SON GCE Portfolio

It is our final FFT action project! That also means Summer Break is coming up too. Let us finish what we all started, the school year. Lettuce Wraps served at the P.F. Chang’s restaurant in Northbrook. What this action project is all about is testing the comparisons between a homemade dish and a restaurant dish. For this project, I chose to prepare homemade Chinese Chicken Lettuce Wraps and compare them to the Chinese Chicken Lettuce Wraps served at P.F. Chang's restaurant in Northbrook. To describe our dishes, we had to use relevant adjectives and ayurvedic tastes to describe them. We also needed to relate our experience to Michael Pollan’s Five forward than all the others. This AP was more straight Quite sophisticated I must say, right? That is not all, remember Micheal Pollan? Food Transformations we used to compare our dishes to. Feel free to try this project out for yourself. I hope you enjoy my final action project! For this meal review, I ate Chinese Chicken Lettuce Wra...

The purpose of this Food For Thought Action Project was to trace the origin and evolution of a particular food. This process began when I was asked to interview a family member about a popular recipe that has been handed down over generations. Naturally, I looked to my maternal grandmother because the Lithuanian culture is heavily rooted in traditional dishes. My grandmother learned these recipes from her mother (my great-grandmother), who learned them from HER mother (my great-great-grandmother). My grandmother cooks many traditional Lithuanian dishes, but the one that stands out the most is 'saltibarsciai' - cold beet soup. Her connection to this recipe is very personal because it began as a means to an end, but evolved into a family favorite. The main ingredient of this dish is the beet - a red, earthy, and sweet root vegetable. Join me as I trace the origin and evolution of this unique and versatile food. ⸺⸺⸺⸺⸺⸺⸺⸺⸺⸺⸺⸺⸺⸺⸺⸺⸺⸺⸺⸺ Table Beets - Google Images ...