Bites of knowled ge One of the most wonderful Story by Bradley Hawks rewards of being a writer is when you get to use your words to inspire others—and not simply to indulge in a new restaurant, experience a new play, or peruse a new store. I am talking about those particularly meaningful opportunities you get to inspire, encourage, motivate, and even awaken. When Dena Wolk and Jorge Betanzos—of the Bronx Early College Academy X324—reached out to BORO Magazine to participate in a weeklong intensive exploration of the culinary scene in New York City, I jumped at the chance. I was invited to speak to their students for three hours about my career as a food writer, editor and photographer. And while we enjoyed a day of mini lessons about descriptive writing, employing the use of meaningful adjectives, along with anecdotes about bizarre foods and unique encounters, the culminating experience came when the students were invited to try their own skills at a restaurant right here in Astoria—The Queens Kickshaw. Owners Ben Sandler and Jennifer Lim reserved the back room, where they discussed the intricacies of running a restaurant with 30 middle- and high-school students. Chef Kenji Hurlburt then shared some of the joys and challenges of running a kitchen. Students were served portions of the kale salad, classic grilled cheese, and macaroni and cheese. The following is a sample of what the young adults had to say. 46 I BOROMAG.COM | january 2016 COMMUNITY SERVICE
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