Please join students from around the city to protest the new regulation on bake sales on Friday, Nov. 13 from 2-6 p.m. in front of City Hall. The protest is being organized by seniors from LaGuardia High School, and we invite anyone and everyone to come. (find the protest on facebook: http://www.facebook.com/home.php?#/event.php?eid=157082772513&index=1)
Department of Education regulation A-812 states that only approved foods can be sold in schools until 6 p.m., and no outside food can be sold during mealtimes. The regulation is so restrictive it is commonly referred to as a ban on bake sales. As Jennifer Medina said in a recent New York Times article, “There will be no cupcakes. No chocolate cake and no carrot cake. According to According to New York City’s latest regulations, not even zucchini bread makes the cut.”
Since the bake sale ban applies to lunch periods, and LaGuardia has five lunch periods during the day, it is virtually impossible for students to buy something. In the past, LaGuardia clubs and teams, along with those of many other high schools, have relied on bake sales for close to 100% of their fundraising. Students were not forewarned about this ban so that bake sales could be phased out over time while other methods of fundraising were introduced. As reported in the Village Voice, two high school seniors are organizing a petition against the ban. There are also Facebook groups being created in protest.
It’s not just students who are protesting the regulation. The Village Voice quotes Beacon English teacher Sarah Fink: “There is no budget for after-school programs. Bake sales are pure profit. The ingredients are cheap, and the students can do it themselves.”
The Department of Education does not provide the necessary funding for the clubs, teams, and extracurriculars which enrich schools and students’ lives. Selective colleges and are asking for increasing involvement in these activities. If the DOE provided adequate funding, these regulations would be acceptable; as it stands, they are not.
I hope to see you on Friday, Nov. 13. The event can be found on Facebook (you must have a Facebook account to view it). You can also email me or post a comment with any questions.
Tuesday, February 2, 2010
australia life
I want To Move To Australia, so itd be nice if i could get some tips. =]
by Olesya Marchuk on 25/07/2009 at 20:09:38
Hello frasnelisilva I would like to help you correct a little typing error see. am currently living in Australia since April 2007 (until April 2006) In this structure the sentence is not correct. Consider reversing or editing.
by Alec01 on 12/01/2010 at 19:25:31
HY ME LLAMO JOSE RAMON VIVO EN MEXICO Y ME GUSTARIA VIVIR EN SIDNEY, NO SE SI ME PUEDAS PLATICAR UN POCO DE COMO ES LA VIDA ALLA POR EJEMPLO CON EL TRABAJO SI ES BIEN PAGADO Y SI ENCUENTRAS FACILMENTE PARA UNO QUE NO ES DE POR ALLA, ADEMAS DE PREGUNTARTE SI LA GENTE DE ALLA NO ES UN POCO DESCRIMINATORIA CON LOS MEXICANOS OJALA ME PUEDAS ESCRIBIR SALUDOS
by Olesya Marchuk on 25/07/2009 at 20:09:38
Hello frasnelisilva I would like to help you correct a little typing error see. am currently living in Australia since April 2007 (until April 2006) In this structure the sentence is not correct. Consider reversing or editing.
by Alec01 on 12/01/2010 at 19:25:31
HY ME LLAMO JOSE RAMON VIVO EN MEXICO Y ME GUSTARIA VIVIR EN SIDNEY, NO SE SI ME PUEDAS PLATICAR UN POCO DE COMO ES LA VIDA ALLA POR EJEMPLO CON EL TRABAJO SI ES BIEN PAGADO Y SI ENCUENTRAS FACILMENTE PARA UNO QUE NO ES DE POR ALLA, ADEMAS DE PREGUNTARTE SI LA GENTE DE ALLA NO ES UN POCO DESCRIMINATORIA CON LOS MEXICANOS OJALA ME PUEDAS ESCRIBIR SALUDOS
homemade pizza
So 5 litres of milk, a day of curds and whey later and then some serious kneading after work tonight and I have managed to make pizza and mozzarella from scratch. Two days work to make a simple and cheap meal is not exactly time efficient, but I thoroughly enjoyed it.
On Sunday I indulged myself with a cheese making workshop, where I learnt to make mozzarella, a couple of soft creamy cheese (one which I will turn into a brie, the other a washed rind) and ricotta. The cheese making process in a magical one, turning a enormous amount of milk into the smallest amount of cheese takes a bit of science and whole lot of love, care and attention. You'll love your cheese more than you do your partner or children by the end of the day.
