Last HEP Sale For The Year!

We served kale smoothies on Tuesday, May 20th for our final sale of the school year. These were made with organic berries, bananas, kale from our garden, orange juice, and organic yogurt. We had to think about pricing for this item since it is very expensive to make. We decided that we would not make enough net profit if we sold it for under $2.50. We would lose money if we sold it for our regular price of $1.00.  We decided to poll our customers to find out their price tolerance.  We wrote an email to all families asking them to give us their feedback regarding the following prices: $2.50, 3.00, and 4.00. The email included a reminder that our profits go to the Food Bank.  The results of the poll were that most people were okay with $3.00, many also thought $4.00 would be okay. We decided to serve two sizes, 12 oz and 16 oz, for those prices.

We had some left over apple sauce cake and muster cake frozen from our Colonial Dinner, so we gave them away for snack to any who wanted one. That was a huge hit with our customers!

Our sale grossed $88.50.  Expenses were $37.31. Our net profit was $51.19!


Thank you to all of our supporters and customers for a great year! We donated close to $700 this year, $300 last year, for a total of $1000 to the Food Bank! And we have a little money left over to start our next venture next year!  If you would like to read a note from the executive director of the Alameda County Community Food Bank, please look in the 4/5 binder next to our classroom door!


Colonial Dinner Event

colonial dinner

The employees of the Happy Eating Place hosted a dinner for our families and friends on Friday, April 11th.  We have been learning about life in Colonial America, so the dishes were from this era.  Before the dinner, we shared projects from our unit including models, posters, and reports. The HEP team also shared a powerpoint presentation that they made explaining our mission.  This presentation was given to the elementary school to help them understand our reason for the snack sales.

We raised $209. for the Alameda County Community Food Bank in the one event!

The following recipes were researched by us and chosen for taste and authenticity!

Hearty Fish Chowder

Serves 4

4 slice(s) center-cut bacon

1 large carrot, chopped

1 medium celery root, peeled and chopped

1 large all-purpose potato, peeled and chopped

2 small onions, chopped

2 tablespoon(s) all-purpose flour

1 cup(s) clam juice, bottled

1/2 cup(s) water

1 pound(s) skinless cod fillets, cut into 1-inch chunks

1/2 cup(s) reduced-fat (2%) milk



Fresh flat-leaf parsley leaves, chopped, for garnish


  1. In 6- to 7-quart saucepot, cook bacon on medium 5 to 7 minutes or until browned and crisp, turning occasionally. Drain on paper towels; set aside. Discard all but 1 tablespoon bacon fat.
  2. While bacon cooks, in large microwave-safe bowl, combine carrot, celery root, potato, and 2 tablespoons water. Cover with vented plastic wrap and microwave on High 5 minutes or until vegetables are just tender.
  3. Keep saucepot with rendered bacon fat on medium. Add onion and cook 6 to 8 minutes or until tender, stirring occasionally. Add carrot mixture and cook 2 minutes, stirring.
  4. Add flour and cook 2 minutes, stirring. Add clam juice and water and whisk until smooth. Heat to boiling, stirring occasionally. Add cod chunks, cover, and cook 4 to 5 minutes or until fish just turns opaque throughout.
  5. Stir in milk, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Cook 1 to 2 minutes or until hot but not boiling. Crumble reserved bacon. Spoon chowder into shallow bowls; garnish with parsley and bacon.

Veal Balls (we used ground turkey)

These hearty main dishes were often served at colonial dinners.



1 pound ground veal

A few sprigs fresh parsley

1 tablespoon minced onion

half teaspoon salt

1\8 teaspoon thyme

1\8 teaspoon pepper

1\8 teaspoon ground cloves

1 egg

2 tablespoons butter

Bread crumbs (1 slice of bread cut into small pieces



Large mixing bowl

Paring knife

Cutting board

Measuring spoons

Wooden spoon


Large skillet

Serving dish and spoons



Put the ground veal into the mixing bowl.

Wash the parsley. Pull off several leaves, then cut them into small pieces.

Add the parsley, minced onion, salt, thyme, pepper and ground cloves to the veal.

Crack the egg into the mixing bowl.

Wash your hands. Mix all the ingredients together with your hands, or use the wooden spoon.

Shape the meat mixture into 1-inch balls after put them on a plate. Wash your hands after handling the veal balls.

Melt the butter in the skillet over medium-low heat. Tilt the skillet to coat the bottom of the pan evenly with butter.

Use the wooden spoon to move the veal balls from the plate to the skillet.

Cook the veal balls for 30 minutes. Turn the veal balls several times while they cook to brown the meat on ALL sides.

Use 2 spoons to move the cooked veal balls from the skillet to a clean serving dish.




Dish Crosses-In some wealthy households, the most important dish of each course was put in the middle of the table on a dish cross, a stand that raised that dish above other dishes. The cross was made of two crossed bars on short legs. The bars could be shortened or extended to fit almost any size dish.



(For those of you who were interested in our recipe for broccoli pasta from our last restaurant, here it is!)

Broccoli Pasta

Broccoli florets


Olive oil 2 tbs

Parmesian cheese


Salt, pepper


Chop broccoli into small pieces.

In a large pot, bring water to a boil.

Add 1tsp of salt and the pasta.

Cook pasta for 8 minutes. While it is cooking heat oil and garlic for just a minute in a hot pan.

Add broccoli to the boiling water for 3-4 minutes.

Drain and put in large bowl.

Add olive oil & garlic, shredded, spices. Toss and serve.

If you have pictures from the event, please share them here!

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