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Tales from the Table

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TALESTAbleFROM THEFLAVOR, FAMILIES, AND FRIENDSCOOK, CONNECT, LEARN

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No part of this book may be reproduced in any form or by any electronic or mechanical means, including information storage and retrieval systems, without permission in writing from the publisher, except by reviewers, who may quote brief passages in a review. ISBN: 978-1-7338746-4-9 Library of Congress Control Number: 2021919553Tales from the Table: Flavor, Families, and Friends is a book that highlights ten local families who share theirstories about a favoritefamilyrecipe. The book features illustrations, photos, and fun and engaging activities where children and adultscan learn together.A Realize Bradenton ProductionFor more information, please contact info@realizebradenton.comwww.RealizeBradenton.comConcept development by Johnette Isham, Executive DirectorProject Management by Jodi Carroll, Special Projects Manager and Lisa DiFranza, Special Projects CoordinatorIllustrations by Don BrandesIllustrations rendered in brown ink and watercolor washes Graphic Design by Paula Murray, Artefact Design, Inc. Sara Piper, Professional Educator Photographs courtesy of Cathy Slusser, Henry Blyden, the Ferrer family, Trudy Williams, the Najmy fami-ly, Alfredo Garcia, Bradenton Alumnae Chapter of Delta Sigma Theta Sorority, Inc., the Turpin family, the Craddock family, Jocelyn Geraldson Burness, and the Ciferno family.Printed in the United States of America by Manatee Printers, Inc.First Edition 10 9 8 7 6 5 4 3 2 1This book was not prepared, approved, licensed, or endorsed by any corporate owner of any of the brand name products referenced in the recipes. All such brand names and trademarks belong to their respective owners alone.Realize Bradenton, Inc. is not responsible for your outcome of any recipe found in this book. Many factors could contribute to not achieving the desired result, which could include variations in ingredients, skipping steps, the equipment used, cooking temperatures, typing errors, omissions, or individual cooking ability.Recipes found in this book have not been formally tested by us. Realize Bradenton does not provide any assurances nor accept any responsibility or liability with regard to their originality, quality, nutritional value, or safety. You must use your best judgment when cooking with raw ingredients such as eggs, chicken, or seafood. Take care when using sharp knives or other cooking equipment. To ensure the safety of yourself and others, be aware of heated cooking surfaces while cooking. Use of the Internet by children for Learn Together activities should occur under adult supervision.Tales from the TableFlavor, Families, and FriendsCopyright © 2021 Realize Bradenton, Inc.All rights reserved.

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3COOK, CONNECT, LEARNTales from the Table: Flavor, Families,andFriends is a storybook cookbook with a twist of education!The book highlights ten local families who share theirstories about a favoritefamilyrecipe. In addition to the story, the book features illustrations, photos, and fun and engaging activities where children and adultscan learn together.Developed by a Manatee County School District elementary teacher, the ‘Learn Together’ activities include social studies, math, language arts, and science lessons that are geared toward the 3–4thgrade learner; however, they can be enjoyed by all ages, with a little help from an adult. Please keep in mind, any learning activities that require use of the Internet should occur under adult supervision.While cooking allows children to develop new skills and encourages creativity, adults are encouraged to talk with their young cooking partner about safety in the kitchen, and establish ground rules for using kitchen equipment.We invite you to choose a recipe, prepare it, and learn together!Realize Bradenton created this cookbook for children and their families and friends. We connect people to each other in fun ways with art, music, history, and food. Bringing diverse people together with stories helps build a community where people want to live, play, and learn.TALESTAbleFROM THEFLAVOR, FAMILIES, AND FRIENDS

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Where did you come from? Bradenton was established less than 150 years ago which means that if you live here, you came from somewhere else. Whether your family settled here generations ago or just moved, we all bring a piece of our original home with us. Our roots often show in not only what we cook, but in how we cook it. In my family, my grandmothers revealed their place of origin through cornbread. Both lived in Manatee County, one on Ware’s Creek and one on Anna Maria Island. However, my Grandmother Pace, born in Indiana, baked sweet cornbread, but my Grandma Bayless, raised in Alabama, preferred a saltier blend. Long ago, a woman named Julia Atzeroth immigrated to Manatee County from Germany. She, her husband, Joseph, and their daughter, Eliza, arrived on Terra Ceia Island, in the northwest part of Manatee County in 1843. Julia was known for her cooking, particularly her baking of recipes brought with her from her homeland. The problem she faced was that many of the ingredients she needed were not available on the Florida frontier. Salt came from boiling sea water. Sugar squeezed from stalks of sugar cane was coarse and brown instead of fine and white. Apples would not grow in west Florida, so she planted citrus trees and substituted oranges in her recipes instead. No matter the substitutions, everyone loved Julia’s cooking.Florence Louise Tichenor Pace Mary Myrtle Slivey Bayless4

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For a time, Julia worked as a cook for the commander of an Army camp called Fort Brooke located where Tampa is today. There, she met many of Florida’s early residents including Holata Micco, the Seminole Indian chief also known as Billy Bowlegs. Julia and Billy became friends. He continued to visit her when the Atzeroth family lived on Terra Ceia. It was said that Billy always arrived at mealtime. Just like Julia and Billy, no matter how dierent we are or where we came from, cooking together, sharing meals, and exchanging recipes builds friendship and understanding. When we come together over a meal, what we eat is important because it shares a piece of who we are and what made us that way. It reminds us that while we are all from somewhere else, we are also humans, dependent on food not only for survival but connection. No matter where you live, Bradenton or beyond, enjoy this cookbook of recipes from our diverse community. Bring friends, family, neighbors, even strangers, closer together in your kitchen and at your table for good food and good conversation. What are your stories about bringing people together with meals? To this day, my family doesn’t care if the cornbread is salty or sweet because it is always served with love. Cathy Slusser is a historian who writes historical fiction about Florida and the women who inhabited it. She is the author of a trilogy about the Atzeroth family entitled From a Heavenly Land as well as a novel about her Grandmother Pace called The Sea Beneath Us.55Cathy Slusser

