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

Rou Rou Uses The Facts of Life to Make Sense of Her World!

The 5 facts of Life

(a) One species waste could be another species food
(b) Diversity assures resilience;
By having many different species in crisis some will overcome and survive in a diverse environment
(c) All energy comes from the Sun;
All the oil, coal resources come from the earth and we use their energy from the sun
(d) Matter cycles continuously through the web of Life -
The energy gets reused.
(e) Life took over the planet by networking.
Everything had to work together to take over the world.

I saw these Five Facts of Life all over the place at Herons Park, SFPUC, and at SPAWN.  In the early 1900’s Herons Park was filled with toxins and poisons because it was used as a land fill. IN the 1990’s conservation groups created a park by cleaning up the area and covering it over. This new creation allowed plants and native animals to be drawn back to the site.  At SPAWN, I saw Fact of Life #1. After the adult salmon give birth, they die immediately. They’re dead body gives food to the insects, while the insects feed the baby salmon. At SFPUC many ‘ facts of life’ can be found. The SFPUC used sludge (poop) to make biosolids. Biosolids are fertilizer. The SFPUC sends out nearly 8 truckloads of biosolids a day to farmers for their land.

In my life I can compost and recycle, fulfilling Fact of Life #1 and #4. By practicing cooperation and teamwork, I can exhibit ‘Life taking over the planet by networking’.
Currently, we do not have any solar powered devises but to fulfill “fact of life #3” in the future I could have a home with solar power.

Young LEAFers Strive to Make Sense of the Principles of Ecology

The five facts of life are:

- Diversity assures resilience
- Is what makes up the web of life
- One species’ leftovers are another species’ snack
- Life is created by networking
- Most energy comes from the sun

I saw the five facts of life when we were learning about natures FBI’s and how a dead salmon gives nutrients to an alive salmon and when we were taught about how microbes eat waste in sewers, which become cleaner sewage water, and so on. At Herons Head Park we learned about solar energy and many different ways to powers your home using nature.

People can use the five facts of life in their everyday lives by recycling, using natural sources of energy, solar power and composting. One could also help by donating elements of their bodies, such as blood or hair, to someone who really needs that material.

~ Laura

The last two days of LEAF have been a blast! On Thursday, we went to SPAWN which was probably my favorite thing we've done so far. I thought it was great that kids got to teach other kids, instead of the usual adults teaching kids. I also had fun weeding and just exploring the place as we walked around.

After that we went to the store to buy ingredients for food. That was also lots of fun, but hard trying to find all of the right ingredients.

On Friday, we went to Heron’s Head Park. It was awesome when we got to see the only 100% off the grid building in San Francisco. I found how it worked with all the solar panels and other things very interesting. After we were finished in Heron’s Head Park, we went to the sewers. That was probably the most disgusting and coolest thing in my entire life.

~ JP

Diversity assures resilience. Species that adapt to their surroundings are more likely to survive.

Matter cycles through the web of life continuously. As an example, death and decay of one creature becomes food for another creature.

One animal’s waste is another animal’s food. Waste starts a new cycle of life.  For example, cow poop gets eaten by dung beetles.
The sun provides energy to all things. All living things ultimately depend on the energy provided by the sun.

Life took over the earth not by combat but by networking. All life is in one way or another, dependent on other life.

I saw the facts during the “Each one - Teach One” lessons where each of us became experts on some small part of the ecosystem and went on to teach a friend everything we know .

People could use the five facts of life in a roof top garden to make a small urban insect paradise.

~ Nika

1. Objects repeat themselves over and over through living things.
2. Sun gives energy to most things on Earth.
3. Having different things in your body makes you stronger.
4. Deer droppings are food for worms which create dirt which is good for the Earth
5. Life did not battle for the planet, they worked together for the planet.

I saw most of the energy comes from the sun at Herons Head Park when they were using solar panels. I sort of saw one species waste is another species food at the sewer treatment plant when the water is clean enough it is turned into water again. at SPAWN I saw diversity assures resilience when we were pulling weeds because we were all weeding our own way. I saw matter continues itself throughout the web of life when we were at SFPUC because our waste continues it self throughout our life. I saw life did not take over the planet by combat but by networking when we were at Heron's Head Park when they turned it from a dump into a park.

