by Marina Budrys | HS Faculty
This past Sunday, amid a torrential downpour and high winds, the 11th grade (along with some magical helpers) fed 50 people a seven-course dinner and raised some serious funds for the Food Justice Initiative. What started as a dream and seed project in their tenth grade Research Methods Class is slowly but surely becoming a reality. Food Truck here we come!
The 11th grade had been preparing for this event throughout their Cooking Arts class for six weeks. From ingredient sourcing and menu design to the art of serving and working under pressure, the process of designing and executing the event provided countless learning opportunities for all involved.
On Sunday morning, three students joined me at the Mountain View Farmers Market to pick up all the vegetables (they also enjoyed some warming beverages and pastries at Red Rock Café, a treat to make up for the early wake-up hour.)
The students were joined by the rest of the class at noon to prepare all the food for the meal. They worked hard to get everything prepped (in our VERY makeshift kitchen) and finished everything in under three hours. By 4:20, all the guests were seated and jamming along to the sounds of faculty member Rich Armstrong and his collaborator Kimberlye Gold with special guest (and faculty member) Christopher Otte. They were joined by members of WSP’s own Soul Providers, a parent/faculty/alumni band reunited for the first time since the pandemic.
Overall, the dinner was a success. Students cooked food, plated food, served food and explained the story behind each dish. Many of the ingredients were from Live Earth Farms (the very same farm at which this class worked and stayed in third Grade with Mrs. Budrys Senior!) The hard work, collaboration, and dedication that the students showed the community inspired many attendees to generously support the Food Justice Initiative. A soon-to-exist Chicken Coop and Coffee Trike were fully funded.
