Storybook Kitchen serves up “Green Eggs and Ham” for Westfield students

By AMY ADAMS
news@readthereporter.com

As it turns out, a group of Westfield students may not be willing to eat green eggs and ham, but they were thrilled to read the book and spend some time experimenting in the kitchen.

Sixteen elementary students from across Westfield Washington Schools recently got the opportunity to participate in the first ever Storybook Kitchen offered at Westfield High School. On Tuesday, Jan. 14, the students gathered in the area outside the WHS Culinary Arts Lab Classroom to read Green Eggs and Ham by Dr. Seuss and engage in activities inspired by the book.

Planned and executed by WHS culinary students who are members of Family Career and Community Leaders of America (FCCLA), the Green Eggs and Ham class marked the first in a series. Sophomores Aurora Ajiboye and Anthony Martz and junior Jayden Belyew designed the program in preparation for the FCCLA state conference in late February. Falling under the FCCLA Focus on Children category for competition, the series of classes aims to promote literacy, creativity, and fine motor skills through hands-on learning that pairs language and culinary arts.

WHS Academic Coach for FCCLA Foodies Rock and Culinary Instructor Nikki Heflin said the FCCLA Focus on Children rubric requires the student to meet education and literacy standards.

“We had to pick an English standard, and we picked literacy skills,” Belyew said. “Then we picked books that we liked.”

Heflin said once they got the books approved by the WHS administration, the students had to put together age- and book-appropriate literacy lessons.

For the Green Eggs and Ham class, participants began by enjoying a snack of green fruit followed by an icebreaker activity. Then, Abjiboye, who wants to be a teacher, led the students through reading, rhyming, and writing exercises. Other FCCLA volunteers helped the students with worksheets as needed.

Following the phonics lesson, students took to the kitchen to whip up an omelet with green veggies, like spinach and onions, and, of course, diced ham.

Heflin said the FCCLA students put together the recipe. She helped guide them in creating the instructions, and they eventually realized they needed to use images as well as words.

However, the project goes much deeper than planning lessons and recipes. Heflin said they had to basically develop a business plan that included everything from budgeting to setting up registration forms, payment links, attendance policies, and plans for inclement weather.

“They’re really learning a lot of business skills, communication skills, as well as customer service,” Heflin said. “They’re also learning a lot of skills from an educator’s standpoint, having to work through the mind of a teacher. I’ve been able to step back, and I’m just coaching them and helping them think of things they haven’t thought about. They are taking ownership and promoting Family & Consumer Sciences throughout the district. The students are also tying into community service and service leadership, giving their time to better their school district.”

Belyew said they planned 10 classes that tie it into the culinary program. The coming dates and classes are listed in the green box below. Advanced registration is required, and the classes are $25 each. The cost goes to provide a copy of the book to each participant as well as ingredients for the recipe.

For more details, follow WHS Culinary Arts on Facebook and email JaydenBelyew@icloud.com with questions.