A delicious dish can cross a table, traverse oceans, or even travel through time. But food, much like memories, can only be preserved if there's someone there to carry the knowledge, and flavors, to future generations. In “From Our Family To Yours...”, students, family members, and staff do just that! The students of Chicas Verdes Garden Program at Da Vinci Connect TK-8 interviewed family members about recipes and cuisine that had a personal or cultural significance to not only keep a record of the flavors our families carry with them, but to share them with everyone in the school's community. Chicas Verdes's mission is to cultivate socially conscious leaders by deepening young people's connection to nature, and what better way to nurture that connection than through food!
From Our Family to Yours …
By the Students of the Chicas Verdes Garden Program at Da Vinci Connect TK-8
From Our Family to Yours …
By the Students of the Chicas Verdes Garden Program at Da Vinci Connect TK-8
This book was written by the students of Chicas Verdes Garden Program at Da Vinci Connect TK-8. The views expressed in this book are those of the authors and do not necessarily reflect those of 826LA. We support student publishing and are thrilled you picked up this book.
All rights reserved. No part of this book may be reproduced in any form without written permission from the publisher.
Este libro fue escrito por los alumnos del Da Vinci Connect TK-8 en el programa de jardinería de Chicas Verdes.
Las opiniones expresadas en este libro son las de los autores y no reflejan necesariamente las de 826LA. Apoyamos la publicación de jóvenes autores y estamos felices que hayan recogido este libro.
Todos los derechos reservados. Prohibida la reproducción total o parcial de este libro sin autorización escrita del editor.
o
Editors:
Kenia Beltran
Elena Jordan
Gaby Guevara
Marco Beltran
Daisy Flores
Ava Guevara
Kimberly Barrientos
Cover Artwork + Book Design:
The cover was a collaboration between the students of Chicas Verdes Garden Program at Da Vinci Connect TK-8 and Book Designer Jane Trieu.
Table
Farmor's Svenska Pannkakor, Luna K.
Pastel De Papa Phoenix W.F. 13
Yams and Spinach Sauce, Cheluchi A. 15
Roasted Garlic-Butter
Cabbage Wedges, 17 Maybelle M
Grandma Betty's Caldo, Kasey F.
Grams Salmon, Lylah T.
Fruit Sandwich (Japanese), Maribella Z.
Oden (おでん ) Jude S.
Crepes, Margaux B. Fudge, Evelyn V.
Pumpkin Chocolate
Chip Muffin, Abigail V.
Cucumber and Dill Salad, Sagan E.
Grandma DeLong's Scalloped Potatoes,
Carrot Cake (Bolo de Cenoura),
Nora M. F.
F.
Yaya's Sweet Potato Pie, Kawaii L.
Brown Blobs, Matty B.
Crockpot Chili, Lucy C.
Baked Barbecue Chicken, Camila L.
Fried Chicken, McKenzi M.
Pozole Rojo, Sophia F.
Stir Fry, Eve F.
Pozole Verde, Talia G.
Pepperoni Pizza, Zadie M.
Taquitos de Papa, Esmeralda C.B.
Mommy's Tasty Waffles, Victoria L.
Creamy Mac N Cheese, Isla T.
Italian Lasagna, Santiago S.
Pecan Dainties, Nia H. 69
Strawberry Salad, Elizabeth F. Bolognese, Kaia D. 73
Chicken Adobo, Hudson & Everett K.
Cheese Quesadilla, Alvan B.
Grandma Lane's Holiday Meatballs, 79 Kaitlin Toon, Principal
Lu Rou Fan, Brenda Kao, Teacher
To me, a Pupusa is the smell of toasted corn, savory cheese, and earthy loroco; it fills the air around me. I feel comfort, peace, and home. That feeling is exactly what this cookbook was created to capture.
It holds the dishes that bring our families together the ones we crave after a long day, the ones that carry us back into the memories of the ancestors who first created them. For many of our students, the recipes they share in this cookbook are a part of everyday life shared during holidays, family gatherings, trips, and after-school meals. Through this project, they had the opportunity to explore how these dishes are made, who and where they come from, and what parts of the dishes they could grow in a garden. In doing so, they connected more deeply to their roots and to the cultures that shape who they are today.
Food is more than a necessity. It is an art. With every new pair of hands, a recipe evolves, while still holding onto the love and meaning it carries. Food is also deeply tied to our memories, creating a sense of nostalgia and reminding us of moments filled with joy, family, and belonging.
As students conducted at-home interviews with their relatives and loved ones, they sparked conversations about family and history; parents had the opportunity to share ancestral knowledge with their children. We had the privilege of watching them document recipes that have been passed down and will continue to be passed down for generations.
This book reflects the voices of students from Kindergarten
through 8th grade, each sharing a piece of their story. Every recipe is written in its own unique way, just like each student who contributed to it. We are grateful to the Da Vinci Connect community for making this experience possible, and we hope you try one or many of the recipes shared here!
While you eat, remember that the preparation of each dish begins long before it reaches the table. The nourishment you are receiving comes from both the natural world and the people who power our food systems. Think about the soil, seeds, and the energy of everyone who worked to grow, pack, transport, and cook the meal.
When Chicas Verdes students learn in the garden, they're not only growing food; they're growing a relationship with nature, with nourishment, and with the wisdom of where our meals come from. May this cookbook be an invitation to taste those roots, and to honor the land that continues to hold and feed our communities.
With that, please enjoy From Our Family to Yours...
Kenia Beltran, Program Coordinator, Chica Verdes
Recipes
Farmor’s Svenska Pannkakor
Luna K.
Recipe Shared by Farmor, Grandmother
My Farmor is my Swedish grandmother. Farmor means “father’s mother” in Swedish. When I go to her house , we make sveneska pannkakor together. That means Swedish pancakes. They are not like American pancakes. They are thin and flat, almost like a crepe, and you can roll them up or fold them.
Farmor lets me crack the eggs and stir the batter. She says you have to let the batter rest so the pancakes come out soft. While we wait, she tells me stories about when she was little in Sweden and her mamma made pannkakor for her every Thursday. In Sweden, Thursday is “Pancake Day,” everyone eats pancakes for dinner!
When the pan gets hot, Farmor pours in a little batter and swirls it around. I like to watch because the edges get golden and bubbly. Then she flips it really fast. She makes it look so easy, but when I try, mine sometimes folds over funny and we laugh. We eat them with lingonberry jam and a little bit of sugar. Farmor says that is the real Swedish way. Sometimes, I put strawberries on mine too and she says that is okay because I am making my own tradition.
Making pannkakor with my Farmor is my favorite thing because it is just me and her in the kitchen and the whole house smells like butter. It makes me feel like I am a little bit Swedish too.
