In Translation: I’ve Never Been So Proud of Any Class

Friday I had the kind of teaching experience that makes pre-service teachers want to teach and keeps in-service teachers in teaching.

On Tuesday I learned I was getting a new student–a refugee student who speaks no English. I immediately felt my own inadequacy as a teacher, but I tried to brush that aside with ideas for how I could include this student in my classroom and help him participate in our lessons.

If I’m honest, Wednesday wasn’t stellar. I see my students every other day and decided I could make Friday better. I planned to incorporate a Power Point with pictures into the lesson plan, and then I used the translator feature in Microsoft to translate the text from my Power Point into the student’s native language. I know that electronic translators have flaws, but I figured this was the best hope I had of communicating with my new student, who, by the way, is pleasant, alert, bright, and trying his best to make sense of his new world.

On Friday, I put up the Power Point with an explanation in English and the student’s language explaining to the class why I was using this additional teaching method. I told the class I wanted the whole class included in our conversations. I explained that the translation I was using was not perfect and might at times be confusing for our new friend, but it was the best we had, and we needed to try it.

My classes are currently mid-way through a project-based-learning unit I call “The Big Event.” They start by researching a variety of medical conditions that affect diet. We learn about MyPlate as well as safe food handling and kitchen safety procedures. The students make a healthy snack in the lab, and then I introduce the problem: We’re planning a large family party for a group of fictional family members, several of whom have specific medical conditions. The students must plan a menu that meets the needs of those family members as well as other criteria. On the last day of the unit, they get to cook some of the items from their chosen menu.

On Friday, the goal was for each team to make a list of healthy foods their fictional family member can and should eat, as well as a list of foods that person should avoid.

I told the class with the new student that even though I typically expected nothing more than a presentation of a list from each team, for this class, I was hoping they would also include pictures, which might help our new student feel connected to the content.

That’s when the magic happened. As teams started to research and build their lists, they began to pull me aside with questions like this: “Mrs. Coray, can we use the translator feature and make Power Points with pictures and translations of what we are talking about?” The whole class was a buzz of excitement. I was showing some teams how to use the translator feature in Microsoft, and other students were showing me how to make it better, and there was this whole-class, synergistic, collaborative effort that brought me almost to tears! Each team seemed eager to include their new friend in the conversation.

Our new student’s own team went even further. They pulled out their computers, pulled up translator apps, and began passing their computers back and forth as a way to communicate. One girl on the team with artistic talent drew elaborate pictures as they made their list in regard to their fictional family member, Uncle Jake, who was recently diagnosed with Type 2 diabetes. As the team made their list, their art specialist drew a page depicting soda, candy, and baked goods, and another page with fruits, vegetables, lean meats, and foods made from whole grains.

I got an even bigger surprise when that team asked me if they could use the translator app to allow their new friend to speak when their team presented their list to the class. They would have him read his part in his native language with another student standing by as interpreter to read that same part in English. It was fantastic!

The team presentations were amazing, and more than I could ever have hoped for!

Just before the bell rang, one student on the new student’s team asked if he could also use the translator app next time we’re in the foods lab as a way to help his new friend participate with cooking.

Junior high students are often careless with their belongings, and I find all kinds of things left after class in my classroom. They never take papers with them if the papers do not affect their grade. I noticed as the bell rang how those beautiful drawings were left behind on the table. I also noticed how my new student carefully scooped up those drawings and tucked them in with his things.

It made me happy!

Ukrainian Cookies

There’s something special about using authentic international recipes in a school foods lab. It gives students the opportunity to build global fluency and perspective in a way that is non-threatening and not political. It allows students the meaningful chance to explore unfamiliar cultures.

I have a whole unit where students work in teams to research and explore authentic international recipes and then choose and prepare a “signature dish” for their international restaurants, but that’s a topic for another day.

Today I want to share a Ukrainian cookie recipe. This isn’t a recipe blog, but hopefully sharing this recipe can be a way to open up conversations with kids who are struggling, just as adults are, to understand difficult situations in the world.

I got this recipe from a Ukrainian immigrant woman in Philadelphia when I lived there for a short time in the early nineties. Liudmila not only gave me the recipe but encouraged me to watch her make it. I’m not sure I could have successfully made her cookie recipe without a tutorial. I grew up baking cookies! In fact, there might have been a time during my teenage years when I made cookies nearly every weekend. I thought I knew exactly what to expect from any cookie recipe. This one felt unusual.

Normally, when eggs are used, it is raw eggs that are used in cookies as a sort of glue, to hold everything together. These Ukrainian cookies use crushed, boiled egg yolks.

I asked Liudmila if these cookies have a special name, and she said, “Pechenie,” which means cookies. I asked again if they were a special kind of pechenie, and she reaffirmed that their name is pechenie. I call them Ukrainian cookies in my recipe file. Here’s how to make them.

Hard boil 4 eggs. Remove the eggs from the shells and separate the yolks from the whites. I like to use the whites for a salad. Place the yolks in a small bowl and crush them with a fork.

Crushed, boiled egg yolks

Melt 1 cup butter or margarine in a glass bowl in the microwave.

In a large bowl, place 2 ½ cups flour, 1 cup melted butter, 4 crushed, boiled egg yolks, and 3 tablespoons sour cream.

Melted butter, flour, egg yolks, and sour cream
Adding the baking soda and vinegar

Finally, put ½ teaspoon baking soda in a tablespoon. Add 1 teaspoon apple cider vinegar to the tablespoon (yes, the whole thing will bubble like a science experiment). Pour the bubbly soda and vinegar combination in with the flour, butter, egg yolks, and sour cream and mix everything together. You’ll have a thick dough. It’s ok to see bits of egg yolk in the dough.

The finished dough

Roll out the dough to 1/8” thickness on a large, floured board. Then cut the dough into strips about 2 ½” long and ¾” wide. They don’t have to be perfect!

Place a small amount of jelly or jam on the center of each strip. It’s probably more than ¼ teaspoon of jelly but less than ½ teaspoon. Fold or roll up the strips with the jelly in the center and place all the jelly-filled rolls onto a cookie sheet covered with parchment paper. You’ll have approximately 6 dozen little cookies.

Bake at 325⁰ Fahrenheit about 15 minutes or until slightly golden, like biscuits.

Before baking
After baking

Remove the cookies from the oven and dip them in powdered sugar while they are still warm. You’ll need a cup to a cup and a half of powdered sugar in a cereal-sized bowl.

These little bite-sized gems are irresistible. My daughter didn’t want to stop eating this batch!  

Here’s the recipe:

Ukrainian Cookies (Pechenie)

2 ½ cups flour

1 cup butter or margarine (melted)

4 boiled egg yolks (crushed)

3 TBS sour cream

Soda and Vinegar (put ½ tsp soda into 1 tablespoon. Carefully pour in 1 tsp apple-cider vinegar until the combination bubbles to the side of the spoon).

Mix all ingredients. Roll dough very thin. Cut into small strips. Spoon jam into the center. Roll up the strips. Bake at 325⁰ Fahrenheit approximately 15 minutes or until crisp and slightly golden. Dip in powdered sugar while still warm.