Spanish teacher Mr. Cáreces has a deep love for the cuisine and culture of his native Chile. As Grade 7 students read their first TPRS (Language Learning Books Online) novel Casi Se Muere, they began to explore various aspects of Chile, including food. To enrich this experience, girls spent a class period making empanadas and reflecting on Chilean culture. This morning the delicious empanadas were shared with the entire Grade 7 cohort.
As a part of the puberty and body image unit in science (a collaboration between Lower School Science Specialist, Konika Ray and Lower School Counselor, Kylie Cobb), Grade 4 learned about how different kinds of foods help our bodies. Using the idea that building our body is like building a car, girls discussed how carbohydrates are like the gasoline, proteins are the frame of the car, healthy fats power the car’s control system, and vitamins & minerals are oil for a car, keeping the internal systems running smoothly.
Students then made Superfood oat-based energy balls. They followed a recipe, then got to customize, adding ingredients like: cranberries, raisins, coconut, lime zest, flaxseed meal, blueberries, sunflower or pumpkin seeds, mango, and banana. Students found the final product absolutely delicious!
At The Hamlin School we want parents to learn with us. We feel that a community functions best when we are all knowledgeable about the philosophical and practical approaches to educating children. With this in mind, today we launched our second year of Hamlin University.
The following classes are taking place over the course of this academic year:
-Social & Emotional Learning (SEL) for Parents, taught by Kylie Cobb
-The Birds and the Bees, taught by Konika Ray
-The Beginning Reader, taught by Lindsay Bothwell
-Public Speaking, taught by Tim Johnson
-Moving Beyond the Leveled Letters, taught by Lindsay Bothwell
-Think Like a Mathematician, taught by Gillis Kallem
Grade 4 students recently went on an outdoor education adventure to Pie Ranch and Big Basin State Park.
As part of the experience, our girls did the following:
Wednesday – Students went on a tour of Pie Ranch and picked fruits and veggies, later eating these with dinner. Girls set up tents at Big Basin, followed by free time, dinner (students prepared and served the meal and did clean up), and a night hike.
Thursday – This was a “big hike” day, led by Big Basin Rangers. Art, Science and Social Studies rotations took place in the afternoon. Snack, free time, dinner. Campfire and s’mores.
Friday – Pack up, time for self-reflection, drive to Waddell Beach for beach fun and closing circle.
To learn more about our Outdoor Education Program, please visit: https://www.hamlin.org/page/program/outdoor-education
Today Grade 5 students had the opportunity to bake a cake and learn about fractions as part of the process.
Students began by completing various math problems in order to determine the quantity of an ingredient required for their specific cake.
Bennett had 1 & 1/12 hours to play. He walked to the park for 1/2 of an hour. He played at the park for 1/3 of an hour. He ran to a friend’s house for 1/6 of an hour. What fraction of an hour does he have to play at his friend’s if it takes him 1/4 of an hour to walk home from his friend’s house?
The answer (to the above problem) provides the amount of vegetable oil needed for the cake.
Students completed a series of math questions, unlocking the ingredient amounts needed to make a successful cake.
The girls then answered questions related to their recipes, followed a procedure, while also making a couple of hypotheses about the project.
Created by our Food Manager, Tali Biale, middle school students from The Hamlin School are participating in Chef’s Table, where 15 girls meet in the afternoon, using fresh ingredients to prepare delicious dishes.
Today, students prepared Vietnamese spring rolls using mint, cilantro, basil, beets, avocados, onions, tofu, carrots, peppers, and a variety of other ingredients and sauces.
Ms. Biale states:
The vision is to have girls create their own food, be part of the process, and build community around collaborative cooking.
A Hamlin student shared:
Being a teen in San Francisco you usually rely on take out food or your parents cooking. Food tastes better because you know exactly what went into it and how it was made. It was a fun learning experience with friends.
Keep an eye out for the next Chef’s Table taking place in February in the East Dining Room.