Someone could use another species waste is another species food when the humans waste get cycled into other peoples water. They could also use the sun powers most of the planet by using solar panels. They could use objects repeat themselves over and over through living things by eating and it goes throughout heir body, out their body and cycles back through to their body again. They did life did not take over the planet by combat but by working together when the humans came to life. They have diversity assures resilience by being better at different things.

~ Jae

Natalia's Favorite Dessert Recipe: Fudge Brownies

Ingredients:

1 1/3 cups of softened butter

2 2/3 cups of sugar

4 eggs

3 teaspoons of vanilla extract

2 cups of all purpose flour

1 cup of baking cocoa

1/2 teaspoon of salt

*Optional: confectioners sugars (powdered sugar)

Directions:

1) In a large bowl…

Cream butter and sugar until it reaches a light and fluffy consistency

Beat in all four eggs and 3 teaspoons of vanilla extract

Gradually add in a combination of 1 cup of baking cocoa, 2 cups of all purpose flour, and 1/2 teaspoon of salt to the creamed mixture

2)

a.            Spread the mixture into a greased 13 inch by 9 inch baking pan

b. Put the pan in the oven and bake at 350 degrees for 25-30 minutes, or until the top is dry and  

    the center is set

c. Once done baking, remove the brownies from the oven and let them cool completely

d. If desired, lightly dust the brownies with confectioner’s sugar

This is one of my favorite desserts because I love anything sweet. I don't really like chocolate, but I have always loved brownies. I enjoy sharing brownies with my friends and family on any occasion, especially holidays and birthdays. I have never been a great baker, but my best friend and my mom are. I have many fond memories of baking brownies with both of them; while I was not much of a help, I always managed to lick the beater clean…I still do!

Skyla Makes Connections at SPAWN

Today LEAF went to SPAWN and like yesterday we helped, but today we helped the salmon. We also helped the world by weeding nonnative blackberries and tall grass. It was beautiful sight by the stream with the water gently flowing. I am proud of what I have done at LEAF, helping the world.

~ Skyla

Hana Gives at Glide

Today my fellow campers and I went to Glide, which is a non-profit organization that provides food for people who cannot afford it. We got to help in the kitchen with eggs and hot dogs. At lunch we all got to serve the food out.

    

I thought that the experience was fun and I liked helping other people. I liked serving out the food because I got to see how people live differently. I thought that it was very, very generous to make an organization that helps people in need.

   

We got to meet Cecil and Jan, the creators of Glide, and we got to ask some questions to them. It was an unforgettable experience.

~ Hana

Hana’s recipe for a very delicious dessert - The French Apricot Tart

You will need:

*6 oz. Rich Shortcrust Pastry

*2 eggs

*1&1/2oz. castor sugar

*3/4 oz. flour

*1/4 pint plus 5 tablespoons milk

*few drops vanilla essence

 For the Topping:

*15 oz. can & 8 oz. can apricot halves

For the Glaze:

*1&1/2 level teaspoons arrowroot

*1/4 pint fruit juice

*1 tablespoon apricot brandy (optional)

Preparation Time:

35 minutes

Cooking Time:

35 minutes

Oven setting:

400 F; Gas mark 6

Instructions:

Line an 8-inch fluted flan tin with pastry. Fill with a piece of crumpled foil, or greaseproof paper,and baking beans and bake in a hot oven for 25 minutes. Remove paper or foil, and baking beans and bake for a further 5 minutes to dry base of flan case. Leave to cool.

Mix eggs and sugar together for confectioners custard. Add flour and sufficient milk to make a smooth paste Boil rest of milk. Add to eggs, stirring. Return to pan. Simmer 2-3 minutes until thick. Remove from heat. Stir frequently while cooling so a skin does not form. Stir in vanilla essence. Spread custard in base of flan case.

