Ship’s Biscuits

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We decided to make Ship’s Biscuits this week because we are studying the colonial times in class. On the Mayflower, hard tack biscuits were one of the big main things to eat during long sea voyages. Unlike the settlers, we had honey to make the biscuits sweet. We netted $52 on today’s sale. That’s a big profit because the ingredients were so cheap. We only had to spend $5 on butter and honey.

Ship’s Biscuits this Friday 3/7

The employees of the Happy Eating Place are learning about life in the early English Colonies.  Those early settlers had a challenging time surviving in the New World.  They brought supplies along with them from England, including flour.  One of their staples were biscuits. When food supplies ran low, they made Ship’s Biscuits using flour, salt and water. If there was any lard or shortening available, they’d add that to the dough. These biscuits, also known as Hardtack, were hard and could last a long time without the need for preservatives–perfect for long sea voyages. The Happy Eating Place has developed a yummy version of Ship’s Biscuits (using butter rather than lard) and they will be served with honey for this week’s bake sale.

Ship’s Biscuits, $1 each

Friday 3/7 at 10 am

Elementary School yard


Broccoli from our own garden

On Friday 1/24, we made broccoli pasta for our bake sale. We wanted to share our food that we grew in the garden with you. The reason that we chose broccoli pasta was because we grew the broccoli in our garden. We started from the seed to the big plant. It took a few months for the broccoli to grow that big enough to eat. We have been growing the broccoli in our garden and it is 100% fresh with NO chemicals. We believe in happy, healthy, fresh fruits and vegetables (and sustainable/organic meat on occasion).

broccoli rosario azal

Our next sale will be on Friday, Feb. 7th. We’ll be baking scones!

HEP Restaurant Success!

Check out some of the pictures on Facebook here. On the last day of school before Winter Break, we had lots of good reflections that we will use to write letters to the Food Bank when we return. The students will write what they have learned about food insecurity and working a restaurant, as well as how much we are going to donate because of our efforts.  It’s looking like a donation of close to $300 from this one event! Here’s the menu from the first Happy Eating Place Restaurant: HEP dinner program 20131219 FINAL_blog

Logistics for Happy Eating Place Restaurant

Hello Everyone,

 Thank you all for your support with our class project. Most of the food is prepared and I’m hoping for a smooth eveningtomorrow. I’m hoping that not everyone will arrive at the same time, so that we won’t be overwhelmed.
The students should be wearing white tops and black or dark pants. Any extra aprons will be helpful too.
The early shift (4-6) includes will be able to eat their dinners at 6. The 2nd shift is 5-7 will be able to eat their dinner during a lull (most likely before the earlier shift leaves).
We’ll stop serving food at 7, and then any who want to help with clean up are gratefully accepted!
All proceeds (net revenue) will go toward a donation to the Alameda County Community Food Bank, where we have volunteered.  The suggested donations of $20 per adult and $15 per child do not include your 4/5 student.  We ask that you make your payment after your meal. Dave Siopack will facilitate the register.  Cash is fine, or checks made out to mccs are fine as well.

What is a sustainable farm?

Tara Firma Farms is a local, organic farm. Here are some things that you should know about Tara Firma Farms. First, Tara Firma Farms raises animals sustainably. This means that the animals are raised with no drugs and no stress. We went there and we saw that the pigs have plenty of space.

Also, a sustainable farm takes care of the land. How, you ask? On the pasture land, they rotate the animals so that the soil doesn’t get depleted. First the cows, then the pigs, then the chickens to make very fresh and healthy soil for the coming years.

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