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At this summer camp run by grandmas, kids learn cooking skills and life advice

At this summer camp run by grandmas, kids learn cooking skills and life advice

LOS ANGELES (AP) — The smell of frying garlic and ginger is inescapable as it wafts through the room, while a row of fidgety kids watches an older woman in a blue plaid apron cooking in front of them.
'When I was growing up my mom used to make this a lot,' she says, showing a chicken stir fry recipe.
At this 'Intergenerational Summer Camp' in a Southern California suburb, the grandmas are in charge. Every week, they taught a group of 8-to-14-year-olds how to cook a new dish and a do a handicraft such as sewing, embroidering, clay jewelry and card marking.
'Isolation and loneliness is something that seniors are challenged with, and they love having younger people around them,' said Zainab Hussain, a program manager at Olive Community Services, a nonprofit aimed at bringing older adults together that hosted the camp.
The camp was held at a community center in Fullerton, a city in Orange County that's home to a large Arab population, and many of the campers and grandmas come from those communities. In between activities, the small room bustled with energy as the girls chatted and munched on snacks. Some of the volunteer grandmas milled around and watched, content to just be around the youngsters.
In July, during the final week of camp, Janna Moten and her friends were learning how to use a sewing machine and make pouches.
'Slowly, slowly,' one grandma chided as Moten stomped on the machine's pedal, causing the needle to rapidly jerk up and down.
She pressed her foot down again, gingerly, and managed to sew a straight line.
'Honestly, I'm just here for the food,' the 9 year old quipped. Still, she beamed as she showed the two pieces of fabric she sewed together and turned inside out, forming a rectangular pocket.
Moten said she's been practicing hand-stitching at home after learning embroidery a previous week.
'Sewing's pretty easy, it's just hard keeping the lines straight,' she said. She added that her own grandma was stricter than the ones at summer camp.
Haqiqah Abdul Rahim, the instructor for sewing, said many kids don't learn these skills at school anymore through home economics classes, so they're 'filling in a gap.'
She stood in front of the room at the start of the activity, holding up various tools and explaining what they were: seam roller, thread snipper, rotary fabric cutter.
Rahim also doesn't get to spend a lot of time with her grandchildren because they don't live close.
'It is heartwarming to be able to interact with those who love being around you,' Rahim said.
The kids have learned about kitchen safety and how to cook with a grandma's touch — such as mixing spices with water before adding them to a dish so they don't burn, or using fresh turmeric.
The summer camp was held in partnership with the Golden Connections Club, started by high school student Leena Albinali last year to foster interactions between teens and elders.
The 14-year-old lives with her grandma but realized other students didn't have the same opportunity to spend as much time with their grandparents. She also learned about ageism and other challenges faced by senior adults in one of her classes.
At monthly lunches, they invite seniors to the school and discuss topics where both groups can learn from each other, Albinali said.
'They treat us like we're their grandchildren,' she said. The teens share what they know about artificial intelligence and its impact on their lives, and the elders share life stories and advice.
One of the most important things they've shared with her is to live in the moment, something that's taken on new meaning for her.
'The people we have right now, they're not going to be with us forever,' she said.
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So long, single-girl dinner. I spent a week re-creating takeout meals to see if cooking for one gets any easier (or cheaper).
So long, single-girl dinner. I spent a week re-creating takeout meals to see if cooking for one gets any easier (or cheaper).

Yahoo

time9 hours ago

  • Yahoo

So long, single-girl dinner. I spent a week re-creating takeout meals to see if cooking for one gets any easier (or cheaper).

