Fifty ACS 4th and 5th grade students had the opportunity to help prepare and sample healthy, whole wheat pumpkin pancakes hot off the griddle as part of a cooking demonstration on Tuesday, October 31 presented by representatives from AtlantiCare’s Healthy Schools, Healthy Children program and a nonprofit foundation called Impact Harvest. October was National Farm to School Month and the cooking demonstration focused on preparing a healthy breakfast using the pumpkin, which is a locally harvested fall crop. The demonstration was led by Food Corps Service Members Emily Chau and Ani Karabashian, an Atlantic Christian alumnus (’12), who serve in partnership with AtlantiCare.
During the inter-active presentation, various students volunteered to help measure and mix the ingredients for the pancakes, while learning about the healthy benefits of whole wheat flour and how to follow a recipe step-by-step. The students were excited to sample the pancakes, trying them with and without syrup as part of the taste test.