In the classroom this week we watched a Business Insider video about how local company Recology transforms the food waste in San Francisco’s green bins into a soil amendment it then sells to farmers. The fourth and fifth grade chefs learned that San Francisco was the first city in the United States to mandate composting and that Recology’s process now takes about 60 days from collected food scraps to finished compost. The video was a good preview of our upcoming field trip to the Recology transfer station, where we will get up close and personal with our city’s trash, recycling, and food waste!
In the kitchen we made another recipe meant to be flexible enough to turn a wide range of leftover fruits and vegetables into a tasty meal. Students peeled carrots, snipped red cabbage, shredded curly kale, grated potatoes, minced herbs (from our school garden!), and whisked eggs to make a simple savory pancake batter that they then pan fried. We served the vegetable pancakes with a sprinkling of flaky salt and a squeeze of lemon for a surprisingly popular vegetable-forward treat.