DIY McDonald's fries were worth it. My Domino's pizza dupe was not. Back in 2016, a lifetime and multiple jobs ago, I publicly lamented that the worst thing about being single is all the soup. It was the end of a long winter, and I had grown sick of soup serving sizes that left me, the lone occupant of my studio apartment, with a freezer full of bygone broccoli cheddar, forgotten French onion ... you get the idea. Don't get me wrong; I love to cook and I love to eat, and I do plenty of both. But the production, the leftovers, the mess — it sometimes seems like more trouble than it's worth for one person. And yet, at the same time, I'm not much interested in takeout either. I rarely order in, and when I think about doing it, I often find myself filling a cart, experiencing sticker shock over the service fees charged by third-party delivery apps and promptly jumping ship. Plus, in my experience, half the fun of ordering delivery is getting a bunch of things to share. Doing that on my own feels indulgent and wasteful. Most evenings, I can be found dousing pieces of tinned fish in hot sauce over crackers or eating cold Costco rotisserie chicken with my hands over the sink. Delicacies, in my humble opinion. According to 2020 census data, over a quarter of American homes are one-person households like mine — a figure that has tripled since 1940. And I'm not exactly alone in my denial of delivery. Among my fellow millennials, 48.5% of married couples order takeout once per week; for singles, it's 31.8%. Still, I wondered: Is there a better way to do dinner for one? Was I depriving myself of takeout that might actually save me time, money and freezer space? Or is cooking actual meals (vs. my version of 'girl dinner') the cheaper, more practical option? I decided to find out by re-creating classic takeout dishes at home. The challenge First, I picked a menu. After consulting this list of Grubhub's most-ordered dishes of 2022, I went through and picked four favorites: a burrito, pizza, Caesar salad and a cheeseburger. Then I went rogue and added orange chicken to the mix, since on the rare occasions that I do order delivery, it's usually Chinese food. Next, I mock-ordered my five chosen dishes online from national chains to see how much they would set me back. I noticed something immediately: On almost every website, I was asked — even encouraged — to upgrade my order to a bigger portion or tack on an add-on for a slightly higher cost. Hello, don't they realize I'm trying to end up with less food, not more? Instead of submitting these online orders, I whipped up a grocery list to DIY these dishes at home over the next few days. Here's how my cooking skills and cents stacked up to these mainstays of American takeout. Day 1: Domino's pepperoni pizza I was so excited to get started on this culinary experiment. So excited, in fact, that I left my keys at home when I left for work. I was locked out of my house (with no partner or roommate around to save the day) before I even had a chance to get to the supermarket. By the time I did get to my local Wegmans, it was 9 p.m. Nothing says 'I'm single' like being alone, at a Wegmans, at 9 p.m. I had some pizza decisions to make. Should I make my own dough, or buy it premade? Should I go out and buy a pizza oven, or was I already overthinking this assignment? As the clock ticked onward, I made the executive decision to go with a full block of mozzarella over the pre-shredded stuff and save time elsewhere with a premade dough. The only kind left was whole wheat, but I thought, How different could it be? Reader, let me tell you. It's pretty different. The first joke was on me when I got home and noticed the note on the bag: 'Bring dough to room temperature, one to two hours.' Great. It was already late at this point; I probably wouldn't have been able to order a pizza even if I wanted to. So, I let the dough rest for about an hour before I lost patience and started trying to soften it up with my hands. Because I don't own a pizza stone, I had to make myself a square pie. It was ... fine? Not great. The crust was too thick, too sweet. The cheese, sauce and pepperoni were good, but I was left with — what do you know! — a ton of leftovers I wasn't particularly in the mood to bring for lunch with me all week. The pizza is still in my fridge, waiting to get thrown out. Time spent: 3 hours What a delivery app would charge (including fees, tax and tip): $20.12 Money spent on ingredients: $14.60, roughly $1.80 per serving Score: -10,000/10 Days 2-3: McDonald's burger and fries I'll be honest, after the midnight pizza debacle, I didn't have high hopes for day two. And I was right not to. After reading through the copycat McDonald's french fries recipe I'd found by Googling, erm, 'copycat McDonald's fries recipe,' I found out that you're supposed to slice your potatoes into fry shapes, then soak them in a sugar/vinegar brine for anywhere from two to 24 hours. The drive-through already had the edge in the time department. In any event, I had the burger meat ready to go, and so I forged on, knowing that at the very least, I'd have three extra patties ready to eat tomorrow alongside my fries. I followed this copycat cheeseburger recipe, which didn't call for pre-seasoning. After tasting one, I realized that was a bad move; it needed some oomph. I also didn't think the rehydrated minced onion the recipe did recommend was worth $5.99. But overall, the burgers were fun to make, pretty tasty and not super time-consuming. And once I did get to make the fries, they were the star of the show. They were delicious, and definitely close enough to the real thing. I guess the brine time paid off. Time