Drain fruit. Arrange on top of custard. Put arrowroot in a pan. Blend in fruit juice. Bring to boil and simmer until thick. Stir in apricot brandy if used. Spoon glaze over fruit. Leave to set.

HERE'S A QUICK TIP:

For a quicker glaze use 4 tablespoons of apricot jam warmed with a tablespoon water. Sieve well and spoon or brush over the tart while still warm.

Jae's Chicken Katsu

Thinly cut chicken breast
Eggs beaten
Breadcrumbs
Flour
Oil
Ton Katsu Sauce

Put the oil in a pan and heat on medium. Coat the chicken breasts with flour in a large plastic bag. Then take the breasts out of the bag and cover them with eggs in a medium sized bowl. Next, coat the breasts with breadcrumbs. The egg should make the crumbs stick to the chicken. Now put the chicken in pan on medium heat until golden brown. Serve with sauce. I prefer Bulldog Sauce. You can find Bulldog Sauce in Japanese stores.

Rou Rou’s blog post SPAWN/Good Earth Grocer 7/9/2015

What a great day! I really enjoy when we visit SPAWN and Good Earth Grocer. SPAWN is a turtle and salmon restoration program, helping to save and bring turtles and salmon back to their habitat. Invasive blackberries at the site endanger the environment.  The blackberries take up too much room and kill off the native plants, such as; willow. The salmon need the willow to survive. We worked to clear out the blackberries. In years past, the blackberries were very large and we got to eat them with ice cream. Today, the berries were too small and unripe.

In the afternoon, we went to Good Earth Grocer. I love Good Earth because it is all organic, local and non-gmo. The store takes pride in having little to no plastic. I can’t wait to make my broccoli dish for tomorrow.

~ Rou Rou

Josh Visits Marin's SPAWN

Today, LEAF Academy went to SPAWN, an organization that is devoted to restoring salmon habitat. We learned all the different stages that a salmon goes through before becoming an adult salmon and swimming back out to the ocean. We also participated in an activity in which every person was a teacher teaching different students different facts about salmon and the surrounding habitat. After that, we helped remove grass from the creek bank and learned about marine life such as sea turtles and sharks. Overall, I felt like I did a good thing for the environment and the salmon. There are very few salmon these days due to over hunting and pollution in the stream.

~ Josh

Skyla Makes a Difference!

What LEAF did today was we went to the food bank and helped out about 1,200 families that do not nowhere there food is coming from or if they will have a meal the next day. We had to put on gloves and hair nets while we bagged rice, here is how we did it:

The first person at the table estimated one pound of pasta and put it into a bag,

The next person had a scale and weighed the pasta to exactly one pound per bag,

After that the third person used a sealer to melt the plastic of the bag closed,

Then the last person put a sticker on the bag and counted twenty bags per box

Now I know a way to help hundreds of people in need. Maybe someday you will help the food bank and people in need to

~ Skyla

Faith has,,,

It was a good day at Glide because I served trays of food to people. It was tiring helping the team set up the trays, but I learned that I could be helpful to others.  It is important to help feed people who don't have enough to eat.

~ Faith

Tim Visits SF's Glide

Thank you for letting us go to Glide. It was a great learning experience because I could see how fortunate I was to have a house and have enough money to buy food. I felt good helping out because I could really see my contribution to the people. I also enjoyed learning how to mop and it felt good because just helping feels good. Another way I enjoyed Glide was hearing Alfonso's talk because it was very truthful. A second reason I admired Alfonso is that he had enough courage to talk about his past that he probably tried to forget so I really admired him for that and also how he completely changed his life around. Finally I took a lot from Cecil's talk because he gave us a lot of answers and wisdom.

~ Tim

Super Clean and Fresh Sushi by Skyla

Skyla's Sushi Rolls

Ingredients: Lovestruck

Seaweed sheets

2 c. sushi rice

1/4 c. rice vinegar

1 T. sugar

Pinch salt

1 T. oil

Carrots

Avocado

Cucumbers

Pickled ginger (optional)

Wasabi (optional)

Soy sauce (optional)

Directions:

Sushi rice:

Rinse rice in a strainer. bring rice and three cups water to a boil then turn to low and put the lid on for twenty minutes. While rice cooks mix sugar, oil, salt, and vinegar in a small pot over medium low heat stirring to dissolve sugar. cool. When rice is done cool. Then stir in sauce.

