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School News Network: A Year in America and Then Some

Celebrating their year abroad in America are, from left, Natale Aurtenetxe, Elisabeta Karlin, Hang Thi Minh Ha, Triet Vu, Yuka Nagai and Ayaka Kawasaki.

By Erin Albanese

School News Network

 

In his year of study at Wyoming High School, Triet Vu learned a lot of things about America and its education system that were much different from his home in Vietnam: the easier curriculum, the pervasive technology, the intensely controversial election. But what he valued most? His fellow students.

 

“I really like the people,” said Triet, a senior. “It’s so nice. I can just say hi to a random person, have small talk and we’ll be friends. I can feel like I’m getting more sociable and mature.”

 

Triet is one of 57 students who attended Kent County schools this year through the Educatius Group, a foreign-student exchange program operating in more than 230 U.S. high schools. It also works with some 120 universities to help students like Triet access higher education here; he has been accepted by Grand Valley State University to study nursing next year.

 

Ayaka Kawasaki, left from Japan, and Hang The Minh Ha and Triet Vu, of Vietnam, were impressed by how engage Americans were in the election.

The foreign-exchange experience has enriched the lives of students and their host families for generations, thanks to a variety of agencies. Boston-based Educatius has provided that experience for students from more than 50 countries in the past 10 years, an increasing number of them in West Michigan. With an office in Grand Rapids, it has grown from 39 students attending area schools in 2014 to 92 this year.

 

School News Network invited a half-dozen Educatius students to come together in mid-April and compare notes on their school year, which just happened to coincide with one of the most divisive presidential elections in American history. Here they weigh in on that and other, less controversial topics.

What Was Weird?

“I’m really surprised by how much you guys eat fast food,” said Triet, who as he said has become very sociable. “We had a lot of pizza, like, a LOT of pizza.”

 

For Elisabeta Karlin of Wiesbaden, Germany, who goes by Lisa, it was what she called “spray cheese,” better known here as Cheez Whiz. “I haven’t tried it, but I thought it was weird,” said Lisa, who attends the Rockford Freshman Center.

 

Ayaka Kawasaki, a junior at Wyoming High School, thought it was weird that students eat in the classroom, something never done at her school in Tokyo.

 

“We don’t use so many cars as you,” said Natale Aurtenetxe, a sophomore at Rockford High School. “We use more public transport” back home in Bilbao, Spain.

 

For Yuka Nagai, a sophomore at Catholic Central, it was weird not having the steering wheel on the right side, as in Japan. But it was much easier to get to school than in Tokyo, where it took her 30 minutes by bike, 30 minutes by train and 30 minutes walking – yes, that’s 90 minutes total.

 

Triet Vu

What Was Hard?

 

Lisa and Natale were both thrown by how often classes change. Back home they spent most of the school day with the same students.

 

“I like that you switch and can meet new people,” said Lisa, whereas always being with the same group, “You get annoyed with some people.”

 

Just physically changing classes at 1,800-student Rockford High was a challenge, added Natale: “It’s like if your locker’s downstairs and you need to go upstairs, it’s really difficult. There’s a lot of people.”

Although he found his studies “pretty easy,” Triet also found the constant class changes at Wyoming High disconcerting. “Teachers ask us to pair up and I’m like, ‘Oh crap, I don’t know anyone!’”

 

Yuka was taken aback by how much American students discuss topics with their teachers, so unlike the sit-quietly-and-take-notes norm of Japanese students. “If I could speak English more, I’d prefer the American style,” she said.

 

Hang The Minh Ha

Hang Thi Minh Ha was unnerved by having to give class presentations at Wyoming, which was way out of her comfort zone compared to students’ passive routine in Vietnam. “I was so scared,” Hang said. “I tried my best. It was good for me.”

 

What Did You Most Appreciate?

 

“The teachers were really nice to you and really helpful,” Lisa piped up immediately.

 

For Yuka, it was the ready availability of technology, whether working from an iPad, emailing a teacher or using Google Translate. “In Japan, we have to carry a bunch of textbooks every single day,” she said. “I thought my back was going to be broken.”

 

For Hang, it was being able to know more people and ask teachers for help after school. That’s not easy in Vietnam, where she said she attended school six days a week until 5:30 p.m., and sometimes evenings if she needed more help.

 

Ayaka appreciated the diversity of students in Wyoming. “Everybody’s different,” she said. “I like that. Japan’s so boring. Everyone’s the same.”

 

And What about That Election?

 

To a person, the students were impressed with how intensely engaged the public was in the showdown between Hillary Clinton and Donald Trump.

 

“It’s crazy how you guys have all different opinions,” Triet marveled. “American people kind of put me to shame. I know literally nothing about Vietnamese politics. We just can’t have opinions.” On the other hand, he saw here “so much protesting and so much hate. I don’t like that.”

