This past December and January, Cooking Matters and the 21st Century After School program hosted a six-week Cooking Matters for Kids class at the Clinton Avenue School in New Haven, Connecticut. Each week, Cooking Matters instructor Gina Marie Vecchitto set up her “mobile kitchen” in the school cafeteria so 10 fifth-grade students could learn about nutrition and partake in hands-on cooking. The menus included apple and sunflower seed salad, turkey burgers, chocolate-strawberry French toast, smoothies, stove-top mac ‘n’ cheese, yogurt parfaits, mini-pizzas, and mozzarella sticks.