THE WHOLE MEAL
Project Summary
Welcome to The Whole Meal Project, a project in which you will explore the role of food in our lives, try different styles of cooking and eating, prepare meals for yourself and others, and begin to answer the question: "Should I eat that?" I'm a What-A-Vore? Some animals are carnivores, others are herbivores, and people are omnivores. For us, "omnivore" generally means that people eat both plants and animals, but we think it is possible to be more specific. Some of you may be "Local-vores," eating only what is available in your immediate environment; others may be "Organic-avores," eating only organic food; some of us may be "Industrial-vores," eating the products of large-scale modern agribusiness; the vegetarians among us may quite literally be herbivores; and others may be "Paleo-vores," eating only what would be available to the human animal before we harnessed the power of agriculture. In this project, you will explore one "diet" that interests you. You will follow this diet as best you can, for all of your meals, maintaining a food journal documenting what you ate and how you felt. You will cook meals from this diet, eventually mastering one that you will prepare and serve at Exhibition. You will learn the history, culture, economics, and more related to this diet, and share this knowledge in an original cookbook. |
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Personal Experience
During this project I had the incredible opportunity to travel to Vietnam and Cambodia. For three of the six weeks we worked on this project I was traveling. I brought my work with me. This was a amazing chance explore food of another country. While I was gone I tried traditional dish, talked to locals, documented, and got a first had look of where their food comes from as well as why they eat it. In my article I asked the question "is it really more expensive to eat healthy?" I thought the best place to investigate this would be in a developing country.
To conclude this project we opened a "pop-up restaurant" meaning we opened up a restaurant for one night at our school. Every student was divided into groups according to what diets they were interested in. I was in the real food/vegetarian group. We purposed recipes that pertained to our diet, practiced creating our dishes, looked into the nutritional benefits of our ingredients, created a menu, and finally served our food to our friends and family.
During this project I had the incredible opportunity to travel to Vietnam and Cambodia. For three of the six weeks we worked on this project I was traveling. I brought my work with me. This was a amazing chance explore food of another country. While I was gone I tried traditional dish, talked to locals, documented, and got a first had look of where their food comes from as well as why they eat it. In my article I asked the question "is it really more expensive to eat healthy?" I thought the best place to investigate this would be in a developing country.
To conclude this project we opened a "pop-up restaurant" meaning we opened up a restaurant for one night at our school. Every student was divided into groups according to what diets they were interested in. I was in the real food/vegetarian group. We purposed recipes that pertained to our diet, practiced creating our dishes, looked into the nutritional benefits of our ingredients, created a menu, and finally served our food to our friends and family.
"Through out this project I learned about the science behind nutrition, my bodies connection to food, and what people eat in different cultures. This project gave me experience in journalism and profession writing, but also helped me develop a conscious and healthy diet."
Real Food Economics:
A World Away
By: Lula Richardson
When I set off to the bustling city of Ho Chi Minh City, in Saigon, Vietnam, I had one question in mind “is it really more expensive to eat healthy?” I wanted to investigate this question by comparing the Western diet to the ones of people in a developing nation. I walked through markets filled with unusual meat. I noticed that they use every part of each animal. There was spices and dried noodles labeled in Vietnamese. This is where I imagine people would buy the ingredients to cook in their homes. I only witnessed the food locals were eating out in the town. The first thing I learned was that the typical Vietnamese citizen eats very different than most tourists. Most Vietnamese restaurants didn't have many local people inside of them. Most Vietnamese people didn't eat out. They were eating outside sitting on the curb. They were eating unfamiliar street foods. I like to consider myself an adventurous eater but I didn't feel brave enough to try some of these exotic dishes, not that I could even find where to get it. I’d pass alleyways with pots of water with rinds and husk of vegetables and bones with slivers of meat being cooked into a stew. It is not uncommon to pass by a small fire on the sidewalk with women cooking unfamiliar pieces of meat on a stick. The locals seem to eat whatever is available. They make their own food from leftovers or purchase food off the street in places that aren't obvious to foreigners.