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I grew up in the Caribbean on the island of Tortola. My father was an electrician working for the US Coast Guard. When he and my mother decided to move to the United States, my three sisters went with my parents. I stayed on the island and lived with my grandmother until the age of eight. My grandmother’s name was Caroline. She had a little store where she baked fresh bread and brought food to the markets. Everyone on the island knew my grandmother—they called her Miss Carrie.This recipe is the way my grandmother used to make fish, but over the years, I adapted it. She fried the fish, put it on a plate, and then spooned the sauce on the fish and rice. Now, with the advent of the oven, I brown the fish, put it in a pan with creole sauce on top, and bake it. Either way, the creole sauce is the ticket!Miss Carrie,s Creole-Style FishWhen my grandmother made the recipe, she used a particular fish we had in the Caribbean. On this side of the world they call it “Trigger Fish,” but at home we called it “Old Wife.” These colorful fish don’t have scales, they have skin. Once dried, the skin becomes as rough as sandpaper. My grandmother used the dried fish skin to clean the floors! We used to get all kinds of fish, but when you got “Old Wife,” you were in for a treat!6

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Over the years, I have made Miss Carrie’s Creole-Style Fish for my friends and family, and they love it! I serve it with rice, steamed cabbage, and of course, it goes without saying, you gotta have a couple of pieces of fried plantain.Henry Blyden is a proud veteran of the US Army and has worked his career and retirement in support of youth and adults in need in the community. Henry was the recent recipient of the Manatee Community Foundation Leadership Spirit Award. Henry lives in Bradenton, Florida. “The creole sauce is the ticket!”7

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Creole-Style FishServes 4INGREDIENTS3 or 4 catfish fillets1 cup flour2 eggs ¼ cup milk2 cups seasoned breadcrumbs½ cup vegetable oilFor the creole sauce:½ medium onion, sliced½ red pepper, sliced½ teaspoon Goya Adobo All Purpose Seasoning¼ teaspoon black pepper¼ teaspoon garlic powder or minced garlicpinch of cayenne pepper (to taste)pinch of fresh thyme One 10 ounce can of tomato sauce¼ cup of red or white wineDIRECTIONSPreheat your oven to 350°F Pat the catfish dry. In a medium bowl, mix the eggs and milk into a wash. Dredge the catfish in flour, then the egg and milk wash, coat with breadcrumbs. Place the fish in a skillet coated with oil, and lightly brown in oil for 3-4 minutes.To make the creole sauce, saute onions and pepper in a skillet, until tender. Then add the wine, tomato sauce, and seasoning. Simmer for ten minutes.Put the browned fish into a baking dish, and top it with the creole sauce. Place the baking dish in oven for 30-40 minutes. For a delicious meal, serve your creole fish over rice with steamed cabbage and fried plantains.8

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Social Studies• Locate Tortola on a map. Research to learn more about the physical features, climate, and natural resources of Tortola.• The table below lists some of the necessary ingredients to make this recipe. Copy it onto a blank piece of paper, and fill in the blanks. Show how much of the ingredient is needed for one batch, and then how much would be needed if you wanted to make enough for 12 people. (Remember each batch serves 4 people.)Ingredient Amount needed for one batch Amount needed for ____ batchesFlourEggsMilkSeasoned BreadcrumbsVegetable OilBlack PepperTomato SauceMathematics• To make this dish you will need ¼ cup of milk. Draw a picture to represent this fraction.• The recipe calls for ½ of a medium onion and ½ of a bell pepper. Are these equivalent fractions? Why or why not?Language Arts• This recipe asks for ½ of a medium onion. If you have ever been around a fresh onion being cut, you might have noticed it makes your eyes water. Scientifically it is because an enzyme in the onion is released when cut which irritates your eyes and causes tears. Come up with a creative fictional story as to why onions make us cry. • On a separate piece of paper, sequence the steps in the recipe by writing the corresponding letter in the correct order.A. Coat with breadcrumbs.B. Lightly brown in oil for 3-4 minutes.C. Dredge the catfish in flour then the egg and milk wash.D. Place the fish in a skillet coated with oil.E. In a medium bowl, mix the eggs and milk into a wash.Learn TogetherScan the QR Code above or visit www.RealizeBradenton.com/TalesFromThe Table for answer key, videos, and more information9

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For Abuela Graciela, cooking was love. She cared deeply for her family and showed it with food. If someone came in late after dinner, or needed to leave early in the morning, she’d be waiting in the kitchen to make sure they did not go to bed hungry or leave with an empty stomach. She was the matriarch of my husband Ruben’s family, the glue that connected everyone. Graciela Abuela Graciela,s Arepas venezolanaswas originally from Coro, Venezuela where, as legend has it, Arepas were originally created. For Ruben’s family, arepas are a constant staple, for breakfast, lunch, dinner, or all three.I used to watch Señora Graciela make her Arepas. She would mix water, salt, and flour together until it reached a magic consistency. Then, we let “la masa” (the dough) sit until it became firm. When we make Arepas with our daughters, we each take a scoop of the dough, roll it into a ball, and pat it into a perfect disk shape. After browning both sides of the Arepas in a pan, we finish them in the oven.10

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Everyone loved Graciela’s Arepas filling called perico. Perico means “colorful little parakeet.” It is made with a colorful mix of eggs, onion, tomato, and sometimes peppers or cilantro. Our family makes Arepas with perico filling at home on Sundays. Arepas are a point of pride for Venezuelans – there are even songs about patting the dough!Not only do my daughters love eating Arepas, but they are proud that we eat the food of their father’s family.Catherine Ferrer is the former Community Engagement Coordinator for Realize Bradenton. She lives in Bradenton with her husband Ruben, and their two daughters. “There are songs about patting the dough!”11

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Arepas VenezolanasServes 8INGREDIENTS2½ cups lukewarm water1 teaspoon salt2 cups pre-cooked white corn meal (such as Harina P.A.N.)¼ cup vegetable oil, or as neededDIRECTIONSStir the water and salt together in a bowl. Gradually stir the corn meal into water. Mix the dough with your (clean!) hands, not a spoon. The dough is on the right track when itSTARTS pulling away from the sides of the bowl and sticks to itself rather than your hands. Let the dough“rest” for a few minutes before forming the arepas.Pull out some dough about the size of a golf ball; roll it into a sphere, then pat into a round patty, about ½-inch thick. Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn pattiesin hot oil until golden brown, 4 to 5 minutes per side.Optional: Finish in 400°F pre-heated oven for 8-10 minutes to get a crispier outside and softer inside.Transfer cooked Arepas to a breadbasket lined with a clean towel or paper towels. Slice halfway through each cake from the side, opening it like aclamshell.Arepas can befilled with ham and cheese, shredded chicken, beef, black beans, tuna, orVenezuelan “perico” style scrambledeggs (made with chopped tomato and onion).12

