Color In the Kitchen & Class discussion

some kitchen colors

In the kitchen, I see colorful fruits on the counter: oranges, bananas, loquats, nectarines, plums, some yarrow flowers in a vase cut from the garden. I see shallots, summer squash and Japanese sweet potatoes. If the refrigerator, I see green: arugula, kale, cilantro, parsley, fennel, celery. I see miso and tahini, apples, pickled carrots, turmeric sauerkraut. Most everything is homemade or home grown. I live with people who love to grow, ferment, cultivate, and cook. They love baking and brewing and so we eat well here.

On the color tip and my thoughts on colorful class discussions:

I enjoyed learning and talking about different colored foods and the vitamins and minerals they provide. For example, I loved learning that purple foods benefit the blood cells and have powerful anti-oxidant benefits. I wonder what it would be like to learn about the colors of food in school instead of using the food pyramid, or at least in addition? I wonder if young folks would be more interested. I know I would have been more engaged.