Ingredients
* 3 eggs
* 1 and 1/4 cup of milk
* 3/4 cup of flour
* 1 tablespoon of sugar
* A tiny pinch of salt
Steps
* 2 tbsp. Of melted butter (plus more for the pan)
* Lingonberry jam and sugar for the topping
1. Crack the eggs into a big bowl and whisk them up.
2. Pour in the milk and stir together. Add the flour, sugar, and salt. Mix until smooth with no lumps.
3. Stir in the melted butter.
4. Let the batter rest for 30 minutes (Farmor says this is the secret!).
5. Heat a flat pan on medium and put a little butter in it.
6. Pour a thin layer of batter and tilt the pan so it covers the whole bottom.
7. Cook until the edges turn golden, then flip it. Cook the other side for a little bit.
8. Put it on a plate, spread jam and sprinkle sugar, roll it up, and eat!
Garden Connection
Yes! You can grow strawberries in the garden for topping. Farmor also says lingonberries grow wild in Sweden, but you could try growing them here too!
Pastel De Papa
Phoenix W.F.
This recipe comes from Argentinian culture. My family is Argentinian. Pastel de Papa, which translates to potato cake or cake of potato in English.
This dish is a big comfort food for me because it tastes like home for me. It tastes like big family gatherings, like when my family gets together at my grandma’s house on thanksgiving, or new years, with music playing in the background from my older brother’s old record player, or from my uncle’s speaker. It tastes like laughing at the dinner table, or dancing in the moonlight while we all collectively walk my grandma’s dogs together, or making up songs with my grandpa, or playing It Takes Two with my brother. It tastes like joking with my dad and my mom.
This is a cultural dish, so it connects us with our family. My mom taught me this recipe, and she learned from watching her mom, and her mom learned it from her mom.
The actual dish is layered like a cake, hence “potato cake.” The mashed potato is on the bottom, then filled with meat (vegan meat for us because I’m vegetarian), vegetables, and tomato paste. Then there’s potato on top and melted crispy cheese.
Ingredients
* Potatoes
* Onions
* Bell pepper
* Garlic
* Celery
* Tomato
* Butter
* Milk
* Parmesan cheese (or mozzarella)
* Ground beef (or vegan meat)
* Seasonings: salt, pepper, garlic powder, onion powder, basil, oregano, and sometimes paprika
Steps
1. Make mashed potatoes; using potatoes, butter, milk, and parmesan cheese. Set aside.
2. In a skillet cook ground beef, bell pepper, onions, garlic, celery, in tomato sauce. To add seasoning we use salt, pepper, garlic powder, onion powder, basil, oregano, and sometimes paprika. Set aside to cool.
3. Preheat the oven to 375° F, use a dutch oven, or a casserole pan. Use half mashed potatoes to cover the bottom of your pan, then put on top the meat and veg filling. Put the rest of the potato on top of that, hence the name potato cake. Top it off with parmesan cheese and/or mozzarella. Bake in the oven until the cheese is melted and a bit crispy. Cool, then serve. It’s good for a few days in the fridge.
Garden Connection
Yes! You can grow potatoes, onions, bell pepper, garlic, celery, and tomatoes. Here in California, they grow most of the year.
Yams and Spinach Sauce
Cheluchi A. Recipe Shared by Mom
This meal was an influential part not in my life, but my mother’s life. Growing up, my mother ate yam and spinach sauce quite a bit, as it was local, easy to get, and equally delicious and healthy. My mother also used to enjoy this meal with my father and a priest they once knew, but he has long passed away.
I have also indulged in this meal in the past, so I can ensure its delectableness. This is a food, much like my mother, that I have been eating since I was a little child and I am confident that all can enjoy this simple, easyto-digest meal.
Ingredients
* Yams (maybe one or two)
* Spinach (About 5 cups. Maybe a whole bag. Frozen spinach works too)
* Onion
Steps
1. Cut up the greens/spinach.
2. In a heated lightly oiled pan/pot, add sliced up onions and greens/spinach.
3. Quickly season with your desired amount of cayenne pepper, paprika, salt, maggi cubes, and cajun seasoning (if desired), if needed, add water to keep the greens juicy.
4. If you like, add other veggies and crayfish, otherwise you’re done.
5. Skin yams and then slice them.
6. In another pot, boil the sliced, skinned yams in lightly salted water. Boil until soft enough for human consumption.
7. Eat yams with the green sauce.
Garden Connection
Spinach, brown yams (not sweet potato!!) or cocoyam/ taro, onion.
Roasted Garlic Butter Cabbage Wedges
Maybelle M.
Recipe Shared by Karen McCarthy, Mom
Waking up on a brilliant, summer morning with light streaming into her second story bedroom, my mom looked out to see her mother already working tirelessly in their expansive produce garden. This was one of my mom’s most cherished childhood memories. The garden had 15-20 different varieties of vegetables, and as kids, my mom and her five siblings would work in the garden with my Grandma Rosie. They had always used cabbage from my grandma’s goliath garden, but my mom’s early introductions were in the form of sauerkraut and a “salad.” The “salad” consisted of shredded cabbage embedded in a brick of green, lime flavored jello. I have not only heard of this in legend, but have had the joy of trying my grandma’s jello “salad” with yellow lemon jello, and red apples. The “salad” was gelatinous and soft but unexpectedly crunchy wherever the small pieces of apple were. As a child, my mom enjoyed the cabbage “salad” but as an adult realised how unhealthy it was to have jello for every meal (even if there was cabbage in it).
Today, my mom’s brother Alan, his wife, and my two younger cousins live on the farm (as well as many animals). His wife, Rachel, now maintains the garden just like my grandma once did. She introduced this cabbage recipe to us one summer, on the farm in Ohio. The recipe gives my mom warm memories of growing and cooking things from the garden alongside her mother. This recipe
opened my mom’s eyes to the fact that she likes cooked cabbage. It is a healthier rebirth of the cabbage recipes my mom had as a child.
Ingredients
* 4 Tbsp. unsalted butter-melted (2 or more) big garlic cloves
* 1 Tbsp. apple cider vinegar
* 3/4 tsp. pepper
* 1 large head of green cabbage
Steps
1. Preheat oven to 425°F.
2. Mix butter, garlic, vinegar, salt, and pepper in a small bowl.
3. Cut cabbage into eight wedges (core intact).
4. Put on a large, rimmed baking sheet and brush both sides with the butter mixture.
5. Roast for 15 min. (until edges are brown).
6. Flip and roast for another 10-15 min. (until cabbage is tender).
7. Enjoy!!!
Garden Connection
You can grow the cabbage and garlic for this recipe in your very own garden in California. Cabbage prefers to be planted in winter or the end of summer/early fall. On the other hand, garlic likes to be planted in October and November. Garlic lacks real seeds, so plant garlic cloves instead.
Grandma Betty’s
Caldo
Kasey F.
Recipe Shared by Karla, Mom
This recipe comes from Guatemala. Guatemala is a country in Central America. Caldo is a traditional recipe passed down from generations in my family. Caldo is meaningful to our family because it provides us comfort, it heals us, and it is made with love and care. As far as I know, my great grandma Pia made it first, then she taught my grandma Betty who passed it to my mom Karla. Every time it’s prepared, it feels like a gathering of generations. This memory is love that survives through taste and time.
