A Program for Youth

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A journalism and leadership program with the  mission of amplifying youth’s voices through the adult media. Youth, aged 8-18, work in teams on  issue based stories. Their stories and commentaries are printed in The Mining Journal and are broadcast weekly on two local radio stations, Q107.7 WMQT and Public Radio 90.

 The Bureau was honored with an Excellence in Broadcasting by the Michigan Association of Broadcasters for their weekly radio spots. Besides reporting, youth have participated in a cultural exchange in Japan, have covered every political convention since 1992 , have gone on numerous trips outside of the area to present at conferences and covered the TC Film Festival to name a few.  

8 - 18  has strong media partners:  

• Mining Journal Website
• Q107-WMQT
• WNMU Public Radio 90
• 8-18 Media Queen City Kidcast on Spotify
• https://nmu.edu/wupx/home

The bureau’s young journalists deliver a unique and vital perspectives and insight of children on important issues such as health, education and politics.  At the same time, the program allows for natural mentoring through the interactions of story teams made up of older and younger kids.

I love to cook and bake for myself and others, and I thought it’d be a wonderful opportunity to share my knowledge and history with cooking and baking in a column and a delicious recipe at the end!

I slowly got into baking with my mom, pitching in at the easy parts and mixing ingredients. I was only interested in the tasty results, but I later found so much joy in the baking process. As I got more into baking I learned more about how to measure things and the science of it. Mom taught me how to use electric mixers, the oven, and the stovetop so I could bake by myself!  I began finding different foreign recipes and spouting questions about them to my mom. I found that my mom did not know everything about baking, so I checked out lots of baking books at the library. And then my mom got me and my sister a kids baking book! I was so excited and wanted to try every recipe (still working on it)!

Eventually, when I had enough knowledge, I started experimenting and making new recipes (like my famed peanut butter cookies with apple butter sandwiched in between.) and really getting deep into baking chemistry. I learned about baking substitutes so I could make treats for my friends with allergies and intolerances. Incredibly, there were so many options to substitute butter, egg, gluten, etc… I also became very interested in baking shows like,” The Great British Baking Show,” and the junior version, which inspired me

That brings us up to date on my baking journey, but now to dive into cooking!

My dad has always loved to cook, and watching him showed me not just how to cook dinner with the basics, but to experiment with flavors and make a memorable meal. My dad taught me how to eyeball things,(I was very precise because of my baking experience), and many other tricks and hacks to take yourself to another spot in the world in one bite. That’s one of the many joys of cooking, experimenting with recipes from different places and cultures.

One of the reasons I love cooking is that you have room to be experimental.  Baking is more precise, but with cooking you can be super adventurous! Another reason is that food brings people together, whether you are the eater, the chef, or both (I’m both)! 

Whenever my dad cooks something, he invites me to help in the kitchen and taste test. I have now graduated from sous chef to associate chef, so we work alongside each other in the kitchen and listen to each other's advice. That’s how you make a delicious meal!

In the summer my dad and I try to cook on the grill as much as possible because it’s nice to get outside and do something we both enjoy, I do encourage you to cook the recipe below on a grill if you plan to make it. It’s just very nice to be outside while cooking and with people you love.

The recipe below is delicious (I think) and is one of my and my dad’s favorites, Turkish skewered meat kebabs, roasted vegetables, and naan. The combination of flavors is very yummy and it’s not very complicated!  

All in all, cooking and baking for me is just about having fun with the process, so don’t get worried about the finished product.  It will still taste good I bet!

CHICKEN SHAWARMA RECIPE

Ingredients for marinade:

¼ cup oil

¾ tsp salt

¼ tsp black pepper

2 tsp cumin

2 tsp paprika

1 tsp allspice

¾ tsp turmeric

¼ tsp cinnamon

(cook the chicken to 165 degrees Fahrenheit using a meat thermometer)

Ingredients & Instructions for Tahini sauce:

1-2 cloves of garlic

½ tsp salt

¾ cup tahini paste

½ cup freshly squeezed lime or lemon juice

¼ cup cold water, maybe more if you need it

1 cup fresh chopped parsley, optional

Using a mortar and pestle, if using, crush garlic and salt together. Or a mincer or grater, if using, season with salt after mincing/grating.

Add the crushed garlic, tahini paste, and lime/lemon juice to the bowl of a food processor and blend. It will be thick as it blends. Add a little bit of water and blend again until you reach the desired consistency. For this particular recipe, a salsa-ish consistency is best…in my opinion. 

Transfer the tahini to a serving bowl, and voila!

For some spice, add a pinch of cayenne or a little mild Aleppo pepper!

Heat up some naan bread in the oven or on the grill, for about 7 minutes at about 350 Fahrenheit. For vegetables, drizzle vegetables of your choice (my dad and I typically do bell peppers, onions, and cauliflower, but any vegetables go good with this recipe) with olive oil and put on the grill for about 10 minutes, stirring frequently. 

Transfer the chicken, naan, and vegetables to a plate and add tahini (we like to put the chicken, veggies, and tahini in the naan).

Written By: Ondine Clark-Bonk is 10 -years- old and loves grammar, pierogies, and her spoiled cat. She has a lovable and slightly annoying big sister.