The Excellent Egg
Cheryl Knecht • April 2, 2025

FUN FACTS:
- Most eggs we eat are from hens.
- Egg farmers in the United States produce around 100 BILLION eggs each year. That is enough to wrap around the earth 5 times!
- 90% of Americans have eggs in their refrigerator right now.
- The color of an egg’s shell, such as brown or white, matches the color of the hen's earlobe.
Superfoods Spotlight: EGGS
- Eggs are a nutrient dense source of protein that can help us feel full.
- Eggs are a complete protein, which means it provides all 9 essential amino acids our body needs to build and repair muscles, tissues, and cells.
- Each egg provides 4-6 grams of protein, depending on its size.
- Eggs are rich in choline which is important for memory and brain function and development.
- Eggs are rich in vitamins A, B2, B6, and B12 which are important for brain development, the nervous system, eye health, and immunity!
- Eggs also provide biotin which is great for skin, hair, and nail health.
- The yolk of an egg provides vitamin D and makes the body able to use lutein and zeaxanthin which are antioxidants (think super powers for your cells!) to protect your eye health!


By Cheryl Knecht
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September 17, 2025
After nearly 10 years of teaching, I’ve noticed a pattern: parents who love cooking are eager for their kids to join in, while those who see it as a chore often don’t realize how much their children can gain from cooking classes. I often hear concerns like: “My child is a picky eater. They don’t touch vegetables and won’t eat anything in that class.” “They’re not interested in cooking. They just want to make cookies and brownies but don’t want to cook meals.” “They have food allergies and won’t be able to taste anything in the class,” “They’re too young—it’s not safe for them to be in the kitchen yet.” But in practice, these are the kids who benefit most. Here’s why:

By Alison Carchi
•
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At the Mobile Kitchen Project, we bring everything but the kitchen sink—literally! This past school year, we’ve had the incredible opportunity to serve over 250 students each week across the Chicago area through our hands-on culinary classes and family dinner events.

By Cheryl Knecht
•
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Watching my son graduate and prepare to move out for an adventurous life, I reflects on my time in the kitchen and wonders if I taught him enough about cooking. As a quiet but meaningful way of showing care, cooking became a shared language—one I now captures in a simple recipe binder for him to take. It’s not about perfect meals, but about equipping him with comfort, confidence, and a taste of home.

By Cheryl Knecht
•
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