 

Lisa was also fascinated by Americans’ “strongly different opinions of things. In Germany, you don’t have such a strong opinion about politics.” However, she also sometimes found the election “kind of scary,” like when she heard of people beating each other up.

 

Hang went to the polling place with her host father, Eddie Tauler, and was impressed. “I saw how Americans care about their government and their president. They have freedom to speak about what they think.” In Vietnam, she added, “You have to be careful what you say.”

 

“In Japan, I never saw government as interesting,” Ayaka said. Yuka agreed, adding, “I was so impressed that even younger people (in America) have interest in their government and politics.”

 

What Was Most Special?

 

All agreed it was the people – new friends at school and at home, with their host families.

Lisa traveled with her host parents, Shannon and Sara Moore, to see their daughter Michelle compete in Color Guard. She and Natale played on the Rockford tennis team, and Natale went camping with her host family, Matt and Karyll Russell, and helped daughters Karys and Jocelyn with their Spanish Immersion studies.

 

Hang and Ayaka, who both stayed with Eddie and Jamie Tauler, laugh about eating Eddie’s macaroni and cheese – “The American food I will never forget,” Hang said.

 

And that’s definitely not all.

 

“It’s really tough on them to leave, and leave the friends they made,” said Laurie Ledesma, who hosted Yuka and helps coordinate Educatius locally.

 

Triet agreed. “Basically, friends is what makes the year really special.”

 

Check out School News Network for more stories about students, schools, and faculty in West Michigan.

 

February culinary classes at Downtown Market Grand Rapids

It’s February! (And you know what that means.) Downtown Market celebrates Valentine’s Day with a bevy of culinary classes.

 

SINGLES VALENTINE’S DAY KICK-OFF

Fri, February 10, 6p-8:30p • $65/person

 

Looking for a fun way to kick off Valentine’s Day weekend? Arrive early to this class and enjoy your first drink at the Downtown Market Ice Lounge. Then make your way to the Teaching Kitchen to meet new people, cook in groups and socialize—all while making seasonal crostini small bites, pomegranate lamb chops, herb cous cous and heart-shaped whoopie pies.

 

I LOVE SUSHI

Sun, February 12, 6p-8:30p • $65/person

 

A Valentine-themed sushi class! Learn how to make three sushi favorites: a sweetheart roll, salmon roll, and spicy tuna roll—each will have you falling in love instantly!

 

VALENTINE’S COUPLES COOKING AND WINE (21+)

Tue, February 14, 6p-8:30p • $150/couple

 

If you love drinking wine, then you’ll love cooking with it! This class will explore the new dimensions you can add to your culinary repertoire by incorporating the legendary beverage into your meals. The menu will include classic creamy cheese fondue, white wine tomato mussels, coq au vin with herb rice, and double-chocolate profiteroles.

 

WINTER COMFORT FOODS

Thu, February 16, 6p-8:30p • $65/person

 

Cook away your winter blues! In this class you’ll make it happen as you create a velvety butternut squash soup, deliciously perfect braised short rib ragu on whipped cheese polenta, and a most comforting warm sticky toffee pudding with whipped cream.

 

MEDITERRANEAN VEGETARIAN

Sun, February 19, 5p-7:30p • $60/person

 

In this Mediterranean cuisine class you’ll take  a journey with a few of Chef Yotam Ottolenghi’s famous vegetarian dishes such as sundal, mee goreng, seaweed ginger carrot salad, tahini and halva brownies.

 

WINTER NIGHTS IN THAILAND

Thu, February 23, 6p-8:30p • $65/person

 

Take a trip to Thailand with hands-on Thai roll instruction and other tasty traditional dishes. You’ll craft Thai spring rolls, a vegetable gang gai (vegetables in red curry), tom qha gai (coconut curry soup) and an unbelievable lemongrass custard.

 

BIG EASY COOKING AND COCKTAILS (21+)

Tue, February 28, 6p-8:30p • $50/person

 

Celebrate Fat Tuesday like you’re in the Crescent City with the Downtown Market Teaching Kitchen. We’ll be demonstrating traditional jambalaya and king cake while sipping on hurricanes and sazeracs. Good food and good cocktails, just like NOLA.

 

REGISTER FOR CLASSES AT: DOWNTOWNMARKETGR.COM/CLASSES

 

435 Ionia Ave. SW

Grand Rapids, MI, MI 49503

616.805.5308

 

 

Take an ‘awesomely autumn’ class at the Downtown Market this October

downtown market logo

 

Fall is just around the corner, and you know what that means: Time to celebrate the season with classes at the Downtown Market!

