Students serve the family recipe in a global cookbook.


Students serve the family recipe in a global cookbook.

Public charter schools in Washington, dc, feel like a mini-united nations. Many of the 981 students in the school are the first generation of americans with a global background, from el Salvador to Nigeria and Vietnam. So when the teaching team in grade 11 needs to pick a topic that everyone can focus on and write, the clear answer is food.

That was four years ago. Since then, Jill Weiler, an English teacher, and her colleagues have worked with staff at 826DC, a literacy nonprofit, to help students improve their writing (and their recipes) to attract more readers.

The process goes like this: the writing coach asks students to think about family recipes with a background story and then write an article around the dish. These recipes (last year, a total of 81), and their story writing became a global cuisine cooking book, with a genuine sense of touch, reveals that the story is probably the most important step in any recipe.

Some students Shared the story of their favorite dish, just thinking it could make their mouths water. “When the steam from the macaroni rises, it smells as if it’s falling from the sky,” wrote st. John Peter, writing about his grandma’s macaroni and cheese.

Others focus on less, er, beloved food. “I think the corn borer does not decay, because they can spend a few weeks in the refrigerator, look, too,”! Said Fuentes, he lost his mother in el Salvador to bundle the taste of corn meal, this is because you may be called overexposed.

As a junior, many of these students (and perhaps all) are preparing to go to college. Since graduating in 2012, 100% of the students in the capital city’s public charter schools have been admitted to universities. Write these stories focusing on the food helps the student to become a good writer, but it also forced them to further study of their identity and hone their reporting skills with family, before they leave home to strengthen the important link.

To fill their narrative holes, many young writers have had to contact older family members for more information. When they don’t know the details or the ingredients, the writing coach will encourage them to ask questions. “We’ll say, ‘talk to your father about it,'” explained Lacey Dunham of 826 DC. “They would say, ‘I did talk to my father, we talked, he told me all these things, I don’t know. ‘”

On the last day of the project, the students celebrated their achievements with a potluck dinner – each time with a meal that was so thoughtful. Some even read their stories aloud.

“Let the students to think critically about who they are is a fun way,” 826 dc, executive director of Zachary, Clark said, “through a mechanism to tell their stories, the result is everyone can eat.”

Here are 7 excerpts from the 81 stories below: recipes include:

In 1990, my mother came to the country on Halloween night (she still didn’t understand the purpose of the holiday); It was an experience. She was a petite, wide-eyed 18-year-old Nigerian who had never been abroad, but he courageously entered the unexpected. In addition to her parents’ expectations of her hometown, she is promoting another life. It was cold, and she felt that the child in the mask seemed to be inside her. She went to her cousin’s home in rockville, md., and the first thing they tried to give her was pizza, but she didn’t. There was so much new and unusual taste, she was not used to it, everything, she could not deal with it. It’s just a taste of man-made. So she let them go out to eat okra soup in the middle of the night, because, after such a long period of time to go to a foreign, she needs something to remind her of her house and her habit. She needed the gummy feel of okra and the chewing power of the cowhide to let her know that no matter how far away she was from home, she would always be the same comfort to food, no matter how much she changed.

I always try my best to help my mother make the nuegados… I’ll help her use a plastic knife. It always cost me, but, you know, safety first. My face is brighter than the sun when my mother throws a silk ball into a fire. The heat was so intense that my mother almost lost all her eyelashes. I would help her pack them in five bags, but I always took a bite out of one of them and put it back. I call this taste test customer satisfaction. My mother would always laugh at my tricks, you could hear it miles away, but she would never get angry. How could I not bite the delicious dessert with sugar? Atado DE dulce smells like sugar water mixed with my saliva and the rest of the nuegados. (of course, she added the bites, and they put my ribs on them!) Then, after all the food was ready, my mother would go to the streets and sell delicious food to the hungry.

As a junior high school kid, my mother likes chili. A few blocks from her school, a man named Mr. Steven owned a concession stand. Mr. Steven is an African-American African American with a hat and a beard. He is always happy and proud of his “shop”, which is just a small position. Every day after school, my mother and some of her friends would go to Mr. Steven’s hot dog stand because he had sold the best chili she had ever eaten. He told her you couldn’t get his chili anywhere, because it was his wife’s homemade recipe.

After becoming an adult and living alone, my mother was determined to recreate the pepper she remembered from Mr. Steven’s position.

In a country full of cultures, I feel like I was abandoned at school. When I have a Christmas or Thanksgiving dinner, I bring a bag of crisps, not because I can’t bring cooked food, but because I live in a western culture with a Vietnamese background. I’m in a mostly food-oriented country where my family doesn’t usually cook. When I was a kid, I never had breakfast cereal. I would use it as a rare treat, without milk. Several times I brought my culture to school, and I received comments like, “it looks weird,” “it makes me want to drink”, “what’s that?” …

One day, my two good friends came over. They are your average Hispanic youth. This is in mid-july and over 90 degrees, around noon. The three of us sat around a small table in the dining room next to the kitchen. And then, my mom brought us super food. Preparations began in my mind. I prepared an excuse for my mother’s not eating it. Why I might eat most of it. Why would I ask her not to share Vietnamese food with my friends? I watched them all take a sip of the foreign soup. A silence passed – actually for a few seconds – I hesitated and asked, “how does it taste?” To my surprise, they liked it.

Even though I was born on March 26, 1999, I felt like my life didn’t start until I was five. Although many people even say they remember everything since they were in the womb – by the way, I find it a bit unreliable – I do remember when I was a little boy. One of my most vivid memories is of eating polenta DE elote in a small restaurant in el Salvador where I used to live nearby. The Atole DE elote is made from corn and milk. There are some traditional beliefs surrounding the production of atalder druid. It is thought that only one person can stimulate tolerance or taste bad, and the pregnant woman and anyone who is in a bad mood can’t stir it, because it will make adora’s taste bitter.