spent: 24 hours What a delivery app would charge: $19 Money spent on ingredients: $35.80, roughly $8.95 per serving Score: 9/10 Day 4: Sweetgreen kale Caesar salad with grilled chicken I was excited about this dish, mostly because I already had a kale Caesar salad recipe in my arsenal that I use all the time. But my excitement was deflated when I realized the chicken I wanted to use for this recipe wasn't defrosted — because I, the only person who lives in my house, hadn't taken it out of the freezer. I used an extra, already-cooked piece of chicken I found in the fridge, and took out the rest of the chicken to defrost for the next day. In the meantime, I got out my ingredients to make a mayo-based dressing, during which time I promptly found out my Worcestershire sauce expired in 2023. For the record, I used it and it was fine. But it got me thinking that a single person likely never really goes through an entire bottle of Worcestershire sauce. I also did not have Parm crisps, as the recipe demands, but I was able to improvise with some Parmesan cheese and stale sourdough bread. I cut up the bread, sprinkled some Parm on the cubes and air fried them to create a cheesy crouton crunch vibe. It worked (mostly). I also realized midway through that my food processor was broken, which meant I had to use an immersion blender to get the dressing together. It also only kind of worked, and I ended up having to mash up a bunch of the anchovies in with a fork. It was not the most time-efficient endeavor, and it made me late for work. Honestly, though: I think this salad was better than Sweetgreen. Time spent: 1.5 hours What a delivery app would charge: $21.99 Money spent on ingredients: $31.23, roughly $7.80 per serving Score: 9/10 Day 5: Panda Express orange chicken I make a lot of Asian-inspired meals for myself, and while orange chicken isn't necessarily my first choice, it sounded like more of a challenge than my standard go-tos. I quickly realized I was missing an orange, a pretty crucial ingredient for this dish. But I figured orange juice would do the heavy lifting. I zested a lemon and got to work. The recipe itself wasn't that hard, though it was a little messy. After cutting my chicken breast into bite-size pieces and dredging them in egg and flour, it was time to fry them up. I normally probably would use my air fryer in lieu of actual frying, but I wanted to stay true to the recipe I'd found. The frying took the longest, while the sauce actually came together quickly and easily. I'm not sure if I had just gotten into a cooking groove, but making these meals started to feel simpler. I made rice, tossed the golden pieces of chicken in the sauce and dinner was served. I feel like of all the dishes I made, this one was definitely the closest to the real thing. It tasted like fast food in a way that made me feel a little happy, and a little sick. Time spent: 2 hours What a delivery app would charge: $17.81 Money spent on ingredients: $23.81, roughly $5.95 per serving Score: 9/10 Day 6: Chipotle burrito I'll be honest with you, I was about ready to be done with this challenge by this point. By the time I was able to make the final meal, the guacamole I bought had gone bad. I'd run out of chicken and had to buy more. I was second-guessing the shredded Mexican cheese blend I had. I was tired of cooking. My refrigerator was bursting at the seams with leftovers. And I was pretty much convinced that I had no idea how to roll a burrito. Still, I trudged on. I seasoned the chicken thighs with a sazón spice blend, along with a few other seasonings, and set them to air fry. Then, I cooked the rice and stirred in black beans. In a last-minute Hail Mary, I cooked down some tomatoes and onions, then blended them up to be salsa-esque, but the flavor was pretty off. It was also really ... not much to look at. And it didn't taste that good either. My homemade version definitely did not hold a candle to burritos I've eaten out in the world. Time spent: 2 hours What a delivery app would charge: $16.06 Money spent on ingredients: $32.13, roughly $8 per serving Score: 4/10 The verdict Buying groceries to replicate takeout meals can add up, but when you factor in how many servings you're getting (yep — leftovers again), it comes out to being cheaper. But cooking requires time, something most people don't have. Getting dinner delivered is undoubtedly more convenient — making pizza late at night is not sustainable — but that convenience comes at a cost. I also have some big concerns about our food delivery system, and the culture around delivery in general. We are conditioned to believe that we can get whatever our hearts desire, delivered directly to our doorstep, in record time. In New York, where I live, this puts intense pressure on the people hired to deliver that food, often putting them in precarious situations as they zip around trying to make quotas for third-party delivery apps. It might be 'cheaper,' but not once you start accounting for the human cost. There are also, of course, environmental implications. After a week of eating homemade takeout dupes, I was not inspired to order delivery. If anything, I realized that if and when I do want to eat something I haven't cooked for myself, it makes more sense to get out into the world, pop into a local business, bypass the interference (and fees) of third-party apps and pick something up myself. Not only will it be easier on my wallet, it will also be easier on my mind. For now, I most likely will maintain my standing-over-the-sink-eating-cold-rotisserie-chicken and tinned fish lifestyle — and sprinkle in some homemade McDonald's-style french fries when the mood strikes.

