With all of these points being made from the factual information to the personal experience to the decoding of a healthy fast food meal we can see that this essay is indeed an effective argument that make the reader think and wonder about what they’re
5.2 store different types of food and drink safely. I went into a clients house and a family member had just arrived with some shopping, I put the shopping away making sure all the frozen stuff went into the freezer and all the chilled stuff in the fridge, there was some raw meat which I placed on the bottom shelf in the fridge. All tinned food was placed in the cupboard in the kitchen.
Later in Maine, she stayed at Motel 6 for $120 rent per week. The room was only equipped with limited kitchen equipment like frying pan, a plate ,a small bowl, a coffee maker and one large drinking glass which left her with only one option of frying. Due to not having large cooking pot, pot holders, or a ladle to stir with (which cost about $30 at Kmart) she managed to cook her lunch with a slow burning, high protein combo of frozen chicken patties with melted cheese on top and canned pinto beans on the side. Her dinner was at workplace, where they offered their employees a choice of fish sandwich, or hamburger for only $2. In Minnesota, she rented a room without kitchen hence she managed to have her meals at low price (i.e. Chinese buffet or Kentucky fried chicken). Mostly due to limited cooking equipment, very low budget and insufficient time, Ms. Ehrenreich found it difficult to make healthy food choices. Also healthy food choices are generally expensive.
On Victoria Day, I made my family a small meal consisting of salad, tomato soup, chicken pot pie, and cookies. Albeit simple on paper, it was much more difficult in practice. For one, I am a terrible chef, so making a four course meal was not the easiest of tasks.
Early one November morning a woman stared at me with utter disbelief, tears of gratitude streaming down her cheeks."Thank you," she mouthed silently to me, clutching her son to her chest. I was proud knowing that, because of my efforts, her family and many more who struggle with poverty would be able to share a Thanksgiving meal. I knew that many children in my community would not be able to celebrate the holiday as others might because their parents could not afford to buy food items, and so as Vice President of a community service club called Interact, I was inspired to provide these children with a Thanksgiving dinner. The club officers and I sat crowded around our adviser's desk brainstorming how we would collect ingredients. We decided
In last week’s activity, we had to put ourselves in the shoes of a parent with a nine year old child, who relies on food stamps in order to eat every week. We had forty two dollars to spend on groceries from the food stamps and had to make it last a week. Our strategy consisted of picking the cheapest types of food we could find that had a lot of servings, while also making sure the nutrition was somewhat sufficient to keep us healthy. We used Walmart to shop for groceries since it had the cheapest prices compared to local grocery stores like Publix. Planning out the meals, we realized that living on only forty two dollars a week for food really limited the variety of our diet. We realized that having a child to support with this low variety
I have so many cherished memories through food. Ever since I was young we have been traveling down to Fort Lauderdale Florida to visit my Dads family for Christmas. For Christmas eve, my Aunt Zaida throws a giant party with large amounts of Cuban food. The house always smells strongly of garlic and plantains. The house is filled with sounds of my aunts yelling at each other and loud roars of laugher soon after. My family spends days preparing the food for this event. My dad is originally from Cuba, so Cuban cuisine is a very essential part of my life. A traditional meal that my family serves on Christmas eve consists of a full pig, plantains with garlic sauce, beans and rice, sweet plantains, and a slice of Cuban bread. My favorite part about
“Hurry up Brad I’ve been waiting all morning.” He replied, “I’m almost done; I will be out in a second.” As I waited outside the bathroom door I could not resist but to sniff the pulled pork in the crock pot that was awaiting me for dinner tonight. My mom
Krieger, E. (2017, July 18). Perspective | Is pork good for you? It's complicated. Retrieved October 05, 2017, from https://www.washingtonpost.com/lifestyle/wellness/is-pork-good-for-you-its-complicated/2017/07/17/91ff8df0-6588-11e7-a1d7-9a32c91c6f40_story.html?utm_term=.f8748c94f023
Well this is how I see it. One mid winter afternoon in a small Lower Elementary school right on the edge of Tate County, MS; something very odd and out of the ordinary happened. Every evening the young children would gather in the cafeteria for a basic afternoon snack provided by their favorite lunch lady, Mrs. Murry. Mrs. Murry was an extremely generous and kind hearted person. Every single day that she had worked for that small Elementary School (going on 4 years now), she served every individual child exactly half a cup of Cheeze-its; her favorite snack. This made Mrs. Murry very beloved by all little the children, but of course the children noticed how every day she gave little Johnny 1 whole cup of Cheeze-its instead of ½ like all the others. She had reasoning for this; which she didn't share with the other children.
