Por David O'Donoghue
Inspirándose en un texto estudiado en clase sobre los beneficios del consumo de col rizada, se pidió a los alumnos que trabajaran en pequeños grupos para seleccionar dos recetas a base de col rizada y presentar un programa de cocina en el que prepararan con su grupo las dos recetas. Muchos estudiantes cumplieron los requisitos de maestría, lo que significa que, además de grabar su programa de cocina, explicaron claramente cómo sus recetas eran sostenibles y saludables e implicaron a otros miembros de la comunidad de Rochester, por ejemplo familiares, en su actividad.
Para apoyar e inspirar a los alumnos, se invitó a la nutricionista de la escuela, Erika, a dar una charla en clase, en la que habló de los enormes beneficios de comer col rizada, así como otros alimentos de la familia de las coles. Los alumnos han realizado un trabajo realmente asombroso en este proyecto y estamos muy orgullosos de ellos.
Cooking with Kale: Student Projects on Sustainable and Healthy Recipes
By David O'Donoghue
Taking inspiration from a text studied in class on the benefits of eating kale, students were asked to work in small groups to select two recipes consisting of kale and present a cooking show whereby they prepared with their group the two recipes. Many students fulfilled the requirements of mastery, meaning that as well as recording their cooking show, they clearly explained how their recipes were sustainable, healthy and they involved other members of the Rochester community, e.g. family members, in their activity.
In order to support and inspire students, the school nutritionist, Erika, was invited to speak to class and she addressed the huge benefits of eating kale as well as other foods in the cabbage family. The students produced some really amazing work in this project and we are very proud of them!
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