What Makes TWK Possible: Meet Stenealle
We love to interview all the organizations and people that help make the work of TWK possible, but we thought it was time to feature one of our own staff members. This time, we talked to Stenealle Ragin, our Engagement Coordinator, about her involvement with TWK.
How are you involved with TasteWise Kids/Days of Taste?
My journey began as an intern in partnership with my college, Coppin State University. I am currently the Engagement Coordinator for TasteWise Kids. It is a delight to work for and connect with the TasteWise Kids
What is your job and/or how are you involved in the food scene in Maryland?
Outside of my role with TasteWise Kids I am the avid foodie. I love going on food explorations, discovering new places and cuisines.
In your opinion, what makes Days of Taste and TasteWise Kids so special?
What makes Days of Taste and TasteWise Kids so special is their approach. TasteWise Kids has created a unique space where children are included in their relationship with food, while making it educational and fun all at the same time. Growing up, I was a picky eater; no matter where I was in the world I could always find chicken nuggets and fries. Reflecting back, I wish I had TasteWise Kids to teach exploration and knowledge that trying new foods can be fun.
What is your favorite vegetable?
My favorite vegetable is broccoli! It can be cooked in so many ways (blanched, roasted, in stir fry, with cheese on top!), so delicious!
If you could have one meal at a local restaurant, what and where would it be?
I recently visited the Hampden Food Market and it now holds a special place in my heart. The Hampden Food Market does an amazing job with creating unique and tasty flavor profiles. If you take a visit and want to order like me, start off with a mocktail. The grapefruit thyme mocktail is light, yet refreshing and the gucci lemonade is super sweet, but worth all the sugar. I encourage you to get both, but I like to splurge a bit. For my appetizer, I ordered the lamb chops followed by salmon for my main course.
If you could travel to any city in the world for a “food trip”, where would you go?
If I could travel to any city in the world for a “food trip” I would pick Tokyo. I would love to experience authentic Japanese cuisine.
What are 2 or 3 things that are always in your refrigerator?
Three things that are always in my fridge fresh ginger (for tea and cooking), bacon, and some sort of dessert!