Inspired all over again....

Unable to resist the lure of the southern hemisphere, I returned to Australia...the place where my interest and fascination with kitchen gardening blossomed this past summer. Admittedly, my return to the northern beaches was mainly to enjoy a bit of Australia's summer. However, I was more than happy to catch up with Diane from Bondi to stroll along the beach while chattering about our programs. With the reverse in seasons, students at Bondi are using tomatoes to make pizza sauce for individual pizzas, strawberry granita and enjoying tons of garden fresh veggies. Facing the cold winter months, Diane shared suggestions for soups, chili and stews that are both warming and filling. Hmmm....looks like my holiday just turned into a working holiday as I'm now off in search of new recipes to try!

Winter Crop....Spaghetti Squash

While our own garden is hibernating for the season, off-site, late harvest crops offer a plethora of winter squash options. I decided to introduce Tonia's class to spaghetti squash - a yellow, football shaped squash that has stringy "noodle" type pulp. The slimy texture was a challenge for most of the students, but they were troopers and stuck with the process of scraping the pulp with a fork. While we made our "noodles," Mia's beloved tomatoes, garlic and onion simmered away on the stove. Admittedly a messy recipe, the final product was a colorful display -- yellow squash noodles topped with garlic, onions, tomatoes, olives, basil and feta. Although initially skeptical, Imad, Gregory, Eric and Mia slowly but surely picked through their bowls, finding that it was indeed tasty. I love ending my week in Room 108 - the students show such interest and engagement, are willing to try new tasks and tastes, and rise to every challenge that I present!

White Snow, Bright Snow

December has arrived, Christmas is just around the corner and a layer of snow is blanketing the school garden. We took a detour from our usual kitchen and garden lesson today...we didn't use vegetables in our recipe. Although I felt a bit guilty for this slip, Kerry's students did have quite a bit of fun making it "snow" inside the classroom. After honing our cutting skills by making glittery paper snowflakes, we turned our scissors toward tortillas. Tortillas and indoor snow, you ask? We made sweet tortilla snowflakes: folded a tortilla into triangles, cut it (as if you were making a paper snowflake), brushed it with a bit of oil and popped it into the toaster oven. After just a few minutes in the oven, the tortillas were crisp and ready for "snow." Powdered sugar in a flour sifter makes for a wonderful, indoor snowfall!

Winter Gardening....moving indoors

December is upon us, ushering in shorter daylight hours, colder temperatures, frost and the anticipation (or dread) of the season's first snowfall. With this inescapable Midwest transition to winter, we began our first indoor crop - pole beans. After listening to the classic fairytale of Jack and the Beanstalk, Kerry's class planted beans (not magic, but the Kentucky pole variety) and built a structure for eventual climbing. I must say, this is the first time that we have had full, active participation by each and every student in the class. I was thrilled to see such engagement and enthusiasm: Robert and Amanda were in awe of the worms that were wiggling through the soil, Geraldo and Sara took their shoveling duties very seriously and Ben was excited about building with the wooden poles. Continuing with the day's bean theme, the class made green beans with bread crumbs and parmesan. While the overall recipe wasn't a big hit, the process had two highlights: learning to use the mortar and pestle and snipping the ends off the beans with kitchen scissors. I'll keep reminding myself...it's the process, not the product...someday we'll find a recipe that's a unanimous hit!

New Twist on Traditional Thanksgiving Favorite

After dancing and jumping in a rousing game of Oats, Peas, Beans on the stage adjacent to the garden, Tonia's kids had a fabulous time running amok in the outdoor space. Who wouldn't love being chased, tickled and spun in circles by the Giant Mo Monster? While we didn't get our indoor bean garden planted, we certainly took advantage of the beautiful late autumn day....you never know how many we have left before Mother Nature turns toward frosty winter! Returning to the classroom, we turned our thoughts toward the upcoming holiday. Thanksgiving conjures up images of tradition - turkey, cranberries, stuffing and green bean casserole (can you guess today's vegetable theme?). Trying a tasty, and quite simple, twist on tradition, we whipped up steamed green beans with bread crumbs...delish! Today's tasks included: snapping the ends off beans, using the mortar and pestle to crush croutons into bread crumbs, cranking the salt and pepper shakers and crushing garlic in the garlic press. I must say, I'm so impressed at how far Tonia's class has come since our very first cooking lesson: there's a willingness to try new foods, a willingness to test out new equipment, a level of engagement, increased communication and a sense of enjoyment. On a philosophical note, as Thanksgiving approaches, I'll say that I'm quite thankful for this opportunity that I've been given to develop a fledgling program and to have such a warm and wonderful reception in Room 108! Thanks Tonia, Bo, Cynthia, Jeremy and my little guys and gal!

