Students hungry for a kitchen challenge participated in SHIP’s “Everything but the Bird” Cooking Challenge this year.
The division’s School Health Initiative Program (SHIP) distributed SHIP Chefs cooking kits to 200 WJCC Schools families in advance of the Thanksgiving holiday. Students and families enjoyed fresh produce and creative side dishes prepared by students.
Volunteers packed the kits at local KelRae Farm in Toano for students to create healthy side dishes for SHIP’s “Everything but the Bird” cooking challenge. Produce from KelRae Farm included fresh sweet potatoes, winter squash, collards, and green tomatoes, as well as locally sourced apples. Other ingredients, such as cranberries and boxed stuffing, rounded out the kits.
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Music provided by Bensound.