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We keep you informed throughout the year with poignant posts and informative articles.
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We keep you informed throughout the year with poignant posts and informative articles.
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Thank you for joining us at Multicultural Night!
Your presence made the event truly special. We hope you enjoyed the diverse displays, cuisines, and experiences shared by our community. We are so very grateful to 2 local cultural programs that contributed to our community performances this year. Thank you, Baile Folklore Colibri and Washington West African Center. And to all the families and volunteers that helped hosting this event, your support and participation are greatly appreciated as we celebrate our rich cultural tapestry together. Until next time, thank you again for being a part of this memorable evening in our vibrant community! View Highlights From Event HERE
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THANK YOU FOR SOARING AROUND THE GLOBE WITH M.E!
Our Multicultural Night was on March 30th from 6:00-8:00 PM. We were delighted and humbled by the support we felt from our school and local community. It was an amazing night to see our Falcon Families come together in sharing different cultural food samples, games/activities, books and traditions that represent our unique family backgrounds. We were also treated to cultural performances on stage by local cultural groups. Coast Salish spiritual practitioner, SiSwinKlae/Laurel Boucher, shared stories and songs of her ancestors. Mexican dance group, Grupo Folklorico Herencias Mexicanas, showcased their traditional folk dances and shared with us their beautiful attire on stage. Nicole Suyama of Red Eagle Soaring Native Youth Theater shared songs and dances of the Indigenous People, with our very own students engaged in the dance circle. With a heartfelt thank you to all who had attended and to all of our volunteers who came and assisted during setup, table hosting, and cleanup! Click here to watch a short highlight video from our event. Strength in Unity. Beauty in Diversity. Courage in Truth. Power in Kindness. So many students shared their family's culture so we could Soar Around the Globe With M.E.! Check out the Flipgrid Mixtape here (password is: Cultures21), including some great recipes! Read on below for Caroline Adams' Goetta recipe, Mariia K.'s recipe for Borscht and Freddie's recipe for British Scones! Cincinnati Goetta, shared by the family of Caroline Adams! Goetta was brought to Cincinnati by German immigrants, encouraged by the city’s historic pork processing industry, and remains a regional specialty today. Recommended for a hearty breakfast along with eggs, fruit and/or toast. Be sure to prepare it at least one day before planning to eat it, so that it has enough time to chill solid before slicing and frying. Ingredients 2 lbs. ground pork (or use half ground beef) 8 cups water 3 cups steel-cut oats (also called pinhead oats) 1 large onion, finely chopped 1-2 Tbsp salt 1-2 Tbsp ground black pepper 3-4 large bay leaves 1⁄4 tsp ground allspice 1⁄2 tsp poultry seasoning Directions 1) Preheat oven to 275*F. Place all ingredients in a large pot. Bring to a simmer over high heat stirring frequently, then turn off heat. 2) Cover pot and bake for 3 hours, stirring occasionally. 3) Remove from oven and allow to cool briefly. While cooling, prepare two loaf pans (5x9-inch or 4x8-inch work well) by lining with parchment or wax paper. 4) When pot is cool enough to handle, pour meat mixture into lined loaf pans. 5) Cover with pieces of parchment or wax paper, then cover with plastic wrap and chill, ideally overnight. 6) To serve, remove goetta from loaf pans and remove parchment or wax paper. Slice 1⁄2” thick and pan-fry in a skillet with butter (lard, tallow or Crisco are also traditional) over med-high heat. Flip halfway through and cook so both sides are browned and crispy. Serve with eggs, fruit, and/or toast. 7) For freezing, wrap the chilled loaves in double layers of plastic wrap. Freezes well for several months. (great for advanced holiday planning!) Before frying, thaw for 1-2 days in refrigerator and proceed with Step 6. Classic Borscht Recipe (Beet Soup), shared by Mariia K. Prep Time: 30 minutes Cook Time: 40 minutes Total Time: 1 hour 10 minutes Our family's go-to recipe for Borscht (Red Beet Soup). It's best to have all of the ingredients prepped and ready to go which makes this soon super easy and care free. Serve with a dollop of sour cream or real mayo. Author: Natasha of NatashasKitchen.com Skill Level: Medium Cost to Make: $12-$16 Keyword: Borsch, Borscht Cuisine: Russian, Ukrainian Course: Main Course, Soup Servings: 10 Ingredients For Borscht:
Classic Scones from Freddie's family