The buildings and storefronts of Saigon are not built or arranged in the way I expected from American cities. In the US, I only see block after block of ground-level storefronts. Here each building has store after store stacked on top of each other. Many alleys are packed full of hidden shops and some surprisingly fantastic restaurants. Where I saw 10 store fronts there were actually a hundred invisible places to go. I walked into this old shop that sold coffee pots and cups on my first day on my trip. I asked the women working where I could get something to drink and they pointed up stairs. At first I was confused and sceptical but there I found a wonderful cafe filled with people where I got the best vietnamese coffee I've ever had. When I asked where the restroom was the pointed upstairs, where I found yet another place to eat but filled with local people. I imagine that most of the restaurant the locals eat are found in the hidden stories like these. Possibly on the 5th floor, hidden in the inner culture, hidden to the tourist eye.
A observation i've made throughout my entire trip about nutrition is the eating choices of the average vietnamese person isn't based on health but instead its based off tradition and circumstance. However I did not see one overweight person my entire time there. Infact I have seen many elderly people. It is not unusual to see a 90 year old out and about without a wheelchair and with a smile on their face. It seems although there is smog in the air and in america the conditions there would be considered very dangerous they seem to be a healthier nation than ours. When you think about it, it makes sense. They are active, walking is much more common, the don't have as many “luxuries” such as escalators and high fructose corn syrup, their jobs often require physical work. Next their food isn't processed and better yet it is all local. The animals did not come from a factory farm and they certainly weren't feed corn meal. In the countryside outside saigon I saw cattle in many front yards free to walk around and graze. With all these factors of the circumstances of their culture it makes for a healthier people. Regardless of their dish selection when all you have are real foods available and an active lifestyle, health comes naturally.
Too simply answer the question. No it is not cheaper to eat unhealthy. Yes, a meal at Mcdonald’s costs $7 but believe it or not a healthy lifestyle can be cheaper. I brought up this point to an American mother I was on the traveling with who seemed almost offended. She brought up a valid argument. She told me it isn't just the price, it is mostly the convenience. She gave me an example of a single mother. If you have to work all day and then pick up your children you don't have the time to make a meal. Your children are hungry, there isn't time or money, they like it, and it seems to makes sense. Although this concept seemed wrong to me I couldn't deny it wasn't true. I also couldn't say it was that mothers fault. It was a unhealthy and unfortunate result of the circumstance in our culture. I dont want to rant about how it is infact just as cheap if not cheaper to eat healthier. I want to offer a solution to this problem. My final conclusion is that for many of the people of vietnam fast food is not convenient or definitely not cheaper, this is a result of their circumstance. In western culture fast food is convenient and cost efficient, this of course is a result of our circumstance. To sum things up fast food is easier but it doesn't have to be cheaper or quicker. I am offering 3 recipes are quick, cheap, healthier, and tastier.
I set off to the grocery store after school. I usually go out to dinner because it is quick and easy. so this was a new experience for me. I got out of my car and grabbed a cart. When I strolled up and down the aisle looking I was considering three things; price, health, and convenience. I noticed a pattern in the spectrum of prices, it seemed that “whole foods” (fresh fruit, veggies, whole grains, some meats, etc.) were all inexpensive. Next highly processed foods (Canned foods, pop tarts, frozen meals, etc.) seem to be more expensive. Lastly organic and alternative options to replace processed food items usually cost the most. This is where the stigma of healthy foods stems from.
I walk to the produce section of the grocery store, looking for inspiration for a meal. There I found a sign reading “2 bell peppers for $1”. I grabbed two and placed them in my cart. I remembered passing by a KFC on the way to school this morning, it was advertising “16 Piece/two side Family Meal for $29.99-39.99”. I knew I could make a meal for a fraction of the price while offering real foods with more nutrition. I decided to make veggie fajitas for a family of four. I grabbed an onion for 50 cent, one avocado for two dollars, 25 corn tortillas for $3, and at the deli I got exactly five ounces of cheese for $3.55. I decided to leave some things optional like chicken, salsa, and sour cream for time and cost reasons. My total bill was about $10.30.
Next I began my cooking adventure. I was surprised how quick and easy it all was. I simply cut the veggies, sauteed them, heated a second pan, added a tortilla, cheese, veggies, and topped it off with a second tortilla and in about 15 minutes I had made a delicious, cheap, and nutritious meal.
