Children's Center Preschool Serving the Los Feliz, Hollywood, Silverlake , Atwater communities
  • Food and Cooking
  • Oct27

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    The last two weeks have been filled with the fun of Teddy Bears brought  from the children’s homes and lots of activities with them. There have been bear stories and story writing, bear food tasting, dancing with bears, bear hunts, sorting  bears; it all ended this week in a parent/child teddy bear picnic.

    Our school is a developmental, play based  program where children have blocks of time for free play of their choosing. As teachers, we develop curriculum that we feel children will enjoy and learn from as well as create curriculum that responds to their interests. Teddy Bears was our idea; it is a lovely and comforting way to start the new school year with many new children. Read More | Comments

  • Oct24

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    This morning’s trip to the Hollywood Farmer’s Market showed the beginning of a change in the seasons. The strawberries are almost gone, mangoes are coming to an end, and the peaches, cherries, cantaloupes, and watermelons are a thing of the past. In their place, are a great variety of apples, pears, valencia oranges, and late season plums. Heirloom tomatoes are still excellent. This week’s snack menu will reflect this transitional period. We will also try a few pumpkin items i.e. roasted pumpkin seeds and pumpkin pudding.

    SNACK MENU


    Monday morning

    Pineapple boats with orange sails and mangoes, String Cheese,  Whole Wheat Sandwich Thins, Grape juice

    Monday afternoon

    Raspberries, grilled cheddar cheese sandwiches, apple juice

    Tuesday Morning

    Apple slices, Wheat Thins, swiss cheese, grape juice.

    Tuesday Afternoon

    Cream cheese , whole wheat flatbread ,  banana/strawberry yogurt smoothie Read More | Comments

  • Sep12

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    Welcome back to school! Snack this week will have the fresh fruits of the season and the familiar tastes that children will recognize. Learning to eat at the snack table with other children is one of the skills the new children will be learning. We would like the food to be comfortable so they can realax and enjoy themselves.

    Eating at preschool is family style, with the children sharing plates of food. During the snack time, they learn to pour from little pitchers, ask others to “please pass the _____”, and learn to help others at the table.

    It is also a great time for conversation. We encourage the children to tell us about what they are doing outside of school. We have great conversations about families, trips, dreams, pets, jokes, and upcoming events. The art of conversation, talking, listening, waiting for your moment, and being on topic are valuable life skills. As teachers, we love hearing what is on the children’s minds as well as sharing our own lives.

    This week’s snack menu is:

    Monday morning

    Bananas, Cheddar Cheese Sandwiches on Whole Wheat Sandwich Thins, apple juice

    Monday afternoon

    Oats and Honey bars, blueberry yogurt, cran-grape juice

    Tuesday Morning

    Watermelon, Wheat Thins, string cheese, grape juice. Read More | Comments

  • Aug5

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    The weather has continued to be gray and damp in the morning and our garden, it turns out, is feeling the effects of it. One of the children asked, “Why are the leaves getting all white?” A fellow gardening mom suspected powdery mildew but none of us really knew. So it was time for a trip to the Sunset Nursery in Los Feliz to learn what was causing our trouble. The weather turns out to be  the culprit; it allows the growth of  powdery mildew because the plants are getting too much mositure and not enough heat from the sun.

    Children observing the world around them, asking questions, creating hypotheses, and learning more is science in action in our preschool. Conversations about science are a daily occurrence. The garden is a regular source. But of course there are many other opportunities, both created by us and by nature and events, to learn about biology, physics, chemistry, and the physical world.

    The children began the year with an interest in bugs. First the scream, BUG, then some run away, but all return. Out come the magnifying glasses or the cups to hold the subjects, briefly. The dead ones get put in petri dishes and are saved for viewing under the big magnifying glass.

    Rocks have been another fascination. We have developed a good collection of rocks, crystals, and “gems” to look at, sort, and look up in our books. Using resources to learn more is a natural part of our investigations, be it the local nursery, a book, or a visiting expert ( see  article on crystals).

    Our spring was filled with butterflies and silkworms ( see earlier articles). Here we are launching the last of the cabbage white butterflies, that came from the caterpillars we found on our cabbage plants. Very big eaters, those cabbage whites.

    This summer we have been talking about the children’s trips to the beach. Ty created a pretend beach, complete with towels, sun glasses, stuffed marine life, hats, sandals, and shells. The shells were so beautiful to look at and everyone tried to hear the ocean in them. The science table offered a chance to explore a little further and match them to the ones in the book.

    Water has been another summer science investigation. Turkey basters pushing the water through tubes to learn about force or tubes held up high to learn how gravity works are very popular right now. Color experiments, tornadoes and fountains in a bottle, oceans in a bottle, and bubble blowing  give children lots of ways to consider the physics of water.

    Cooking  is another wonderful way we explore how the state of something can be changed, be it juicing lemons and making lemonade or creating popsicles from our juice.

    In a experiential school, children learn by exploring and  doing, asking questions, and learning more from the resources available. As teachers, it is a most exciting way to be with children, supporting and facilitating them as science discoveries become a  natural part of daily life.

  • May31

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    This week there will be continued bounty from the Farmer’s Market with cherries, pluots  and nectarines for the first time. We are making strawberry ice cream and mixed fruit yogurt pops. We are also having bowtie pasta ( butterfly shaped) pasta with a pesto sauce made from the basil from our garden.