Green Tomatoes Everywhere!

With a recent dip in temperatures at night and light frost, it was time to collect the plethora of green tomatoes still hanging from the sagging vines. To be quite honest, the only recipe I knew of before this week was fried green tomatoes. Not too confident that the students in Room 106 would be ready for this, I headed to allrecipes.com (which has become my go to website). Scrolling through the list, a recipe caught my eye...green tomato raspberry jam. Intrigued, I pulled up the recipe and thought "Why not?" Quite surprisingly, the green tomatoes, sugar and raspberry jello mix indeed cooked down into a sweet jam (albeit it with an interesting texture). Spread on english muffins, it turned out to be a hit, with 4 of 6 students giving it a thumbs up. This kitchen garden adventure is not only a learning experience for the students, but for me as well!

Ghostly Garden....Halloween Fun

Students celebrated Halloween by participating in the inaugural Ghostly Garden events in the Beard School Outdoor Classroom. Despite a chilly start, sunshine and blue skies painted a beautiful backdrop as students enjoyed holiday themed activities including a hayride, dancing to spooky tunes on the stage, mummy wrapping, pumpkin bowling and parachute games. Student decorated jack-o-lanterns adorned the outdoor space, showcasing the creativity and talents of our budding artists! Here's hoping that everyone had a spooktacular time!

Fall Bounty Recipes

As the garden harvest is winding down, recipes are becoming a bit trickier. Pumpkin and zucchini were the key harvest items for this week: pumpkin pancakes (Room 106) and zucchini hummus (Room 108). In Kerry's room, we carefully followed the recipe for the pumpkin batter, but found that the first batch of pancakes was much too bland...an extra pinch of cinnamon and a smidge more sugar made all the difference in the world! Amanda, our toughest food critic, tried them, liked them and asked for more; Ben was skeptical at the initial offering, but concurred with Amanda as the last of the pancakes came off the griddle. Today's lesson: when you're the cook, it's a-okay to dip your finger into the batter and taste test...that's how we learn how to make adjustments.
Zucchini hummus was on the menu for Tonia's room (I'd been so excited about this recipe all week)...however, it wasn't meant to be. Sometime in the wee hours of Friday morning, the zucchini went from ripe to rotting....leaving an awful smell and a slimy puddle. Not to be deterred, we whipped up hummus (sans zucchini) in the food processor with pinto beans, garlic, lemon and a bit of tahini. Spread over pita triangles, the hummus received mixed reviews from the student critics (Javaid and Eric were big fans), but rave reviews from the adult contingent. So many more hummus recipes that we could try....roasted red pepper, edamame, garlic, olive...the list goes on and on!

Scarecrows

Autumn in the garden conjures images of tattered, straw-filled scarecrows keeping a watchful eye on the fall harvest. During garden lessons this week, two scarecrows came to life...albeit filled with newspaper rather than traditional straw (straw allergies changed the strategy). With teamwork, cooperation and more than a few smiling faces, a pile of old clothing, hats, dowel rods and string was quickly transformed into life-sized guardians of the Beard garden!

TWO THUMBS UP!!

I had been keeping an eye on a beautiful butternut squash as it grew the past several weeks. Unfortunately, the squash was being watched by someone else as well and disappeared before it could be used in this week's muffin recipe. Quick remedy....I picked up several replacement squash at Trader Joe's and "planted" them amidst the trailing vines. Sad at the disappearance of our squash, but momentary disaster averted. While searching for kid-friendly recipes, I happened upon butternut squash muffins. Cinnamon and pumpkin pie spice combined beautifully with the squash for a delicate and lightly sweet mini muffin. As the muffins came out of the oven, a hush fell over the crowd (due to serious taste testing) and three dozen mini muffins quickly disappeared. This unexpected veggie treat was the first recipe to be a unanimous hit in both classrooms!

Let the composting begin!

