong skills, and to teach these at a young age can make a big impact on one’s life.
There is a lot of experimentation and personal choice that comes with cooking and to me, that’s what makes food fun; it can be colorful, messy or decorated to your choice, and still taste delicious. I’ve enjoyed trying new foods with the kids this summer, and look beyond what is normally on our plate.
Favorite Vegetable: Carrot, Broccoli
Favorite Fruit: Peach, Banana, Blueberries
Favorite thing to cook: Any main meal dishes (especially homemade pizza!)
Favorite family cooking memory/experience: A few summers ago, my Mom and I discovered a cobbler recipe from an old cook book, combining both blackberries and apples. We used apples from our apple tree in the backyard and blackberries from the trail behind our house and then tried our luck with the recipe. I loved collecting the fruit with my family and making something from it. It turned out to be delicious and now it isn’t a summer without making the cobbler at least once.