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Let's Cook Locally With Chef Jerry Pellegrino
“The next five years will be a great time to eat out in Baltimore,” said chef Jerry Pellegrino of Waterfront Kitchen.
At a UM Go Green-sponsored sustainability workshop on April 16, Pellegrino discussed growing and cooking with local food.
Through Living Classrooms’ Baltimore Urban Gardening with Students (BUGS) Program, Pellegrino teaches second- to fifth-grade students about gardening and cooking.
The program works with Baltimore students, who often live in public housing and low-income neighborhoods with little access to green space. BUGS is a national program that uses activities such as cooking and gardening “to empower and inspire our children to develop academically, creatively, and socially.”
“Most of these kids come home to prepackaged meals,” Pellegrino said. “By teaching them about local produce, the students not only learn about healthy eating, but then share these recipes with their parents.”
With 1,500 square feet of raised bed gardens, a traditional garden plot, and a true greenhouse structure, Pellegrino educates the students about local, healthy options year-round.
“The reason why we’re involved with these kids is eating local goes deeper than just eating good food. It changes the environment, too,” Pellegrino said.
In addition to spreading the wealth with local communities, Waterfront Kitchen tries to buy local food items within a 100-mile radius.
Pellegrino demonstrated how to make a salad with local ingredients to University students, faculty, and staff.
- Goat cheese (Firefly Farms)
- Carrots (Big City Farms)
- Spring onions (Waterfront Kitchen garden)
- Pompeian Olive Oil
- Balsamic vinegar (did you know Maryland is the largest producer of red wine vinegar?)
- For vinaigrette, it’s important to add salt and pepper first. Then add olive oil slowly and then spring onions. Blend together. When it’s done, it should look creamy and thick.
- Mix in vinaigrette with your greens.
- Add carrots and goat cheese on top. Enjoy!
— Tracy Gnadinger