After several weeks of preparation, we finally "installed" the compost bin in a shady location just outside of the garden. A garden maintenance day, all students took part in preparing the green and brown mixture for our bin: Matthew and Sara tackled the mulch mountain with shovels and buckets, Ben and Johnny shredded newspaper, and Geraldo, Amanda and Robert collected leaves and foliage. Reconvening at the compost bin, we made our initial deposit, added some water, stirred it up and called it a day! With a little luck and Mother Nature's helping hand, we hope to have rich compost just after we ring in the new year...

Farewell to Basil Fettuccine

Oh, aromatic basil plant, you have served us well this fall....but time has come to bid adieu. Using the last leaves of tender basil, my budding chefs made pasta dough, rolled it through the pasta machine and cut fettuccine noodles. I never would have guessed that making pasta is such a simple, albeit very messy, process. During the activity, the dough went from mushy and sticky to firm and dry...a little bit of something to satisfy everyone's tactile needs (and to challenge them as well). Although student voting wasn't in favor of the finished product, the kids were intrigued by and enthused with the magic of the pasta machine. While the palates of this group may be a bit on the finicky side, they are certainly willing to role up their sleeves and delve into the cooking adventures...perhaps one day we shall meet somewhere in the middle!

Fresh from the Garden Salsa

Salsa... easy, tasty and fresh from the garden!

Reduce, Reuse, Recycle...and Compost

As the garden harvest is winding down and the plants are beginning to wither, autumn is the perfect time to learn about composting. Thanks to our OT Chana, we have a compost bin that is ready to become an active part of our garden and a great hands on lesson in life cycles. During their weekly trek to the garden, the students in Room 106 learned about the good "greens" and "browns" needed for compost, as well as some "no-no's" in the world of composting. Dried leaves, newspaper and egg shells are carbon rich "browns," while green plants, grass clippings, fruits and vegetables are nitrogen rich "greens" - these are fantastic organic materials to toss into the compost bin. On the other hand, students learned what NOT to toss into the bin: meat, cheese, milk, onions, magazines and plastic. Now that we know what to layer in our "compost lasgna," we'll be ready to begin filling the bin. In a little over 8-10 weeks, we should have rich, healthy compost to use for indoor winter gardening.

Squash Blossoms....Colorful & Edible

Trailing vines of zucchini and butternut squash have overtaken the garden, weaving and winding into the bushes, up the fence and over the tomato plants. Bright orange blossoms open each morning and wilt by midday under the glare of the sun. Using Mother Nature's fall bounty, Tonia's students harvested the vibrant blossoms for a culinary experiment: squash blossom quesadillas. Sauteed with garlic and onion, the blossoms were mixed with cheese and cilantro and encased between tortillas. The overwhelming majority found the experimental recipe to be a success...smiles, gestures for more and a full bunch of cilantro that rapidly dwindled to several errant sprigs. Gregory summed up the lesson with an exuberant, "Awesome!"

Vote: Delicious or Disgusting?

"Eewww...that's disgusting!" commented Matthew, when I pulled out three VERY ripe, squishy, brown bananas. I have to agree, the drippy fruit didn't look overly appealing in its "before" state. However, a with a little bit of cooking wizardry, today's class quickly transformed last week's donated bananas into tasty banana crumb muffins. Cracking the eggs and testing out the new hand mixer vied for the spotlight in today's cooking activity (and who can resist licking the batter off of the beaters? I've found it to be an international delight for kids of all ages!). By the way, Matthew changed his tune at the end of the lesson when he tasted the fresh from the oven muffins....

Going Bananas for Banana Pancakes!

Banana trees in Chicago? You might be thinking, "Has Mo lost her mind? Bananas don't grow in Beard's garden or do they?" No...the bananas for today's recipe did NOT come from the school garden, but in the form of a donation from our behavior therapist. Not willing to pass up bunches of ripening bananas, I shifted gears and decided to make pancakes with Tonia's students.
Pancakes from scratch are quite a novel concept for me, but turns out that the recipe is nice and easy...and a full sensory experience for the blossoming chefs in Room 108. Students explored the texture and taste of salt and sugar, squished the bananas in ziplock bags (a potato masher would be an alternative method), cracked an egg and stirred the lumpy batter. Eye contact was frequent and sustained while the pancakes sizzled on the hot griddle...Javaid grinned happily and clapped as I successfully flipped the first pancake without dropping it on the ground! Language, both verbal and gestural, surfaced as the pancakes made their way from the griddle to the table...it's incredible to see the level of communication increase in direct correlation with students' motivation!