Ingredients
* 5 cups of water
* 2 pounds of beef shank, cubed
* 2 tomatoes, squeezed
* 3 garlic cloves, peeled
* 4 potatoes, cubed
* 3 carrots, chopped
* 2 corn, chopped in chunks
* 1 zucchini, chopped
* 1 kabocha squash, chopped
Steps
* 1/2 cabbage
* 1 celery stick
* 1 pear squash (chayote), remove pricks
* 1 yucca root, peeled and in chunks
* 1 lemon, halved
* 1 avocado, cubed
* Chile *optional* (bird pepper)
* Salt to taste
* 1/4 cup chopped cilantro
* Knorr Beef Bouillon
In a big pot, put hot water on medium heat with the beef, tomatoes, onion, garlic, corn, kabocha, cabbage, chayote, yucca, and potatoes for 20 minutes. Next, add the salt to taste, add Knorr Beef Bouillon to taste, celery stick, cilantro, carrots, zucchini for 25 minutes or until tender. Serve hot and add rice first. Add avocado, lemon juice, and chile (optional). Enjoy!
Garden Connection
Yes, all vegetables can be grown in a garden.
Gram’s Salmon
Lylah T.
Recipe Shared by Grandma and Grandpa
Ingredients
* Salmon
* Butter
* Lemon
* Salt
* Pepper
* Dill
One of my favorite foods is salmon. We often have it at Gram’s house for dinner. Gram has taught me how to make it. The recipe is very easy to make except for one thing which is folding the parchment paper to cover the salmon. You have to create a pouch in order to steam the fish. This cooks the salmon and makes it very yummy. I love Gram’s salmon!
Steps
1. Wipe fish with a damp paper towel.
2. Smear butter onto half the parchment paper.
3. Put fish on the buttered paper.
4. Season salmon on both sides with salt, pepper, and dill.
5. Cut thin lemon slices to cover the top of the fish.
6. It is important to fold paper towards the fish all around until it is in a tight pouch fully covered.
7. Bake salmon in the oven at 350°F for 30 minutes.
Garden Connection
Both lemons and dill can be grown in a garden.
Fruit Sandwich (Japanese)
Maribella Z. Recipe Shared by Mika Maeda Z., Mom
Japanese fruit sandwiches are sold at convenience stores. My family love Japanese fruit sandwiches because it reminds us of Japan. The sandwich bread is Shokupan.
Ingredients
* Sandwich bread
* Desired Fruit (Strawberries, blueberries, bananas, kiwi, peach)
* Heavy Whip Cream
* Sugar
Steps
1. Lay out Shokupan Bread.
2. Slice desired Fruit (Strawberries, blueberries, bananas, kiwi, peach).
3. Heavy Whip Cream with lots of sugar, and whip until thick cream.
4. Add cream to bread.
5. Add fruits.
6. Cut the sandwich diagonally into two pieces.
Garden Connection
Strawberries, blueberries, bananas, kiwi, peach.
Oden (おでん)
Jude S. Recipe Shared by Ojichan Sunny S.
Oden comes from Japan. It began as street food, often made with skewered tofu and konnyaku that were grilled with miso or soy sauce. Over time, the ingredients were placed into a simmering pot, allowing many flavors to come together. Eventually, Oden became a comforting home and a restaurant dish. It is part of Japanese family tradition and was commonly cooked in Sunny’s family. It is a comforting food that everyone in the family enjoys. Sunny remembers seeing Oden street carts in Japan during the winter evenings, with steam rising from the pots. It is usually eaten at night during the colder weather.
Ingredients
Classic Oden Ingredients
You don’t need all of these. Even 2-3 kinds are fine.
* Fish Cakes (buy at Japanese or Korean market)
* Chikuwa (tube-shaped fish cake)
* Hanpen (soft white square, fluffy)
* Satsuma-age (fried fish cake)
* Optional:
* Kamaboko
Vegetables & Add-ins
* Daikon (very important—absorbs broth)
* Boiled eggs
* Konjac (konnyaku block)
* Atsuage (fried tofu block)
* Optional:
* Napa cabbage
* Mushrooms
Broth (Simple Version)
* 8 cups water
* 1 packet Hondashi
* 3-4 Tbsp. soy sauce
* 2 Tbsp. mirin
* 1 Tbsp. sugar
* 1 tsp. salt (adjust to taste)
* If you want more authentic:
* Add a piece of kombu while heating (remove before boiling).
1. Prep Daikon.
* Cut into 1–1.5 inch thick rounds.
* Peel.
* Simmer in water 20–30 min until slightly tender. (This prevents bitterness)
2. Boil Eggs.
* Soft-medium boil (7–8 min).
* Peel.
3. Make Broth.
* Heat water.
* Add hondashi.
* Add soy sauce, mirin, sugar, salt.
4. Add Ingredients.
* Start with daikon + konjac (simmer 10 min).
* Add tofu + fish cakes.
* Add eggs last.
5. Simmer Gently.
* 20–40 minutes on LOW.
* Do not hard boil (fish cakes get rubbery).
6. Best Trick.
* Turn off heat and let it sit for 1 hour.
* Reheat before serving.
* The flavor gets deeper.
How to Serve
Yellow karashi (Japanese mustard)
Side of rice
A little shichimi pepper for adults
Make-Ahead Tip!
Oden tastes better the next day. You can refrigerate overnight and reheat gently.
Crepes
Margaux B.
Recipe Shared by Mom
It’s from my mother’s family. The tradition is to eat crepes on Chandeleur, which is on February 2nd. The crepe represents the sun, it’s 40 days after christmas. You need to hold a golden coin in the other hand while tossing the crepe because it brings wealth. I like this recipe because it tastes good, you can eat sweet and salty crepes. I remember making crepes when my grandpa visits. You share this plate as dessert.
Ingredients
* 2 eggs
* 1 cup of flour
* 1 1/4 cup of milk
* 2 Tbsp. butter
* Vanilla flavor or “Thum/beer” (not sure about the thum/beer)
Steps
* Sugar * Salt
Mix the eggs, flour, milk, and butter together. After it is mixed add to a pan to cook!
Garden Connection
No, but chickens live in a coop and give eggs.
Fudge
Evelyn V. Recipe Shared by Mommy
I chose fudge because it is mushy and chocolatey and tasty. During Christmas my family makes fudge, then we eat it all during Christmas week. I was inspired by fudge because I really like it.
Ingredients
* 3 cups of sugar
* 3/4 cup butter
* 2/3 cup evaporated milk
* 1 (12 ounce) bag semi-sweet chocolate chips
* 1 (7 ounce) jar marshmallow cream
Steps
* 1 cup chopped walnuts
* 1 teaspoon vanilla extract
1. Gather all ingredients then grease a 9x13-inch pan.
2. Next mix sugar, butter, and evaporated milk in a large heavy sauce pan over medium heat, stirring to dissolve sugar.
3. Bring mixture to a boil and cook for five minutes.
4. Turn constantly until mixture is slightly thickened.
5. Then remove the beat and add chocolate chips.
6. Stir until chocolate chips are melted and mixtures thoroughly combined.
7. Then stir in marshmallow cream until incorporated, mix in walnuts and vanilla.
8. Transfer fudge to the prepared pan and use a set of spatula to spread out easily and flatten.
9. Let it cool down for at least 1 hour before cutting and enjoy!
Pumpkin Chocolate Chip Mu!n
Abigail V.
