By Jonaki Mehta Around 3:30 in the afternoon, a group of bandana-clad middle schoolers gather around a neatly laid table, covered with a colorful, floral tablecloth. The smell of freshly baked granola wafts through the industrial-style kitchen as students prepare yogurt parfaits. “We’re making it like the French flag, so red for strawberry, white for yogurt, and then blue for blueberry,” says sixth-grader Blaine Hart. This after-school cooking club in a rural community in Maine is preparing to host an international food festival at the end of the month. The students are currently finishing up a unit on French cuisine,
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