Back to School Series, Part 2 Learning How to Cook
Making pie crusts from scratch, Courtesy of the New York Public Library
As summer is coming to a close, we are sharing this Back to School series through the lens of food. We seek to inform our readers on culinary history in education as well as healthy food practices to utilize as we return to the classroom.
I enrolled in Herkimer County Community College (HCCC) in the Mohawk Valley in the fall of 1981. At the time, HCCC did not have dorms so I shared an apartment downtown with a teammate on the school’s lacrosse team. My cooking skills and love of cooking came alive at HCCC out of necessity. My limited budget shaped what I cooked and as a result I developed a love of vegetables like squash because you could purchase a lot for a little.
I would bake acorn squash in the oven for about 45 minutes to a hour and eat it with butter, sugar, and cinnamon on top. The seeds I baked in the oven on a cookie sheet with plenty of seasoning on them. Later I learned that squash were full of nutrients as well as inexpensive.
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