This week in the classroom we read the book Where We Come From, written by John Coy, Shannon Gibney, Sun Yung Shin, and Diane Wilson and illustrated by Dion MBD. This is the second week of our exploration of foodways from around the world.
In the kitchen, I shared a recipe from where my parents and many of my ancestors come from, Taiwan. The kindergarten chefs learned how to roll out a wheat flour dough, brush it with oil, season it with salt, sprinkle it with green onions, then roll it again into a log, twist it to form layers, coil it into a cinnamon roll shape, roll it out again, then pan fry it before finishing with some flaky salt. I brought a Taiwanese cucumber salad as a cruncy, acidic accompaniment to the savory pancakes, which were a hit! I hope everyone felt inspired to learn more about their own family stories and celebrate their own traditions.