Then you bring them home and they need tending to with brine solution before the maturing can begin, a secondary process that can take at least another three weeks. Next time you are in the deli wondering how they can justify $80 a kilo or more for a decent cheese, the answer is that it is totally justified. Magic doesn't come cheap.
I got seven fist size balls of mozzarella from five litres of top quality, full fat milk. It takes about 4 hours to make all up and I was taught by Giorgio of That's Amore Cheese in Melbourne a legend!
The milk is first gently heated and the culture added. Once the culture begins to work the curd separates from the whey and you can eventually turn the curds into mozzarella through a warming, mixing, waiting and stretching process. Patience is required.
I brought home the whey and will be turning that into ricotta over the next couple of days, nothing gets wasted.
What better dish to cook with my homemade mozzarella than homemade pizza?
Pizza dough is pretty easy to do and anything homemade always tastes special.
This quantity makes enough for six personal pizza bases.
1 Cup '00' Plain Flour
1/2 Cup Water
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Baking Powder
1 Teaspoon Salt
Make a well in the flour on your worktop and pour in the oil and little bit of the water, mix gently round with your finger. Work in a little more water and add a second finger. Continue to add the water, adding more fingers until you have added all the water and are using you whole hand. You shouldn't have to get both hands messy as there won't be enough dough to warrant both getting involved. Continue working and kneading the dough for at least ten minutes, maybe fifteen. A few practice attempts and you'll get the hang of it. You end up just knowing when it's done.
Leave the dough to rest for thirty minutes before spliting it in six and rolling out. You need the oven really hot, 250c is perfect.
For the tomato sauce I combined a couple of cloves of garlic that had been fried off in olive oil with a couple of tablespoons of tomato paste and a lunchtime tin of tuna with sun-dried tomatoes and herbs.
Thinly slice the mozzarella lay on the babies, cook for about 4 or 5 minutes, serve with beer
On Sunday I indulged myself with a cheese making workshop, where I learnt to make mozzarella, a couple of soft creamy cheese (one which I will turn into a brie, the other a washed rind) and ricotta. The cheese making process in a magical one, turning a enormous amount of milk into the smallest amount of cheese takes a bit of science and whole lot of love, care and attention. You'll love your cheese more than you do your partner or children by the end of the day.
Then you bring them home and they need tending to with brine solution before the maturing can begin, a secondary process that can take at least another three weeks. Next time you are in the deli wondering how they can justify $80 a kilo or more for a decent cheese, the answer is that it is totally justified. Magic doesn't come cheap.
I got seven fist size balls of mozzarella from five litres of top quality, full fat milk. It takes about 4 hours to make all up and I was taught by Giorgio of That's Amore Cheese in Melbourne a legend!
The milk is first gently heated and the culture added. Once the culture begins to work the curd separates from the whey and you can eventually turn the curds into mozzarella through a warming, mixing, waiting and stretching process. Patience is required.
I brought home the whey and will be turning that into ricotta over the next couple of days, nothing gets wasted.
What better dish to cook with my homemade mozzarella than homemade pizza?
Pizza dough is pretty easy to do and anything homemade always tastes special.
This quantity makes enough for six personal pizza bases.
1 Cup '00' Plain Flour
1/2 Cup Water
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Baking Powder
1 Teaspoon Salt
Make a well in the flour on your worktop and pour in the oil and little bit of the water, mix gently round with your finger. Work in a little more water and add a second finger. Continue to add the water, adding more fingers until you have added all the water and are using you whole hand. You shouldn't have to get both hands messy as there won't be enough dough to warrant both getting involved. Continue working and kneading the dough for at least ten minutes, maybe fifteen. A few practice attempts and you'll get the hang of it. You end up just knowing when it's done.
Leave the dough to rest for thirty minutes before spliting it in six and rolling out. You need the oven really hot, 250c is perfect.
For the tomato sauce I combined a couple of cloves of garlic that had been fried off in olive oil with a couple of tablespoons of tomato paste and a lunchtime tin of tuna with sun-dried tomatoes and herbs.
Thinly slice the mozzarella lay on the babies, cook for about 4 or 5 minutes, serve with beer
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