Sushi:

Cut vegetables into thin strips.

Lay out one piece of seaweed and put a thin layer of rice on it.

Put some strips of vegetables on one of the edges.

Starting with the edge that has vegetables on it slowly roll, be for you finish dab water on the end with your finger then keep rolling. 

Jae Is Jazzed About Serving

Today I learned that Glide is very important to some people because some of them can not support themselves, I also felt good serving the people their lunch because I felt like I was doing the right thing. I liked doing food prep because it was the first step of giving the food to be cooked and then giving it to the people at Glide, I was surprised at first when I found out that Glide had started out as just a church   and that it was transformed into a soup kitchen as well.

~ Jae

Rou Rou is there for her community

Today we went to GLIDE. GLIDE’s mission is to create a radically inclusive, just and loving community mobilized to alleviate suffering and break the cycles of poverty and marginalization. When we arrived we began by preparing lunch for over 500 people. I participated in the activity that included sorting plums and filling jugs of water. Our shift lasted until 1:30. I met many people and heard many different stories.

In the afternoon, we met the founders and staff executives. I was inspired by the stories the founder told about GLIDE’s early beginnings.  I also learned that GLIDE provides housing units for woman and children, healthcare, religious services and many meal programs.  I have participated in serving food on several other occasions and I always leave feeling grateful and looking forward to the next time I can assist in serving the community.

~ Rou Rou

Message From Montie

Even though I've served at glide several times before, I felt more connected to the work because of the time we spent afterwards with Alfonzo and the creators. I enjoyed today as I have enjoyed all of my other Glide experiences. I hope I kept lots of people from being hungry and I hope Cecil and his wife will continue to inspire many young minds.

~ Montie

Laura Has a Passion For Making a Difference

Today we went to Glide to help prepare food, and serve. We counted eggs and arranged hotdogs that we were going to be serving during the next service. We acted when we helped feed and serve those who were food insecure. We had a talk from the creators and founders of glide (Cecil Williams and Janet Williams). They told us their story and how they created Glide. We also met a young man named Alfonso. Alfonso was starring in and a project run by Janet and Cecil. He talked to us about building bridges between each other and people who are not very nice to you, and how to make your inner hitman fade away. What I Took back from this experience at Glide today was all the kind words that were said to us when we handed and took back the trays; and that if you are kind to them they shall be kind and pleasant back to you, you would usually think that being food insecure would mean that you are probably poor and/or homeless. But this is not the case, because we saw or at least I saw many people with expensive clothes and devices such as iPhones and iPods. Owning those gadgets does not necessarily mean that they are rich, it probably means that they have spent all their money buying those gadgets or those brands so that they can be in the loop. But as a consequence they do not have much money left over to buy food for themselves or for their families. I enjoyed today's experience at glide because it is nice to help my community and make the world a better place, as well as giving out meals to individuals who need to be fed, I also bonded with classmates and had a lot of fun!

~ Laura

Life at Glide Speaks to Luke

Today in LEAF, we went to Glide, a non-profit organization that helps people who are homeless or can't afford to feed themselves to be able to eat. We did a few things at the Glide organization. First, we helped prepare food by storing eggs and frozen hot dogs in metal trays. Once we did that, we set up the tables and prepared for the guests coming to eat. Once people started coming in, we served them food and sometimes socialized with them. The guests were very grateful and pleasant to be around. Once we had done that, we met Cecil and Janice, the people who own Glide, and asked them a few questions. They told us a lot about Glide and their mission. One thing they talked about was their program to help people who have issues with violence or crime. Once they finished talking to us, Janice brought in Alphonse, a man who went in the program, who talked about his struggles and how we could overcome our own private struggles. His talk was very motivational and it was nice of him to take time out of his work to talk to us. Today was a great day and I learned a lot.