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Social Studies• Locate Coro, Venezuela on a map. What continent is it located on? What large body of water is near?Language Arts• In the story, it mentioned “For Ruben’s family, arepas are a constant, for breakfast, lunch, dinner, or all three.” Think of a food that you could eat for all three meals in a day. Write a quick description of the food and what makes it something you could eat anytime of the day.• The story talks about Abuela Graciela who loved to cook. Is there someone in your family that really enjoys cooking? Do they cook for family gatherings or have a special dish they make? READING COMPREHENSION• Draw a conclusion as to why the recipe mentions to use your hands instead of a spoon to mix the dough.• How do you know when to stop mixing the dough?Learn TogetherMathematics• List the ingredients from the least amount to the greatest. • Imagine you are planning a dinner party. Look at the amount of people this recipe serves. If you are inviting 23 people to your party (don’t forget to also include yourself), how many batches will you need to make? How many total cups of cornmeal will you need? How much salt will you need to make all the batches?Science• Matteris anything that takes up space. Everywhere you look there is matter! Matter comes in three dierent states: asolid, aliquid, or agas. This recipe uses salt and water. What state of matter is the water? What state of matter is the salt? Explain. List some items in your kitchen and identify if they are a solid, liquid, or gas. • When you mix the salt and warm water together, the saltdissolvesinto the water, making asolution.Is this new solution a solid or a liquid? Explain your thinking. Do you think you can remove the salt from the solution once it has been mixed together?Scan the QR Code above or visit www.RealizeBradenton.com/TalesFromThe Table for answer key, videos, and more information13

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My Great Grandmother was named Myrtle Ida Macatee. We called her Grandma Tony because she lived at my cousin Tony’s house. We loved her stories. She would sit in her rocker, and we would beg, “Tell us another one!”We especially loved the stories about when she was in third grade. Living in Onaway, Michigan, her parents took jobs as lumber camp cooks which meant they had to move. Grandma did not want to move. She wanted to stay in school! When her family moved, Grandma Tony learned to read and write on her own. She learned to cook from her mother at the camp.When Grandma Tony was 13, she married a lumber camp worker. They had two children, including my grandfather. Later in life, because she was good at making cookies and pies, she got a job as a pastry chef at a hotel on Mackinaw Island. Tomato Pie is not a sweet pie, but in Michigan, you have a lot of tomatoes in late Grandma Tony's Tomato Piesummer. Grandma had to figure out what to do with all of them, so she made Tomato Pie!When I was growing up, Grandma Tony would make Tomato Pie for special occasions, parties, and weddings. We would see her arrive with that pie and know we were in for a treat. On school days, because my parents were working, I walked to Grandma Tony’s for lunch. Boy, could she cook! I learned to cook with her in her kitchen. After her instruction, 14

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Grandma Tony’s actual recipe.I could cook a whole meal by the time I was ten. I still have her handwritten recipe for Tomato Pie. Now,I make Grandma Tony’s pie with my children and grandchildren here in Bradenton.Trudy Williams is the co-founder of Reflections of Manatee, Inc. As a volunteer, Trudy and others are dedicated to the preservation of the Manatee Mineral Spring Historic Site, which includes the site of the Angola settlement and the Curry Houses Historic District. Trudy and her husband live in Bradenton, Florida.“We would see her arrive with that pie and know we were in for a treat.”15

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Tomato PieServes: 4INGREDIENTSYou may use prepared pie shell or make the crust from scratch6 garlic cloves, coarsely chopped1 large tomato, green or red, sliced ¼ inch thick or “thickish”Salt and pepper to taste1 cup or 8 oz. block (good quality) cheddar cheese, gratedDIRECTIONSPreheat oven to 350°FIn the pie shell, layer the chopped garlic, then the sliced tomato on top of it. Add salt and pepper. Sprinkle the cheese over the tomatoes.Bake for 25 minutes until cheese is melted. 16

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Social Studies• Locate Onaway, Michigan on a map. What region of the United States is it located in? If you took a road trip there, what other states would you need to drive through to get there? Language Arts• The story mentions Grandma Tony telling stories of when she was a child. Think about an older family member, such as a grandparent. What stories have they told you about their childhood? How do you think things were dierent when they were young compared to how you live now? Compare and contrast life for a child in the past to now.• The story talks about how Grandma Tony had to find something useful to do with all the tomatoes in the summer. She decided to make a savory pie! Make a list of other things you could make with a large amount of tomatoes.Learn TogetherScan the QR Code above or visit www.RealizeBradenton.com/TalesFromThe Table for answer key, videos, and more informationMathematics• The recipe says to bake the pie for 25 minutes. If you put it in the oven at 3:36 p.m., what time would it be finished?• If this pie is circular and serves four people, how many pieces would you cut the pie into? What fraction of the pie would two slices be?Science• How do tomatoes grow? What climate do they do well in? Is a tomato a fruit or vegetable? How do you know? What does a tomato plant need in order to thrive and grow?17

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My grandparents immigrated to the United States in the early 1900s from Syria. They moved to a Syrian community in Brooklyn, New York, which kept our family very connected to our culture and heritage. My twin sister and I were the youngest of five.Because my parents were each the youngest of seven, we have thirty-seven first cousins. My parents always cooked for a lot of people, because so many relatives came to family gatherings.We grew up watching my parents in the kitchen and enjoyed dinner together every night. For Sunday Josephine Najmy's Stuffed Grape Leaves dinner, sometimes my parents would start grape leaves early Sunday morning. Waking up to the aroma of grape leaves cooking in a pot on the stove was amazing!This dish is one of many prominent dishes in our family and culture. This particular recipe, with extra lemon and carrots, comes from my maternal grandmother. Here in Bradenton, we get the jarred leaves at the grocery store, but many Middle Eastern people have grape vines in their yards. You just pull them right o the vine, snip the stem, blanch the leaves, and prepare them to roll. There is an art to rolling the grape leaves. “Because my parents were each the youngest of seven, we have thirty—seven first cousins.”18

