Staff Spotlight: Cooking together creates cultural connection

When Greenwood teacher Sam Campbell sat next to new apprentice teacher Kristi Yuk Ki Wong on their shared public transit commute one evening, she raved about one of her favourite Greenwood courses: Food and Culture.

“Sam mentioned to me how much she really loves the course, which explores practical skills and world cuisines,” Kristi recalled. “It sounded really interesting.”

Food and Culture is a Grade 11 Social Studies course that invites students to learn real-life kitchen and cooking skills while also exploring food and how it is used to express culture. Students are introduced to cuisine from around the world in a variety of ways, including in-classroom guests and field trips into the community. Sam has taught the course for two years now.

Kristi decided to offer up her time to help.

“I grew up in Hong Kong, and while I’m no chef, I told Sam that I’d be happy to join the class one day to introduce some traditional Cantonese dishes that my family enjoys when we get together,” Kristi said.

And Sam was excited to take her up on the offer.

“Kristi joined us in class, shared stories about the recipes she chose and traditions her family has,” Sam said. “It was amazing to learn about the food and memories from Kristi.”

Kristi led the students in making rice, soy sauce-braised chicken and tomato egg stir fry. The students were open-minded about trying ingredients they may not have been used to, asked great questions, and listened carefully when she spoke about the history of the dishes, and Hong Kong and her time growing up there. The group then sat together and ate family-style once the dishes were finished.

“It was a bit surreal for me actually, to be there enjoying this traditional food and sharing it with the community of students and a colleague at my new school,” Kristi said. “I actually called my parents when I got home and told them. It was a really sweet moment for me to be able to share my culture in this way.”

Sam said Kristi’s classroom visit was exactly what the course is all about.

“We get to explore and experience the world through food, learn practical skills and get a little bit messy,” she said. “And of course, clean up.”

Food is a great gateway to learning, Sam added. 

“Food is heart. It has a way of opening up conversations and topics that may feel too hard. History, anthropology, math, it’s all woven in and there’s a chance to explore and develop these interests.”

Kristi said several students have approached her to let her know they recreated the new recipes at home for their families.

“It has been a lovely cultural exchange. I’m really glad we did it.”