~ Luke

Captured and Consice

Another time at Glide, I was usually the one handing out the food, but, now I was the one taking the empty trays. Being able to meet someone that has met Obama, MLK Jr, and was the husband of Maya Angelou was an interesting experience. I hope to come back to Glide again.

~ Nika

Inspiration From Jae

"Hard work beats talent when talent fails to work hard" It inspires me because it tells me I don't have to be talented at some things but that I only have to work hard.”

~ Jae

Skyla Supports Glide

Today LEAF helped people in need, We went to glide to serve people food. One reason why I like LEAF is that we don't only help ourselves we help others, too, while helping ourselves learn. Like yesterday when we bagged rice for people in need, today we helped serve people in need. For me, helping people in need of help feels like I am being a leader in LEAF. Now I know I am being a leader and a reward always comes to me, for example today I had a free lunch from Glide.

~ Skyla

Josh Captures the Moment

LEAF Day 2

Today, I went to the San Francisco food bank. I learned many things today while spending my time here. The first thing I learned to day about the food bank was how many people the food bank helps daily. They serve people through out various parts of San Francisco to meet their clients nutritional needs. I also learned about how much food they get and distribute each day. Now as I look back on the day, I am proud of what I did. I helped many families and people who are food insecure get their next meal. I am also grateful for my other LEAF members for helping doing the same thing by helping these people in need.

I saw many people living LEAF through out the day. In the beginning, four volunteers were needed to do  job for some staff members. Four members of leaf kindly volunteered. This is the “L” in LEAF because these people showed leadership by stepping up. I experienced leadership when I lead the group activity in the beginning of the day where groups of other campers got together and discussed what we thought LEAF meant to us. I took action by leading the group into thinking of what some ideas were and what we should put on the chart. Over all, being a leader was fun and exiting. Normally for me, I am not usually the leader because I am more of an introverted person so I don’t step up unless I am told to.

~ Josh

Josh's Breakfast of Champions

Whisk together in a large bowl:

1 3/4 cups all-purpose baking flower
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
Whisk together in another bowl:
3 large eggs, well beaten
4 to 16 tablespoon unsalted butter melted
1 1/2 cups milk
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently whisk them together with a few swift strokes.
Pour into waffle maker and wait!

Laura is all heart!

On Monday we went kayaking at blue waters kayaking in Tomales Bay. I learned some helpful kayaking techniques and made a lot of new friends. I took action when I decided to go swimming when most of my friends went on a little walk. I do not regret it because the Bay was SO WARM, almost like bathwater! It was really fun doing flips off of the floating dock! We learned about Ecology and how complicated Eco systems were whilst we were visiting the Giacomini Marshlands. I LOVED the Ice cream we had! (Thank you Todd and Amber!)

Today (Tuesday) we went to the SFMarin FoodBank. We took action and fellowship when we help each other package many bags of pasta! We also had a 101 hunger simulator/class. It was really interesting to learn what being food insecure was like. It was very scary to thing that many people only have $5 for buying themselves and their families nutritious food and consuming their daily calorie allowance!

I feel really satisfied and happy about having given over 5,000 food insecure families a meal that is well deserved!
What we are doing is important because many people don't know what food insecure means, let alone what it feels like. On the other hand, millions of adults/kids don't know what it is like to come home after school/work and grab a snack from the pantry! It is important to help and spread the word. People on the streets aren't listened to very often, most of the time people avoid and are scared of homeless or "dirty" people, it is important to teach them that if you had no showers, money or food, YOU WOULD BE LIKE THEM! People need to start including those who aren't included, we need to give people who don't have an opportunities those opportunities, like getting and education, a home and a meal!

I saw people living LEAF, we all LED something, or at least helped to. We all learned about ECOLOGY and "leaving no trace". We took ACTION by helping at the Food Bank. FELLOWSHIP, we supported each other's actions and helped one another to learn new things, such as how to package pasta faster and more precisely as well as the best and safest ways to do a front flip/somersault off of a dock!

