A Playground for a Classroom
Some of my classroom time for the Master Food Volunteer Program run by Kansas State Research Extension Service has been spent at the Olathe, KS campus of Kansas State University. It's a nice, modern building equipped with up to date classrooms, communications, conference rooms and a well equipped test kitchen that my class has been fortunate to use as a kind of playground for making jellies, baking pies, drying foods, and more.
Last Wednesday, we had a scheduled class about grains and I just happened to bring in a loaf of French Country Bread that I made according to the 3-2-1 formula. I wasn't bragging too much, I was really just demonstrating that it's possible to make a really good loaf of bread without professional equipment.
Her are a few pictures of some of the equipment and the area we get to work in. It's no wonder that we never complain about cleaning up the playground.
We actually do get homework for our classes. I've spent some four hours this past weekend researching, writing, typing, and printing handouts for a five minute presentation on preparing a healthy alternative diet for preschoolers. It's been over fourty years since I graduated from college so it will take some time to get up to speed on this stuff. With so many well educated and talented fellow students, I have to bring my A game every class just to keep up with them. It's much more fun than I had in many of my college classrooms.