Cooking and Environmental Education Unite in 'Teens in the Kitchen'

Sonia DeMarta, co-founder of the Lexington Farmers' Market, is offering a new cooking course for teens ages 14 to 18, aimed at teaching about global warming, local agriculture, water-related food issues and basic cooking skills.

DeMarta believes that local food is better for the local economy, tastes better, and cuts down on environmental costs, she said. Born and raised in Venezuela, DeMarta always bought cooking ingredients from the farmers' market.

When DeMarta started college in the United States, she began feeling sick, and realized it was tied to the food she was eating. The realization lead her to begin shopping and cooking for herself, and ultimately she went on to found the Lexington Farmers' Market in 2005.

DeMarta has teens of her own and wants to help educate Lexington's young people "to lead the way when it comes to eating well, staying healthy and avoiding diet-related diseases like obesity and diabetes," she said.

"I don't want my children's generation to be owned by the processed and prepared food industry," she said.

DeMarta also says that in the 1960s Lexington had over 50 farms. Now, however, there are only four remaining. She hopes to help teens learn to "protect open spaces" by supporting the town's agricultural resources.

Her "Teens in the Kitchen" class is being offered in two sessions. The first is July 12, 13, 14 and 15 from 2 to 4:30 p.m. Session two is July 19, 20, 21 and 22 from 2 to 4:30 p.m. Each session costs $120, and classes take place at the Church of Our Redeemer, 6 Meriam St., or the Lexington Farmers' Market, at Woburn Street and Massachusetts Avenue.

For more information, contact Sonia DeMarta at 617-645-2231 or by e-mail at soniademarta@gmail.com.