Wheelbarrow Licensing Day!

CAUTION: STUDENT DRIVER! During today's garden lesson, students in Room 106 earned their wheelbarrow licenses after completing a "safe driving" demonstration. Congratulations to Robert, Amanda, Johnny and Ben, who have gained full wheelbarrow privileges...which means they will be moving mulch, plantings and soil when we get down to serious gardening business in the spring and fall. Additional "driving tests" will take place next week to ensure full licensing of the entire class. Today's harvest baskets were filled with ripe tomatoes and basil. Back in the classroom, students used the fresh harvest, along with a bit of crushed garlic, to create a simple, yet delicious tomato basil pizza. The smell of basil and garlic filled the room, then worked its way out the door...enough to raise questions from curious teachers and students in the hallway. Still more tomatoes and basil in the garden...perhaps pasta making is on the menu for next week?

Kitchen Gardening at Beard School

My return to the Northern Hemisphere coincided with the end of summer, which to gardeners means....tomatoes, tomatoes and more tomatoes! With enthusiasm still running high from my Aussie learning experience, I conducted my first garden and kitchen lessons with the students in Rooms 106 and 108.
The students in 106 honed their keen sense of observation during a scavenger hunt in the garden...searching for tomatoes, leaves, flowers and worms. Unfortunately, the worms weren't overly cooperative and were enjoying their own game of hide and seek! Taking advantage of the summer bounty, students harvested ripe, juicy tomatoes and aromatic basil to use in making their first recipe. Back in the classroom, students sliced, chopped and sampled their way to a fresh and tasty summer caprese salad. Although there were more "yuck" votes than "yum," I'm undeterred in my quest to expose students to new culinary and sensory delights in the upcoming weeks!
As 108 made their way to the garden on a gorgeously sunny Friday, they were greeted by the unexpected....the sprinkler. Bo worked some magic in securing the hose, which allowed students to wander the garden space without an afternoon shower! Students participated in a tennis ball hunt, a sensory and sorting activity and then filled their harvest baskets with tomatoes and basil (believe it or not, there are STILL more tomatoes on the vines). Our cooking group created a lovely afternoon snack of bruschetta with tomatoes, basil, garlic and olive oil...this recipe was a HUGE hit! Tonia's kids just couldn't get enough tomatoes! I was so pleased with the level of attention, engagement, language and communicative intent that occurred...it was such a fantastic way to end the first week of school!

Special Notes: Thanks to Kerry and Tonia for letting me invade your classrooms and letting me bumble through the first attempt...be patient while I work on smoothing out the kinks!

Two small wheelbarrows, watering cans, gardening gloves and child sized tools were delivered this week. Get ready to roll up your sleeves and get diggin'!

Next week's recipe: tomato, basil and mozzarella pizza

One man's trash is another man's treasure....

Now that the school year is just around the corner, I'm going to ask for help to make my garden and cooking activities more dynamic - using what I've learned during my Aussie adventure. Currently, I have a limited mish-mash of kitchen equipment that I use for cooking and even less for the garden. In order to be more creative, it would be wonderful to have some additional equipment. So....here's my call to arms. If anyone has old kitchen / garden equipment collecting dust in their basement or garage that they would like to part with, please let me know! Here are some things that would come in handy: food processor, electric mixer, mixing bowls, electric fry pan, measuring cups, general utensils (wooden spoons, soup ladle, etc), gardening gloves (kids), watering cans, hand shovels, rake, wheelbarrow, magnifying glasses, butterfly nets...One of the big lessons that I learned from the kitchen and garden specialists...reduce, reuse, recycle, scour garage sales, put out wish lists and never say no to help!

Goodbye Australia, So Long Seattle...

The sun has set on my Australian adventure; I am back on US soil, feeling a bit like Jekyll and Hyde while coping with the jet lag that I avoided on the front end of the trip. Somehow on the return to the States, I managed to gain a day...I left Sydney on Tuesday at 1 in the afternoon and arrived in Seattle on Tuesday at 3 in the afternoon. Somewhere in there, I had 17 hours of flight time...slept not a wink from Sydney to Los Angeles and just a quick catnap between LA and Seattle. Tomorrow morning, I'm embarking on the four day cross country road trip to Chicago...2200 more miles to go to round out my 20,000 mile summer! What a once in a lifetime experience....

