Within the San Francisco school district, The John Muir Learning Garden Brightens San Francisco Schools by Stacy Andell.
Purpose of the Learning Garden
The John Muir Learning Garden is designed to give San Francisco Schools students a chance to take learning further outside of the classroom. The Garden builds on the fundamental curriculum concerns of the elementary school and provides an opportunity for students to gain real-life experience that complements their academic studies. San Francisco school students are able to integrate classroom literacy, mathematics, science, history, and language arts instruction through their participation in activities in the Learning Garden.
The Learning Garden reaches out to the community in providing outreach services for parents, neighbors, and interested volunteers. Mentor gardeners work with teachers and students to design educational opportunities. One of the interesting projects going on now is the sustainable composting program that takes organic waste from San Francisco school lunches and uses it for fertilizing garden projects instead of filling landfills. This is just one of many projects that combine garden training with practical real-world environmental concerns. The events organized in the park help students and the community learn about how to protect the local environment while studying nature in an urban setting.
Partners of the Learning Garden
The Learning Garden would not be possible without the support in terms of time and money from a variety of neighborhood partners. San Francisco area businesses, organizations, and volunteer groups have all played a role in establishing the Learning Garden. Located in Daniel E. Koshland Park, the Learning Garden has benefited from the dedication of two part-time garden mentors provided by the Hayes Valley Neighborhoods Parks Group. These two women, Rebecca and Aubrey, have become part of the local community as they organize activities that raise local awareness about the environment. Further assistance has come from the San Francisco League of Urban Gardeners, the Center for Ecoliteracy, the Recreation and Park Department, the Buddhist Peace Fellowship, and the San Francisco Zen Center. All of these organizations have devoted time and money to helping the John Muir Learning Garden become an environmental center for the San Francisco community, especially the children that attend John Muir Elementary School. In particular, the John Muir Learning Garden is indebted to the Buddhist Peace Fellowship, which donated the initial funds to start the Learning Garden and remains an active community partner with John Muir Elementary School.
A Look at John Muir Elementary School
John Muir Elementary School has a unique place within the San Francisco Public School System. Located in the Western Addition of San Francisco, it operates as a professional development school where education students from the San Francisco State University’s Muir Alternative Teaching Program are able to hone their skills in a real-world environment, learning how to specially adapt courses for the urban classroom. John Muir students come from a rich cultural background and are supported within the school community with language and literacy programs beginning in infancy. The programs also extend to the parents and families of John Muir Elementary School students. Within the San Francisco school district, John Muir Elementary School acts as a BASRC (Bay Area School Reform Collaborative) leadership school with a clear focus on literacy for the whole community.
Mexican Food Started Here by Jane Butel
Most do not know the important role New Mexico has played in culinary history. Researchers and archaeologists agree that New Mexico was one of the earliest settlements of the Mongolians and Tibetans when they came over the Bering Strait to settle the Americas. The area has attracted visitors from before recorded history, who in turn created the pure, often spicy flavors known in New Mexico’s foods.
Primarily chiles are both king and queen. Chiles themselves have been more developed in New Mexico than anywhere—especially since World War II, when Dr. Jim Nakiyami, a Professor at New Mexico State University gave his leadership to developing many new varieties of chiles.
And, most do not know that the first American wines were made in New Mexico. The priests, Jesuits, and Monks brought the first cuttings of grapes here in the 1620s from Spain, thus predating the California wine industry by 140 years. With Prohibition in the 1920s, the winemaking died out, not to get started again until 50 years later in the late 1970s. Now there are over 50 winemakers throughout the state making world-class, award-winning wines. The wines go very well with the chile-laden traditional dishes as well as any kind of food or enjoyed alone. New Mexico is often credited with being the fountainhead of the Mexican taste. For it is there that the earliest settlers from Asia—who were the root population of the Western areas of the Americas—first settled and lent their primitive cooking methods and simple, straightforward ingredients to create a simple, frontier cuisine that continues to win the hearts and souls of all who try it.
From New Mexico, the earliest settlers went south to populate Central and South America, taking their culinary customs with them. So there are similarities in the native cuisines of all the Americas.