A New York Times recipe by Mark Bittman YIELD 8 to 10 scones TIME 20 minutes Traditional English scones are barely sweet — they are usually eaten with sweet jam and clotted cream — and they are lighter, flakier and tastier than their American counterparts. You can make the dough in the food processor (do not overprocess), but if you’re willing to incorporate the butter by hand it is of course fine to do it in a bowl. You’re looking for a slightly sticky but not messy dough; start with a half cup of cream and increase it as needed. Serve the baked scones warm, with the best jam you can lay your hands on, and a dollop of crème fraîche, mascarpone or, if you can find it, clotted cream. INGREDIENTS 2 cups cake flour, more as needed 1⁄2 teaspoon salt 2 teaspoons baking powder 3 tablespoons sugar 5 tablespoons cold butter, cut into pieces 1 egg 1⁄2 to 3⁄4 cup heavy cream, more for brushing PREPARATION Step 1 Heat the oven to 450 degrees. Put the flour, salt, baking powder and 2 tablespoons of the sugar in a food processor and pulse to combine. Add the butter and pulse until the mixture resembles cornmeal. Step 2 Add the egg and just enough cream to form a slightly sticky dough. If it’s too sticky, add a little flour, but very little; it should still stick a little to your hands. Step 3 Turn the dough onto a lightly floured surface and knead once or twice, then press it into a 3/4-inch-thick circle and cut into 2-inch rounds with a biscuit cutter or glass. Put the rounds on an ungreased baking sheet. Gently reshape the leftover dough and cut again. Brush the top of each scone with a bit of cream and sprinkle with a little of the remaining sugar. Step 4 Bake for 9 to 11 minutes, or until the scones are a beautiful golden brown. Serve immediately. Multicultural Night is always one of our favorite events of the year, we love celebrating our diversity at M.E.! We are so fortunate to have students and families from a variety of cultures and backgrounds in our school. Different experiences and perspectives help us become a better community. We would love to hear from you, and share with other students and families! This year, since we can't gather in person, we're taking it virtual! Come "Soar Around the Globe with M.E.!" Just visit the Flipgrid link or use the Flipgrid App to upload your video(s)! Join Code: 4b4811c2 Password: DIVERSITY21 Select "Join with Google" and log in with your gmail account or your student's school email, or select "Enter Your Guest Password" and use the password above. Click "Record a Response" to add your video. You can record a live video right on the website, or click on "Options" to upload a .mov or .mp4 video file. Don't forget to tell us your name! Here are some ideas you can share and show us!
Tell us about your culture! Does your family or culture come from another country? Do you speak any other languages? Share some words in another language! What are some special traditions in your culture? What are your favorite traditions? What holidays do you celebrate in your culture? How do you celebrate? What are your favorite celebrations? Tell us all about it! Why is your culture important to you? What is your favorite part of your culture? Why is your culture important or beneficial to others? What music does your family listen to? Share a song! Show us some dance moves from your culture! Tell us or show us what people in your culture wear, and why! Teach us about a game from your culture. What is your favorite food from your culture? What is in it? How do you make it? When do you make it? Share a favorite or family recipe! Just attach the file to your video submission and we'll share it on our website, too! Special thanks to Ms. Katsh and Mrs. Edwards and Ms. Forsen for sharing some great ideas about "Culture Corner" from the book "Unpack Your Impact: How Two Primary Teachers Ditched Problematic Lessons and Built a Culture-Centered Curriculum." Multi-Cultural Night was a great night full of all kinds of beautiful clothes and special treasures, delicious food, and fun crafts and games. It was so wonderful to learn more about all the different and interesting places represented in our ME community! Did you know that Mrs. Green was born in Norway? She brought delicious Norwegian waffles with jam, and so many beautiful things from Norway where knitting and handicrafts and rosemaling painting are such a big part of every day life. Did you know that Mrs. Bade grew up in Japan, and her children were raised there as well? She brought some of the things she acquired there to share with us. Did you know that Ms. Wise was born and raised in Alaska, and comes from a long line of Alaskan pioneers? She brought many treasures from her time in Alaska, including mukluks! Mancala and other beautiful things, and some super delicious food from the Philippines, hosted by the Moll family. Kids had so much fun making maracas and piñatas at the Mexico table, with delicious Mexican rice, hosted by the Cantor family. Wonderful sausages, pretzels, and apple cake from Germany, hosted by the Jafari family. Germany and Bulgaria, with amazing pop-up books and baklava, hosted by the Hayes family. Tasty treats at the Taiwan table AND the Italy table, both hosted by the Radeff-Huang family. Delicious food from Ethiopia/Eritrea, hosted by the Zewde/Abraham family. Fasolia, Shiro, and Timtimo on Injera. Yum!! Yummy French treats from the Hayes family, and delicious Cuban sandwiches from the Michaelson family. A wonderful table full of Korean crafts, games, beautiful Hanbok dresses, and wonderful food, hosted by the Durbin family. Thanks to everyone who attended and joined in all the fun, and thank you to all who hosted a table and made delicious food and brought treats and shared their beautiful things with us. Special thanks to Ms. Katsh and Mrs. Edwards for the books and games from around the world. And a big thank you to Julie Radeff-Huang for organizing the event!
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