San Antonio Express News – July 19, 2017 – by Richard Marini
Tiny finger sandwiches of watermelon and feta cheese, dressed with olive oil and balsamic vinegar and topped with a mint leaf. These are likely not something most of the 7-year-old members of the Kangaroo team at the Boys & Girls Clubs of San Antonio have ever eaten.
But after making and taste-tasting these summertime snacks, many of the pint-size reviewers said they liked it — sort of.
Makayla Garza, for example, gave the dish two oily thumbs up. “The olive oil and cheese make it good,” she said.
Sebastian Casanova felt the same way, with a caveat. “I like it, but there’s too much olive oil,” he complained.
As for Adric Rivas, he ignored the watermelon, the dressing and the mint leaves and ate only the feta, adding, incongruously, “I didn’t like the cheese too much.”
The kids were part of the Culinary Health Education for Families program at the Boys & Girls Clubs clubhouse on Ralph Avenue in the Lone Star neighborhood. Funded by a half-million dollar grant from the Goldsbury Foundation and launched June 12, the program teaches club members the basics of nutrition and that healthy food is not only tasty but also easy and fun to make.