Kids in the kitchen

foodtv021: FoodTV“Kids in the Kitchen” is not a new TV reality show featuring goats dining on home cooked meals. It is a new interactive educational TV series designed to inspire children to eat nutritious foods. The first videotaping was on December 17 in the kitchen of Urner’s Inc, a large appliance store in Bakersfield. The cast consisted of Lisa Krch, KBAK-TV news anchor and Jason Krause, a program facilitator in Community Connection for Child Care’s (CCCC) Food Program. Pairs of children between the ages of three and eight were called up from a live audience to assist in preparation of the food.

It took three hours to shoot, but Executive Producer Brooke Antonioni hopes the series will leave a lasting impression on teachers, child care providers and children.

“We actually shot two 30 minute programs — one called ‘Snacking Good Time’ and the other ‘A Meal with My Friends,’” Antonioni said. “By getting children to prepare food right alongside Lisa and Jason, we could see how much they liked trying new and different foods. In each of the segments, Jason demonstrated and explained ways the audience could involve children in kitchen activities that are age appropriate. The older the child the more advanced the motor skill activities were, but we even had three and four-year-olds pouring ingredients and sectioning fruit.”

Antonioni, who is in charge of CCCC’s Child Care Productions, teamed with Krause to write the script. Recipes were developed by Krause. Dialog was unscripted so Krch, Krause and the children could spontaneously interact. Behind the scenes, a half dozen CCCC volunteers helped Antonioni coach children, do makeup, clean counter tops and replenish food items. Another half dozen workers, under the direction of KETN Production Manager John Lenko, operated three cameras, a portable video switcher and audio board.

Eight-year-old Taylor Arias was one of those selected to use popsicle sticks and her choice of pineapples, oranges, apples and melons to construct a fruit kabob for a segment of “Snacking Good Time.”

“It was good,” Arias said. “I learned all kinds of things about food groups and to eat five portions of fruits and vegetables each day.”

During breaks, the audience, seated at dining tables, sampled foods prepared on the show, such as chicken and vegetable pocket sandwiches. They were also provided with the ingredients to make their own along with the cast.

“It really is a learning experience,” Antonioni said. “Each recipe highlights the ingredients, nutritional benefits, kitchen safety and age appropriate developmental aspects,” Antonioni explained. “And we make it fun for the children to remember. For instance, while making a garden pasta, we had the children pretend the noodles were worms, ground beef was the dirt, sauce was the fertilizer and on top was the garden consisting of whatever they wanted — corn, peas, beans, broccoli and so on.”

Antonioni said the first shows will be broadcast on KETN in February. Videos of the production will also be available for check out by teachers, parents and child care providers. Those interested in finding out more can contact Antonioni at (661) 861-5205 or by emailing her at brantonioni@kern.org.
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