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(My mother will tell you if you don’t roll them tightly enough!)Stued grape leaves are one of the favorite items among the children in our extended family.We moved from Brooklyn to Bradenton when I was seven, so most of my memories are here. Cristina also grew up in Bradenton, but we didn’t meet until 2001, when we were both living in Tampa. We married in 2002 and then came back to Bradenton in 2004 after having our first daughter. We’ve come full circle! Now we cook here with our daughters, nephews, my mom, and extended family, just like my parents did. Cristina’s mother was born in Cuba and her father is Irish-American, so we enjoy cooking and eating cross-culturally. Regardless of what we make, we hope to honor our parents’ traditions of cooking, gathering, and service to others and pass them down to our children. These values bond us and keep the kids wanting to come home!Louis Najmy is a Principal with the Najmy Thompson Law Firm, and Cristina Najmy is the Co-founder of Made Here, an annual artisan craft show. She also serves on the Board of Trustees of The Bishop Museum of Science and Nature. They live in Bradenton, Florida with their three daughters, two nephews (who come and go from college), and over 40 family members close by!19

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Stuffed Grape LeavesServes: 8-10INGREDIENTS50-60 grape leaves¾ cup of rinsed rice1 pound ground lamb or ground beefSeveral lamb neck stewing bones (if available)4-5 carrots sliced in quarters⅓ cup water1-2 teaspoons garlic powder2-3 teaspoons allspiceSalt to taste2 cups fresh squeezed lemon juice½ cup waterGarlic cloves to tasteDIRECTIONSMix the rice, meat, allspice, garlic powder, and salt in bowl, adding water (if needed) for moisture.Spread out grape leaf individually, vein side up. Lay 1 tablespoon of filling in a log like form on the bottom side of the leaf (where the stem was) but up a bit to allow enough of the bottom side of the leaf to be folded over the top of the meat to start your roll. Turn in sides and then roll in a cigar-fashion. When rolled, glossy non-vein side of leaf will be on the outside.When all leavesare rolled, stack the lamb neck bones on the bottom of the 2-quart or larger saucepan. Then stack the grape leaves; add carrots and garlic cloves in sporadically throughout the layers.Lay a heavy plate on top of the rolled grape leaves so that they will not loosen as they cook. Add lemon juice and water (salted to taste) to the pot until the water just about covers the plate but no more. Sprinkle some allspice on top. Cover and cook on high flame to boiling. Once boiling, reduce heat and simmer until riceis cooked, about 45 minutes.Once cooked, use the lid of the pot to hold everything in while you drain the juice into a separate bowl (over the sink). Take o the pot lid and remove the plate with a towel, then flip the pot onto a large serving platter. Pour some but not more than half of the reserved juice onto the platter of grape leaves, carrots, and lamb necks. Serve on the same dinner plate with plain yogurt, warm pita or Syrian bread, and a green salad (romaine lettuce, tomatoes, cucumber, red onion, extra virgin olive oil, fresh squeezed lemon juice, vinegar, dried mint, and salt). Arrange on platter with cooked garlic.20

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Social Studies• Locate Brooklyn, New York on a map. What region of the United States is it located in? What are some well-known landmarks in the state?• The story mentions grandparents immigrating to the United States from Syria in the early 1900s. What does it mean to immigrate? Why did people immigrate to the United States of America? How did they travel here? Language Arts• Heritage is something handed down from someone in the past. When family passes down recipes and traditions they are part of your heritage. These traditions and foods can come from many generations and dierent countries. Ask your parents or grandparents for information about your heritage and family history. • The story said, “There is an art to rolling the grape leaves. (My mother will tell you if you don’t roll them tightly enough!)” Draw a conclusion as to why this is an important step. Learn TogetherScan the QR Code above or visit www.RealizeBradenton.com/TalesFromThe Table for answer key, videos, and more informationMathematics• Which is greater? ½ cup of water or ¾ cup of rice? Draw a picture of the fractions to model your answer. Science• This recipe uses grape leaves. How does this plant grow? Why are leaves an important part of the plant? What is their function?21

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Growing up in Guerrero, Mexico, every afternoon after school, we played in my grandma’s house while she was cooking. We are a huge family. I have four brothers and three sisters. It was beautiful to get all of us together. I miss that. My grandma, Damazia Medrano, claims that Mexican food is made to share with the people you love. My grandma’s traditional Mexican kitchen is made out of clay, and she uses a wood fire to cook. Everything she cooks is fresh and locally grown. When she makes tortillas from scratch, the process takes days. First, she boils the corn. The next day, when it’s cool, she grinds the boiled corn into dough, using a traditional metate stone. There are machines to do this, but she likes the traditional way. I don’t know anyone who makes tortillas like my grandma. She uses her bare hands, nothing else, and she makes huge tortillas! You have two, and you are full! The Get Together Tacos de Asada22

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When I moved to Bradenton, I started cooking for my husband and friends. My friends bring their favorite dishes too. We cook and share it all. I am an artist and own a gallery in the Village of the Arts. This recipe for “The Get Together Tacos de Asada” is one of my friends’ favorites. There is a powerful connection between food and art, a body-soul connection. They both bring happiness. Food feeds your body, and art feeds your soul.Alfredo Garcia owns the art gallery, Arte Coyoacano in the Village of the Arts. Alfredo and his husband live in Bradenton, Florida. “You have two, and you are full!”23

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Tacos de AsadaServes: 6INGREDIENTS4 pounds of New York strip steak, sliced into 2½” strips1 medium sized onion, chopped3 tablespoons olive oil½ teaspoon salt½ teaspoon garlic powder5 jalapeno peppers, 1 chopped and 4 whole (with or without seeds)5 medium tomatoes, 1 chopped and 4 whole12 tortillas, either corn or flourThe juice of 1 lemonCheese of any kind for flavor, optionalDIRECTIONSAdd salt and garlic powder to the steak, sear the outside, to your preferred meat temperature (I prefer to cook the meat until it is crispy). Then add one chopped jalapeno pepper, one chopped tomato, and one chopped onion. Cook for 2 minutes, stirring. The vegetables help provide moisture and juiciness to the meat.Important! The secret is to add the vegetables right away when the meat is crispy. That will provide flavor for your tacos!To make the salsa:Boil the four remaining whole jalapeno peppers and the 4 remaining whole tomatoes. Once they are soft, put in blender with garlic, salt and lemon juice to your preference of texture. Warm the tortillas, add the meat and salsa, and then enjoy your tacos. For extra flavor, add any kind of cheese.24

