Breakfast Around the World: Week 9

We enjoyed making Egyptian falafel so much last semester that we made another North African/Middle Eastern breakfast this week featuring fava beans called ful medames. The fava beans are cooked with onions, garlic, and cumin, then served mashed with flatbread and an array of sides such as hard-boiled eggs, onion, parsley, lemons, tomatoes, and yogurt.

This recipe requires some advanced preparation to cook the beans, but otherwise comes together very quickly. We had more time than usual to share the meal at the table. Many students took the opportunity to tell jokes and make each other laugh. During this difficult time when we must stay far apart, we look forward to being able to connect again in person over food in the near future.

Grade 1 Edible Social Studies: Week 8

In the garden this week, Ms. Stuti started class by reading the book Oh Say Can You Seed? by Bonnie Worth and illustrated by Aristides Ruiz. The first graders then divided into three groups and got to explore a collection of seeds of all different sizes, colors, and shapes. The largest seed they examined was a coconut. The smallest seeds came from the sesame plant. Students took turns making observations about the seeds, then came up with their own classification system. Some groups sorted the seeds by edibility; others sorted by color; others sorted by texture. After the sorting was done, other students got to guess how each group chose to classify their seeds.

We ended class with a seasonal snack of sliced Navel oranges and time to water the plants and explore the garden. Why do you think there is such an array of seeds found in nature?!

Grade 2 Edible Social Studies: Week 8

This week the second graders talked about how transactions make up an economy and watched a short video about how farmers markets provide a simple, joyful way for producers and consumers to connect. In the kitchen, students worked together to make a miso-ginger dressing, which they ate with Little Gem and Red Butter lettuces.

The dressing gets its tang from ginger and rice vinegar; sweetness from apples, carrots, and mirin; and umami from miso and soy sauce. We can’t wait to share the students’ hard work with friends and family on April 18. One chef remarked, “We’re going to make a bajillion dollars this is so good!”

Breakfast Around the World: Week 8

This week we made a Korean breakfast of zucchini pancakes with a tasty dipping sauce. Most of the class was spent cutting the squash into matchsticks, which were then tossed with salt to help draw out moisture. Students then squeezed as much water out of the salted zucchini as they could (similar to the process they used to make Polish potato pancakes), then made a simple batter with eggs, onion, and flour.

The best part of the class was when kids who came into the class strongly stating they did not like zucchini asked for thirds.

Grade 1 Edible Social Studies: Week 7

The first graders will spend six weeks in the garden exploring all things seeds, including rice, which they now know so much about! In the outdoor classroom, we read the book From Seed to Plant by Gail Gibbons and students began the germination process for dried fava beans. They placed a bean between the side of a clear cup and a damp paper towel and will continue to check on the seeds over the next week to make sure they have enough moisture to sprout.

Our seasonal garden snack was Kishu mandarins, and at the end of class, everyone had an opportunity to participate in garden jobs: caring for our school chickens, exploring the dig zone, or watering plants. We can’t wait to plant favas together once the beans germinate!

Grade 2 Edible Social Studies: Week 7

We were so excited to welcome the second graders into the kitchen this week! Our class started in the classroom where we watched a video from the Lexicon of Sustainability about economies of community. Over the course of six classes, students will be making their own value-added food products, enjoying them in the kitchen together, and storing the surplus they produce to sell and give away at their school-wide farmers market on April 18. We will be discussing local food systems and exploring an alternative to economies of scale.

In the kitchen, our chefs worked together on a homemade granola, which involved a lot of measuring and taking turns adding a total of 18 ingredients. Because the granola requires baking after mixing, students enjoyed granola that was baked the day before. The granola they prepared was either enjoyed by the next class or jarred up for the farmstand. Everyone had a choice of soy milk or whole milk yogurt, and a surprising number of students liked the granola mixed with both at the same time!

Breakfast Around the World: Week 7

We celebrated the two-year anniversary of The Breakfast Project’s first pilot class at Harvey Milk this week and made the same recipe we debuted the program with in February of 2018, overnight multi-grain waffles. Each class prepared the yeast batter for the next day’s class and added eggs to the batter made the day before.

Many of our original chefs from that first spring pilot have graduated and gone off to middle school, but there were a handful of students in each of our three classes who have been with Breakfast Around the World since the beginning. It was a special and delicious celebration! We think there should be a make-whipped-cream-by-hand station installed in every classroom as it’s a great way to get some exercise before the start of the school day.

Grade 2 Edible Social Studies: Week 6

This week our second graders held a combined class and welcomed a special guest from our school community, Simon Richard, the produce buyer for Bi-Rite Family of Businesses. Simon is a Harvey Milk parent and has been sourcing and growing produce for Bi-Rite Markets for over 15 years.

