In the classroom this week we read Where We Come From by Diane Wilson, Sun Yung Shin, Shannon Gibney, and John Coy and illustrated by Dion MBD. The authors talk about the stories, cultures, and places that have shaped their identities.
In the kitchen classroom we learned how to make green onion pancakes, a staple of my own family’s Taiwanese American food culture. The kindergarten chefs rolled out a simple dough made of wheat and water, painted the dough with oil, salt, and sliced green onions, then rolled, twisted, and rolled again before frying the pancakes in a hot skillet. Human palates tend to respond to anything greasy and salty, and this recipe was no different. We had a lot of smiles at the end of class!
