“Kid Speak” is about and for kids. We are an inclusive community for city kids and country kids who love to cook, grow things, take care of animals and have a love of food.
Artists Zoe and Liam Goede, age 11 and 10 can be found at the Hubbards Farmers’ Market in Nova Scotia. They have been sharing their driftwood & fabric sculptures and paintings at the market for two years.
We only have one word about this recent photo submitted by Andre Peters from Manitoba (a young farmer) … stunning!
Andre is baling and had to climb onto the baler to check the knotters.
Thank you Peters family!
4-H is one of Canada’s longest-running youth organizations for young people between the ages of 8 and 21. In 4-H, there is so much to experience, so much to learn, and so much to do. Build a website, learn how to take great photographs, care for animals, be a world-class scrapbooker. If you can think of it, there is probably a 4-H Club in Canada that is doing it.
The four “H”s in 4-H stand for: “We pledge our Head, Heart, Hands and Health to our club, community and our country.”
To this day 4-H is one of Canada’s longest running and most respected youth organizations. Since its inception, 4-H has been teaching Canadian youth to “Learn to Do by Doing” and providing a safe hands-on learning environment.
The historical roots of the Canadian 4-H program are solidly grounded in rural Canada. Its beginnings were inspired by energetic and idealist agriculture officials, dedicated school teachers and others committed to ensuring young rural Canadians learned the important skills required to succeed on and off the farm.
4-H has expanded beyond its rural roots and continues to offer clubs for a diverse range of interests. Members have the chance to travel nationally or internationally through 4-H Youth Exchanges Canada and the W. Garfield Weston Foundation 4-H International Exchange. Many other great opportunities also exist within the organization.
The countdown is on as the end of May draws nearer and 4-H Canada is preparing for national celebrations! On May 30th, 2013 at the Fairmont Winnipeg, 4-H Canada will host a special 100th Anniversary Gala evening themed Food for Thought, to celebrate the centennial and give a nod to the importance of food productions, sustainability and the role of youth as future leaders in feeding a growing planet.
“4-H has had such a significant impact on Canadian youth. Teaching the importance of responsibility, leadership and community service for 100 years is an amazing legacy and the need has never been greater to continue to provide these opportunities through 4-H to strengthen our young people and our communities,” Shannon Benner, Chief Executive Officer
For more information on 4-H and the Youth Ag Summit in Calgary, Alberta this summer. please visit http://www.4-h-canada.ca/core/
Meet Jaimie who enjoys cooking.
Hi, my name is Jaimie. I am 9 years old. My sister Lauryn is 6. We live in La Salle and when we come to visit Grandma on the farm she teaches us to bake.
Grandma said we could bake whole grain buns, so we helped her put wheat into her grain mill and turn it into whole grain wheat flour. She told us to measure and put all of the whole grain flour, oil, sea salt, brown sugar, crushed flax, crushed grains, and eggs into her Bosch machine bowl. We turned on the machine and the dough hook mixed it slowing until it looked quite smooth. We sprinkled on yeast and then added a measured amount of unbleached flour. Then we left the machine mix slowly for 9 minutes. That was it. The dough was ready.
Lauryn and I washed our hands, put some lard on our hands so the dough wouldn’t stick and helped Grandma shape the dough into small balls. We put them on greased cookie sheets, covered the trays of buns with a towel and left them rise really nice and big.
As soon as they were baked, we ate one without even putting butter on them.
This is Lauryn eating! They were so good!
Here is the recipe for you to make great buns!
WHOLE WHEAT LENTIL BUNS – makes 6 dozen buns
We added crushed flax, crushed wheat, crushed buckwheat and lentil puree for added nutrition. You can substitute these for oat bran, oatmeal or other crushed grains of your choice. Let the shaped buns rise well so you have nice fluffy buns.
4 cups warm water
2/3 cup oil or lard
1 cup cooled lentil puree (cook & simmer 1 cup lentils in 2 ½ cups water and puree)
½ cup lemon juice
½ cup crushed flax
½ cup crushed wheat
½ cup crushed buckwheat
1 tablespoon sea salt
½ cup brown sugar (or honey)
7 ½ cup freshly ground whole wheat flour
5 tablespoons instant yeast
6 ½ cup unbleached flour
Put first 11 ingredients into the bowl. Mix with a dough hook or a beater until smooth. Sprinkle over yeast and continue to mix. Add the unbleached flour gradually and knead in. Then knead 9 minutes with a dough hook. If you are kneading with a Bosch machine, the gluten is developed and the dough is ready to shape into balls and let rise on a cookie sheet. If you are kneading by hand, let the dough rise in a bowl in a warm place. When double in size, punch down and shape into small balls and place on cookie sheet to rise. Cover with towels of let rise in the oven (do not have oven turned on) When they have risen at least double in size, bake at 350º F for 15 minutes or until nicely browned.
Meet Andre Peters from Manitoba … a young farmer in the making.
I also help by feeding hay to our 103 cows. What’s most satisfying is when nothing goes wrong and at the end of the day you get done what you set out to do. When I get bigger I’d like to have about a 1,200 acre farm with cows – a lot like my dads.”
Andre Peters, Manitoba
Meet Lucy Bolt who loves baking and eating cookies!
1 cup (227 grams) organic unsalted butter, room temperature
1/2 cup (100 grams) organic granulated sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
2 1/4 cups (295 grams) organic all-purpose flour
1/4 teaspoon salt
“What about baking is it’s fun. The cookies are plain and sweet, and you can decorate them with pretty candies. And, you can eat them in one bite!”