Fajita Quesadillas
Serves: 4
Cost: $10.30 ($2.57 per person)
Time: 4 minutes prep
10 minutes cook
*Note this recipe can be easily doubled to make for fajitas per serving
Ingredients
4 large bell pepper
1 onion
8 corn tortillas
5 ounces Cheddar Cheese
1 avocados
Salsa (Optional)
Sour Cream (Optional)
Step 1
Slice onions and peppers into stripes.
Step 2
Heat olive oil over a medium flame in a pan.
Step 3
When oil is heated add veggies to pan. Stir occasionally until the veggies are beginning to turn golden brown round the edges.
Step 4
In another pan set a medium heat.
Step 5
Place down as many tortillas on the skillet without them overlapping.
Step 6
add cheese, and your cooked veggies and place one more tortilla on top
Step 7
Once you see the cheese begins to melt flip, once both sides of the quesadilla are cooked place on a plate, add sliced avocado on the side, and enjoy.
A World Away
By: Lula Richardson
When I set off to the bustling city of Ho Chi Minh City, in Saigon, Vietnam, I had one question in mind “is it really more expensive to eat healthy?” I wanted to investigate this question by comparing the Western diet to the ones of people in a developing nation. I walked through markets filled with unusual meat. I noticed that they use every part of each animal. There was spices and dried noodles labeled in Vietnamese. This is where I imagine people would buy the ingredients to cook in their homes. I only witnessed the food locals were eating out in the town. The first thing I learned was that the typical Vietnamese citizen eats very different than most tourists. Most Vietnamese restaurants didn't have many local people inside of them. Most Vietnamese people didn't eat out. They were eating outside sitting on the curb. They were eating unfamiliar street foods. I like to consider myself an adventurous eater but I didn't feel brave enough to try some of these exotic dishes, not that I could even find where to get it. I’d pass alleyways with pots of water with rinds and husk of vegetables and bones with slivers of meat being cooked into a stew. It is not uncommon to pass by a small fire on the sidewalk with women cooking unfamiliar pieces of meat on a stick. The locals seem to eat whatever is available. They make their own food from leftovers or purchase food off the street in places that aren't obvious to foreigners.
The buildings and storefronts of Saigon are not built or arranged in the way I expected from American cities. In the US, I only see block after block of ground-level storefronts. Here each building has store after store stacked on top of each other. Many alleys are packed full of hidden shops and some surprisingly fantastic restaurants. Where I saw 10 store fronts there were actually a hundred invisible places to go. I walked into this old shop that sold coffee pots and cups on my first day on my trip. I asked the women working where I could get something to drink and they pointed up stairs. At first I was confused and sceptical but there I found a wonderful cafe filled with people where I got the best vietnamese coffee I've ever had. When I asked where the restroom was the pointed upstairs, where I found yet another place to eat but filled with local people. I imagine that most of the restaurant the locals eat are found in the hidden stories like these. Possibly on the 5th floor, hidden in the inner culture, hidden to the tourist eye.
A observation i've made throughout my entire trip about nutrition is the eating choices of the average vietnamese person isn't based on health but instead its based off tradition and circumstance. However I did not see one overweight person my entire time there. Infact I have seen many elderly people. It is not unusual to see a 90 year old out and about without a wheelchair and with a smile on their face. It seems although there is smog in the air and in america the conditions there would be considered very dangerous they seem to be a healthier nation than ours. When you think about it, it makes sense. They are active, walking is much more common, the don't have as many “luxuries” such as escalators and high fructose corn syrup, their jobs often require physical work. Next their food isn't processed and better yet it is all local. The animals did not come from a factory farm and they certainly weren't feed corn meal. In the countryside outside saigon I saw cattle in many front yards free to walk around and graze. With all these factors of the circumstances of their culture it makes for a healthier people. Regardless of their dish selection when all you have are real foods available and an active lifestyle, health comes naturally.