Recipe Shared by Katie, Mom
My mom makes chocolate chip pumpkin muffins when me and my sister are at school. When we get home and we realize she made the muffins we always say yay! Chocolate chip pumpkin muffins! We both run to put our stuff down and wash our hands. Then we both get a muffin and eat it.
Ingredients
* 1 3/4 white whole wheat flour
* 1 tsp. baking soda
* 1 1/2 tsp. ground cinnamon
* 1/2 tsp. salt
* 1/2 ground ginger
* 1/4 tsp. ground nutmeg
* 1/8 tsp. ground cloves
* 1 cup pumpkin
* 2 eggs, room temperature
Steps
1. Preheat oven to 350°F.
* 1/2 cup maple syrup
* 1/3 cup coconut oil room temperature
* 1/4 cup unsweetened almond milk, room temperature
* 1 1/2 teaspoon vanilla extract
* 1 cup chocolate chips
* Optional : turbinado sugar
2. Grease or put liners into a muffin pan.
3. In a medium bowl mix flour, baking soda, cinnamon, salt, ginger nutmeg and the cloves.
4. In a big bowl mix the pumpkin, eggs, maple syrup, coconut oil, vanilla extract and milk.
5. Combine the wet and dry ingredients.
6. Pour batter into muffin cups.
7. Optional step: Sprinkle on turbinado sugar.
8. Bake for 20-24 minutes.
9. Cool the muffins.
10. Eat and Enjoy!
Garden Connection
The ingredient that can be grown in a garden is pumpkins.
Cucumber and Dill Salad
Sagen E.
Recipe Shared by Rebecca E., Mother
This recipe is from my grandpapa’s mother Helen. It is a traditional Polish dish served on many occasions such as holidays, parties, and other celebrations. I love to eat this creamy dish on Thanksgiving or just on a random day. This dish is for any and all occasions. I hope you enjoy it as much as I have!
Ingredients
* 1 1/2 pounds of thinly sliced cucumber (I prefer unpeeled persian cucumbers)
* 1/2 tsp. of coarse kosher salt
* 1/2cup of sour cream
* 1/2 cup of fresh dill
* Add more salt to taste
Steps
1. Put sliced cucumbers in a bowl with salt.
2. Mix well, cover, and refrigerate.
3. After an hour pour off liquid.
4. Mix again and return to the fridge.
5. After another hour pour off liquid and add sour cream, dill.
6. Mix thoroughly and you are done!
Garden Connection
Dill in the winter and spring.
Cucumbers during the spring and summer. We grow Dill.
Grandma DeLong’s Scalloped Potatoes
Nora M.F. Recipe Shared by Megan M., Mom
This is one of my favorite foods that my mom makes. She learned how to make it from her Grandma DeLong. It has been made by women in my family for years and I like how it combines two of my family’s cultures. Irish (potatoes) and French (the style). It also Is a common midwest comfort food that reminds me of Kansas, where l am from and the farming tradition in my family. We usually eat this at holiday meals, but my mom will sometimes make it if I request it. My favorite memory eating this was when we visited my Great Aunt Becky in Missouri and she made it for our entire family as part of our meal together.
Ingredients
* 2 lbs gold or russet potatoes thinly sliced
* 3 Tbsp. unsalted butter
* 3 Tbsp. flour
* 1 1/2 cups of milk (Whole or Half and Half)
* 1 tsp. salt
* 1/2 tsp. ground black pepper
* 1 1/2 cups grated cheese (sharp cheddar, or combined with Gruyère)
Steps
1. Preheat Oven to 350°F.
2. Grease a 9x13 baking dish.
3. Melt butter in a sauce pan and stir in flour.
4. Whisk in milk slowly and season with salt and pepper.
5. Whisk constantly until thickened (I can coat the back of a spoon).
6. Turn off and add cheese, stirring until it’s melted.
7. Place a layer of potatoes in the baking dish and cover with a portion of the sauce.
8. Continue layering until potatoes and sauce are done.
9. Top with grated cheddar cheese.
10. Bake for about an hour, until potatoes are soft.
Garden Connection
Potatoes.
Brazilian Carrot Cake (Bolo de Cenoura)
Hazel F. Recipe Shared by Rejane, Grandma (vovó)
This carrot cake is a family treasure. It started a long time ago, and now it has passed down from my grandma and mom to me, Hazel, and my brothers Noah and Leo (they can’t cook yet). It’s more than just a cake, it’s a memory in every bite. We love helping in the kitchen, stirring the batter and waiting excitedly to pour the chocolate glaze on top. Traditionally made at Easter, our family bakes it any time we crave something sweet. Carrots are the star ingredient, sometimes even grown in the backyard. Each cake carries the warmth of family, the joy of baking together, and the sweet taste of traditions that last for generations.
Ingredients
Carrot Cake
* 280 g carrots
* 150 g eggs
* 150 g oil
* 300 g sugar
* 200 g flour
* 8 g baking powder
Steps
Cake
Chocolate Glaze
* 30 g butter
* 120 ml milk
* 150 g cocoa powder
* 100 g sugar
1. Preheat oven to 350°F (180°C).
2. Mix all cake ingredients together until smooth.
3. Pour the batter into a greased baking pan.
4. Bake for about 40 minutes.
Do the toothpick test: if it comes out clean, the cake is ready.
Chocolate Glaze
1. Combine the sugar, cocoa powder, butter and milk in a saucepan.
2. Cook over medium heat, stirring constantly.
3. Bring to a boil and cook for 2-4 minutes until slightly thickened.
4. Pour the glaze over the cake while it is still hot.
Garden Connection
Yes! The carrots!
Yaya’s Sweet Potato Pie
Kawaii L.
Sweet potato is a family favorite, especially during the holidays. Grandma Eva loved to make sweet potato pie for big family dinners. Traditionally, many pies are made around the Thanksgiving holiday. But we make them at home as often as we can. This recipe is super special because our grandma who is no longer with us shared it with our family. We have had the opportunity over the years to make it our own.
Steps
We would usually grab 16 sweet potatoes, about 4 sweet potatoes per pie. Everyone gets a chance to make their own pie. We wash the potatoes off in water rub them in oil and place them in the over at 375°F.
While the sweet potatoes cook, we gather the rest of our ingredients (maple syrup, cinnamon, nutmeg, salt, vanilla extract, cane sugar, graham crackers, avocado oil, butter, eggs, milk, and ginger powder).
Once the potatoes have cooked we let them cool then pull the skin off and place them in a bowl. We then mix in the cinnamon, sugar, maple syrup, nutmeg, ginger, vanilla extract, eggs, and melted butter until it’s smooth and creamy.
