We Are in the News!

Take a look at our kids in action!
http://www.ny1.com/content/top_stories/123185/kids-give-brooklyn-garden-green-thumbs-up

On the menu: gazpacho and sushi

Our group at Ujima is always up for trying new recipes—no matter how sophisticated a palate one might think a dish requires! When we made gazpacho the other day we weren’t sure whether the cold soup would be popular with the kids, but they all gave it a try and nearly everyone was a fan. Today we made California rolls–wrapping carrots, crab, avocado, and cucumber in seaweed with sticky rice. Perhaps an even bigger hit than the food itself (which, don’t get me wrong, was very well received as usual) were the chopsticks that we all used. The students left with a pair in tow as a memento of the day and to have on hand for their next sushi meal.

Attendance Woes

The beginning of week 5 is hours away with 15 days down and 8 to go for the entire length of this start-up program.  My students at Ujima have finally settled into routine.  They are more calm, relaxed, and excited about the work we are doing. On Wednesday we made Pasta with Pesto sauce with our basil we grew right on sight.  Everyone loved it.  Daillo said, “I like this a thousand more times than I liked the Fritatta, and I LOVED the fritatta.” (A swiss chard fritatta in fact.)

On Thursday, Godfrie returned, limping a little after his two week absence after getting struck by a car.  We are happy to have him back.  Unfortunately, Diallo wont be able to come anymore becuase his mom has other stuff she wants him to do.  It’s sad that right when things start really getting good a student has to leave.  Out of all the students, I think he may have loved coming the most.  We will miss him, but hopefully he can come next year.

Our Field Trip to the Farm!!