by Reina Chaiekh | Feb 25, 2026
A garden serves as one source of food for those helping to make the meal in Our Little Kitchen. Even if you don’t have a garden, or even if it is a time of year when garden food is not plentiful in your area, one way to be a conscious consumer is to eat food that is...
by Reina Chaiekh | Feb 25, 2026
The author of Our Little Kitchen, Jillian Tamaki, was inspired to create Our Little Kitchen based on her experience helping out at a community kitchen in New York once a week for many years (read the “Author’s Note” at the end of the book for more on her experience)....
by Reina Chaiekh | Feb 25, 2026
Most people in North America today obtain the majority of their food from grocery stores. That means we don’t see where our food comes from, including how produce is grown, what country it originates in or how processed foods are prepared. Pick one kind of fruit or...
by Reina Chaiekh | Feb 25, 2026
How did preparing a dish using items already available rather than going to the store to pick out specific ingredients change your experience of making the soup? What did it make you pay attention to that you may not have otherwise noticed or thought about?
by Reina Chaiekh | Feb 25, 2026
In the first pages of this book, there is a picture-based recipe for vegetable soup. Ask an adult for help to make the soup using vegetables you already have at home. Look for ingredients in the same places that characters in the book searched, like the cupboards, the...
