Gallery

Our high school students have been very busy this year with anatomy dissections. After the dissection of a snake, our high school students began studying the anatomy of a frog. Here are a few pictures of our teachers, Mr. Scott & Ms. D., dissecting a frog in our technology center….!

Our students were extended the opportunity to participate in the “Run Rocklin” marathon this weekend. Without the efforts of our partner organization, myteamtriumph, this would not have been possible. We are fortunate to be affiliated with such a remarkable organization. Thanks to the angels (volunteers) who donated their time and energy to ensure our students participated in this event. Below are a few pictures to give you a glimpse of the energy and excitement that was felt throughout the morning. If you have a child with a disability and would like him or her to participate in an athletic event, please use the following link (www.myteamtriumph-ca.org) to fill out a short application and someone will contact you prior to the next marathon.

Our culinary arts program designed a custom cake in which 15 students had the opportunity to showcase their baking skills. This semester we will be shifting our focus towards healthy living. Under the guidance of “Chef Mo” our students recently planted several vegetables which will be utilized later in the semester to create low calorie and low carb meals. Please check back soon to see the outcome….!

For the next two months we will be celebrating the Asian culture as part of our “Around the World with the Williams Academy” cultural program.

What do you know about Asian food? Here’s what are students are learning….

The first is known as the southwest style that includes cuisines from India, Pakistan, Sri Lanka, and Burma. Having its roots in Persian-Arabian civilization, the eating of nan (or flat bread) became widespread, along with mutton, kebabs (derived from Turkish cooking), and the use of hot peppers, black pepper, cloves, and other strong spices, along with ghee (a butter oil). Curry also became a staple in this dietary culture. Through the teachings of Hinduism, cows were used only for their milk and not for meat. In addition to rice, chapati made from wheat or barley are also a staple part of the diet, and beans also play an important role in meals.

The second major dietary culture of Asia is the northeast tradition, comprising China, Korea, and Japan. This tradition developed to emphasize using fats, oils, and sauces in cooking. In the northeast dietary culture, the foods, spices, and seasonings go beyond being mere foodstuffs as they are also used as medicines to promote a long and healthy life. In addition, food became associated with many religious traditions as well, as many northeast Asian cultures frequently used food as symbolic offerings to worship their ancestors.

Arguably, Chinese cuisine has become the most prominent of all Asian styles of cooking, with several different styles based on region — the most basic difference being between northern and southern styles of Chinese cuisine. Southern dishes emphasize freshness and tenderness while due to the colder weather, northern dishes are relatively oily and the use of vinegar and garlic tends to be more popular. In contrast, Japanese cooking came to emphasize the frequent use of deep-frying (i.e., tempura, etc.) using vegetable oil or conversely, raw foods (i.e., sushi and sashimi). In Korea, much of the tradition cuisine is centered on grilling or sauteing and the use of hot chili spices (i.e., kim chi, etc.).

Finally, the third major dietary culture of Asia is the southeast style, which includes Thailand, Laos, Cambodia, Viet Nam, Indonesia, Malaysia, Singapore, and Brunei. The traditional emphasis in this region is on aromatic and lightly-prepared foods, using a delicate balance of quick stir-frying, steaming, and/or boiling, supplemented with discrete spices and seasonings, including citrus juices and herbs such as basil, cilantro, and mint. Also, while northeastern cuisines emphasize using soy sauce in nearly everything, many cultures in the southeast substitute fish sauce, along with galangal, lemon grass, and tamarind for additional flavor.

Today our students were extended the opportunity to taste an exquisite cuisine that was prepared by Mr. Grate and his wife Kim (Thank You!). Here are a few pictures of the excellent meal.