For the past few years, I've only taught SEM - Schoolwide Enrichment Model - once a year. I used to teach every term and I've taught everything from Italian to ocean conservation. Most recently, I've focused on cooking classes. But wrangling a dozen kids for six weeks at ninety minutes per class on a Friday afternoon is less than relaxing, especially when there are knives and hot stoves involved.
The only good thing: all the kids want to be there. They chose the class. However, it's still a lot of work. Hats off to all you teachers. Seriously. I am in bewildered awe.
Jenn and I just taught 'The Science of Cooking with a Food Writer & an Engineer' last term; I thought I would be done teaching for the year. But, when I realized that this was the last time I would be able to have both D and R in class together, I had the boys help me pick a topic. Inspired by Andrew Zimmern's "Bizarre Foods", we're going to traverse the globe looking at bizarre foods to Americans that are common place wherever they are consumed regularly.
So, for the next six weeks, watch out for some adventurous eats. This week, we're headed to the Philippines. No, I am not making them eat balut. I don't even eat balut.