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Social Studies• The Mexican culture is discussed in this story. Research Mexico to learn more about the culture, physical features, vegetation, and climate.Language Arts• The story talks about foods that are locally grown. Research what foods grow locally in Manatee County. Are they available year-round? What benefits would there be to purchasing locally-grown produce? Why do some crops grow well here and others do not? READING COMPREHENSION • What does the author say is the first step in making tortillas?• According to the story, what feeds your body and what feeds your soul? What do you think that means?• The author’s grandmother said “. . . Mexican food is made to share with the people you love.” Why do you think she said that?• What did the author’s grandmother prefer to use, instead of a machine, to make tortillas?• Are the following sentences fact or opinion?• “My grandma’s traditional Mexican kitchen is made out of clay, and she uses a wood fire to cook.”• “. . .she makes huge tortillas! You have two, and you are full!” Learn TogetherScan the QR Code above or visit www.RealizeBradenton.com/TalesFromThe Table for answer key, videos, and more informationMathematics• If you want to double the recipe, how many tomatoes, onions, and jalapeños will you need?• If you need 4 pounds of New York strip steak to serve 6 people, how many pounds will you need to serve 18 people?Science• The list of ingredients includes tomatoes, onions and jalapeños. Compare and contrast these three plants. What part of the plant do they grow on? What climate or part of the world do they grow best? Do they have any similarities in how they look?• These tacos would make a delicious and nutritious dinner! Think about how you feel when you haven’t eaten in a while. Do you have a lot of energy, or do you feel groggy, tired, and sluggish? Once you eat a meal or snack, does your body feel dierent? What if you had a very active day playing sports or outside with a friend. Are you more or less hungry at the end of the day? Look at the ingredients in this recipe. Which foods give your body more energy? Why is it important to eat a balanced diet?25

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Mary McLeod Bethune, an educator and civil rights leader, created the recipe over 100 years ago. It is inexpensive to make and low in calories. In the early 1900s, she sold the delicious sweet potato pies from her bicycle and raised money to build a school for Black girls. The school still stands today as Bethune-Cookman University in Daytona Beach, Florida.A version of this recipe was featured in Occasions to Savor, the Delta Sigma Theta Sorority cookbook. Did you know that a sorority is a group for college educated women? Mary McLeod Bethune is an Honorary Mary McLeod Bethune,sSweet Potato PieMember of our sorority, Delta Sigma Theta Sorority, Incorporated, founded on the campus of Howard University in 1913. This sorority focuses on sisterhood, scholarship, and service. The founders of Delta Sigma Theta Sorority performed their first public act when they participated in the Women’s Surage March for the right to vote, in Washington, DC in 1913. Collectively, the four of us have been members of the Delta Sigma Theta Sorority 163 years. We are active members of the Bradenton Alumnae chapter that was chartered in August 1978. We proudly volunteer throughout Manatee and Sarasota counties. 26

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By choosing this recipe, we pay tribute to the rich legacy of Mary McLeod Bethune. Gather the ingredients, follow the recipe, bake the pie, and remember our story.Lynette Edwards is a retired educator and sorority member for 39 years; Felecia Diane Jett, PhD is a retired corporate executive and has been a member for 32 years; Carolyn Major-Harper is a retired educator and has been a member for 44 years; and Diana Lanier Smith, PhD is a retired educator and has been a member for 48 years.27

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Sweet Potato PieServes 18-24 INGREDIENTS9 medium sweet potatoes or yams (about 4 pounds)1 cup of butter or margarine, softened½ cup granulated sugar½ cup firmly packed brown sugar½ teaspoon salt¼ teaspoon grated nutmeg3 large eggs, well beaten2 cups evaporated milk1 tablespoon vanilla extract3 (9-inch) unbaked deep dish pie shellsDIRECTIONSBoil the sweet potatoes until tender. Allow potatoes to cool enough to handle, then peel and mash. Pre-heat the oven to 350°F.Combine the butter, sugar, salt, and nutmeg in a large bowl, then beat withan electric mixer at medium speed until creamy. Beat in the sweetpotatoes, until the batter is well mixed. Add the eggs, beating well. Add the milk andvanilla slowly; and continue to mix well. Spoon the filling into the pie shells, using about4 cups per shell.Bake for 50-60 minutes or until set. Cool the pies to room temperature beforeserving. Store the pies in the refrigerator.28

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Social Studies• How did Mary McLeod Bethune demonstrate volunteerism and civility in the early 1900s? What are some ways you could help your local community?Language Arts• Close your eyes and think of your favorite pie. Describe the size, shape, flavor, color and texture. What is the main ingredient in the pie mixture? Now create a new pie. Write a detailed description of the pie and draw a picture of it. Be creative!• This recipe lists sweet potatoes as one of the ingredients. Compare and contrast white potatoes and sweet potatoes. Which do you prefer? Why?Mathematics• Pies are typically circular shaped. How would you describe a circle? Does it have any sides or angles? How can you measure a circle?• If you cut the circular pie in half, how many total pieces would you have? What if you cut those halves in half, how many pieces would you have? How would you write one of those pieces as a fraction of the whole pie?• If you cut the pie into 12 equal slices and ate 3 slices, how many slices would you have left? What fraction of the pie is left? What fraction of the pie did you eat?Learn TogetherScan the QR Code above or visit www.RealizeBradenton.com/TalesFromThe Table for answer key, videos, and more information• This recipe uses dierent amounts of ingredients. How many teaspoons are in one tablespoon? How many tablespoons are in one cup? How many teaspoons are in a cup? You need 2 cups of condensed milk for the recipe. How many tablespoons would it take to equal the same amount? The recipe requires ½ cup of sugar. How many teaspoons would it take to equal the same amount?Science• Look at the list of ingredients needed to make this pie. Identify which of the ingredients are liquids and which are solids. • This recipe calls for sweet potatoes or yams, which are part of a plant. What are the main parts of a plant, and what are their functions? Do some research to learn how sweet potatoes grow. What part of the plant is the sweet potato? • The dish in this recipe must bake for 50-60 minutes. How can you keep track of the time? What would happen if you cooked it too long or not long enough? If you started cooking it at 1:20 p.m. what time would you first want to check on it for doneness? • The recipe says to preheat the oven to 350 degrees. Why is it important the oven has time to preheat? What would happen if you cooked it at a higher or lower temperature?29