Bondi Public School

Today's trek to Bondi Public sadly marked the last of my visits to Australian primary schools. Bondi is new to the SAKG program, just opening the doors to its cozy kitchen cottage in December 2009. The only school in the greater Sydney area, Bondi is forging its path with less support than the schools in the Melbourne network. Thus said, the students in Ms. Brown's 3/4 class are getting quite skilled in the kitchen and in their food knowledge. Kitchen specialist Diane provides an experience that blends sensory exploration, problem solving and higher level thinking...the students are most definitely rising to the expectations! During our session, three students with autism joined in the making of vegetable barley soup and spinach dumplings. I paired up with Katrina, a young non-verbal student and together we sliced mushrooms, stripped spinach stems, then rolled and cut spinach leaves. I didn't get out into the garden class today, but found it plentiful with greens, broad beans, herbs and citrus trees....oh, and garden art that included a surfboard (what else can you expect in an Australian surf town?).

Worth mentioning: Five students from Bondi have been chosen to take part in a master class taught by Stephanie Alexander herself. These lucky students (Years 3-6) will showcase their culinary talents as sous chefs on Australian TV...cheers to the achievement!

Notes from the converted...

I could be considered by most as a "non-foodie;" I've found that this experience has not only challenged my mind, but my palate as well. Just as the students in the Stephanie Alexander Kitchen Garden program do, I've tried some new foods and found that I truly like them - quince, tamarillo and fennel - just to name a few. Here are my new "discoveries:"

Quince: gorgeous burgundy fruit on the inside, fantastic as a tart just out of the oven, topped with vanilla ice cream

Rhubarb: once the toxic (yes, poisonous to humans) leaves are discarded, pair with ginger for a slightly spicy preserve or jam

Pumpkin: used for so much more than pie and carvings....spicy Thai soup, roasted and wrapped, gnocci, ravioli, spread...can't wait to share these autumn recipes with Chana

Beetroot: (it's what we call a beet)...beetroot dip is amazing...blended with yoghurt, walnuts and spinach

Fennel: wasn't even sure what this was (looks like an errant onion mixed with lettuce stalks), but was delighted at the fresh crunch and slight licorice flavor...nice alternative to carrot sticks

Tamarillo: a fruit that reminds me a bit of a kiwi, but with a dark orange/burgundy flesh...amazing as chutney...pairs well with cheese and crackers for afternoon tea

Grapefruit marmelade: tangy and sweet...excellent on toast at morning tea

Reflections....

Along this journey, I've been able to witness some truly memorable moments and learn some valuable lessons:

*Given a little guidance, paired with a liberal dose of independence, kids can create and produce masterpieces

*Empathy, though difficult to teach, is alive and well in healthy classroom environments

*Curiosity is a catalyst for learning...at all ages

*Strengths and weaknesses are balanced out when a team works together successfully

*Moving beyond the walls of the classroom enables students to tap into and transfer skills that have real life meaning and quality

*Everyone pitches in; even the smallest task is important and valued

More to come later....it is after all Friday afternoon, and I'm lucky to have a synapse or two past 3 o'clock!

Nunawading Primary School

Nunawading Primary School, the last of my Melbourne schools, was a late addition to my list. Last week I received an email from Prue, a SAKG board member, who had heard of my project via the kitchen garden foundation. She extended an invitation to tag along on her weekly volunteer session. Of course, I jumped at the invitation; I couldn't pass up another golden opportunity! I've got to tell you again, the people I've met couldn't be nicer!!
Lending a hand in the garden and the kitchen, I had time to chat with students and classroom teachers about their involvement in the program. I was schooled in the process of creating a rich, healthy compost, given a thorough tour of the chook pen and house, learned how to make bread dough and talked about how the program is linked to the curriculum back in the classroom.
Off to Sydney next week; sadly, I have only one more school to visit on my quest. As this portion of my fellowship nears the end, I now face the monumental task of digesting and processing the experience and turning it into a reality once I return to Chicago....

