We focused this week on Indigenous foodways—foods that human beings have been eating and food preparation techniques people have been practicing for thousands of years. In the classroom we read Tomie de Paola’s The Popcorn Book, which provides great information about the history of popcorn and its enduring popularity.
In the kitchen classroom, the kindergarten chefs ground their own spice blend by using an ancient food preparation tool, the mortar and pestle. They also chopped green apple and pineapple and squeezed fresh lime juice for a Peruvian drink made from purple corn called chicha morada. It was a tasty celebration of all things corn and a reminder that the best snacks can often be as simple and affordable as dried popcorn kernels heated with a little oil.
