Leah Cherry teaches children and their families how to cook, sew, make and grow – traditional talents that remain essential for living well today. Her business, Skill It, is founded on the belief that working with your hands nourishes your spirit and connects you to family and community.
In addition to after-school and community events in Rhode Island, Skill It offers an online class, Season’s Eatings, to create joy, fun, and connection around food and family dinnertime. You can read the Skill It blog (www.skillitri.com) and sign-up for the newsletter to receive class updates.
Thrilled to have Leah back with Kidoinfo. Now as a new mom, she has even more wisdom to share on how to make meal time simple yet meaningful and delicious while juggling family logistics. - Anisa Never have I been more appreciative of every free moment I can find in any given day since becoming […]
Today we meet Persephone Brown. Perspehone is health coach and year-round resident of Block Island. She has a 3 year-old son and is a graduate of the Institute for Integrative Nutrition and Columbia Teachers College of NYC.
One of the most delightful greens of the season will be making its debut soon—the young tendrils of the sweet pea plant. They are delicate and full of flavor, perfect for making a crunchy and fun-to-eat salad for lunch or dinner.
Today we meet Katy Killilea. She loves running, cooking, sudden trips to new places, loud corduroy pants, and being taken to the Beehive in Bristol.
February seems to me a perfect month to spend with a set of mixing bowls, baking pans, and a nice hot oven. Between the sweetness of Valentine’s Day treats and big, blizzard snowstorms, it is truly the heart of winter in New England. And nothing feels cozier than turning up the oven to warm the kitchen and filling the house with the smell of baking bread.
I became something of a Banana Bread aficionado a few winters ago when I began systematically trying every delicious-looking recipe I found in cookbooks and my favorite food blogs. I have tried adding pecans, crystallized ginger, chocolate chips, walnuts, and sometimes the recipes have even called for lemon juice!
Today we meet Jan Faust Dane. Jan is the new owner of Stock Culinary Goods on Hope Street in Providence full of thoughtfully sourced, well-designed kitchen tools, cooking resources and gifts for food lovers. It’s a place where people who love to cook and entertain can gather to find the materials to outfit their kitchens, decorate their tables, find inspiration or simply chat with other like-minded food enthusiasts. Jan is no stranger to the food and shop world. Feathers in her cap include food forager for the Ocean House in Watch Hill, contributing writer to Edible Rhody magazine, and the author of many eat.shop guides. She lives in Oak Hill with her husband and three children.
Feeding Traditions is a series of interviews that explore the rich connections between food & family. When we talk about food, we are often talking about our history, culture, and traditions. Why do we eat what we eat? Who taught us how to cook? What recipes are linked in our minds with special occasions and everyday dinners? And what memories and skills do we hope to pass on to our children?
Feeding Traditions will give us a peek into our neighbors’ kitchens and celebrates the work we do to gather our loved ones around the dinner table. And it highlights the memories we all have formed around spending time with friends, family, and food.
Today Skill It interviews Line Daems.
Fall may be the quintessential season of the dinner table. As leaves turn and the air turns crisp, we settle back into the rituals and routines that are grounded by the new school year, sports, and upcoming holidays.
The Fall harvest of apples, squash, broccoli, and Brussels sprouts is overflowing at the Farmers’ Markets. The cooler temperatures outside mean we now welcome a warm oven full of roasting vegetables or a stove topped with a simmering pot of soup.
We can think of no better way to enjoy a crisp evening than by creating a family dinner together. Skill It’s Emerald City Pasta is a surprising twist on a basil-filled summer pesto. Instead of tender leafy greens, this dish turns delicious, nutritious broccoli into a satiny smooth pesto sauce. Spiked with lemon, garlic, and Parmesan cheese, it is a kid-tested favorite.
I would like to introduce Leah Cherry, a new Kidoinfo food contributor. You may recognize her from Kidoinfo Conversations — she has been instrumental in helping me plan and coordinate these local events. Passionate about food and making things from scratch, Leah Cherry recently started Skill It, teaching children and their families how to cook, sew, make and grow – traditional talents that remain essential for living well today. Skill It is founded on the belief that working with your hands nourishes your spirit and connects you to family and community. In addition to after-school and community events in Rhode Island, Skill It offers an online class, Season’s Eatings, to create joy, fun, and connection around food and family dinnertime. You can read the Skill It blog and sign-up for the newsletter to receive class updates. - Anisa
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