I had a great time these days and can't wait to finish and graduate from LEAF academy!
(Not that I want this to finish!)

~ Laura

Jae - The Voice of Reason

I learned that about 3 pounds can feed a person breakfast, lunch, and dinner, I learned that pasta packing is not that easy to complete with so many bags. I saw people living LEAF when we were kayaking on Tomales bay, I lived LEAF when we were packaging pasta at the food bank while we were working together. I did kayaking on Tomales bay, packaged pasta at the food bank and jumping off a platform into Tomales bay. I feel happy and exited about what I did this week so far. When we were at the food bank to tell people where to put things and were people should be. I was in the forest and I think that is an ecology because animals rely on other animals and visa versa and animals sometimes rely on plants. I made action when I started to use less plastic and waste and start to use reusable things or paper things. I experienced fellowship when I am working in a group and we have to work together to do things and complete things. I feel what I am doing is important because I and other people can protect the environment by using less waste and using things over again or using compostable items or recyclables.

~ Jae

Nika Gets Real

Going to the food bank was an amazing experience in which we learned what it is like to be food insecure with an activity. In this activity we got roles, food stamps and got to go to an imaginary grocery store.

Then we got to go in to the ware house and package pasta, one pound at a time, and at the end, we packaged a whopping some 3,500 pounds if pasta, capable of feeding one serving to 145,000 individuals.

This was a huge learning opportunity, and I give it five stars.

~ Nika

Experience and Connection From a Committed Environmentalist

Today in LEAF, we went to the SF-Marin Food Bank and achieved many things. In the morning half, we did a stimulation of what it was like to not know when our next meal would come from. We were given a character that had hunger insecurity. Given an extremely small budget and certain limits that pertain to each character (disabled, homeless), we had to buy a meal that would give us the correct amount of nutrients and calories to sustain and be healthy. We had to stretch our money as much as possible and still not have the right amount of nutrients and calories. This stimulation was a great eye opener for us all. This activity was stressful and anxiety inducing and a whopping 1 and 4 people have to live like this everyday. Once that was done, we packaged pasta to be given to people who have hunger insecurity. It felt great helping out and I really enjoyed myself. It was such a great feeling seeing all of the volunteers helping out and making a difference. This day was such a great experience I want to take home in the future.

~ Luke

Honesty is the best policy

Even in my first two days of LEAF, I think I am a ton more involved and connected to the world than before. I am proud of the action I took today; packaging ALL of that pasta for those in need. I am excited to discover and experience leadership, ecology, fellowship and EVEN MORE action. I'm happily awaiting these experiences (especially the food!)

~ Sheriff Mo Tie

Insights from Tim

LEAF is a great organization because you learn so many life lessons and skills, for example you go to the food bank and help out which is really fun and interesting. The organization also has some cool field trips to Marin were you go kayaking and learn about the Giacomini Wetland. LEAF stands for Leadership, Ecology,  Action and Fellowship which are ideals you try to live by.

~ Tim

The World According to Nanette

Today (July 7,2015) we went to the Food Bank with LEAF.
It was a very eye-opening experience, and I’m very glad to have gone.
We got to step somewhat into the shoes of a food-insecure person, where often one had under 10$ to feed themselves everyday.

Afterwards, we munched gratefully on our own lunches, and went off to package pasta. The repetitive work allowed me to appreciate all of the things I take for granted, and now I will look at food with curious eyes, wondering what journey it took to get there, and how it is a blessing not to have to worry about its presence in your daily life. Thank you LEAF!

~ Nanette

Welcome ViVi!

Tuesday ,July 7th, today we went to the food bank.It was to expirience being food-insecure and deal with the limited budget. After that, three other kids and I were sent to do a specific job. The rest of the kids went to weigh and package pasta. The special job was to pair up packages of pasta and oatmeal. After the group finished at least 50 packages, they joined the rest. My experience was fun, though learning how hard it is being food insecure, I feel like we helped a lot of people today :) Go LEAF!

~ Vivi

Be VERY Inspired!

