By Susan Winlow
Applesauce with seeds gives just a little bit of added protein.
Really, it does, the middle school student said, convincingly.
Chef Robert Edwards hurried around to the various tables of Matt Garcia Learning Center students cooking homemade applesauce on Wednesday. He lifted up the lid of a pot simmering on a mobile single-burner propane stove and saw something else swimming around with the finely chopped apples.
“You want the seeds?” he asked, chuckling, to the group of middle schoolers.
They peered into the pot, clearly pleased with the pleasant aroma coming from their quickly cooking apples.