Editor’s Note: The “El Sabor de Nueva Orleans” series was created by students at McGehee School as a part of Hispanic Heritage month and their Spanish class. These McGehee girls researched how and why New Orleans would have such a heavy Spanish influence, and the information they found was so delicious that they wanted to share it with the public. “El Sabor” is fully in Spanish with videos and visuals for helpful guides to get you cooking and remembering the importance of diversity and how it produces the right kind of flavors for a good life.
Ingredients for Paella (drawing by Jill Andrews)
Ingredientes de Paella:
Como Hacer la Paella:
Historia de Paella
La paella, originaria de la costa mediterránea española, era originalmente un plato de agricultores y trabajadores cocinado por los trabajadores. Estaba hecho con arroz y otros ingredientes ingeniosos que eran de fácil acceso, como tomates, cebollas y caracoles. El plato recibe su nombre de la paellera, una sartén plana y redonda en la que se cocina el plato. La paella es un símbolo de la cultura y la cocina española y se come tradicionalmente los domingos a la hora del almuerzo.
Earthtalk: “Cool Roofs” for New Orleans
It’s hot outside, but it could be cooler! In this article, Brooke Theis explores Cool Roofs, an effective solution to the urban heat island effect that makes the New Orleans heat so unbearable. The author also explores inequalities in how people experience the environment from identity perspectives like race and class.
Big Chem-EZ: How can small Louisiana communities access clean drinking water after a hurricane?
When I went to visit the Pointe-au-Chien tribe after Hurricane Ida with my Service Learning class, I heard that one of the biggest challenges in the aftermath of the hurricane was finding enough drinking water, so in this article, I explore water purification methods: 1) when they are necessary, 2) how they work, and 3) if they really make your water safe to drink.