Too simply answer the question. No it is not cheaper to eat unhealthy. Yes, a meal at Mcdonald’s costs $7 but believe it or not a healthy lifestyle can be cheaper. I brought up this point to an American mother I was on the traveling with who seemed almost offended. She brought up a valid argument. She told me it isn't just the price, it is mostly the convenience. She gave me an example of a single mother. If you have to work all day and then pick up your children you don't have the time to make a meal. Your children are hungry, there isn't time or money, they like it, and it seems to makes sense. Although this concept seemed wrong to me I couldn't deny it wasn't true. I also couldn't say it was that mothers fault. It was a unhealthy and unfortunate result of the circumstance in our culture. I dont want to rant about how it is infact just as cheap if not cheaper to eat healthier. I want to offer a solution to this problem. My final conclusion is that for many of the people of vietnam fast food is not convenient or definitely not cheaper, this is a result of their circumstance. In western culture fast food is convenient and cost efficient, this of course is a result of our circumstance. To sum things up fast food is easier but it doesn't have to be cheaper or quicker. I am offering 3 recipes are quick, cheap, healthier, and tastier.
I set off to the grocery store after school. I usually go out to dinner because it is quick and easy. so this was a new experience for me. I got out of my car and grabbed a cart. When I strolled up and down the aisle looking I was considering three things; price, health, and convenience. I noticed a pattern in the spectrum of prices, it seemed that “whole foods” (fresh fruit, veggies, whole grains, some meats, etc.) were all inexpensive. Next highly processed foods (Canned foods, pop tarts, frozen meals, etc.) seem to be more expensive. Lastly organic and alternative options to replace processed food items usually cost the most. This is where the stigma of healthy foods stems from.
I walk to the produce section of the grocery store, looking for inspiration for a meal. There I found a sign reading “2 bell peppers for $1”. I grabbed two and placed them in my cart. I remembered passing by a KFC on the way to school this morning, it was advertising “16 Piece/two side Family Meal for $29.99-39.99”. I knew I could make a meal for a fraction of the price while offering real foods with more nutrition. I decided to make veggie fajitas for a family of four. I grabbed an onion for 50 cent, one avocado for two dollars, 25 corn tortillas for $3, and at the deli I got exactly five ounces of cheese for $3.55. I decided to leave some things optional like chicken, salsa, and sour cream for time and cost reasons. My total bill was about $10.30.
Next I began my cooking adventure. I was surprised how quick and easy it all was. I simply cut the veggies, sauteed them, heated a second pan, added a tortilla, cheese, veggies, and topped it off with a second tortilla and in about 15 minutes I had made a delicious, cheap, and nutritious meal.
Fajita Quesadillas
Serves: 4
Cost: $10.30 ($2.57 per person)
Time: 4 minutes prep
10 minutes cook
*Note this recipe can be easily doubled to make for fajitas per serving
Ingredients
4 large bell pepper
1 onion
8 corn tortillas
5 ounces Cheddar Cheese
1 avocados
Salsa (Optional)
Sour Cream (Optional)
Step 1
Slice onions and peppers into stripes.
Step 2
Heat olive oil over a medium flame in a pan.
Step 3
When oil is heated add veggies to pan. Stir occasionally until the veggies are beginning to turn golden brown round the edges.
Step 4
In another pan set a medium heat.
Step 5
Place down as many tortillas on the skillet without them overlapping.
Step 6
add cheese, and your cooked veggies and place one more tortilla on top
Step 7
Once you see the cheese begins to melt flip, once both sides of the quesadilla are cooked place on a plate, add sliced avocado on the side, and enjoy.
Tuna Salad Sandwich
Serves: 1
Cost: $3.40
Time: 12 minutes
Ingredients
1 albacore tuna
2 slices of whole wheat bread
1 slice of swiss
1 roma tomato
1 leaf of lettuce
⅕ of an red onion
½ stalk of celery
Pickle (Optional)
Step 1
Rise the tomato, lettuce, and celery. Slice tomato into thin slices and chop the celery into small pieces about as big as half a dime. If you decide to add a pickle minced finely.
Step 2
Open can of tuna and drain fluid from can, place the dry tuna into a bowl.
Step 3
Place bread into toast and set to lightly toast.