Anyways, to go back to the part of our conversation that pertains to food, the last question that I asked my grandpa was if there was anything about his food history or culture that he would like to pass along to this current generation. He responded by saying that he hopes that none of the old recipes die, because they were good and he thinks they were good, healthy food. He then added, “We didn’t have many obese people back then. That goes with two reasons. I think everyone worked. (You had to help feed the animals)... People had a sense of needing to do something.” He then provided an example of this from his own life, particularly his childhood. At eleven or twelve years old, he was out driving tractors and bailing hay, but he said that it didn’t feel like work. Instead, he said, “It held some of my best memories. Each generation has it a lot better, but I don’t ever want to forget the past. Whether it’s dealing with food or what we need to do with society today.”
Inside would be an outfit so stylish that it begged to be worn. Accompanying the clothes would be a small white box with a red rose bow that flopped over the sides of the box. Inside this box would be a ring from her collection or another piece of jewelry she had picked out for me. However excited I was for the presents, the excitement quickly turned toward thoughts of the upcoming meal she had prepared for the family. It did not matter what she had prepared for the meal; the kitchen always had such delectable scents that wafted through the air and just settled over the house. My mouth was in a constant state of salivation and my stomach waited expectantly for what was sure to be another meal that left my stomach uncomfortably full and yet yearning for more. And yet, no matter what she made, the best part of the meal that you always took thirds or fourths from came from the salad bowl. A simple salad served with homemade Italian dressing and fresh crumbled Roquefort cheese, it was what reminded me best of grandma.
On September 19th, 2017 my Mama and I woke up early in our beautiful house in Puerto Rico for my hair appointment. The house was as quiet as the Dhamma Giri in India. All you could hear was the dripping water in the fish tank. My brother Jake and Papa were in a deep sleep. As usual, I went downstairs, started our vintage white stove and put water into the steaming hot pot that had little rust marks on it. I grabbed the glass container full of oatmeal and slowly poured in the grains. The sweet smell of the oatmeal filled the house making it feel all warm and cozy. I cut up ripe green apples and sprinkled them on top along with pure raisins to sweeten the taste. When I was all finished chowing down the oatmeal we hopped in the car and drove to the hair salon.
Uncle Nam, a 68-year-old nutritionist that is happily married with 3 successful children, defies the stereotypical belief that older adults often lead dull and lonely lives. Sitting in his cozy living room on a Thursday evening, my uncle was dressed in khaki pants and a button-down shirt with his mixture of black and grey hair neatly combed back. He adjusted his eyeglasses up higher on the bridge of his nose and gave me his full attention. Born in Vietnam in 1949, he began working in a printing shop at an early age, attended some college, and served as a nursing aide in the army in his 20s. Faced with oppression of the communist government, he made up his mind to escape the unjust country by risking it all to immigrate to the U.S. with his newlywed wife. From then on, he has worked many jobs from waiting on tables to educating clients from diverse backgrounds on healthy eating habits and lifestyles. Impressed by the snippets of my uncle’s life that I have heard from other relatives, I decided that he has a valuable perceptive that is worth discovering and sharing.
These third grade authors are invited to create a story emphasizing good nutritional habits and are encouraged to do so with no other stipulations. This freedom to capitalize on individual strengths could produce stories written in prose, a dramatic reading, a musical rendition, or a bound book with illustrations that have been hand drawn or created with a program such as Kid Pix. The variety of options available emphasizes Gardner’s premise to allow a student’s innate abilities to shine.