 

For the complete fall schedule, go here. To download a pdf of classes and events, go here. (There are classes for everyone — family, kids and adults.) Meanwhile, here are just a few highlights:

 

autumn nights in mediterranianAUTUMN NIGHTS IN THE MEDITERRANEAN
Fri, October 14, 6p-8:30p • $65

The Mediterranean always offers bright flavors and healthy meals. You’ll master an olive tapenade, herb-fresh tabouli, chicken souvlaki, and a citrus semolina cake. Learn how to select authentic ingredients and how the right olive oil can add the finishing touches to your meal. Register here.


stews and brewsSTEWS & BREWS
Tue, October 18, 6p-8:30p • $65 (21+)

Pair some great beers while snacking on Beer Nuts and make a classic gumbo, a hearty meat and bean chili, sweet cornbread and chocolate stout brownies. Register here.


pumpkin patch cookingPUMPKIN PATCH COOKING

Fri, October 21, 6p-8:30p  • $55

Celebrate pumpkins in the most delicious ways! You will enjoy some fresh-roasted pumpkin hummus while creating pumpkin sage soup, roasted herb chicken with pumpkin polenta and festive pumpkin cupcakes with cream cheese frosting. Register here.


boozy halloweenBOOOOOOOZY HALLOWEEN COCKTAIL PARTY

Tue, October 25, 6p-8:30p • $55

In this class, you will learn how to make cocktails along with an appetizer and dessert to host the spookiest Halloween cocktail party. Learn how to make Pumpkin Cauldron Rhum Punch, Apple Cider and Bourbon Spritzers, mini pumpkin cream soup, and a fall tiramisu. Register here.

‘Kids Simmer Camp’ stirs up kids’ imaginations and cooking skills

simmer camp 5By Downtown Market

 

Kids Simmer Camp, for ages 6-11, is a great way to get your kids excited about preparing meals. Fun and educational, these three-day camps explore adventurous weekly themes. From discoveries in the Greenhouse to hands-on cooking in the Teaching Kitchen, “Simmer” Camp cultivates growth and bakes up excitement. Each activity and recipe will pair with the inspiring weekly theme and stimulate inventive imagination and creativity.

 

Everything needed for class is provided: ingredients, the aprons, and the fun! If you shop prior to class and need to put any perishable food purchases in the cooler, please let the sous chef know on your way into class.

 

If your child has an allergy, simply indicate during the registration process if there are any dietary restrictions that our chef should be aware of. We will make the appropriate accommodations to ensure an excellent culinary experience.

 

Please include ages on registration so our chef can prepare ahead for all ages.

 

These classes fill quickly.

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simmer camp 2

 

Week 1: Baking 101-Oven Science
June 28, 29, and 30, 10a-2p • $125

From savory to sweet, to sneaking in a few secret ingredients, kids will learn the science behind baking, and how to incorporate greenhouse fresh ingredients into their baked goods.

 

This week’s kids’ creations include:

Buttermilk biscuits, homemade baked chicken tenders, nutty chocolate chip quinoa cupcakes, mini seasonal fruit tarts, savory supper pie, black bean brownies, pizza with vegetable pizza sauce, and monkey bread.
REGISTER HERE

 

Week 2: Roadtrip USA
July 12, 13, and 14, 10a-2p • $125

From the Southwest, to Creole country, to New England, and back, kids will take a culinary road trip throughout the US!

 

simmer camp 4This week’s kids’ creations include:

Mexican enchiladas, southwestern slaw, Tex-Mex style chocolate pudding, hopping John rice and beans, pimento cheese spread, lemon parfaits, New England crab cakes, rhubarb tea, and hasty pudding.

Kids will also learn about water resources, plant adaptation, rice farming, food preservation, and other important agricultural facts from around the country.
REGISTER HERE

 

 

Week 3: SOLD OUT!

 

 

Week 4: Movie Meal Mayhem
July 26, 27, and 28, 10a-2p • $125

Ever wondered how to make a real Ratatouille or what would happen if Minecraft food was served at your dinner table? What would happen if food took over Grand Rapids like it does in Cloudy with a Chance of Meatballs? Join us as we explore the food, farming, and environment related to these popular movies.

 

This week’s kids’ creations include:

Sausage meatballs, giant pancakes, peach sauce, fresh fruit juice, pixelated fruits and veggies with homemade sauces and dips, vegetable ratatouille, French chocolate mousse, and homemade bread sticks.
REGISTER HERE

 

simmer camp 3

Week 5: Modern City Homesteading
July 19, 20, and 21, 10a-2p • $125

Kids will learn the ten basic concepts of urban homesteading and align them with practical skills, such as growing potted plants, making sauces from scratch, designing your own reusable snack sack, and using dry ice to create a fun dessert. Kids will also learn about rain barrels and worm bins (vermiculture) and how they add value to any urban yard.

 

This week’s kids’ creations include:

Cucumber salad, black bean quesadillas, banana pudding vegetable pancakes with homemade ketchup, carrot slaw, ice cream, deviled eggs, seasonal veggie soup and homemade soft pretzels with honey mustard dip.
REGISTER HERE

 

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Questions?  Email classes@downtownmarketgr.com or call 616.805.5308 ext 217.