Step 4
Next add 3 scoops of mayonnaise and celery to the tuna taste. If you are using a pickle add the mixed pickle into the tuna. I recommend pouring a splash of pickle juice into the tuna to give it some extra flavor. Stir very well.
Step 5
Remove bread from toaster and assemble your sandwich, cut in half, and enjoy.
Serves: 1
Cost: $3.40
Time: 12 minutes
Ingredients
1 albacore tuna
2 slices of whole wheat bread
1 slice of swiss
1 roma tomato
1 leaf of lettuce
⅕ of an red onion
½ stalk of celery
Pickle (Optional)
Step 1
Rise the tomato, lettuce, and celery. Slice tomato into thin slices and chop the celery into small pieces about as big as half a dime. If you decide to add a pickle minced finely.
Step 2
Open can of tuna and drain fluid from can, place the dry tuna into a bowl.
Step 3
Place bread into toast and set to lightly toast.
Step 4
Next add 3 scoops of mayonnaise and celery to the tuna taste. If you are using a pickle add the mixed pickle into the tuna. I recommend pouring a splash of pickle juice into the tuna to give it some extra flavor. Stir very well.
Step 5
Remove bread from toaster and assemble your sandwich, cut in half, and enjoy.
Veggie Pita Pizza
Serves: 1
Cost: $3.10 per pizza (1 serving)
Time: 12 minutes
Ingredients
3 scoops of pizza sauce
¼ of a bell pepper
1/10 red onion
1 piece of pita bread
½ cup of mozzarella cheese
1 white mushroom
Step 1
Pre heat oven to 300 degrees or turn on toaster oven.
Step 2
Chop onion, mushroom, and bell pepper into thin slices.
Step 3
Spread sauce evenly on pita bread, then add cheese and vegetables.
Step 4
Place pizza in the oven/toaster oven.
Step 5
Remove in about 7 minutes or until cheese is melted and veggies look golden brown. Let cool and enjoy.
Serves: 1
Cost: $3.10 per pizza (1 serving)
Time: 12 minutes
Ingredients
3 scoops of pizza sauce
¼ of a bell pepper
1/10 red onion
1 piece of pita bread
½ cup of mozzarella cheese
1 white mushroom
Step 1
Pre heat oven to 300 degrees or turn on toaster oven.
Step 2
Chop onion, mushroom, and bell pepper into thin slices.
Step 3
Spread sauce evenly on pita bread, then add cheese and vegetables.
Step 4
Place pizza in the oven/toaster oven.
Step 5
Remove in about 7 minutes or until cheese is melted and veggies look golden brown. Let cool and enjoy.
Real Vegetarian Menu
The real vegetarian menu is a combination of the vegetarian diet and the real food diet, which is more commonly known as the traditional diet. The vegetarian diet excludes meat from all meals while the real food diet contains everything but processed foods. Combining both of these diets prove to be extremely beneficial to the body and mind.
Appetizer
Lentil Soup
Entree
Whole Wheat Pizza
Dessert
Whole Wheat Brownies
Drinks
Pomegranate Juice
Water With Lemon
Filtered water with a refreshing slice of lemon.
The real vegetarian menu is a combination of the vegetarian diet and the real food diet, which is more commonly known as the traditional diet. The vegetarian diet excludes meat from all meals while the real food diet contains everything but processed foods. Combining both of these diets prove to be extremely beneficial to the body and mind.
Appetizer
Lentil Soup
- Lentils infused vegetable broth with diced onion, sliced carrots, vegetable oil and lemon juice, seasoned with a dash of pepper, thyme, salt, and bay leaves.
Entree
Whole Wheat Pizza
- Homemade whole wheat dough topped with olive oil, spinach, sliced tomatoes, sprinkled with feta cheese.
Dessert
Whole Wheat Brownies
- Whole wheat flour, cocoa, coconut oil, maple syrup, pure vanilla extract, and chopped nuts.
Drinks
Pomegranate Juice
Water With Lemon
Filtered water with a refreshing slice of lemon.
Project Reflection
What did you learn during this project that has stuck with you? What was the most significant thing you learning during The Whole Meal Project? Please be specific.
