CROTON-ON-HUDSON, N.Y. -- Science, math, and compassion are ingredients just as important as sugar, flour, and butter when baking for those in need, Croton-on-Hudson students learned recently.
Amy Driscoll, a baking instructor with the Vermont-based King Arthur Flour Co., visited the Pierre Van Cortlandt Middle School on Wednesday, Dec. 9.
With the company’s “Bake for Good: Kids Learn Bake Share” program, Driscoll walked seventh-graders through the science and math behind baking.
Along with learning how to make bread and cinnamon rolls, and to toss pizza dough, students also learned the importance of giving back, Driscoll said.
“The program is about the kids understanding that they have the power to do something -- not only make the bread, but share it and do something in their community to help feed people who are hungry,” she said. “I think it’s very empowering for the students.”
The little bakers also received enough fresh ingredients to take home to make two fresh loaves; one that they will keep for themselves, and the other to bring back to the school to donate to the Cortlandt Emergency Food Bank at Asbury United Methodist Church.
Each student went home with two bags of King Arthur flour, a “Bake for Good: Kids” recipe booklet, Red Star yeast, dough scraper, bread donation bag and twist tie, and bread baking skills.
“It was really fun,” said Desiree Cilentl, who, along with fellow classmate Charlie Azalone, assisted Driscoll during the presentation.
“It makes me feel good knowing that I can help someone who is hungry by donating a loaf of bread.”
The program visits schools all around the county to teach thousands of students, free of charge, how to bake and to share their “homework” with people in need, Driscoll said.
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