In a separate bowl, we crush the graham crackers and mix in the melted butter until it’s mold-able (we use this for the crust of the pie).
Using the crust mixture, we line four pie pans as thick or thin as we like, then scoop in the sweet potato mixture and place them into the oven for 20-30 minutes.
Ingredients
* Sweet potatoes
* Graham crackers
* Maple Syrup
* Cinammon
* Nutmeg
* Salt
* Ginger powder
* Cane sugar
* Vanilla extract
* Avocado oil
* Butter
* Eggs
* Milk
Garden Connection
Yes, most of the ingredients can be grown in Los Angeles. Sweet potatoes usually are planted in spring and harvested well in the fall. I haven’t grown sweet potatoes but would like to.
Brown Blobs
Matty B.
Recipe Shared by Robin, Mom
I interviewed my mom and she told me about Brown Blobs. This recipe came from her grandma and my Great Grandma. I tried them and they were good. They tasted like pb (peanut butter) & chocolate. She liked making them for my mom. I liked eating them.
Ingredients
* 2 sticks of butter
* 2 cups of sugar
* 1/2 cups of milk
* 1/4 cups of cocoa
* 1/2 cups of peanut butter
* 3 cups of oatmeal
* 1 teaspoon of vanilla
Steps
Boil 2 sticks of butter, 2 cups of sugar, 1/2 cups of milk, 1/4 cups of cocoa for 7 minutes. Then add all the rest of the ingredients.
Garden Connection
Yes, most of the ingredients can be grown in Los Angeles. Sweet potatoes usually are planted in spring and harvested well in the fall. I haven’t grown sweet potatoes but would like to.
Crockpot Chili
Lucy C.
Recipe Shared by Emily N.,
Mom
This recipe came from my mom’s creation. We use it when we are off track. It helps me get back on track. I like helping my mom make it.
Ingredients
* 2 cans kidney beans
* 1 can diced tomato
* 1 small can of tomato sauce
* 1 small tomato paste
* 1 onion, chopped
* 1 can of cooked Lentils
* Cilantro
* 5 cloves of garlic, chopped
* 1 lb ground beef
Steps
1. Brown 1 pound ground beef, drain fat off, pour in the crockpot.
2. Dump in 2 cans of kidney beans, 1 can cooked lentils, diced tomatoes, 1 can of tomato sauce, 1 small tomato paste, 1 can diced chilis, 1 cup of beef bone broth, a chopped yellow onion, 5 cloves chopped garlic
3. Then add seasonings to your preference; salt, pepper, chili pepper (a lot), onion + garlic powder, paprika, cayenne
4. Stir all together and cook on low for 4-6 hours
5. Add toppings of choice to serve; cheese, sour cream, chips, chives, hot sauce, cilantro, etc.)
Garden Connection
Yes, most of the ingredients can be grown in Los Angeles. Sweet potatoes usually are planted in spring and harvested well in the fall. I haven’t grown sweet potatoes but would like to.
Baked Barbecue Chicken
Camila L.
Recipe Shared by Felicia & Conrad, Mom and Dad
This recipe comes from my family. I have food allergies so some of my family foods I can’t eat. My mom and dad have changed some of the recipes so I can and only make the foods I am not allergic to. The first time I ate BBQ chicken I thought it tasted yummy. But it was also a little spicy. So I had to drink water. My dad usually cooks it once a week.
Ingredients
* BBQ sauce
* Garlic
* Olive oil
* Chicken drums and chicken wings
* Salt, pepper, onion
Steps
First you get chicken. Then you get the BBQ sauces and you add in all the ingredients then you put the chicken in the sauce to rest. After 1 hour you put the chicken on the pan and bake it until it’s done.
Garden Connection
Onions can be grown in the garden.
Fried Chicken
McKenzi M.
Recipe Shared By
Phyllis !Gigi B.
My Gigi was making fried chicken and I wanted to help and she let me. I like it because it!s super crunchy!!
Ingredients
BBQ sauce
Garlic
Olive oil
Chicken drums and chicken wings
Salt, pepper, onion
Steps
First, you wash off the chicken really good. Then mix the flour and the seasoning in a bag or bowl. Then you put the chicken in the bowl and coat it in the flourseasoning mixture. Next, put the oil in the pan and preheat the oil to 350°F. Once it!s hot, carefully place the chicken in the oil and continue to turn it until the crunchy coating turns brown. Remove it from the oil and let it cool down on a paper towel, then serve it!
Enjoy!!!
Garden Connection
No.
Pozole Rojo
Sophia F.
Recipe Shared By Isabel, Grandmother
As I get excited for family gatherings I get the scents of the pork mixed with the chile. This simple but yet delicious mix of pork with the redness is what can bring those family memories back. This family recipe comes from my family’s Mexican heritage, my grandmother taught me this recipe. I personally love this recipe, it’s full of tastiness and family memories. I hope my family’s delicious recipe is loved as much as your family will.
Ingredients
* Maiz
* Pork
* Cumin
* California Chiles
* Onions
* Garlic
Steps
First start with boiling 5 quarts of water to a boil with salt, then when it’s boiling add the pork. Then add half an onion and four bay leaves then cover. Then cook for an hour and thirty minutes. Next add the hominy then add chiles. After they have softened, transfer them to the blender and take the top skin off the top. Also transfer broth to the blender cup along with onion, oregano, cumin, and 4 garlic cloves, after blended add to pot. Let it cook for more minutes after you are done. For toppings you add cabbage, radish, onions, and cilantro.
Garden Connection
The toppings can be grown in the garden.
Stir Fry
Eve F.
Recipe Shared By Aaron, Dad
I learned this recipe from my dad. He made it from recipes he combined. I really like stir fry because it tastes really good and I love it with sauerkraut. We make it every once in a while. We liked to have it almost everyday until my brother and sisters got tired of it. I personally like it hot and fresh (made that day). I hope that you will enjoy this recipe as much as I do. Have fun making it! Enjoy!
Ingredients
* Chard
* Napa cabbage
* Squash
* Carrots
* Onion
* Peas
Steps
* Coconut aminos
* Sesame seed oil
* Fish sauces
* Protein of choice
1. Saute protein and remove on high heat.
2. Saute all vegetables.
3. Add protein to the vegetables.
4. Serve with rice.
5. Toppings can include kimchi or sauerkraut.
Garden Connection
All of the vegetables can be grown in Los Angeles. I have grown chard, napa cabbage, squash, carrots, onion, and peas.
Pozole Verde
Talia G.
Recipe Shared By Adrianna G., Mom
This recipe means so much to me because I don’t eat it a lot, but whenever I eat it I’m so happy and it reminds me of my family that I don’t usually get to see a lot because most of my family lives pretty far from me. Posole verde is usually made on my birthday because I love it so much or at big gatherings because it serves a lot of people. To me personally whenever and wherever I eat posole verde I feel reminded of all the fun memories I have made with my family. Sometimes we also just make it for fun or for dinner or so we are very cozy. Pozole verde just gives me the warm, cozy, happy feeling and when you have the perfect bite it’s just an explosion of great flavors that fit together in your mouth so you just keep wanting to eat more and more of it. I love pozole verde so much that I’ve had it on my birthday for 5 years in a row and next year I’ll probably make it a 6th year. Pozole verde also comes from Mexico so my family loves it. Also right before we serve it we add shredded cabbage, lime, and chopped radish and this recipe probably serves around 10-12 servings. I love pozole verde so much and it’s such an awesome dish.