I surprising learned the most about the vegetarian diet. Although I have been vegetarian for nearly 3 years now I ended up learning a lot of things I didn't know about my own diet. I am vegetarian for ethical reason. I never thought about my health when I stopped eating meat. I never felt a lack of energy or any lack of nutrition with my experiences with vegetarianism. I learned about the health benefits and negative aspects of not incorporation meat into my diet. The first fundamental thing I learned about were whole proteins. I had always made an effort to get protein but I didn't know very much about it. About a year ago I began to incorporate fish into my diet. Fish is a source of whole protein. Some people trying a vegetarian diet for the first time said they felt more tired. I think that because I occasionally eat fish it actually makes a big difference in the balance of my diet. Many people think that being a vegetarian is unhealthy but after reserching for this project nd my own personl experiences I believe that it is the most healthy to eat lean meats occasionally.
Describe your role in supporting your group with the menu, dietary/nutritional explanation, and photography. What grade would you give yourself for this work?
When I left to Vietnam my group was brainstorming what foods to make. I helped by suggesting the toppings on the pizza. We all cooked our meal for the first time the day before I left. We found out what our meal was lacking and how to fix it accordingly. Once I returned the menu was finalized and some changes had been made. My group added a lentil soup that offered a whole protein. The first thing I did when I returned was start off the nutritional explanation. Everyone in my group was busy finishing other things for the project. I couldnt help them much because I was kinda out of the loop on our project having been gone so long. I helped out by making a google document with all the questions about the nutritional facts of our meal. I filled out as many I could and shared the document with my group
Which project activities were the most significant to you? Why?
Documenting my trip was the most significant activity during this project for me. It required me to journal, collect, and photograph things that I would not have otherwise done. I ended up really enjoying this task. I felt like an explorer and a real travel journalist. I learn a lot about food and culture from real world experiences.
My favorite part of this project at school was learning about fermentation and making ginger beer. I learned about foods that I like such as yogurt, kimchi, and ginger beer. I focused on alcoholic fermentation. Our ginger beer was kinda gross but it made me appreciate really good ginger beer and the art of making it.
What were the most challenging aspects of the project for you? Why?
The most challenging part of this project was by far exhibition. It seemed liked everything was going wrong. We had a table full of hungry guest waiting for us when we realized that we didn't have enough vegetable broth. As a vegetarian group we got into a fight about using chicken broth as a substitute. Then we realized we didn't have chocolate to make our brownies and on top of that the oven schedule was messed up and people were using the oven during our turn. We were all getting frustrated at each other. We realized that to make it work we needed to act like a team. We found a way to make to the soup and we made up a whole new dessert on the spot. We ended up pulling it off and our guest were all very happy. The challenge wasn't nearly over. Next we had to deal with the dirtiest classroom in history. I stayed at school cleaning until 930.
Describe your role in supporting your group on the day of exhibition to ensure you would have the food prepared, cooked and ready on time for your guests. What could you have done differently? What grade would you give yourself for your work with your food group?
I helped with the supply list and I prepared pesto at my house the night before. The day of the exhibition Nikusha and I were in charge of the pizza. We made the sauce. When it was time to cook I worked the dough into that flat round pizza shape. We put sauce and toppings on the dish. The hardest part of making the pizza was getting it in the oven. This took the whole group gently lifting it onto the pizza board. I spent time talking to the guest and sharing information about the diet and the preparation of our meal. We all worked really hard on clean up.
Which piece of work during this project best represents your strongest work? Explain why/how this particular piece represents your best.
My article was my best piece of work from this project. I spent a lot of time researching and preparing, thoughtfully writing, and editing it. I went above and beyond with my conclusion. I decided to offer solution to one of the issues I was tapping on. I thought of three recipes that were cheaper, healthier, and just as quick as fast food. I made each dish and photographed them at home. I am really proud of this assignment.
What about this project do you think will stick with you?
This project has changed how I think about food. I am a vegetarian because of moral reasons and I always assumed vegetarian was always healthy. I generally eat pretty well but not eating any processed foods really changed my look on being a vegetarian. I have learned a lot about proteins, nutrition, culture, and how certain foods make my body feel. I want to continue to implement a real foods diet into my life.
