Alexis Riffel
AmeriCorps Member
Cooking Matters
Alexis Riffel grew up in Tampa, Florida, and attended the University of Florida, where she majored in business with a focus in sustainability. While working in sustainability education and studying a local farm, she pursued her interests in food system sustainability and social justice. She moved to Rome for the summer of 2010 to intern for the UN’s international fund for agricultural development. She graduated in May 2011 and joined Cooking Matters, where she is the AmeriCorps member at the New Hampshire Food Bank lead partner site. Her favorite part of being a coordinator is working with the participants, especially the kids.
Posts By Alexis Riffel on Strength.org
- One Part Flour and Two Parts Fun [ 1 comment]
- February 24, 2012
The group of pint-sized chefs were beaming as they crowded around the table passing around a large mixing bowl and measuring out the flour for the dough we were preparing. It was week four at the Gosling Road Recreation Center in Portsmouth, New Hampshire and I was so thrilled to teach the kids how to make a healthy snack. We were making two dozen soft pretzels. Quite a tall order for such small chefs!
Tags: AmeriCorps, cooking class for kids, cooking matters, kid recipes, kids