Ingredients
* 3 pasilla peppers
* 6 cloves garlic
* Some pepper
* Whole chicken
* 10 tomatillos
* 1 whole onion
Steps
* 1 handful of kale
* 1 handful radish leaves
* 2 Tbsp. chicken bouillon
* 1 large can of hominy
First roast pasilla peppers and garlic and boil the whole chicken with an onion and then in another pot boil 10 peeled tomatrillos and then swear and peel roasted pasilla peppers then blend the onion, pasilla peppers roasted garlic, tomatillos, the radish leaves, kale and some chicken broth from the pot and remove the whole chicken and shred it then add blended mixture to broth and add hominy and add shredded chicken and add lime, cabbage, radish to top the serving.
Garden Connection
Yes, a lot of them can, actually.
Pepperoni Pizza
Zadie
M. Recipe Shared By Dad
Ingredients
* Flour
* Salt
* Sugar
* Yeast
* Butter
* Pepperoni
* Cheese * Pepper *
We learned to make this recipe from the internet. My dad and I make the pizza together, I help him make it. I ate this pizza last week, but my family has been making it for years. I like to eat it next to a cold cup of water. We like to enjoy it for lunch or dinner. It’s yummy! Make a heart shaped pizza for valentines day!
Steps
1. Mix flour, a little sugar, a little salt, and yeast in a bowl.
2. Add melted butter and mix to make dough.
3. Let the dough rest until it gets bigger.
4. Press the dough into a circle on a pan.
5. Add cheese, then pepperoni (and a little pepper if you want).
6. Bake until the cheese is melted and the crust is cooked.
7. Wash your hands!
8. Let it cool a little, then slice and eat.
Garden Connection
We grow onions, garlic, tomatoes
Taquitos de Papa
Esmeralda C.B.
Recipe Shared By Beatriz, Aunt
This recipe came from my mom. My mom taught me this recipe. It’s special because my mom taught it to me. It’s something easy to make with few ingredients. It’s part of our culture and heritage. We usually make it when family visits and eat it for lunch and dinner. This food is a cultural food, it feeds a lot of people and is usually the first food we make when we have family visiting from Mexico.
Ingredients
* Potatoes
* Tortillas
* Salt
* Cabbage
* Tomato
* Onion
Steps
1. Boil potatoes in water, add a pinch of salt and remove from water when soft.
2. Peel potatoes and mash with salt.
3. Stuff tortilla with potato and fry in oil until golden brown.
4. Top taquitos with shredded cabbage, tomato, and onion.
5. Enjoy!
Garden Connection
The vegetables that can be grown in a garden include:
* Potatoes
* Cabbage
* Tomato
* Onion
We’ve grown tomatoes in the spring.
Mommy’s Tasty Wafes
Victoria L. Recipe Shared By Ruby Laguna, Mom
!My recipe came from me, I made it up because I wanted to give her a not too sweet waffle. - Mommy
I love it because it s yummy. I make them when she asks for it, morning or night. The waffles make her feel loving.
Ingredients
1 cup of flour
A couple of tsp. of baking soda
Pinch of salt
Premade mix of choice (eg. pumpkin pie pancake mix)
Half and half or butter milk
Steps
!I make a basic pancake recipe with about 1 cup of flour, a couple of tsp of baking soda, a pinch of salt and then what I do to make it sweeter is mix in a premade mix like pumpkin pie pancake mix. I usually will make a huge batch of basic mix and add in a whole box of the premade so it s one big batch in a large container. Then I always mix it with half and half or buttermilk. And top it off with honey.
Garden Connection
I would say yes but I don t grow my own wheat flour or sugar cane or cinnamon trees. That would be fun to do that and make it all from scratch.
Creamy Mac N Cheeze
Isla T.
Recipe Shared By Reese Tran, Sister
This tradition involves my sisters and me every Friday. After practice, our two best friends, Nova and Kristen, come over to our house. We often go for walks outside and watch movies. My sister and I always make mac n’ cheese for our best friends, and it’s something we really enjoy.They help too. I love sharing this tradition with my sister. This mac n cheese just tastes so good and I love it.
Ingredients
* Cheddar cheese
* Monterey Jack cheese
* Paprika
* Oregano
* Pepper
* Salt
* Garlic salt
Steps
1. Preheat oven.
* Whipping cream
* Milk
* Fussilli pasta
2. Get a pot fill halfway with wate.r
3. Put on high till it boils.
4. Add 3 cups of Trader Joe’s fusilli pasta once it starts to boil.
5. Once pasta is fully cooked, strain.
6. Add 1 tsp. of butter.
7. Add pinch of paprika, salt, pepper, garlic salt, and oregano add as much that suits you.
8. Add 1/2 of a cup of whipping cream.
9. Put to med; 2 cups of cheddar cheese, 2 cups of monterey jack cheese, and 1 cup of milk.
10. In glass pan, put mac n cheese.
11. Put the pan in the oven for 15 minutes.
12. Let it cool down and Enjoy!
Italian Lasagna
Santiago S.
Recipe Shared By My Great-Grandfather
Angelo from Italy
My grandfather would make this lasagna for Thanksgiving or Christmas. He was a cook for the Italian Navy before he came to the U.S.
Like tamales, lasagna is usually made in a big quantity. My mom usually makes 4 trays and we eat one, and pass a tray to neighbors, family and friends for the holiday. My Grandpa Joe gives a tray for his employees and their families for Christamas and they gift him tamales some Christmases.
* 1 egg
* Ricotta Cheese
* Mozzarella cheese
* Parmesan cheese
* Tomato sauce
* Diced tomatoes
* Green peppers
Ingredients Steps
* Button mushrooms
* White onion
* Garlic
* Fresh rosemary
* Italian sausage
* Sheet noodles
* Oregano
* Basil
* Salt
* Pepper
Boil the noodles. In a bowl, mix the cheeses and egg. Sautee the green peppers, onion, mushrooms, crumbled Italian sausage, tomato sauce, fresh rosemary, basil, oregano, salt, and pepper. Then layer the sauce, noodles, (use olive oil so they don’t stick) then cheese. Then another layer or sauce, noodles and cheese. Then bake 350 degrees for 25-30 minutes.
Garden Connection
Tomato, basil, oregano, garlic, onion, rosemary. My great grandfather also grew grapes as did we.
Pecan Dainties
Nia H.
Recipe Shared By Norma
H., Granny
Every Christmas my aunty makes pecan dainties and shares them with the family. They are the best. I love them. The cookies are a family tradition from Georgia. I love pecans. We make them every year for the Christmas party.