I surprising learned the most about the vegetarian diet. Although I have been vegetarian for nearly 3 years now I ended up learning a lot of things I didn't know about my own diet. I am vegetarian for ethical reason. I never thought about my health when I stopped eating meat. I never felt a lack of energy or any lack of nutrition with my experiences with vegetarianism. I learned about the health benefits and negative aspects of not incorporation meat into my diet. The first fundamental thing I learned about were whole proteins. I had always made an effort to get protein but I didn't know very much about it. About a year ago I began to incorporate fish into my diet. Fish is a source of whole protein. Some people trying a vegetarian diet for the first time said they felt more tired. I think that because I occasionally eat fish it actually makes a big difference in the balance of my diet. Many people think that being a vegetarian is unhealthy but after reserching for this project nd my own personl experiences I believe that it is the most healthy to eat lean meats occasionally.
Describe your role in supporting your group with the menu, dietary/nutritional explanation, and photography. What grade would you give yourself for this work?
When I left to Vietnam my group was brainstorming what foods to make. I helped by suggesting the toppings on the pizza. We all cooked our meal for the first time the day before I left. We found out what our meal was lacking and how to fix it accordingly. Once I returned the menu was finalized and some changes had been made. My group added a lentil soup that offered a whole protein. The first thing I did when I returned was start off the nutritional explanation. Everyone in my group was busy finishing other things for the project. I couldnt help them much because I was kinda out of the loop on our project having been gone so long. I helped out by making a google document with all the questions about the nutritional facts of our meal. I filled out as many I could and shared the document with my group
Which project activities were the most significant to you? Why?
Documenting my trip was the most significant activity during this project for me. It required me to journal, collect, and photograph things that I would not have otherwise done. I ended up really enjoying this task. I felt like an explorer and a real travel journalist. I learn a lot about food and culture from real world experiences.
My favorite part of this project at school was learning about fermentation and making ginger beer. I learned about foods that I like such as yogurt, kimchi, and ginger beer. I focused on alcoholic fermentation. Our ginger beer was kinda gross but it made me appreciate really good ginger beer and the art of making it.
What were the most challenging aspects of the project for you? Why?
The most challenging part of this project was by far exhibition. It seemed liked everything was going wrong. We had a table full of hungry guest waiting for us when we realized that we didn't have enough vegetable broth. As a vegetarian group we got into a fight about using chicken broth as a substitute. Then we realized we didn't have chocolate to make our brownies and on top of that the oven schedule was messed up and people were using the oven during our turn. We were all getting frustrated at each other. We realized that to make it work we needed to act like a team. We found a way to make to the soup and we made up a whole new dessert on the spot. We ended up pulling it off and our guest were all very happy. The challenge wasn't nearly over. Next we had to deal with the dirtiest classroom in history. I stayed at school cleaning until 930.
Describe your role in supporting your group on the day of exhibition to ensure you would have the food prepared, cooked and ready on time for your guests. What could you have done differently? What grade would you give yourself for your work with your food group?
I helped with the supply list and I prepared pesto at my house the night before. The day of the exhibition Nikusha and I were in charge of the pizza. We made the sauce. When it was time to cook I worked the dough into that flat round pizza shape. We put sauce and toppings on the dish. The hardest part of making the pizza was getting it in the oven. This took the whole group gently lifting it onto the pizza board. I spent time talking to the guest and sharing information about the diet and the preparation of our meal. We all worked really hard on clean up.
Which piece of work during this project best represents your strongest work? Explain why/how this particular piece represents your best.
My article was my best piece of work from this project. I spent a lot of time researching and preparing, thoughtfully writing, and editing it. I went above and beyond with my conclusion. I decided to offer solution to one of the issues I was tapping on. I thought of three recipes that were cheaper, healthier, and just as quick as fast food. I made each dish and photographed them at home. I am really proud of this assignment.
What about this project do you think will stick with you?
This project has changed how I think about food. I am a vegetarian because of moral reasons and I always assumed vegetarian was always healthy. I generally eat pretty well but not eating any processed foods really changed my look on being a vegetarian. I have learned a lot about proteins, nutrition, culture, and how certain foods make my body feel. I want to continue to implement a real foods diet into my life.