News
International Cooking Club
What better way to end a day than to create a delicious post-sport snack? Thanks to Ms. Angela Folker, our English Language Learner (ELL) Coordinator, every Thursday following Junior sports the cafeteria tables are transformed into a food preparation space. Once everyone’s hands are washed, the fun begins. The theme is international cooking and students from Grades 6 to 12 get creative with delicious global recipes.
On April 28 the theme was Canadian, and the recipe for Nova Scotian donair sauce with hamburger and pita bread fit the bill. Last week, the art of making Japanese sushi was the focus, and the results were impressive. From chopping up the avocados and celery, to carefully assembling the rice, smoked salmon, and veggies on the provided nori (seaweed sheets), our students learned that making sushi was not as hard as it first appeared, and the process was a lot of fun! I thank Junior School students Harlo Young ‘28, Garynn Power ‘28, and Jonny Coldwell ‘27, who delivered a delicious plate of sushi to my classroom after the cooking session was over. It was amazing! From Nanjing to Mexico City to Port Williams, it was wonderful to see students from different parts of the world working and learning side-by-side to create delicious international food. While the menu is usually a surprise, Ms. Folker told me that egg rolls, fajitas, and “cake in a cup” are some ideas for the weeks ahead. Yum!
On April 28 the theme was Canadian, and the recipe for Nova Scotian donair sauce with hamburger and pita bread fit the bill. Last week, the art of making Japanese sushi was the focus, and the results were impressive. From chopping up the avocados and celery, to carefully assembling the rice, smoked salmon, and veggies on the provided nori (seaweed sheets), our students learned that making sushi was not as hard as it first appeared, and the process was a lot of fun! I thank Junior School students Harlo Young ‘28, Garynn Power ‘28, and Jonny Coldwell ‘27, who delivered a delicious plate of sushi to my classroom after the cooking session was over. It was amazing! From Nanjing to Mexico City to Port Williams, it was wonderful to see students from different parts of the world working and learning side-by-side to create delicious international food. While the menu is usually a surprise, Ms. Folker told me that egg rolls, fajitas, and “cake in a cup” are some ideas for the weeks ahead. Yum!
Taya Shields
Junior School Director
King’s-Edgehill School is located in Mi'kma'ki, the unceded ancestral territory of the Mi’kmaq People.