With a lot of background knowledge about producers and consumers from their time with Ms. Butler, Ms. Reynolds, Ms. Hensen, and Ms. Stuti, the second graders had a lot of questions for Simon. How does food get to the markets? What produce do people buy the most? (Answer: avocados, followed by bananas!) What does Bi-Rite grow at its farm in Sonoma? Where are the farms located that grow produce for Bi-Rite? How important is the way a product looks in order for it to sell well?

Simon spoke about how a typical market operates, the importance of eating with the seasons, highlighted Bi-Rite’s relationships with local farmers, and brought local, organic Kishu mandarins for all of the second graders to enjoy. It was a treat to enjoy produce at the peak of their season!

Grade 1 Edible Social Studies: Week 6

It was our final week in the kitchen with our first graders for the year, and we ended our culinary journey on a sweet note, as all meals should! In the classroom, we read Islandborn, written by Junot Díaz and illustrated by Leo Espinosa. Lola, the protagonist, was born in the Dominican Republic but moved to New York City when she was a baby. While working on a school project, she interviews friends and family and connects with the vibrant, colorful place from which she came.

In the kitchen, we made Dominican arroz con leche, scented with cinnamon, cloves, star anise, and nutmeg, as well as a tropical fruit salad. Even with such a short unit, I think we were able to show how many different, delicious ways there are to prepare rice and to celebrate how many different people make one nation. We hope all of our first grade families will keep our theme going at home and keep the discussion alive around the dinner table!

Breakfast Around the World Week 6: Costa Rica

Gallo pinto was so popular last year we decided to bring it back this week. It’s one of those breakfasts that somehow tastes improbably rich and flavorful even though it’s basically rice and beans. The students started by making a sofrito with onions, peppers, and garlic. They then added long-grain white rice to the pot and while the rice cooked, they warmed tortillas and fried their own eggs (courtesy of our wonderful school chickens!). Cracking eggs is a skill we will continue to work on as the semester progresses - we definitely have fewer compost-only situations on the worktables to clean up!

“Gallo pinto” means spotted rooster in Spanish, and once our chefs added in the cooked black beans, we could see where the dish gets its name. One of the keys to the layers of flavor in the gallo pinto comes from the cooked sofrito melding with the addition of those same ingredients, but raw, towards the end of the cooking process. We ate the beans and rice with homemade Salsa Lizano, the national sauce of Costa Rica, and the warm tortillas with a fried egg on top. ¡Qué chiva! 

Grade 2 Edible Social Studies: Week 5

This week the second graders took their creations from the past few weeks in the garden and packaged them for their upcoming farmstand in April. Students decorated their succulent jars with raffia ribbons, wrapped their seed bombs in paper and made labels, and worked on signage for both their garden treasures and the value added food products we’ll be making together in the kitchen in the coming weeks.

We are so excited for them to showcase all their hard work for their families and the school community soon!

Grade 1 Edible Social Studies: Week 5

We started class this week with the book Chachaji’s Cup by Uma Krishnaswami and Soumya Sitaraman. It tells the story of a multigenerational family that enjoys the ritual of drinking tea together and how the narrator processes his great-uncle’s stories about the partition of India.

In the kitchen, Ms. Stuti taught us how to make jhalmuri, a popular Indian street snack made from puffed rice. The toasted rice is mixed with fresh fruits like cucumber and tomatoes, herbs, spices, crunchy chickpea noodles, roasted black chick peas, lots of freshly squeezed lime juice, and another ingredient that was new for many of us, mustard oil. The resulting salad is colorful with loads of different flavors and textures.

We were disappointed that scheduling conflicts prevented us from working with Ms. Francis’s class this week, but were happy to be reunited with some of our beloved fourth and fifth grade chefs, who were able to cook with us instead.

Breakfast Around the World Week 5: India

Ms. Stuti taught us how to make a delicious potato-stuffed Indian flatbread called aloo paratha this week. We made the dough right before class, then students peeled and mashed cooked potatoes and added spices and herbs to make the filling. We introduced two methods to fill the paratha. Some students used their fingers to make a deep well, similar to a clay pinch pot. Others rolled out the dough first, then added the filling on top. Everyone loved working with flour and rolling pins, and we agreed it takes a lot of practice to get as much filling in the bread as you can without having it poke out once you start rolling.

We cooked the parathas on high heat with homemade ghee and enjoyed them with butter and Ms. Stuti’s seasonal achar, an Indian pickle, featuring carrots, cauliflower, and watermelon radish.

Grade 2 Edible Social Studies: Week 4

This week the second graders continued their exploration of products and how they’re created by propagating succulents in the garden. Students filled glass jars with soil and potted various plants that had been divided, leaving the root and crown on each new plant in tact. The end products are truly beautiful to behold.

At the end of class, there was time for communing with the chickens, exploring the dig zone, and, of course, a seasonal snack - Pink Lady apples!

