A new part of the job for Karen Wallace puts her in a very comfortable place at the Buffalo Museum of Science: the kitchen. Wallace, director for science, learning and interpretation, oversees the museum’s new Bite Size Science cooking classroom, designed to teach children and adults the scientific connections between food, health, community and the environment. At home in the Boston Hills, the corn patch alone in her sprawling garden is a big as the cooking classroom at work.
Talk about your eating philosophy.
My goal is to try to be self-sustaining and grow a lot of my own things. I grow my garden organically. I visit the farmers’ markets in Colden – that’s just down the road for me – and I also hit the East Aurora market to supplement what I don’t have. Right now, I’m eating a lot of fruits and vegetables, doing that locally. I’m a very seasonal person. I wait till the strawberries come in and I’ll eat them then. I’m pigging out on strawberries right now. I just made jam with those great strawberries.
Do you have a favorite fruit or vegetable that you grow?
It’s my tomatoes. I do a lot with them, as far as canning and making salsa. I have all my education staff over for Christmas. Last year, the potatoes and carrots that I used were things that I grew. Everyone gets my salsa. My husband, Chuck, really gets into this too, besides helping me rototill the beds. We also have a sugar shack on our property and he does maple syrup. We give it to friends and family.
– Scott Scanlon
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