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During our study of Creole culture in
New Orleans, we had to talk about Creole food. We are the Gumbo
LALA project! Emphasis was placed on the kinds of ingredients
found in typical Creole dishes, and why those particular ingredients
were used. We used the Project Director's BETTA Mo's moma's recipe
to make the gumbo.
In one activity, a group of students in Ms. Rice's class surveyed
the other third and fourth grade students to determine what kind
of Gumbo they liked. A short video depicts this activity. Prior
to a trip to the grocery store, the students generated a list
of ingredients and the amounts needed to feed gumbo to all of
the third and fourth grade classes. View the survey results. The
students estimated the amount of money needed to purchase the
groceries.
Ms. Bergman's class made the rice, Ms. Gilbert's class the roux,
Ms. Cutillo's and Ms. Hernandez's students chopped and diced vegetables
to a given length and shape, reinforcing more measurement and
geometrical skills. After cooking the gumbo, students enjoyed
the fruits (Gumbo) of their labor. Check out a video we made that
day. The students of 6th Avenue in Los Angeles ate Gumbo from
the famous neighborhood Creole Restaurant named Harold and Belles
on Jefferson Boulevard.
The students in New Orleans had Gumbo from Cannon's. The students
wrote about their experiences. In addition, the students in Los
Angeles wanted to share some of their favorite dishes with the
students in New Orleans and created this stack.
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