Sacha’s CARBONARA

INGREDIENTS

As much spaghetti as you want to eat.
1 egg yolk per person
1 spoon of creme fraiche per person
1 spoon of Parmesan per person
Salt and pepper accordingly
A sprinkling of chives
(Finely chop up some salmon and chuck it in if you want a little extra something)

DIRECTIONS

Boil a pot of water.
Add the spaghetti to the BOILING (not hot) water.
Get a large bowl and add the egg yolks.
Add the creme fraiche to the egg yolks.
Add the Parmesan to the egg yolks and creme fraiche.
Add the chives.
Add some salt and pepper.
Add some finely chopped salmon if you want.

Martha's Brownies

10 oz soft baking margarine

13 oz caster sugar

4 eggs

1 tsp baking powder

3 oz cocoa powder

4 oz plain flour

4 oz of plain chocolate drops

Line a small roasting tin with foil and grease well

Put all ingredients apart from the drops into a bowl and mix well. Mix the chocolate drops last by hand.

Put the oven to 200 degrees Celsius ('cause I'm British) or the bottom of the top right aga (roasting oven) oven for 25 mins, making sure the top isn't too dark. If it goes dark then put a set of runners on top of it for the last 5 minutes to stop the bronzing.

Then put the tray into 100 degrees or the middle of the top left aga (simmering oven) for 20 minutes until a skewer comes out clean when inserted into the middle of the mixture.

Cut into squares and serve.

Store in a cool closed dry place.

Mummy's special chocolate sauce

8tbs golden syrup

4tbs cocoa powder

8tbs icing sugar

Very big nob of butter

Ice cream (vanilla)

Mix cocoa and butter over a gentle heat

Add syrup and icing sugar and stir until smooth over low heat

Add a splash (very very VERY small) of milk

Serve over ice cream and allow to sit for 2 mins before eating :)

Charlotte's Pizza!

Ingredients:

3 1/2 to 4 cups bread flour, plus more for rolling (Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.)

1 teaspoon sugar

1 envelope instant dry yeast

2 teaspoons kosher salt

1 1/2 cups water, 110 degrees F

2 tablespoons olive oil, plus 2 teaspoons

DIRECTIONS

Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a time, until the dough comes together in a solid ball. If the dough is too dry, add additional water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball.

Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the dough out onto a lightly floured surface and divide it into 2 equal pieces. Cover each with a clean kitchen towel or plastic wrap and let them rest for 10 minutes.

MARGARITA PIZZA

INGREDIENTS

1 12-inch round of pizza dough, stretched

3 tablespoons tomato sauce (see note)

Extra-virgin olive oil

2 ¾ ounces fresh mozzarella

4 -5 basil leaves, roughly torn

PREPARATION

1. Place a pizza stone or tiles on the middle rack of your oven and turn heat to its highest setting. Let it heat for at least an hour.

2. Put the sauce in the center of the stretched dough and use the back of a spoon to spread it evenly across the surface, stopping approximately 1/2 inch from the edges.

3. Drizzle a little olive oil over the pie. Break the cheese into large pieces and place these gently on the sauce. Scatter basil leaves over the top.

4. Using a pizza peel, pick up the pie and slide it onto the heated stone or tiles in the oven. Bake until the crust is golden brown and the cheese is bubbling, approximately 4 to 8 minutes.

(In a food processor, whiz together whole, drained canned tomatoes, a splash of olive oil and a sprinkle of salt. Keep leftover sauce refrigerated.)

WOW! What a full day!

Students spent the morning reflecting on their learning and designing their foods survey. They traveled to the Civic Center and met with the Tenderloin Community Development Corporation’s reprehensive Josh. Students worked the garden and finished several farming chores. Students then collaborated on a food shopping challenge that required they predict costs, budget, explore and shop. Students went on to completing their foods survey requiring that they interview shoppers/strangers in SF’s Civic Center Farmers’ Market. This was a wonderfully full and rewarding day.

Hana commits to applying her learning!

 I have learned many things at LEAF. I have learned what LEAF stands for, which is  Leadership, Ecology, Action, and Fellowship. I have learned about the life cycle of a salmon, I have learned about people who can't afford much food, and I have learned about water and sewage plants. Some things that I will do differently in the future now that I know these things are: not waste food,  not waste water, be thankful for the people who work in the sewage and water plants, be thankful to the people providing me fresh water and cleaning the sewage. Without them, life would be much harder.  I have learned to not take salmon for granted. I have learned to just be happy. There are much worse things in the world than not liking your dinner.

~ Hana

We Make Connections!

The five facts of life are both physical and metaphorical concepts that can apply to one's life in many ways. One could use them in their daily life by observing their situation as well as other's more, and start to see them show up everywhere like patterns.  At SPAWN, we saw how the salmon sacrificed themselves for their babies, thus giving their life and body back to the environment, acting as a super fertilizer since it had been enriched by all the nutrients from the sea. This demonstrated the fact that matter cycles continually thought the eco systems.

~ Nanette

I saw one animal's waste is another animal's food at SPAWN when the nature takes back the salmon. I saw everything relies on the sun at Heron’s Head Park in their eco center. I also saw diversity assures resilience with the native Plants. Not to mention fellowship at SFPUC.

~ Vivi

Our Young Leaders Explore, Learn and Apply Their Learning

I learned to realize how lucky I am to have a place to sleep and enough food to eat. I learned this at the SF Food Bank. I also learned more about ecosystems and how sewage works. I learned a lot of these things at the SF sewage plant and at SPAWN. These are only a few of the wonderful things I have learned at LEAF. I am going to use this knowledge to be more mindful of how lucky I am and whenever I am unhappy with the food that I have for lunch I'll remember that some people don't have enough food to eat. I will also spread my knowledge about ecosystems and sewers.

~ Tim

I have learned the Five Facts of Life but the one that stuck with me the most is that
life continually  cycles through the web of life, for example baby salmon eat their parents. I am going to take less baths and more showers to save water and put a bucket in the shower to catch run off water. I like that I am seeing how an action in one part of the city has an impact in another part of the city. Until now I didn't really understand how our everyday actions make a difference in our community.

~ Faith

Today I learned that the US army created the Presidio water treatment plant and that Point Lobos has many amazing things to explore and see, I enjoyed looking for clues and hints along the trail and in the bushes, I also liked drawing the plants during the quest, I chose Coyote Bush because it was rough, uneven, and it looked like it was very safe and no one felt uncomfortable about being near it.

~ Jae