In the classroom this week we read Jacqueline Jules’ and Kathryn Mitter’s Duck for Turkey Day about how different families celebrate a “traditional” American holiday.
In the kitchen the first grade chefs made fresh spring rolls inspired by Vietnamese gỏi cuốn. First we cut all our ingredients into long, thin strips: cucumber, tofu, carrot, lettuce, purple cabbage, cilantro, Thai basil, and mint. We learned how to fill and roll with a base of rice vermicelli. Some of us decorated the tops of our edible rice paper with edible flower petals so that when rolled, their bright colors were showcased on top. Some students opted for a sprinkling of minced jalepeño and then we all enjoyed a vegan dipping sauce featuring load of freshly squeezed lime juice with our rolls. It was fun to explore how rice can be made into paper and noodles that people can eat!