Grade 1 Edible Social Studies: Week 4

This week we started class with the book A Different Pond by Bao Phi and Thi Bui and discussed the difference between immigrants and refugees. The book tells the story of a Vietnamese-American boy who goes fishing with his father, a man who lost his brother in what the United States refers to as the Vietnam War. We talked about Little Saigon in San Francisco’s Tenderloin neighborhood and the many Vietnamese-American-owned businesses you can find there.

In the kitchen, the first graders made Vietnamese gỏi cuốn (spring rolls). It was our first class incorporating products made from rice (paper and noodles) instead of the rice itself. First we prepared all the filling ingredients: calendula, lettuce, cucumbers, carrots, purple cabbage, spearmint, Thai basil, cilantro, Hodo braised tofu, red butter lettuce, and rice vermicelli. Everyone was careful to cut the ingredients into long thin strips chefs call “julienne” so that the filling would not tear the delicate rice paper when rolled up.

Next we rehydrated the rice paper wrappers by submerging them one at a time in a bowl of warm water and counting to ten. Students then customized the fillings of their spring rolls. We enjoyed them together with a vegan version of nước chấm, the traditional fish-sauce-based dipping sauce. The kids really enjoyed this recipe - there were many smiles at the end of class!

Breakfast Around the World Week 4: Tunisia

There are special weeks when every single chef in all three of our morning classes truly seems to enjoy not only the making of the breakfast we prepare, but the eating. Tunisian lablabi is one of those universally adored recipes, probably because of all the fun toppings, which we spent the class prepping, as the stew itself needs more time to cook than we have as a class together before school starts.

While the chickpeas cooked with onion, garlic, and loads of cumin and harissa was warming in the background, students learned to poach eggs, ripped bite-sized pieces of sesame durum wheat bread from local producer Base Camp Bakery, diced preserved lemon, squeezed fresh Meyer lemons, sliced green onions, and minced parsley and cilantro. Lately we’ve been breaking out the six-inch Wüsthof chef’s knives for the kids to use and we continue to be impressed by their control and confidence in the kitchen.

There was enough lablabi to offer warm cupfuls to much of the Harvey Milk teaching and support staff, fully loaded, of course, with whole-milk yogurt, a sprinkling of cumin, chopped capers, harissa, and all the other toppings the students worked so hard to prepare. It’s a beautiful thing to see them feeding others in our community with such intention and love.

Grade 2 Edible Social Studies: Week 3

This week the second graders produced their own seed bombs with clay powder, compost, seeds, and water. The finished products will be left in the classrooms to dry out for a couple of weeks and then students will design their own packaging for them and will feature the seed bombs at their upcoming farmers market in April.

Making the bombs was a messy, tactile experience, so it was nice after a good handwashing to relax with the chickens and enjoy the delicious orange freezies from last week!

Grade 1 Edible Social Studies: Week 3

When we started to design our first-grade unit around American food traditions featuring rice, we knew we had to make red beans and rice from New Orleans, Ms. Webb’s hometown. Our opening circle this week started with a book about two birds, Yat and Dat, who fly around New Orleans sampling local specialties like oyster po’ boys, BBQ shrimp, speckled trout, gumbo, bananas foster, and, of course, red beans. Yat and Dat even meet chef Emeril Lagasse, who employs his signature saying, “Bam!”, as he cooks.

In the kitchen, the first graders got to work making a vegan version of red beans and rice. They built layers of flavor, starting with onions, garlic, bay leaves, celery, and green bell peppers, then adding tomato paste, smoked paprika, cayenne, and loads of fresh herbs. The beans, which we cooked prior to class due to time constraints, went into the pot next along with our homemade vegetable stock. As the beans simmered, students took turns smashing the beans against the side of the pot to create the creamy, thick texture that’s so appealing when ladled next to or over warm rice. As a garnish, we offered smoked salt (a great vegan way to impart flavors that are traditionally delivered by pork sausage) and jalepeño hot sauce. It felt like a party.

Breakfast Around the World Week 3: Mexico

The kids loved preparing and eating chilaquiles last year, so we brought back familiar ingredients and made a similar Mexican breakfast this week called migas (not to be confused with other variations of migas eaten in Spain, Portugal, and Mexico City where it is made with day-old bread). Mexican migas (Spanish for “crumbs”) found outside Mexico City consists of strips of old tortillas fried in a pan with eggs.

Our students can basically run the class themselves these days, and the simplicity of the recipe allowed for a couple of lively rounds of the Mexican game Lotería while we ate. Though it’s purely a game of chance, the competition was fierce and those who won were quite enthusiastic!

Grade 2 Edible Social Studies: Week 2

This week the second graders produced their own orange freezies, which they will consume next week as a snack during garden class. Ms. Stuti and the students discussed the difference between a farmer growing oranges to sell at the farmers market and a processed product like orange freezies, which require additional labor and energy and even packaging in order to deliver them into the hands of consumers. In preparation for our upcoming farmers market in April, we introduced the concept of pricing a product according to the costs involved in its production.

Everyone had a lot of fun learning about economics in a hands-on, colorful, and ultimately delicious way!