We started a two-week exploration of global foodways with the book Let’s Eat! Mealtime Around the World. The kindergarten chefs then shared which foods from countries like Sweden, Peru, Pakistan, and Nigeria they would like to try. We discussed how expanding our ideas about what to eat and trying new foods is a great way to stay healthy and grow our community.
In the kitchen we worked with a West African staple grain called fonio and made a pilaf featuring native African ingredients black-eyed peas and harissa. Our recipe incorporated sweet potato as a substitute for yams, which are native to the African continent, and the Red Russian kale Ms. Meri has helped students grow on the schoolyard (leafy greens native to Harvey Milk)! Every chef had a chance to try a new food this week.
