Sustenance and Sustainability - Winter Spring 2023 Issue

First Program in the Kitchen Integration

Connected to an Assignment on indigenous recipes, Jessica Barton’s House visited Big Dalton to engage in a lesson focused on strawberry corn muffins. As you can see, our younger Daltonians are growing comfortable and engaged in the teaching kitchen

In the Middle School Health Curriculum, a set of lessons on food access and nutrition included a mushroom soup making project. Soups were then packaged into take away containers, labeled decorated and sent to a local community fridge.

TAMARIND CHUTNEY (serves 8-10)

-seedless tamarind paste

-200g jaggery powder (shakkar)

-1 spoon ground ginger powder

-1/2 spoon Kashmiri chili powder

-1/2 spoon chaat masala

-1/4 spoon black pepper

-1 spoon ground fennel powder

-1/2 spoon roasted ground cumin

-1/2 spoon salt

Soak the tamarind in 1/2c hot water for at least two hours for good extraction

Infuse all of the above spices along with the jaggery powder in 1/2c water, give it a boil

Then add the squeezed tamarind water and give it a final boil, sieve the contents and serve chilled