I just (re: this afternoon) joined the California Culinary Academy chapter of Slow Food. Our chapter has recently started working with James Lick Middle School in San Francisco, helping them start a community garden and teaching the children about local, sustainably produced food. I've been asked to give a talk/demo to a large group of 11 and 12 year old kids. I would normally try and tie the demo in with something in season from their garden. But it's January, and nothing is growing. I thought I could give a presentation on something that is available year round and rarely made at home: butter.
I'm just worried that they might be too old to really take an interest in shaking up heavy cream in a mason jar long enough to turn it into their own butter. The shaking does take about 15 minutes, and while it can be fun, it does start to get tiresome.
Do you think that an inner-city tween would find making butter interesting?
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