"Nothing is impossible.  The word itself says 'I'm possible'"

~Audrey Hepburn

"Be who you are and say what you mean. Because those who mind don't matter and those who matter don't mind!”

 ~ Dr. Seuss

Skyla's Poem - Magical Sunset

As the day ends to rest
The sunset does its best
Setting on fire the lively waves
Colouring orange the nature he saves
its pure ancient glorious perfection.

The great ocean will receive
The burning sun who's going to leave.
Slowly comes the night
Devouring that magic light:
we are still suspended in a great delight.

Source: http://www.familyfriendpoems.com/poem/magical-sunset#ixzz3fAX68juC

Family Friend Poems

Rou Rou's Favorite 2015 Recipe

Rou Rou’s Favorite Recipe

One of my favorite recipes is my brother Hui Hui’s broccoli dish. He created the dish when he was in his “Creative Cooking Class”. My family and I love the dish so much, that whenever we eat it, the broccoli is gone in a few minutes. My family calls the dish ‘Broccoli Chips’ because it tastes like potato chips. It’s an original recipe and I love how delicious it is and how creative he was to make a vegetable taste so good. I hope you enjoy the dish as much as I do!

Hui Hui's Special Broccoli

2 Cups Organic Broccoli Florets (washed)
1 TBSP Olive Oil - Organic
1/4 tsp Curry Powder-Organic
1/4 tsp   Smoked Paprika-Organic
1/2 tsp   Sea Salt-Organic

1 Jelly Roll Pan
Cooking Parchment Paper

* we only use organic products in my house but it is just a preference.

Preheat oven to 350
Place a sheet of Parchment Paper on a 9x13 Jelly Roll Pan
Wash 2 cups Organic Broccoli Florets
Line the parchment paper with the broccoli florets (spread evenly)
Drizzle 1 TBSP Organic Olive Oil over the florets

Sprinkle all the spices in any order over the florets.
1/4 tsp Organic Curry Powder
1/4 tsp Organic Smoked Paprika
1/2 tsp Organic Sea Salt

Wash your hands and mix the broccoli, oil and spices with your hands, making sure there is some spice on each floret.

Cook in a preheated oven for 25 minutes or until soft.

Serve warm

1/2 cup of cooked broccoli = 25 calories.

LEAF students find inspiration in their world and want to share it with you!

In every walk with nature one receives far more than he seeks.

~ John Muir

"Start by doing what's necessary; then do whats possible; and suddenly you're doing the impossible."

~ Francis of Assisi

This quote inspires me because it makes me feel like I can do the impossible. And I'll think about when ever I feel like I can't.

~ JP

“Going to the mountains is going home”

~ John Muir

N- ika's
A- mazingness
T- oward
U- topian nature
R- eeks in me and 
E- cosystems

~ Nika

"Shoot for the moon. Even if you miss, you'll land among the stars."

~ Norman Vincent Peale (From the PHS yearbook by Isa)

This quote is inspirational to me because when you try hard but don't succeed life can seem really hard. You know that you did your best and you know that somebody out there is going to appreciate you and your effort, and like this quote says, you will land somewhere or on something nice you won't necessarily land on the jackpot but you'll land on a grade or feeling or an environment you truly deserve.

~ Laura Findlay

LEADERS Do Homework! Due 07/07/15

Choose one of the five following activities to complete. Email your work to todd@presidiohill.org

1. Blog about your day exploring Tomales Bay. Write about what you experienced and enjoyed. Write about where you saw LEAF happening in your day.

