“The Whole Point of the Program Is Empowerment”

Alison Sosna is using her experience as a chef to teach underprivileged kids how to cook:

“MicroGreens students are sixth and seventh graders who have applied for the program and classes are held inside participating schools, using the schools’ kitchens. Because they have to make an effort to be there, engagement and turnout tend to be high—with around 95 percent attendance, according to Sosna. The students take weekly classes for eight weeks to learn everything from roasting and braising to kitchen safety and knife techniques, all with the goal of helping them and their families make nutritional food choices and lead healthier lives for the long-term.”