    SNACK MENU

    Tuesday Morning

    Apricots, bowtie pasta with pesto sauce, apple juice -make strawberry ice cream

    Tuesday Afternoon

    Blueberries, whole wheat crackers, string cheese, apple juice

    Read More | Comments

  • May30

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    Memorial Day marks the beginning of one of our favorite food times of the year. Each week, when I head off to the Hollywood or Barnsdall Farmer’s Market, I know that there will be new fruit coming in, organic and ripe.  Some the kids have requested particular ones, “More apricots, please”;  last week I bought too few. Some will be new at school snack. This week, we will add cherries; this is the first week they look really good. Also nectarines and pluots. The tangerines have more varieties than I realized so this week we are trying the pixie ones. Next week, the boysenberry man promised they would be sweet, if we have sunny days, of course. We will keep another tasting chart this week to record what everyone likes and doesn’t care for. We weave math into our daily life; this time it is graphing and charting to represent our tasting experiences.

    Memorial Day also marks the beginning of making ice cream, smoothies,  and fruit bars. On Tuesday, we are taking some of the ripest strawberries that are so good right now and mashing them up to make no- cook strawberry ice cream. We have a Donvier ice cream maker that the children hand crank and then the metal container is put in the freezer to finish the freezing process. The fruit bars and smoothies will be made with the remaining extra ripe berries at the end of the week.

    Children’s Center Preschool No-Cook Strawberry Ice Cream

    Very Kid- Friendly

    Ingredients:

    • 1 pound ripe strawberries, trimmed, quartered
    • 3/4 cup sugar ( can use maple syrup for some of this)
    • 3/4 teaspoon fresh lemon juice
    • 1/8 teaspoon salt
    • 1 cup heavy cream
    • 1 cup Half and Half
    • Equipment: an ice cream maker

    Preparation:

    Mash the  strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.

    Transfer at least half of strawberry mixture to a blender and purée with cream and 1/2 and 1/2 until smooth. (We use the Cuisinart hand blender that can be put directly in the bowl. We have the kids hold it with us. There is no exposed blade.) Return strawberry cream to bowl with remaining strawberry mixture and stir together.

    Pour into the ice cream maker and crank handle until it gets very stiff. Put in freezer and stir occasionally, until very cold, 3 to 6 hours.

    It can be frozen and left in the Donvier in ice cream maker. Otherwise, transfer to an airtight container and put in freezer to firm up.

    Note: Ice cream keeps 1 week but ours never lasts that long. Can be used with other fruit and berries. Enjoy!

  • May23

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    This week especially, we are having fruit from the Hollywood Farmer’s Market. The apricots are coming in as well as the white peaches. The strawberries continue to be so sweet. They were selling tangerines with the leaves still attached; I loved that because it reminds kids where their food comes from. Blueberries are a big hit and eaten by the handful.

    Our area also has a great Farmer’s Market at Barnsdall Park, Wednesdays noon to 6 pm- http://www.yelp.com/biz/lamc-farmers-market-at-barnsdall-art-park-los-angeles

    When we have fruit that is getting overripe but is still good, we cut it into small pieces and freeze it. Then we make thick and delicious fruit smoothies.

    Children’s Center Smoothie Recipe

    1 frozen banana in pieces, that forms the base that thickens and smoothes it.

    The equivalent amount of frozen fruit, strawberries, blueberries, raspberries,peaches, and apricots.

    A big spoonful of yogurt ( Optional)

    Milk to cover it all in the blender.

    Start the blender slowly to break up frozen fruit. Then blend at higher speed until smooth. Enjoy!

    Snack Menu

    Monday Morning

    White peaches, yogurt, Cheerios, apple juice

    Monday Afternoon

    Fruit Smoothie, Oats and Honey bars, apple juice

    Tuesday Morning

    Apricots, sugar snap peas, wheat thins with cream cheese, grape juice

    Tuesday Afternoon

    Blueberries, whole wheat crackers, string cheese, apple juice Read More | Comments

  • May15

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    One of our moms came home from Australia bearing three types of honey. We will have a tasting to see which children like best. The limes and lemons we have from a family tree will make great lemon/limeade.

    Monday Morning

    Strawberries, peach yogurt, Cheerios, orange juice

    Monday Afternoon

    Oranges and blood oranges, warm polenta, hot chocolate

    Tuesday Morning

    Watermelon, wheat thins with 3 kinds of honey, lemon and limeade Read More | Comments

  • May5

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    Mexico’s independence day from Spain became our festive day when the families gathered for a combination of Mexican food and crafts. The day began with tortilla and guacamole making. No child wanted to touch the avocado but once they got a taste, most of them became enthusiasts. The tortilla making was our first effort at making them. A easy mix of masa harina, salt and warm water  was fun when we made it to make into balls and patted into little circles; they were really good right off the electric skillet.

    When the parents arrived, one of the moms brought all of the makings and kitchen tools to make salsa. Tomatoes, onions, lime juice, and cilantro whirled in a child operated chopping machine. The result was wonderful tasting and a surprising number of kids tried it. It is fun to expand children’s eating horizons.

    The Mexican tissue paper flower making table came alive as parents and children sorted through the vibrant colors.                                                                                                                Big, satisfying flowers brought happy smiles.

    Happy Cinco de Mayo!

  • Apr19

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    Snack Schedule 4/19-23

    This week includes potatoes and sugar snap peas from our garden. The children will also make the  bean and cheese burritos with whole wheat tortillas that  they requested last  Friday.

    Monday Morning

    Bananas, bean and cheese burritos, apple juice

    Monday Afternoon

    Vanilla yogurt , oats and honey bars, grape  juice

    Tuesday Morning

    Sugar Snap Peas, cheddar cheese, wheat thins, apple juice

    Read More | Comments