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I learned to cook by watching my mother and grandmother in the kitchen. One of our favorite family recipes, handed down through generations, is Japchae. When my husband, JT, first went to Korea to meet my family, it was to celebrate Korean Thanksgiving. My family prepared the Thanksgiving meal for Jesa, a traditional ceremony that pays respect to and honors our ancestors. We always include Japchae for Jesa because it was my grandfather’s favorite. Once the meal is ready, we pack it into big “We bow two times, and then wait five or ten minutes without touching any food.” 30Halmuny,sJapchae

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coolers and bags and carry it all up the mountain to my grandfather’s gravesite. On that visit, hoping to impress my family, JT wore a suit, even though it was 85 degrees!My family follows the traditional Korean ritual of Jesa. At the gravesite, we lay the food out, and put the chopsticks in the Japchae, standing straight up so that my grandfather’s spirit will come to us and eat. We bow two times, and then wait five or ten minutes without touching any food. Then, we repack the meal, and return home to eat and celebrate. That Thanksgiving, my family knew it was true love after JT hiked that mountain in his suit carrying heavy bags and coolers for Jesa. Once he tasted my mother’s Japchae, he was hooked. Now, we make Japchae often. We even sell it at local Farmers’ Markets. Not only is it delicious, but it has great health benefits; the noodles are made with sweet potato—a super food!An Ha Young and her husband, JT Turpin, own and operate K-Bap Café. Follow them on Facebook at K-Bap Café or kbacafe on Instagram. An Ha Young and JT reside in Bradenton, Florida.31

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JapchaeServes: 4INGREDIENTS1 pound dry sweetpotato noodles; recommend Assi Sweet Potato Noodles½ red bell pepper, julienned½ green pepper, julienned1 carrot, julienned⅔ medium white onion julienned1-2 teaspoons cooking oil to stir fry vegetables2 tablespoon minced garlic or to taste3 tablespoon sesame oil or to taste4 tablespoons soy sauce5 tablespoons brown sugarCilantro for garnishDIRECTIONSClean and cut all vegetables. Stir fry vegetables until half as crunchy as theyare raw.Add to large mixing bowl and set aside.Boil sweet potato noodles according to directions. Remove the noodles done a little more than aldente. Drain, rinse until coolenough to handle but still hot; add to large mixing bowl with vegetables.Add minced garlic, sesame oil, soy sauce, and brown sugar to large mixing bowl with noodles and vegetables and mix all together with your (clean) hands. Top with cilantro.Serve hot and enjoy!Tips andtechniques toshare: This dish should be slightly sweet due to sweetpotato noodles and brown sugar, add more soyto decrease sweetness etc. Although nottraditional, you can make this vegan and gluten freeby substituting tamari, a wheat free soysauce.Some people add soy sauce to boilingwater so noodles absorb and have more flavor. To each their own!32

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Social Studies• Locate Korea on a map or globe. What continent is it located on?• The story talks about celebrating Korean Thanksgiving. Do some research to learn more about how they typically celebrate. Describe how your family celebrates Thanksgiving. What traditions do you and your family have? What do you eat? How is Thanksgiving in America similar and dierent from Thanksgiving in Korea?Language Arts• The story mentions emotions tied to the food. What foods spark specific emotions for you? • Once you have tasted this recipe, become a food critic! Explain what you liked about the food and what (if anything) you didn’t like. Discuss the flavors and textures you experienced while eating it. Is there anything you would change (add more of something, remove something or substitute an ingredient) about the recipe?• Use your senses to describe the ingredients listed in this recipe. Some examples might include; How do they smell? Feel? Sound when being cut? Taste (if edible raw)? Look (shape, color, size)?Learn TogetherScan the QR Code above or visit www.RealizeBradenton.com/TalesFromThe Table for answer key, videos, and more informationMathematics• Write a math word problem using the following ingredients. Include at least two dierent operations from the list: addition, subtraction, multiplication, division.• 2 tablespoons minced garlic• 3 tablespoons sesame oil• 4 tablespoons soy sauce• 5 tablespoons brown sugarScience• Which of the ingredients in this recipe came from a plant? What part of the plant did they grow on? Do they grow on a tree, vine, bush or underground? Where in the world does this piece of produce commonly grow? Make a list of fruits and vegetables that you have tried before. Which are your favorites? Which did you not enjoy? Do you prefer some vegetables raw and others cooked?33

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My grandma, Pearline Dixon, always says that I was her baby because she practically raised me in Naples, Florida, and she spoiled me! When I was six, my family moved to Bradenton. My grandma continued to Grandma Pearline Dixon,s Sour Cream Pound Cakebe an important part of my life. I was fortunate to grow up spending time with my grandma, my great grandma, and great grandpa.Although my grandma did not start cooking until she married my grandpa, she eventually worked in the dietary department of the local “When she had the softened butter and sugar on the kitchen table, it was cake time!”34

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hospital and in a nursing home. She became an amazing cook and baker. Sour Cream Pound Cake is her specialty. When I was growing up, I knew when she had the softened butter and sugar on the kitchen table, it was cake time! I would hang around while she mixed it up and waited for her to say, “Sugar, you want the spoon?” I ran to lick the bowl and spoon clean! My grandma is 87 years old, and she’s still baking Sour Cream Pound Cake. The word is out, and now people even purchase cakes from her. After I graduated from high school, I asked my grandma to show me how to make her cake. I’ve been making them ever since. Now, when I bake, I can count on help from my 11-year-old son, Karl. It’s his turn to lick the spoon and bowl!Nasheka Craddock joined the Bradenton Police Department in 2006. She was the second African American female Police Ocer hired by the Bradenton Police Department. Detective Craddock and her family live in Bradenton, Florida. 35

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Sour Cream Pound CakeServes: 15-20INGREDIENTS3 sticks of saltedsoftened butter3 cups sugar6 eggs1 tablespoon vanilla extract3 cups sifted cake flour (I use Swans Down Cake Flour) 1 tablespoon baking powder8 ounces sour creamDIRECTIONSPreheat oven to 350°FSpray and coat cake Bundt pan. Mix softened butter and sugar in a bowl, then add eggs and vanilla extract. To this mixture, slowly mix in the cake flour andbaking powder. Add the sour cream. Be sure to mix well so that the sugar iscompletely mixed into the batter. Pour batter into cake pan, and bake for 1 hour. Stick toothpick into cake to check for doneness. Allow the cake to cool for about 1 hour before flippingonto a serving plate.Important! Be sure not to open the oven or disturb it in anyway to avoid the cake from falling and notproperly rising!36