East Bentleigh Primary School

Great day of diversity at East Bentleigh Primary School - the school has a warm, inviting and relaxed atmosphere and a true sense of community!
I began my day in the garden with a group of Year 5s who were undertaking various maintenance projects: constructing a brick and cement wall, mulching pathways and adding straw to garden beds. My lucky day...students with autism from a nearby school joined the class for its weekly session...a fantastic opportunity for me to see social integration in action!
My second garden "assignment" was with a group of Year 3s - our mission was to harvest produce for a "salad of inspiration." Baskets in hand, we set off to collect silver beet, spinach, rocket, mint, thyme and some lovely little edible flowers. Kyle, my new found vegetarian friend, and I had a great conversation about raw foods, what it's like to be vegan in a meat eating world, how to not insult meat eaters and what to order in a restaurant...all from a 10 year old!
Rain and wind held off for my last session in the garden, again with a group of Year 5s. We literally dug into our task of digging out plants and potting them for future sale in the school's market.
Moving into the kitchen, Nicki welcomed me and offered me the option of facilitating the salad or the brownies. Despite my insatiable sweet tooth, I opted for the salad group (I seem to have some difficulty with getting measurements correct when baking). A small class, we split into three groups to make a salad, potato pancakes (latkas) and gluten free brownies. For a school in its first year of the SA program, I'm so impressed by the level of commitment and the structure in both the kitchen and the garden!

Worth Mentioning:
EB has chooks, as do many of the schools I've seen. However, these little guys and gals have free range of the school grounds (and sometimes make appearances in classrooms, I hear).

EB hosts a weekly market with organic produce, treats and crafts. Proceeds go toward special projects. Kudos to a successful fundraising venture!

Thanks so much to Deborah, Sandra and Nicki for sharing their time, knowledge and resources. I need another full week here in Melbourne to visit all of the places that they mentioned!

Collingwood Video Clip

Check out the students in Barb's Year 3 class. They were absolutely adorable!

Collingwood College - SAKG flagship school

Collingwood College more than lived up to its expectations! The first school to implement the Stephanie Alexander Kitchen Garden program 10 years ago, Collingwood has been highly praised by specialists at the other schools that I've visited. Collingwood's specialists (Desley and Poppie) and volunteers were so amazing and accommodating - I spent a full day in the program, time with the integration specialist and time with the volunteers. The day went much too fast, but I gained a wealth of knowledge and came home armed with a ton of recipes and left overs from today's cooking.
Currently housed in a small temporary kitchen (construction on the new kitchen to be completed in 2 weeks), the Year 3 students put on a fine show of skills - including the non-cooking group that was preparing grapefruit for marmalade (to be sold at the upcoming spring fair). At the end of this afternoon's meal, Matilda came up to me with a huge grin and said, "I wish we could eat it all over again! It was delicious, wasn't it?" Yes, Matilda, I reckon I agree 100%!
Rain changed Poppie's plans for the garden lesson; the Year 3's spent the hour inside. Before the rains, students had collected snails and worms from the garden. Grouped in pairs, students used magnifying glasses to investigate the worms and snails (and one sinister leopard slug) before moving to more creative ventures. Students orchestrated snail and worm races and built elaborate villages for the critters. Every single student was actively engaged, some even after the bell for home was sounded!
Special moments worth noting: I tasted my first tamarillo today...it's a fruit known as the tree tomato...tastes something like a kiwi...burgundy on the outside, orange on the inside. One of the volunteers is a former autism teacher from a self contained special ed school in Sydney...fantastic insight! Barb, the Year 3 teacher, truly embraces the kitchen garden program and links it with her classroom curriculum. I'd love to be a student in her classroom!!

Altona Meadows Primary School

Trains, trams and buses....those were today's modes to get to Melbourne's outer 'burbs...well worth the trip! Today was a kitchen day at Altona Meadows Primary School (lucky in our case, as the weather was MOST uncooperative with heavy rains). I was a "guest volunteer" with a group of Year 4 students, which meant I donned my apron, rolled up my sleeves and guided a group in the mixing and baking of mini apple cakes. No box mixes here - everything is from scratch (which is rather new for me, I must admit). I'm loving this opportunity to see the Stephanie Alexander program in action...the kids are so relaxed while cooking, they work as a team, they help each other out (such as getting a bandaid for Georgia when she grated her finger instead of the apple), they problem solve and most importantly, they INTERACT. I didn't have much time to wander amongst the other groups (one grating accident was enough; I wasn't going to circulate while they were using the sharp knives or the hot oven!), but it was great to be in depth with the four students under my "tutelage." There were lots of questions and comments about America (as Jayden commented: I've been to Los Angeles. Americans eat a lot of fatty junk food) and questions about why I wanted to visit schools in Australia. These kids are really proud of their accomplishments in the kitchen - the smiles on their faces express so much more than words!