2. Share your favorite inspirational poem. Make sure to cite your sources.

3. Share your favorite inspirational quote. Be sure to cite your sources.

4. Share your favorite inspirational music. Be sure to cite your sources.

5. Write about your hero. Be sure to cite your sources.

ECO-Poetry Slam 2015

Wetlands by Nanette

W-inds blow around
E-veryone brings down the sound
T-o listen to nature, the creatures
L-ush plants wise trees, the greatest teachers
A-ll is calm, all is pristine
N-o disruptions to be seen
D-imly one remembers responsibilities
S-o distant in the serenity

Faith's Lemon Sponge Cake

Lemon Sponge Cake

8 egg yolks
1/4 water
1 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 teaspoon vanilla
3/4 sugar
3/4 teaspoon salt
1 1/2 cups all-purpose flour
8 egg whites
1 teaspoon cream of tartar

12 Steps

1. in small mixer bowl beat egg yolks at high speed about 6 minutes.
2. combine water, lemon peel, lemon juice, and vanilla. Pour mixture into egg yolks .  Beat at low speed until it is blended.
3. Beat until it is thick.
4. slowly add sugar and salt.
5. sprinkle about 1/4 of the flour over yolk mixture.  Gently add flour until it is blended.
6. beat egg whites with cream of tartar at medium for a minute, and slowly add sugar.
7. stir about 1 cup of the beaten egg whites into yolks.
8. mix the remaining yolk into remaining whites.
9. pour into and ungreased 10 inch tube pan.
10. bake at a 325 oven for 60-65 minutes.
11. invert cake in pan and cool.
12. use a spatula to loosen cake from pan.

~ Faith

Laura's Homemade Ravioli

Fresh Homemade Ravioli Recipe

Serves approximately 5
Time: 45 minutes
Difficulty: 3/5

Note/ Tips: It is very useful (and ideal) to use a pasta machine for this recipe, but if you do not have one, or if it is unavailable, a rolling pin should do just fine! An easy way to get perfect store bought look-alike ravioli is to use a ravioli press. If you do not own one of these, you can cut them with a pizza cutter, which will make them look more rustic! You can always add more or less of the filling ingredients depending on what you like.

Ingredients:

For Pasta Dough:

~ 3 cups all-purpose flour or pasta flour
~ ½ tsp of salt
~ 2 eggs
~ ¼ cup of olive oil
~ ½ cup of water
~ Extra/ left over flour for dusting

For Filling 1:
Rating:  ***

~ ¼ to ½ cup of ricotta cheese (depending on how full you would like your ravioli)
~ ¼ cup of cooked peas
~ 1 tsp salt
~ Black pepper

For filling 2:
Rating: *****

~ ¼ to ½ cup of white kidney beans (depending on how full you would like your ravioli)
~ 4 tbsp of pesto sauce
~ 5 tbsp of grated Parmesan cheese
~ 4 tbsp of garlic salt or 3 tbsp of ground/dried garlic powder
~ A pinch of salt
~ A tiny bit or a BIG amount of pepper, depending on your taste

Let’s start!

Dough:

Start of by beating the eggs using a fork. Add the water, salt and mix together. Add the flour a cup at a time and blend using a fork (you will most likely have left over flour which you can use to kneed your dough). If your dough seems too dry, add a little bit of water to your dough until it is slightly sticky. Kneed your dough on a floured surface until it is firm but no longer sticky. Tip: to know when your dough is ready, roll your dough into a ball and simply just poke it, if the whole your finger has made bounces back up, you know it is ready! Using you pasta machine or rolling pin, roll out thin sheets of pasta, preferably the size of your ravioli press (if you are using one).

Filling 1:

Simply crush your peas, add the ricotta cheese and seasonings, and mix well.

Filing 2:

Drain your beans of its juice and puree them using a fork. Add your cheese, seasonings and pesto. Mix well.

Let’s put them together!

Use the directions on your ravioli maker. Or lay down two sheets of pasta, spoon in your filling 0.5 inches apart from each other. Using your finger or a glaze brush, stroke a small amount of water in between each lump of filing. This is what will make your two sheets of pasta stick together. Using a pizza cutter cut squares or circles around your filling, making sure to leave some pasta around the filling. They should look like a square or round fried egg.

Boil or fry, serve with basil, butter and Parmesan.

Enjoy!

What I love about ravioli is that you are so free to make up and choose WHATEVER filling you like! You can even make the pasta dough coloured using food colouring or special ingredients such as squid or beetroot. I love sharing this recipe with friends and family, and seeing the surprise on their faces when they discovered that I made them!  I serve these whenever, usually for a casual dinner with my family.