Pick a grain ( udon, jasmine, rice noodle, soba, basmati or egg noodle), and 3 or more veg., add a protein of chicken breast or tofu, and finish off with a sauce (teriyaki, sweet and sour, lots of different heat options, soy, fish, oyster) and you have a Mongolie grill. Well, vancouver restaurant style that is. Students individually picked what they wanted to make and stir fried based on some of the rules on stir fry's we discussed in class.
Students researched the many health benefits associated with Kale. We then looked at how it is one of a very few veggies that can actually be grown year round in Vancouver. With all these benefits, we tried to make the tough chewing veg actually edible. Thus, put a little olive oil, lemon zest, sea salt and cayenne pepper for those heat seekers and roast them. Voila, you have a much better choice to those bagged chips in the vending machine. Approval rate was 50/50 in the class but with some groups overcooking theirs, I think we can get that number a little higher ;).
The brain behind the needle got the chance to make a creative project to end the sewing unit. The creative juices flowed with iPod/iphone cases, pillows depicting favourite sports teams and some cartoon characters were the choices made by students. After sketching their design, it took students up to a week within class to finish the project. Here are some of the final projects that I could put into groups.
Dave McCallum is a Foods Studies teachers at Semiahmoo Secondary in Surrey, British Columbia