In the classroom this week, we watched a recent news segment about a Chumash-led initiative to establish the Chumash Heritage National Marine Sanctuary off the Central California Coast.
In the kitchen, students made a seaweed salad with hijiki, wakame, and kombu. Each chef rolled their own sushi roll using another seaweed, nori, as a wrapper, and sprinkled the rice with another seaweed, dulse, and furikake, a Japanese seasoning that contains sesame seeds and seaweed. This recipe was very popular, and almost every chef said they tried something they had never eaten before.
During the closing circle, students shared ideas about what humans get from water, including plant and animal life, hydration, sanitation, play, and spirituality.
