12A / THE FOUNTAIN HILLS TIMES / January 28, 2009

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Cream of the cropMilking out food science experiences at La Scala Fountain Hills High School teacher Gary Abud’s chemistry students topped off the semester with a trip to La Scala Creamery for a full morning of hands-on lessons about living foods, a fi rst in a series of food science topics introducing students to scientifi c methods used for researching and manufacturing foods. Just before eight in the morn-ing, students settled around the ice cream cases at LaScala for a series of lectures on fermented food from around the world made from dairy, meat, leafy plants and grains. Abud, a new addition to the FHHS science faculty, said he likes to ignite the joy of learning science by making it relevant and fun through methods such as this new food science curricu-lum. The students made ice cream in class early this academic year to learn about chemical solutions and concentration, as well as built structural atomic models out of cereal, chomped on Life Savers in the dark to see how light is generated from spearmint oil molecules and distilled Cherry Coke to obtain purifi ed water. Drawing from resources avail-able in the Fountain Hills com-munity, Abud collaborated with volunteers from the QMG Foun-dation and the staff of La Scala Creamery to create a hands-on food science experience for his students. Biochemistry concepts came alive for the students as they explored the world of traditional foods prepared in the artisanal way with the aid of modern tech-nology in the La Scala kitchen.During their fi eld trip, students also examined and tasted an ar-ray of traditional, pure, health-giving fermented foods made with meat, sea foods, grains, fruits and vegetables. From the animal protein category, there was garum, also called liquamen, an Italian sauce of fermented anchovies, which is also a favorite season-ing for those living in the Asia-Pacifi c region. From the plant category, students examined fermented

rice, soy bean-based sauces and vegetables. With their curiosity piqued, students responded enthusiasti-cally as Abud suggested a sequel to this fi eld trip: fast food created with an understanding of the way art, science and tradition meet. This will be a summer science camp hosted out of La Scala where students can explore in more depth the relationship be-tween food science and human health. Beyond observing fi rst-hand the qualities of various foods, students also used their knowl-edge of food science to create a recipe of their own. They were provided with a set of ingredients that could be used to make Tzatsiki, a traditional Mediterranean dish made with yogurt and cucumbers. The students were given the basic recipe projected on a screen, but the activity required them to balance the recipe using their knowledge of the proper-ties of each ingredient. A taste test was performed to determine which group had cre-ated the most balanced Tzatsiki using freshly made kefi r, garlic, red wine vinegar, lime juice, sea salt and olive oil. Cordon Bleu-trained chef Nancy Banner and nurse/coun-selor Nancy Field helped stu-dents balance their Tzatsiki dishes with both volunteering with the QMG Foundation. The program concluded with a lunch buffet that consisted of the Tzatski the students cre-ated, homemade tortilla soup prepared by La Scala staff, piping hot handmade pita bread fresh from the brick oven of Euro Pizza Café and, of course, a sampling of the artisanal gelato for which La Scala is known. Students left La Scala with full minds and bellies, delighted by a fun-fi lled day of education.For further information on La Scala, located right here in Fountain Hills, visit las-calacreamery.com. For fi eld trip and internship opportunities, contact lascalacreamery@gmail.com.

FHHS students take turns serving European yogurt.

Mr. Abud passed around a sample of kefir cultured at La Scala Creamery with the authentic kefir culture from the Caucasus (Eastern Europe). Students learned that the yogurt-like drink is free of lactose and fi lled with beneficial probiotics to help the body digest and absorb nutrients

Another one of La Scala's own brews, Sea Bees is a refreshing dairy-free alternative to kefi r with similar probiotic qualities. Students viewed the live cultures through the one gallon glass jar.

FHHS teacher Gary Abud and his science students visit La Scala Creamery near the Fountain for a day of hands-on learning.

Claire McWilliams’ high school hospitality students recently hosted their annual industry brunch to welcome visitors from the industry as well as encourage local students to check out the program. Above, Lauren Madden, Zach Hineman and Ben Barry get into this year’s pirate theme and pass out booty for correctly answered trivia questions.

Captain Claire McWilliams welcomes visitors to the pirate brunch where students learned about the industry of hospitality, enjoyed a piratey meal, watched skits and took part in themed activities.

Buccaneer Clark Rowley of Scottsdale Camelback Resort was the day’s keynote speaker, sharing his experience and history in hospitality with all who attended.

Terrifi c KidsMcDowell Mountain Elementary School is proud to present Austin Johnson (fi rst grade), Haley Willibey (second grade) and Luke Giger (kindergarten) as Terrifi c Kids for the week of Jan. 18.

From left, Four Peaks Elementary School is proud to present Kymberley Rodrigues (fi fth grade), Strawberry Christie (fourth grade), Michael Maldonado (third grade) and Benny Chen (third grade) as Terrifi c Kids for the week of Jan. 18.