Faces were beaming in the Marion-Polk Food Share Community Kitchen Feb. 13.

Kids in the Kitchen participants had just spent an hour learning about and creating some heart-healthy snacks under the tutelage of Tonya Johnson, an instructor with the Oregon State University Extension Service.

With heart-shaped cookie cutters, participants created sandwich kabobs using ingredients from each of the five nutritional food groups – fruit, vegetables, grains, protein and dairy.

They also created yummy gingerbread pancakes that were decorated with fruit.

Thank you Tonya for an inspiring and fun class!

Go to our Facebook page to see more photos.