In the classroom this week we celebrated how we all represent many cultures with Monica Brown’s and Sara Palcios’ book Marisol McDonald Doesn’t Match about a child who is Peruvian and Scottish and American.
In the classroom we made arroz chaufa, a Chinese Peruvian dish that marries Asian ingredients like ginger, soy sauce, and sesame oil with South American ingredients like pepper—specifically, ají panca, which has a mild, fruity flavor. We learned that fried rice is best made with cold, cooked rice so that the grains, when cooked again, don’t turn mushy. The first grade chefs had fun with high-heat cooking using woks!