Ingredients
* Pecans
* Self rising flour
* Sugar
* Vanilla extract
* Cold water
* Melted butter
* Powder sugar
Steps
First put self rising flour sugar vanilla extract cold water melted butter mix the first five ingredients. Second, bake for 15 minutes at 325 degrees F. Mix together and work with your hands, roll into balls, and bake foil in powdered sugar.
Strawberry Salad
Elizabeth F. Recipe Shared By Alicia F. Mom
My mom was taught this recipe by her best friend, both of whom are from Louisiana. When they moved to Memphis, they made strawberry salad to stay cool. I have never tried this recipe before, so it is surprising that my mom chose this one. Maybe you can try it and figure out why it’s so memorable.
Ingredients Steps
* 3 tbs. sugar
* 3 tbs. yogurt
* 2 tbs. milk
* 1 tbs. poppy seeds
* 1 cup sliced strawberries
* 2 tbs. almonds or walnuts
* Spinach
Combine the sugar, yogurt, milk, poppy seeds, strawberries, and almonds/walnuts. Pour the result as a dressing over spinach
Garden Connection
Spinach and strawberries can be grown in a garden. If you are interested in growing these, note that they grow best in summertime.
Bolognese
Kaia D.
Recipe Shared
By Karen D., Mom
My recipe comes from Italian culture. When we make it, it feels like the recipe means a lot to my home because my mom makes it and anything she cooks means she takes her time and effort to do so. A fun memory was making the noodles from scratch to then make bolognese for thanksgiving instead of the “traditional dinner”. It was really fun. My mom is teaching me how to make it so I can one day make dinner for the whole fam. We usually make it for a typical dinner or anytime my grandparents are over. I’m so happy to share my family recipe with you! Make some good memories!
Ingredients Steps
* 3-4 teaspoons of kosher salt
* 6 strips of bacon; finely diced
* 1 yellow onion
* 3 celery ribs diced
* 4 carrots diced
* 8 garlic cloves minced
* 2 pounds of grass fed beef
* 25 ounce of marinara sauce
* cooked pasta of choice
1. Cook pasta of choice and set aside
2. Cook the bacon cubes in a big pot on medium-high heat until crunchy. Put it on a plate for later use.
3. Cook the onion, celery and carrots in a separate pot and cook until onions are translucent. You can add in the garlic cloves in and cook them for another minute or until fragrant
4. Add in the beef and cook until brown along with the bacon cubes. Let it simmer for 7-10 minutes until everything is combined and thick.
5. Stir in sea salt and black pepper to taste.
6. Stir the noodles and let everything cook together for 4-5 minutes- serve warm.
Garden Connection
They can, carrots, celery, garlic cloves, and onions.
Chicken Adobo
Hudson & Everett K.
Recipe Shared By Arvin
L.R., Dad
My recipe comes from Italian culture. When we make it, it feels like the recipe means a lot to my home because my mom makes it and anything she cooks means she takes her time and effort to do so. A fun memory was making the noodles from scratch to then make bolognese for thanksgiving instead of the “traditional dinner”. It was really fun. My mom is teaching me how to make it so I can one day make dinner for the whole fam. We usually make it for a typical dinner or anytime my grandparents are over. I’m so happy to share my family recipe with you! Make some good memories!
Ingredients
* Chicken thigh
* Soy sauce
* Apple cider vinegar or water
* Bay leaf
* Pepper corn
* Rice
Steps
Pan sear both sides of chicken thighs. Put the soy sauce in with peppercorn and bay leaf and allow it to simmer for 20 minutes. Cook rice as you desire. Once ready, serve the chicken thighs over rice, enjoy!
Cheese Quesadilla
Alvan B. Recipe Shared By Sherri, Mom
My mom has given me this meal since I was a baby. This was my first finger food and my mom said I ate the entire thing. This was also the first meal my mother taught me how to make and we did it together.Now I can cook this meal on my own.
Ingredients
* Butter
* Cheese
* Tortilla
* Pan
* Optional: Spinach or any vegetables you like
Steps
1. First turn your stove to medium and then get your portion of butter and put it in your pan. You make sure you get the butter into the pan. You don’t want to use too much, but you want to use enough to where you see it on your tortilla.
2. Next, you get your cheese and place it on one side of your tortilla. Then you fold it in half. Once it starts to brown, you then flip it on the other side the cheese was on. You want to push it down with a spatula.
3. When it’s the right color brown and all the cheese has melted, you are done.
Garden Connection
Spinach. My mom has been adding vegetables to my quesadilla lately.
Grandma Lane’s Holiday Meatballs
Kaitlin Toon, Principal
Recipe Shared By Kenna, Mom
Every year our home was the hub for family, friends, and neighbors on Christmas Eve. We would host an open house with lots of delicious food that was reserved for this one night of the year. My dad would hire carolers to surprise us at our door, and our home was busy, loud, and full of loved ones. My grandma would come to stay with us & wake up with us on Christmas Morning, and she would always make her holiday meatballs for the Christmas Eve Party. Now they serve as a tasty and sweet memory of Christmas past.
Ingredients Steps
* 1 bag of frozen homestyle meatballs
* 1 jar of grape jelly
* 1 bottle of chili sauce
Empty all ingredients into a crockpot. Cook on low for 8 hours, stirring occasionally.
Garden Connection
Nope, unless you were going to make homemade grape jelly, first! Then you could use grapes from a garden vine.
Lu Rou Fan
Brenda Kao, Teacher
Recipe Shared By Amah, Mom
This is a traditional Taiwanese meal, I grew up eating it when we would go to tea shops and it’s the flavor of many home cooked Taiwanese meals. This can be eaten any time of the year and is best at lunch or dinner.
Ingredients
* 1 lb pork belly
* .9 oz rock sugar
* 1 onion
* 4 shiitake mushrooms
* 1/4 cup Shaoxing wine
* 4 tbs soy sauce
* 1 tbs oyster sauce
* 2 cups water
Steps
1. Blanch pork belly
* 4 hard-boiled eggs
* Bok choy, blanched
* Spices in a bag:
* 3 star anise
* 1 cinnamon stick
* 6 cloves
* 3 bay leaves
* 2 slices ginger
2. Lent oil + sugar until sugar melts
3. Stir fry onions
4. Add mushrooms
5. Add pork/ sauce/ spice packet
6. Add eggs and simmer for 1 1/2 hour
7. Serve with rice + buckchoy top with cilantro
Acknowledgements
Kaitlin Toon
Principal, Da Vinci Connect TK-8
Robin Brown
Vice Principal, Da Vinci
Connect TK-8
Jennifer Vlasman
Administrative Services
Manager, Da Vinci Connect TK-8
Lynne Yoon
Office Manager,
Operations, Da Vinci
Connect TK-8
Bari Applebaum
Executive Director, Chicas
Verdes
Kenia Beltran
Program Coordinator, Chicas Verdes
Gaby Guevara
Program Coordinator, Chicas Verdes
Elena Jordan
Program Assistant, Chicas
Verdes
Emerita Flores
Program Director, Chicas
Verdes
Lupe Velasquez
Program Manager, Chicas
Verdes
Kimberly Barrientos
UCLA College Corps
Tierra Pierce
UCLA College Corps
Lauren Gray
UCLA College Corps
Ava Guevara
UCLA College Corps
Daysi Flores
ELAC College Corps
Yvette Lopez
UCLA College Corps
About 826LA
Vision: 826LA envisions a Los Angeles where every child has access to quality writing education and is empowered to express themselves creatively through writing. We envision a Los Angeles where every teacher is supported in their writing-based educational objectives.