No matter whether the chiles are the unripe green ones or the ripe red ones, they both provide the great benefits of capsaicin, which is so amazing as an antioxidant—often cited as the world's greatest anti-oxidant. And antioxidants basically are good for us as inhibitors of cancer cell development among other claims. Chiles enhance your entire body's functions—making your heart healthier, also your entire vascular system, enhancing your digestion, your skin, and your waistline. They excite your endorphins more than any other food and on a scale of "runner's high."
So you gotta try them. Don't let the spiciness or hotness scare you—the hotter the healthier, however, to begin with start mild and work up to hotter. You will be glad you did—but get ready, they are habit-forming—nearly an addiction, so you will more than likely get hooked on the wonderfully exciting flavors.
However, if you do get uncomfortably hot and spicy chiles, just remember that you can tame them down quickly by eating or drinking anything sweet, dairy, or acid such as lime juice or wine.
In this simplistic cuisine, created out of less than 10 major ingredients, corn is the real staple with the chiles being the personality. Beans are very important as are various members of the gourd and lily families to the cuisine.
Actually, the combination of chiles, corn, and beans is considered one of the three most healthy cuisines in the world. The other two are Eastern and Western Mediterranean.
Perhaps the New Mexican native's favorite traditional dish is Red Chile Enchiladas while most visitors to our state prefer the Green Chile ones. In New Mexico, when an enchilada (which by the way means "in chile") is served as a main course, it is served flat, not rolled.
What most people think of as Mexican food elsewhere in the world, really is New Mexican food. And now, it is the most popular taste in America, outselling all other cuisines nationally. Tortillas outsell bread and margaritas are the most popular cocktail. Amazing, from such simple roots.
The flavors are purer, simpler, and more robust by far in New Mexico than in Old Mexico, where the European influence was stronger in the development of their cuisine.
Some popular traditional New Mexican dishes are Carne Adovado, which was developed originally by the Spanish as a way to preserve pork after butchering. Red chile being the world's best anti-oxidant retards spoilage—a hint the Spanish learned from the Indians. The dish is a simple preparation of slow-roasted pork that has marinated in a red chile and herb marinade. Amazingly good, if well prepared.
A truly native dish is posole, the bowl of many blessings—a dish made from lime (as in agricultural ground lime) soaked corn kernels. It is stewed with well-browned pork bits, chiles, and herbs. It is quite flavorful. Posole is a reverent dish due to the fact that posole is the Mother process for preserving corn and corn in the Native religions is the Giver of Life—their Eve so to speak.
New Mexico style chile rellenos are another native treat. They are traditionally stuffed with cheese and crusted with a meringue or corn crust and fried. They are quite good as a main dish or side dish.
A truly native ingredient is the blue corn, which was developed by the Ancients. It is smoked with pinon wood as they did not have access to agricultural lime for preserving the corn.
Sopaipillas were first made in 1620 in the courtyard in front of the San Francisco de Neri church in Old Town Albuquerque. They were first made as a treat for the Indians who attended church.
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Golf Schools Provide A 'Way Out' by Andy West
Many Americans find themselves forced to choose between poverty and risking injury in a dangerous job. As Nick Helms, a San Diego Golf Academy student who lost his father in a mining accident, has found, an education in golf can provide a path out of this type of existence.
Nick Helms knows better than anyone what can happen in a dangerous job, such as mining: in early January of 2006, his father and 12 other miners were trapped in an explosion in the Sago Mine, located in West Virginia. Only one of the miners made it out alive.
Despite the danger inherent in these jobs, many miners continue with the work simply because they have no choice. There are few other jobs in the area that can offer a comparable income. Terry Helms had been a coal miner for 35 years, and he knew well the dangers involved; in fact, he strove to keep his son from facing the same dangers by encouraging Nick to pursue a better life.
Like many others before him, Nick Helms found his escape at the San Diego Golf Academy. Determined to pursue his dream career as a professional golfer, the younger Helms enrolled at the SDGA-Myrtle Beach golf school. With state-of-the-art equipment and facilities, resources such as golf job placement services, and more than 30 years' worth of successful graduates in the field, SDGA will provide Nick with all the education and resources he needs to pursue a successful golf career.
As Sports Illustrated Online reported in its June 14th article, "To Honor the Father," pursuing his dream career is Nick's way of honoring Terry Helm's wishes. As a San Diego Golf Academy student, Nick will gain an education that will ensure his future, protecting him from the need to put his own life on the line in order to pay the bills or feed his family.