This Everyday Kitchen Staple Cleans Cast Iron Better Than Soap Ever Could
This Everyday Kitchen Staple Cleans Cast Iron Better Than Soap Ever Could

CNET

timea day ago

  • CNET

This Everyday Kitchen Staple Cleans Cast Iron Better Than Soap Ever Could

A cast-iron skillet can last for generations, but only if you treat it right. Whether you're using it in the oven, on the stovetop or even on the grill to keep smaller foods from slipping through the grates, proper care is key to preserving that hard-earned, nonstick seasoning. The biggest mistake? Using the wrong tools or cleaners that strip away the surface you've built up over time. Instead, there's a simple, chef-approved method that uses nothing more than cooking salt to lift off stubborn, stuck-on bits without damaging the pan. With this easy technique, your cast iron will get better every time you cook. Whatever you do, resist the urge to soak your dirty cast iron or run it through the dishwasher. For really stuck-on bits, a sprinkling of salt will have your skillet looking better than new. Here's how to safely clean your cast-iron cookware. Should you put cast-iron cookware in the dishwasher? Wondering if cast iron is dishwasher-safe? The answer is complicated but mostly it's not. A spin through the dishwasher won't ruin the pan or render it useless but it will strip that important layer of seasoning and nonstick patina from the surface that you're working to build over time. In short, it won't do the pan any favors. How to clean your cast-iron skillet like a pro It doesn't take more than a few minutes to clean a cast-iron pan. You also don't need to give your pan a full, deep clean after every use. If you've only fried an egg or reheated some chicken breast, for instance, a rag soaked in warm water is likely all you'll need to wipe it clean. If you've just seared something with excess grease or there are stuck-on bits of food hanging out, follow these simple steps and your cast iron will stay clean and continue to hold that beautifully seasoned, nonstick surface. Clean your cast-iron skillet while it's still warm I know -- that sizzling pork chop is out of the pan and ready to eat and the last thing you want to do is clean. Trust me, acting fast will make the job easier. Add warm water to the skillet a few minutes after removing it from the heat while it's still warm -- but not scorching hot or you might warp the metal. That quick simmer will go a long way in degunking the pan. Clean your cast iron while it's still warm. David Watsky/CNET Scrape with a wooden spoon or soft bristle brush With the hot water having loosened food from the pan's surface, it's time to use a wooden spoon or soft brush to remove whatever's left. I like this $20 Oxo cast-iron brush. It works great on a classic flat skillet but has separated tufts of bristles so it'll work well on cast-iron grill pans or grates. If you prefer something more natural, a palm scrub brush -- like these will work but they might not last as long. You can always grab a standard soft sponge with a scrubby side but just know it'll probably be the final act for that sponge. Avoid using metal scrubbers that will damage the cast-iron surface. Beware of rubber and plastic spatulas, especially cheap ones, as they may melt against the hot metal. This $20 Oxo brush is tough and especially good for cleaning between the grates of cast-iron grill pans. David Watsky/CNET Use salt to clean cast iron for stubborn, stuck-on foods From a glance at your skillet, you should be able to tell what kind of cleaning task you have on your hands. After most uses, a dousing of warm water should do the trick. If things are extra sticky, sprinkle the cast iron with a bit of kosher salt (without water) and scrape it gently with a flat-ended wooden spoon or spatula. Dump the salt and add some water to get things moving. A bit of kosher salt goes a long way in lifting stubborn bits of food. David Watsky/CNET If you need to scrub harder than you can with a wooden spoon or rag, use a cast-iron safe brush like the ones mentioned above. Dry your cast iron immediately Rusting is the most common problem folks face with cast iron but it's also easily avoided. It's important to dry your cast iron immediately and thoroughly. The best way is to use heat from the stovetop or oven, which will dry your skillet from the inside out, but you can also use a dry rag. To dry a pan on the stove, just put it over low heat for a few minutes. You'll see it release some steam and possibly some smoke too. When that starts to slow, your skillet is dry. Use medium heat to dry the pan in the oven if it's still on. About 5 minutes at 325 degrees Fahrenheit should be plenty. Give it a quick reseasoning, why don't ya? After it's dry and while it's still hot, you can (and should) feel free to season it more with a cast-iron seasoning wax (I like Made In's mix of beeswax, canola and flaxseed oil) or some other high-heat cooking oil. For more on that, check out this CNET guide to perfectly seasoning your cast-iron skillet. A quick seasoning after every few uses will keep your cast-iron skillet in great form. Tyler Lizenby/CNET Can you use dish soap on cast iron? The No. 1 cast-iron cookware cleaning question is whether you can use soap to clean a skillet or grill pan. The answer is yes but you should try not to. A little bit of soap -- I mean a real small dab -- won't ruin your cast iron, but certain harsh soaps will erode the nonstick patina and could also affect the flavor your cast iron has developed.

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