Saturday, February 13, 2016

POSTED: Wednesday, October 14, 2015, 6:12 PM
Lisa Krader makes roasted buttermilk chicken and sweet potato fries with students at Wissahickon Charter: (from left) Raymond Hankins, Iyana Chester, Joseph Taylor, Krader, and Ryiese Randolph.

Several volunteers wrote in to say why they volunteer for My Daughter's Kitchen.

This from 5-time repeat volunteer, Lisa Krader:

As is the story of many My Daughter's Kitchen volunteers, I wrote to you because I was a fan of the column. It was so different from anything else I'd read. I had a few spare hours, and wanted to help by volunteering my time. 

Maureen Fitzgerald @ 6:12 PM  Permalink | 0 comments
POSTED: Wednesday, April 29, 2015, 3:24 PM
Camden students learn cooking techniques. (STEVEN M. FALK / Staff)


Kitchen studies

Maureen Fitzgerald @ 3:24 PM  Permalink | 0 comments
POSTED: Wednesday, April 29, 2015, 2:14 PM
At Camden's Sacred Heart School, students (from left) Bryson Barnes, Ruth Biemer, Isaiah Brown, Jason Stevens, Sylvia Wilson, and Angelica Marrero prepare shrimp with linguine. (STEVEN M. FALK / Staff Photographer)

"Shrimp!" called out Angelica Marrero, 10, raising her fists in celebration as she entered the kitchen. She and her classmates at Sacred Heart School in Camden had been looking forward to this cooking lesson: shrimp with lemon garlic linguine. "I'm so excited for shrimp," she said.

The students had flipped ahead in their cookbooks to see what recipes they would be making during the eight-week healthy-cooking class, and this was the one they were all waiting for. Last week, when Bryson Barnes, 10, said his mom made the dish with broccoli instead of peas, the other students wished for broccoli, too.

So the volunteers, Ruth Biemer and Sylvia Wilson, two retired elementary-school teachers with decades of experience, taught the children a lesson before the class even started: A recipe need not be followed to the letter. If you like broccoli better than peas - use broccoli.

Maureen Fitzgerald @ 2:14 PM  Permalink | 0 comments
POSTED: Wednesday, April 29, 2015, 2:12 PM
Making "Shrimp with Lemon Garlic Linquini" This week Maureen visits one of the satellite cooking classes at Sacred Heart school in Camden. (L-R) Jason Stevens, 11, and Angelica Marrero, 10, work on the shrimp tails. Monday, April 20, 2015. ( (Steven M. Falk)


Makes 6 servings

2 pounds frozen shrimp (large, cooked, peeled and deveined), thawed overnight

Maureen Fitzgerald @ 2:12 PM  Permalink | 0 comments
POSTED: Wednesday, April 22, 2015, 6:16 PM
And they were not disappointed!
Maureen Fitzgerald @ 6:16 PM  Permalink | 0 comments
POSTED: Wednesday, April 22, 2015, 6:10 PM
I wrote about another class at Sacred Heart School in Camden this week, but the girls at Roberto Clemente did a fabulous job with the shrimp linguine. And they loved it.
Maureen Fitzgerald @ 6:10 PM  Permalink | 0 comments
POSTED: Thursday, April 16, 2015, 8:37 AM

My Daughter's Kitchen The My Daughter's Kitchen cooking program, founded by Philadelphia Inquirer Food Editor Maureen Fitzgerald, spends eight weeks at Roberto Clemente Middle School -- one of 20 schools participating this year -- to teach kids simple, easy, nutritious and delicious meals to make at home. ( CLEM MURRAY / Staff Photographer )  

Maureen Fitzgerald @ 8:37 AM  Permalink | 0 comments
POSTED: Thursday, April 16, 2015, 8:18 AM
Tatiana Castillo gets a taste of cheese from classmate Brittany Jones while cutting vegetables for a quiche that will be made at Roberto Clemente Middle School. (CLEM MURRAY / Staff Photographer)

The most rewarding part of teaching kids to cook is watching them progress. They not only build very practical skills in the kitchen - learning how to hold a knife, chop onions, peel carrots, sauté and roast - they also learn to keep an open mind. They learn to be willing to try something new. And they are often surprised at how much they enjoy things they never thought they would.

Two weeks ago, when we were making honey mustard chicken wings with eighth graders at Roberto Clemente Middle School, Emily Gonzalez lamented: "I don't like mustard, can I have mine plain?" And Jodallis Pabon announced: "I don't eat cooked vegetables."

Maureen Fitzgerald @ 8:18 AM  Permalink | 0 comments
About this blog

The mission. To teach schoolchildren to cook healthy, easy meals on a budget.

The reach. Volunteers are teaching 20 classes in Philadelphia and Camden, with intent to expand.

The partner. Vetri Foundation shares the goal of encouraging healthy eating for children.

To support. Send donations to Vetri Foundation for Children, 1113 Admiral Peary Way, Quarters N, Philadelphia 19112; note "My Daughter's Kitchen" or go to

To participate. Submit recipes to be considered: Simple, 500-calorie, nutritious meals, prepared in less than an hour, for $20 or less for six servings. Send recipes to

Reach My Daughter's at

My Daughter's Kitchen
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