Welcome to my sustainable kitchen, a place where we’ll learn how to impact our carbon footprints through our cooking and eating habits. Pumpkin is a classic staple of the autumnal spirit, so let’s embrace the Fall season and make some delicious pumpkin recipes! By creating our own pumpkin puree from pumpkins we picked from a patch or bought at a farmer’s market, we are taking away from the demand for canned pumpkin puree that has been heavily transported and was made in a factory (both things that produce a lot of carbon dioxide). I also strongly encourage you to check out if there is a composting option where you live so that you can make sure the leftover parts of your pumpkin end up replenishing the soil. Thanks for cooking with me today, and as always, enjoy the food!
I attended the Packer Collegiate Institute in Brooklyn, NY where I was able to explore my multiple different passions through engaging classes and fun clubs. I am currently on a gap year but am excited to attend Northwestern University next fall with an intended major in Environmental Chemistry.
Throughout my time in high school, I tutored many students in chemistry. As early as 10th grade, my chemistry teacher recommended me to the school’s peer tutoring program because she saw how deeply I was grasping and understanding the information being taught. I have worked with students on homework, test prep, and lab report editing.
In addition to tutoring high school chemistry, I have worked with kindergarteners and first graders on reading skills and comprehension, so I feel confident working