Published March 31. 2017 02:45PM
The seventh-grade curriculum in the Jim Thorpe Area School District includes world geography. Every year, seventh graders host a “Multicultural Night” to show off what they have learned about the different countries they study.
World geography teachers Amy Burkey and Carra McDonald were amazed at what the students accomplished this year.“I am in shock,” said Burkey. “This group did a really, really nice job.”Burkey says this is a perfect age for kids to learn about other cultures.“At this age these kids are so wrapped up in themselves,” she said. “It’s a great opportunity for them to learn that there is more to the world and life than Albrightsville.”When asked what her favorite bite to eat was this year, Burkey thought for a few moments and admitted that it was the chocolate French macaroons.“There was so much good food, I couldn’t stop eating it,” she said. “But I have to admit the chocolate macaroon was delicious.”
French "Mime" Heather Herbott made traditionally French "chocolate macaroons." They must have been good because the same people kept coming back for seconds and thirds.
Adaleigh Claherly made her Lebanese great-grandmother's hummus from scratch. She mixed the ingredients "to taste" and did not follow a recipe.
"Best cookie of the night" goes to Richard Backora and Logan Freer and their Hungarian "vanilla kiffli."
Another popular table at Multicultural Night was the Dominican Republic's "empanadas." The meat-filled, hand-held pies were made by Daniel Kempton.
ABOVE: James Costlow made a fruit smoothie that is native to the country of Chad. The "Jus De Fruit" consisted mainly of mango, and he served them with a tiny paper umbrella to accent the "tropical taste." LEFT: Alesa Hoppes introduced the visitors to Penn-Kidder Multi Cultural Night to "Vegamite." Vegamite is a classic Australian food made of brewer's yeast, vegetables and spices. Hoppes described the taste as "strong." She added melted cheese to "soften" the taste. JUDY KRAMER/ TIMES NEWS
A traditional everyday dish in South Korea is a form of fermented cabbage. Ella Morgan Farnell made "kimchi" a week in advance to give it time to ferment.
Rachelle McFeeley and Melanie O'Keefe baked a Sudanese delicacy called "baseema" which is a light, sweet pastry made with coconut.
Evan Fedora and his partner Timothy Dudak (not seen) made traditional Polish "galumpkis," otherwise known as "stuffed cabbage" and a type of caramel known as "krowki". There was a line of people all night waiting to taste the galumpkis being dished out at their table.
Alesa Hoppes introduced the visitors to Penn-Kidder Multi Cultural Night to "Vegamite". Vegamite is a classic Australian food made of Brewer's Yeast, vegetables and spices. Hoppes described the taste as "strong" she added melted cheese to "soften" the taste.
Banana fritters were on the menu at the Djibouti table. Kyle Huff made the pancake-like fritters and topped them with powered sugar.