salad roll

July 21, 2013 • Nancy Wolfson-Moche

After experiencing a performance art piece in Portland, Maine, I was tired last night. It had been 98 degrees. The piece, by Kate Gilmore, in which five women walk up and down hot pink stairs for five hour segments is about women, obstacles, work and ups and downs. Knowing we would be leaving at dawn today, I stopped at Hannaford and picked up a salad roll for this morning’s breakfast. Why was I drawn to this roll that is a work of art itself? Why was I drawn to this roll that took time and care and skill to make? 

IMG_3272

INgredients                                                                                         Tapioca paper (tapioca, salt, water), avocado, cucumber, carrots, red cabbage, leaf lettuce;  soy sauce for dipping

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Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).