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Social Studies• Locate Naples, Florida on a map. Is it north, south, east, or west from where you live? How many miles away from your house is it? If you traveled at 70 miles per hour, about how long would it take to get there?Language Arts• Reading Comprehension-Search and Find• Find the part of the story when the grandmother first started cooking.• What was the grandmother’s specialty?• According to the story, what is the current age of the grandmother?• On a separate piece of paper, sequence the steps in the recipe by writing the corresponding letter in the correct order:A. Add the sour cream. B. Bake for 1 hour. C. Pour batter into cake pan.D. Mix softened butter and sugar in a bowlE. Allow the cake to cool for about 1 hour.F. Spray and coat cake Bundt pan. G. Stick toothpick into cake to check for doneness. H. Mix in the cake flour andbaking powder. I. Add eggs and vanilla extract. Learn TogetherScan the QR Code above or visit www.RealizeBradenton.com/TalesFromThe Table for answer key, videos, and more informationMathematics• Imagine you are selling slices of the sour cream pound cake at a bake sale. If you sell 14 slices at $2 each, how much money would you make?• The recipe to make one cake calls for 6 eggs and 3 cups of flour. If you made 5 cakes, how many eggs and cups of flour would you need?• This cake needs to bake for 1 hour. How many minutes is that? How many seconds is it? If you started baking a cake at 9:35 a.m., what time would it be ready? If you baked a second cake and the timer went o at 4:55 p.m., what time did you put the cake in the oven?• You plan to bake this cake, but realize you don’t have a few of the ingredients. You need sour cream which costs $1.59, eggs which cost $0.75, and butter which costs $2.99. How much will your total be? If you pay with a $20 bill, how much change will you get back?Science• Describe what you think happens to the cake batter as it is baking in the oven. Will the parts of the cake that touch the pan look dierent from the middle of the cake? Why or why not? Think about how heat energy works!• Once the cake is baked, can you reverse the process? Is this a physical or chemical change?37

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When he was hired at the University of Florida as a soil chemist and researcher, my grandpa, Dr. Carroll Morton Geraldson, moved his family from Wisconsin to Florida. My grandparents started the Geraldson’s Farm with thirty acres. My dad, the oldest of seven children, grew up on the farm. We all worked there as kids. My grandfather became well known Grandma Geraldson,s Marinated Tomatoesfor growing and selling exceptional tomatoes. When my grandpa sold his farm to Manatee County in 2005, my dad continued the family tradition by opening Geraldson’s Family Farm on the ten acres of land we lease. My dad and my brother are the growers. My mom, my sisters, and I manage the market. We have about 75 dierent varieties of fruits and vegetables. It is a small but very diverse farm!38

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Growing up, every week, we all went to our grandparents house for dinner. Without fail, my grandmother served marinated tomatoes. As a child, I did not like tomatoes. I think it stemmed from the tomato sorting shed where we helped pack them for shipping. The smell of rotten tomatoes was my least favorite smell in the world! However, my grandmother had a rule, we had to try everything she served. So, I tried marinated tomatoes, and I did NOT like them! It wasn’t until my mid-twenties that I started eating and enjoying tomatoes. We are now growing several varieties of smaller tomatoes and heirloom varieties, which are my favorite. My grandma made marinated tomatoes with the classic vine ripened variety. When we make marinated tomatoes now, we use three brightly colored varieties of heirloom tomatoes. Not only is it delicious, but it is pretty, too.Geraldson’s Family Farm opened in 2006. Jocelyn, her two sisters, one brother, and her parents manage the entire operation from growing to market operations and everything in between. Jocelyn Geraldson Burness and her family reside in Bradenton, Florida.39

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Marinated Tomatoes Serves: 10INGREDIENTS6 medium tomatoes, sliced¼ cup vegetable or olive oil1 teaspoon salt1 teaspoon sugar¼ teaspoon pepper2 tablespoons vinegar1 garlic clove minced (can use more if desired)1 sweet onion, sliced (optional)DIRECTIONSWhisk ingredients together, then pour over tomatoes. Marinate for a couple of hours.We like to serve the tomatoes over mozzarella or burrata cheese. “When we make marinated tomatoes now, we use three brightly colored varieties of heirloom tomatoes.”40

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Social Studies• Locate Wisconsin on a map of the United States. What region of the United States is it located in? What is the capital of the state? If you were to drive there, what direction would you be traveling? What states and bodies of water border it?Language Arts• The author of the story talks about how she did not like tomatoes as a kid. What foods have you tried but did not enjoy? What didn’t you like about them? Does it make a dierence if they are cooked or raw? Are there foods that you used to like, but now do not? Are there foods that you used to not like, but now do?• Think of a food you can already make (it could be something simple like a sandwich) and write down all the ingredients you would need. List the steps in sequential order so someone could follow the recipe. Your directions will tell your reader all the necessary steps to successfully make the dish, so be descriptive by using adjectives, verbs and adverbs. Include transition words that indicate sequence, such as first, next, then, finally, etc. • The story mentions memories of a grandparent. What special memories do you have with a grandparent or older family member? Do you have any family traditions with them? Learn TogetherScan the QR Code above or visit www.RealizeBradenton.com/TalesFromThe Table for answer key, videos, and more informationMathematics• List the following ingredients from the recipe from the greatest amount to the least amount. • Vegetable or olive oil• Salt• Sugar• Pepper• VinegarScience• Think about how plants reproduce (make more of their own kind). How do you think the seeds of a tomato plant are dispersed? What part of the plant is a tomato? Do they grow on a tree, vine, bush, or underground? Where in the world do tomato plants commonly grow? Do they grow better in a particular season?41

