Mimia, Elta, and Calin on determining our 2018 financial goal
I think the process for voting was a really great way to help with the class itself. Not only is Growing Leaders a cooking and gardening class, but it is a business class as well. Letting the students of the class decide the financial goal is a great way to have them learn how a business works and how we can improve it. The voting process was good because there was a strong equilibrium with everyone’s vote (including the teachers) because they were worth the same. It was a great learning experience.
-Mimia, 7th grade
In this process, I liked that it was democratic. I feel like if the adults chose I wouldn’t feel part of the business. The only difficult part for me was trying to talk to our representative about what he needed to say. I think that you should give the middle schoolers decision making power, but in moderation. For example, letting us choose this number made me feel way more involved with the company, but if we ran the school, there’d be trampolines and waterslides everywhere. That’s what I thought of this experience.
-Elta, 7th grade
The student led decision making went well because everyone worked to come up with a decision and we did it efficiently. The difficult thing was that not all people voted for something they actually wanted. I think letting us make decisions is good because then we can make sure all the ideas everyone has can get heard.
-Calin, 7th grade
Pictured: Auvie and Maya
Norah, Ella, and Maya
Growing Leaders is an AWESOME class. It’s not just cooking and gardening, but a production kitchen and a business! I was so excited when we wore HAIRNETS to cook for the public- I felt so professional! I also love that we, the kids, get to make the decisions. Overall I have had an amazing time so far, especially making our first meal for the public last week. I am already learning so much, and having fun with my classmates and the activities at the same time.
-Norah, 7th grade
When you’re making meals for yourself not everything needs to be perfect, but making it for the public you need to be on point. There’s no time for chopping each of your little carrot sticks individually. Honestly, it was a little more stressful, there are so many questions that pop in your head, for example, What if last year’s growing leaders is better than this year’s? What if the profit doesn’t reach our financial goal? The moment I got into Growing Leaders I knew I would volunteer on meal night because I love to cook and bake and I wanted to learn tips for marketing and be a businesswoman.
-Ella, 7th grade
Growing Leaders is a business, a community, and a fun place to learn important skills! During the week of our first meal, I was expecting less responsibility. In elementary school, we measured and cut bit but now in Growing Leaders we have a lot more to do. Most of the decisions are up to us and I like the feeling that I’m doing something important. When I make a meal for myself, I’m usually pretty messy and not that precise. But knowing that the food Im making will be for other people makes me act a lot more careful. I like the experience a lot but one of the challenges I personally face is working with other people productively. I’m used to doing all of the work myself and so teamwork and equally sharing work and listening to other opinions is sometimes hard for me. But I’m getting better at those skills and Growing Leaders is fun way of teaching me how. All in all, Growing Leaders is a great chance for more experience and I’m excited for the coming year.
-Maya, 8th grade
Elias & Jesus
Something hard in this class is doing things we’re not comfortable with, and one thing we are not at ease about is about cutting onions. The reason why we don’t like to cut onions its because they hurt and while we’re blinking and letting tears run down our faces we’re afraid of cutting ourselves. What we like about this class is they make us get over our fears and teach many handy skills so we don’t cut ourselves.
It was a warm school day. Third period. I had just got my popsicle stick pulled out of the plastic green cup. Crap! My turn to cut onions: the worst job in the whole program. I stepped outside, and right away I could feel the strongness of the onions. I sat down and starting cutting. My eyes starting hurting more, and I accidentally cut my finger and it started to bleed. I had to get a band-aid but what I like to remember about this story is that I finished the job.
The best/most annoying/most nerve-racking experience I’ve had in Growing Leaders so far is probably when we sold chile in November. It was pouring rain, which was extremely awesome, even though the (absolutely positively beautiful) sign Fae and I put outside ended up being destroyed. At one point, everyone got extremely worried because we thought we had miscounted and were short of *literally* everything we packed out, and on top of that, we forgot to put sugar in every batch of cornbread that we made (which didn’t actually taste that bad when it was eaten with the chile). And to top everything off, the meal was at the same time as the culture fair, so I had to periodically run all the way across the school’s campus (in the pouring rain, mind you), and make an appearance at the fair so I would get credit, and run back to the school kitchen (still in the pouring rain) to sell meals again. But in spite of all of the hassle, it was a pretty fun experience overall to run around in the kitchen selling meals to everyone, including my gardening teacher from elementary school, Rivka.
This class has stood out because it is a different kind of learning experience. It teaches us business, culinary, and agricultural skills that are helpful in and outside of school and well beyond Willard. We spend at least 30 minutes a day either in the Willard garden or kitchen. In the garden we plant and harvest crops for our locally grown, locally sold meals. We also make compost, plant cover crops, and make sure our garden is well cared for. In the Willard kitchen, we strengthen our culinary skills and prepare the vegetables grown in the willard garden.
One thing that particularly stood out to me was the day we played iron chef. We were given some ingredients and one hour to make a meal. We were not given any help and had to rely on what we knew. Every group had to make a main dish and side dish or dessert without a recipe. From homemade pasta to frittatas, we all made dishes as groups. At the end of the class, no one felt there were any losers or winners. We all worked well together and asked for other people’s opinions before we made any decision no matter if it was to add another clove of garlic or put the bread in the oven. The whole game taught us the importance of teamwork. This class is an escape from the average classroom and days like this make school better.
We are still working on getting some blog posts up! Until that time, enjoy a past post about one of our favorite activities from last year, our Iron Chef competition!
April 30, 2014
The students wait in their groups for the secret ingredient to be revealed. With a flourish, the cloth is pulled away from the platter and underneath are...strawberries!
This is 7th/8th grade Leadership's Iron Chef competition. Each group will make a main dish and a dessert, with one plate for the judges and another plate for their competitors to try. The teams will be judged on the following criteria:
The girls were given a list of available ingredients prior to class and were free to prepare as much or as little as they wanted. Immediately, Makiyah at Table 2 pulls out a recipe for sugar cookies, to which they plan on adding strawberries. They immediately start making the cookies, knowing that they'll have to bake. With mac n' cheese, a kale and strawberry salad, and cheesy roasted broccoli, Table 2 isn't fooling around!
Table 1 has ambitious plans, making cookies and cutting them into stars and flowers, and using the tortilla press to make fresh tortillas to go with their curried black eyed peas and collards filling. They also have plans for a smoothie beverage to accompany their meal.
Table 3 gets full points for creativity. They turn their fruit into an elaborate fruit platter. They also invented an apple cake with cinnamon, and cooked some greens and a simple pasta for the main.
All three tables' dishes turn out beautifully, and the scores are incredibly close. In the end though, it is Table 2 that claims the victory, for exceeding across the board in all the categories.
Until Next Time!
The Willard Cooking and Gardening Program