Mission: 826LA is dedicated to unlocking and cultivating the creative power of writing for students ages 6 to 18, and to helping teachers inspire their students to write. How we advance our mission: A nonprofit organization, our services are structured around our understanding that great leaps in learning can happen with one-on-one attention, and that strong writing skills are fundamental to future success.
With this in mind, we provide after-school tutoring in all subjects, evening and weekend workshops, inschool programs, field trips, college access, help for English language learners, and assistance with student publications.
All of our programs are challenging and enjoyable, and ultimately strengthen each student’s ability to express ideas effectively, creatively, confidently, and in their own voice.
Core Values: 826LA values joy in the service of achieving educational goals. Our community norms value diversity, equity, inclusion, and access. We therefore prioritize partnerships with Title 1 Schools, engagement with historically marginalized populations, and training and deploying community-based volunteers in support of our mission. As a teaching approach, we value creativity, authenticity, empathy, and lively, rigorous, and studentcentered writing education. As an educational enrichment organization, we value supporting teachers, principals, and other school staff in the pursuit of excellence.
Programs
After-School Writing Programs
Mondays through Thursdays, students attend 826LA for after-school writing programs. Students participate in community building activities, work on homework or reading with trained tutors, and of course, write! Students submit their writing for inclusion in chapbooks, which 826LA publishes twice a year. To celebrate students’ hard work, 826LA unveils these chapbooks at book release parties, where students read their work to thunderous applause from their volunteers, families, and peers.
Field Trips
During the week, 826LA invites teachers and their students to our writing labs to participate in a morning of collaboration, creativity, and writing. Whether Storytelling & Bookmaking, Well-Wishing & Poetry, Choose Your Own Adventure, or Memoir, field trips at 826LA support teacher curriculum and student learning by offering a safe space for students to be their most imaginative and to work on their writing skills. In a few short hours, students brainstorm, write, edit their work, and leave with something tangible—a bound book—as well as a renewed confidence in their ability to tell their stories.
In-Schools Programs & Writers' Rooms
Because not all students can come to us, 826LA brings specially trained volunteer tutors into classrooms throughout Los Angeles. There, volunteers provide oneon-one or small group assistance with writing projects. 826LA works with teachers to craft all projects, which are designed to engage students while targeting curricular needs. In addition to visiting twenty schools in the Los Angeles Unified School District each year, 826LA has additional sites within Manual Arts High School, Roosevelt High School, and Venice High School called The 826LA Writers’ Rooms.
Workshops
826LA’s workshops bring students together with artists, writers, and professionals for creative collaboration. Whether the subject is journalism or preparing for the zombie apocalypse, our workshops foster student creativity while strengthening writing skills. This program includes two long-running partnerships with Paramount Pictures and the Hammer Museum.
Sta℠
Jaime Balboa
Executive Director
Diego Quevedo
Chief of Staff
Shani Foster
Director of Education
Christie Thomas
Director of Development
Mateo Acosta
Associate Director of Community Engagement
Pedro Estrada
Programs & Operations Manager, Echo Park
Christie Thomas
Director of Development
Mike Dunbar
Programs & Operations Manager, Mar Vista
Carinne Kemp
Store and General Operations Manager
Time Travel Marts in Echo Park & Mar Vista
Alma Carrillo
Senior Manager of Strategic Partnerships and Communications
Trevor Crown
Senior Manager of Volunteer Innovation and Assessment
Cole Montgomery
Development Manager
Katie Feige
Institutional Giving Manager
Wendy Beltran
Senior Writers’ Room Program Coordinator
Roosevelt High School
Marco Beltran
Writers’ Room Program Coordinator
Manual Arts High School
Ariadne Makridakis Arroyo
Senior Community Relations Coordinator
Arisdeysi Cruz
Tutoring Program Coordinator
Ariana Ponce Olivares
Senior Civic Engagement Coordinator
Wilson Swain
Creative Engagement Specialist
Julia Malinow
In-Schools and Tutoring Program Coordinator
Caz Shen
Store Associate
Gabriela Romero
Field Trips and Operations Coordinator
Board of Directors
Karen Van Kirk
Board President
Customer Experience & Operations
Sarah Rosewald Varet
Board Vice President
Governance Committee Chair
Attorney
David Ullendorff
Board Treasurer
Finance Committee Chair
Co-Founder, Mathnasium
Ben Au
Litigation Partner, Orrick
Scott Boxenbaum
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Cisca Brouwer
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Joe Ferencz
CEO/Founder, GameFam
Scott A. Ginsburg
Real Estate, Boulevard Partners
Jaya Hathaway
Recruiter, CPI
Susan Ko Clinical Psychology & Executive Leadership
Stacey Han Williams
Senior Product Marketing Manager, Google
Matt Conway
Senior Engineering Specialist, The Aerospace Corporation
Mack Jenkins Litigation Partner, Hecker Fink
Liane Katzenstein Ly Partner, Liane Ly Law
Dave Eggers Emeritus and 826 Founder
Holly Thomas Emeritus
Circuit Judge, United States Court of Appeals Ninth Circuit
Advisory Board
J.J. Abrams
Judd Apatow
Miguel Arteta
Mac Barnett
Steve Barr
Joshuah Bearman
Father Gregory Boyle, S.J.
Amy Brooks
Stefan Bucher
Kathleen Caliento
Monique Demery
Mark Flanagan
Ben Goldhirsh
Rebecca Goldman
Ellen Goldsmith-Vein
DeAnna Gravillis
Terri Hernandez Rosales
Christine Jaroush
Spike Jonze
Miranda July
Catherine Keener
Keith Knight
Al Madrigal
R. Scott Mitchell
Lani Monos
B.J. Novak
Miwa Okumura
Amber Paasch
Jane Patterson
Keri Putnam
Sylvie Rabineau
Sonja Rasula
Will Reiser
Luis Rodriguez
Tara Roth
Brad Simpson
J. Ryan Stradal
Natalie Tran
Sarah Vowell
Sally Willcox
Julie Wiskirchen
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Go to 826LA.org/donate and click on Future Bestsellers Club to join.
Shop the Time Travel Mart!
Visit our Time Travel Mart storefronts in Echo Park and Mar Vista where you can shop for all your time traveling gears and gadgets. From Mammoth Chunks to Robot Milk to original student-authored books, we pride ourselves on being the only Los Angeles purveyor of quality goods from the past, present, and future. The proceeds from the store help to keep all programs free for our students. You can also visit the stores online at timetravelmart. com.