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As a young man, my husband, Oscar, lived with his grandparents in a small town in southern Mexico. His grandma taught him the basics of cooking, the secrets of her recipes, and how to use native plants to cook. She often cooked outside. Oscar remembers sitting around the fire with his cousins as they listened to their uncles telling stories about growing up in Mexico and all the way back to their Aztec traditions.Oscar taught me so much about connecting to the food itself. I have learned that there are other ways to eat, and so many ways that his culture uses vegetables, herbs, and seasonings. As a result, I am a self-proclaimed food anthropologist! I seek to learn about other people and other cultures through food. La Abuela Irene,sPozoleWhen Oscar and I met, he started cooking traditional Mexican food for my family, and they loved it. I am interested in how certain spices combine to create a distinct flavor. I taste things and then try to recreate the dish in my kitchen. One of our favorite recipes is Pozole. In Mexico, Pozole is served for special occasions, especially Christmas.Our holiday kitchen is delicious chaos. We blend Oscar’s Mexican traditions with my Polish background. We always have Kielbasa and my great grandmother’s coee cake—and Pozole! Combining our Polish and “There's just something about Pozole that makes you feel warm and happy.”42

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Mexican family recipes makes for a delicious and memorable holiday table.There’s just something about Pozole that makes you feel warm and happy. Oscar and Ashley Ciferno live with their two sons in Bradenton, Florida. They are focused on taking care of the planet through upcycling, operating a resale store, and inspiring others to find joy in recycling. 43

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Pozole de La Abuela IreneServes: 8INGREDIENTS1 pound dark meat chicken pieces1 large white onion, ½ for soup and ½ for garnish2 tablespoons salt 2-3 teaspoons oregano3 heads of garlic, finely chopped4 large Hoja Santa leaves, cut into 1 inch pieces (Hoja Santa is also known as Root Beer Plant)45-50 ounces canned hominy/pozole cornGarnishesChopped radishesChopped jalapenosChopped cilantroShredded cabbageDiced avocadoLime wedges to squeeze on topImportant! All measurements are considered a ‘guide’. Start with less salt and add it at the end if needed. If you want more chicken, add more. The important flavors in this soup are the hoja santa, oregano, onion and all of the garnishes on top. It is meant to be something simple to make, fun to customize to your tastes, and very comforting to eat. For a plant based version: Omit the chicken, cook everything else as directed, and add ½ cup of nutritional yeast or other meat-free soup base.DIRECTIONSIn a soup pot, add chicken, oregano, salt, garlic, and half of the onion, chopped. Fill the pot with water (approximately one gallon). Leave the lid o the pot and bring to a rolling boil. Reduce heat to medium/low and slowly boil until chicken is cooked through. The chicken will start to pull away from the bone when cooked. Time will vary depending on the amount of water and temperature. Plan for at least 30 minutes. The soup liquid will reduce as it’s cooked, and the flavors will concentrate. Add the pozole corn and Hoja Santa leaves, put the lid on the pot, and simmer on low for another 15-20 minutes. Add additional salt to taste. Serve in giant bowls and add garnishes to complete your soup! Serving Suggestion: Serve with tostadas. We make refried beans and cover the tostadas with beans and Crema Mexicana. It’s kind of like the Mexican way of having bread with your soup.44

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Social Studies• The Mexican culture is discussed in this story. Research Mexico to learn more about Mexico’s culture, physical features, vegetation, climate and the Aztec history.Language Arts• Select three of the ingredients to investigate. With adult supervision, use the internet to learn more about the items. Are they commonly used in recipes? What purpose do they serve in this recipe? How are they produced and processed? If it is a produce item, where and when does it commonly grow?• The author of the story discussed family holiday traditions. What holiday traditions does your family have? Are there specific foods your family always makes for special occasions or holidays? Talk about how your family celebrates certain holidays and what foods make it special.• Read the following sentence from the story and use context clues to figure out the meaning of the underlined word. “I am interested in how certain spices combine to create a distinct flavor.”Learn TogetherScan the QR Code above or visit www.RealizeBradenton.com/TalesFromThe Table for answer key, videos, and more informationMathematics• How much chicken do you need to make this recipe? Would you use volume, mass, or temperature to measure it? How many ounces is it equivalent to?• How many dierent ingredients are in this recipe? What units of measure are listed for the salt and oregano? What tool would you most likely use to measure these? • This recipe serves 8 people. How many people could it serve if you doubled the recipe? What if you tripled the recipe?• You will need 4 large Hoja Santa leaves for this recipe, cut into 1-inch pieces. Think of an item that is approximately 1 inch long. Can you estimate the length of an inch when cutting the leaves? How could you make sure they were exactly 1 inch long? Science• This story mentions using native plants for cooking. What is a “native” plant? What plants are native to where you live? Are any of these plants edible?45

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46champions of education“Food is about love, community, connection, and nourishment of the body and soul.”JULIA TURSHEN American bestselling cookbook author, food writer, cook, and food equity advocateThe Champions of Education believe that children are our future. These Champions have invested in our community’s youth and education by partnering with Realize Bradenton to oer this storybook cookbook which features the stories of ten families in Bradenton, Florida. The book includes recipes, illustrations, photos, and engaging activities for children and adults to learn together.Realize Bradenton is honored that an anonymous out-of-state foundation believes in Realize Bradenton and our ability to make a dierence to the children our community. Their generosity provided the start-up funds for this storybook cookbook.Realize Bradenton believes that our community’s history, art, and stories create a place where children and the adults in their lives—parents, aunties, grandparents, neighbors, teachers, and friends—want to live and learn. As a nonprofit organization, we work with our partners, volunteers, and donors to build a vibrant, healthy, and FUN Bradenton. Here are business partners that make our work possible:PRESENTING SPONSORJanet TrettauIn Memory of Patty VirgilioCharles & Marjorie MartiniPRESENTING SPONSORBUSINESS INNOVATORS DOWNTOWN CHAMPIONS

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47MEASUREMENTCONVERSIONS1 GALLON4 QUARTS3 PINTS16 CUPS128 OUNCES3.8 LITERS1 QUART2 PINTS4 CUPS32 OUNCES950 ML1 PINT2 CUPS16 OUNCES480 ML1 CUP16 TBLSP8 OUNCES240 ML½ CUP8 TBLSP4 OUNCES120 ML¼ CUP4 TBLSP2 OUNCES60 ML1 OUNCE2 TBSP30 ML1 TBLSP3 TSP½ OUNCE15 ML1 TSP5 ML

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9 781733 87464951500>ISBN 978-1-7338746-4-9$15.00