Focusing on the FACS and Other Important Items Part I
Part I -- Nutrition and Wellness
October 16, 2024
Focusing on the FACS and Business Essentials! There has been so much to see through our lens! Since the beginning of school, we have been whipping up all kinds of creative and educational opportunities. We have also been “focused” on building a community and relationships within the classroom walls!
Nutrition and Wellness students have been doing a pinch of this and a pinch of that since Day 1 of returning to school. We started out covering the basics: food safety and sanitation, kitchen lab procedures, cooking terms, measuring skills, reviewing recipes to sharpen skills and how to navigate them. Watching an Alton Brown video spawned a series of lab (kitchen time) surrounding eggs and breakfast. We made scrambled eggs, French Toast, bacon, pancakes, breakfast burritos and egg bites. We topped out our eggs-excellent adventure by creating vanilla custard. This fascination with eggs led us to our own exploration of which came first… the chicken or the egg. We then embarked on spending a class period of creating chicken and noodles.
Another Alton Brown video “Wake Up Little Sushi” was a great way to spend a rainy day when we were unable to use the kitchen. It also provided inspiration for the students to create their own Bento boxes using construction and their artistic twist of their ideal Japanese meal. The students were also surprised to learn from the video that as consumers, we cannot buy Japanese rice, because it is an item that Japan will not export. California produces a great hybrid rice that can rival that of Japan. They also learned that “nori” is seaweed or algae.
Our biggest project so far this year was planning, creating and executing the luncheon for the 50 year class visiting for Homecoming 2024. The returning classmates were served a lunch that contained many reminders of foods popular during the 1970’s. Appetizers such as bacon wrapped SPAM, a main course of meatballs served with a variety of sauces, pasta salad, a colorful layered Jello salad, and a fall favorite, pumpkin muffins.
It is very challenging to fit many of our activities into a short window of one class period. But with good planning and organization, we can typically make it happen.
The highlight of our nutrition and wellness class this year has been the generosity of many friends, family and former teachers! Last year, we found that our kitchen lacked many usable items such as large mixing bowls, measuring cups and spoons, storage containers and bowls of different sizes. Former teacher Dr. Kim Ring reached out to coordinate a Tupperware Party. Supporters came through with either monetary donations and/or purchases either for themselves or for the class! We have been outfitted in a big way and very happy and excited about adding these items to the kitchen! We are so appreciative of the support and the sincere outpouring of commitment to the foods kids and ensuring they have the items they need to be successful! If you are one of those people reading this, check out the photos… their smiles say it all!!
