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Complex work is rigorous: it aligns with or exceeds the expectations

defined by grade-level  standards and includes higher-order thinking by challenging students to apply, analyze, evaluate, and create during daily instruction and throughout longer projects.

Complex work often connects to the big concepts that undergird disciplines or unite

disciplines.

Well-crafted work is done with care and precision. Craftsmanship requires attention to

accuracy, detail, and beauty.

Authenticity gives purpose to work; the work matters to students and ideally to a larger community as well. When possible, it is created for and shared with an audience beyond the classroom.

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Study of structure, purpose and craft as students analyze and create recipe spreads to examine how food can build community.

Incorporate research from multiple perspectives to better understand how human interactions with food shape our world.

Study of multimodal texts across genres to understand how authors use different forms to achieve a similar purpose.

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How does structure impact purpose?

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Our community was, not so long ago, one of the last places you'd go to find hope for a better tomorrow. The people here were sick and experienced high rates of diabetes, stroke and cancer. Having faced a long history of oppression, including racially motivated fire-bombings and a population wherein 48% of the people lived in poverty, we knew this community needed help cultivating change.

What started out as a garden in a small lot has grown into two fully functioning farms and the Bonton Market. We grow organic food and hope for a better tomorrow, right in the Bonton community and on a separate 40-acre farm south of Dallas. We're determined to grow the best-tasting, healthiest produce in the city while inspiring hope in everyone around us. We also house free-range chickens, goats, turkeys, rabbits and beehives that provide an abundance of fresh eggs, milk and honey.

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Our community was, not so long ago, one of the last places you'd go to find hope for a better tomorrow. The people here were sick and experienced high rates of diabetes, stroke and cancer. Having faced a long history of oppression, including racially motivated fire-bombings and a population wherein 48% of the people lived in poverty, we knew this community needed help cultivating change.

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Octopus Essay from World of Wonders by Aimee Nezhukumatathil

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Octopus Essay from World of Wonders by Aimee Nezhukumatathil

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My example using Anthony Bourdain's mentor text

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My example using Anthony Bourdain's mentor text

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The chile is ready-bubbling in the crockpot, a perfectly wicked brew. It's too hot to eat, but my spoon sinks beneath the surface anyway, cradling this fiery delight, then cautiously depositing it into my eager mouth. Cumin, chile powder, beans, and tomatoes harmonize-awakening memories of Friday nights, simmering bowls, and family. I am full.

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use of literary devices

syntax

use of language

personal connections

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The baguettes are ready - piping-hot from the brick oven, fabulously, deliberately ugly and uneven in shape, slashed crudely across the top. They’re too hot to eat but you grab one anyway, tearing it open gingerly, t

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Villanova Wins NCAA with Last-Second Shot from the New York Times

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Villanova Wins NCAA with Last-Second Shot from the New York Times

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Recipe from Half Baked Harvest Super Simple by Tieghan Gerard

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Recipe from Half Baked Harvest Super Simple by Tieghan Gerard

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Recipe from Vegetables Unleashed by Jose Andres

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Recipe from Vegetables Unleashed by Jose Andres

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Will The Ocean Ever Run Out Of Fish? from TED-Ed

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Will The Ocean Ever Run Out Of Fish? from TED-Ed

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Let's Begin...

When most people think of fishing, we imagine relaxing in a boat and patiently reeling in the day's catch. But modern industrial fishing -- the kind that stocks our grocery shelves -- looks more like warfare. Ayana Elizabeth Johnson and Jennifer Jacquet explain overfishing and its effects on ecosystems, food security, jobs, economies, and coastal cultures.

Create and share a new lesson based on this one.

About TED-Ed Animations

TED-Ed Animations feature the words and ideas of educators brought to life by professional animators. Are you an educator or animator interested in creating a TED-Ed Animation? Nominate yourself here "

Meet The Creators

Educator Jennifer Jacquet, Ayana Elizabeth Johnson

Director Anton Bogaty

Animator Anton Bogaty

Associate Producer Jessica Ruby

Content Producer Gerta Xhelo

Editorial Producer Alex Rosenthal

Narrator Pen-Pen Chen

See more creators

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Will the ocean ever run out of fish? - Ayana Elizabeth Johnson and Jennifer Jacquet

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When most people think of fishing, we imagine relaxing in a boat and patiently reeling in the day's catch. But modern industrial fishing -- the kind that stocks our grocery shelves -- looks more like warfare. Ayana Elizabeth Johnson and Jennifer Jacquet explain overfishing and its effects on ecosystems, food security, jobs, economies, and coastal cultures.

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Craft a recipe spread with a focus on structure to achieve purpose. These will be curated into a class recipe collection to be published in the larger community. (Suggested platforms- Adobe Spark, Google Slides, or Canva)

Propose one interaction with food that would positively impact your own life, your community, or the larger world.  Be intentional in your choice of genre and structure to influence audience. These will be curated into a magazine titled Food 4 Thought and published online. (Suggested platforms- Adobe Spark, Google Slides, or Canva)

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CCSS.ELA-LITERACY.RI.6.5
Analyze how a particular sentence, paragraph, chapter, or section fits into the overall structure of a text and contributes to the development of the ideas.

CCSS.ELA-LITERACY.RI.6.6
Determine an author's point of view or purpose in a text and explain how it is conveyed in the text.

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How is writing like cooking?
How can our interactions with food have a positive impact on the world around us?

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What's Going On In This Graph- Climate Change/Food Waste

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What's Going On In This Graph- Climate Change/Food Waste

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What effect does what we eat, and the food we waste, have on the environment?

Credit...

These graphs about what we eat for protein and about what we waste by throwing out food appeared elsewhere on NYTimes.com.

By Friday morning, Dec. 13, we will provide the "Reveal" - the graphs' free online link, additional background and questions, shout outs highlighting student comments and headlines, and Stat Nuggets.

After looking closely at the graphs above (or at this full-size image), think about these three questions:

The questions are intended to build on one another, so try to answer them in order. Start with "I notice," then "I wonder," and end with a catchy headline.

2. Next, join the conversation by clicking on the comment button and posting in the box that opens on the right. (Students 13 and older are invited to comment online. Teachers of younger students are welcome to post what their students' comments.)

3. After you have posted, read what others have said, then respond to someone else by posting a comment. Use the "Reply" button or the @ symbol to address that student directly.

On Wednesday, Dec. 11, our collaborator, the American Statistical Association, will facilitate this discussion from 9 a.m. to 2 p.m. Eastern time to help students' understanding go deeper. You might use their responses as models for your own.

4. By Friday morning, we will reveal more information about the graphs at the bottom of this post. Students, we encourage you to post an additional comment after reading the reveal. How does the original article and the moderators' comments help you see the graphs differently? Try to incorporate the statistical terms defined in the Stat Nuggets in your response.

Read our 2019-20 introductory post, which includes the archives of past releases by topic and graph type.

Learn more about the " Notice and Wonder" teaching strategy and how and why other teachers are using this feature from our on-demand webinar.

Sign up for our free weekly newsletter so you never miss a graph, and add our 2019-20 "What's Going On in This Graph?" live-moderated discussion Wednesdays to your Google calendar (1/8, 1/15, 1/22, 1/29, 2/5, 2/12, 2/26, 3/4, 3/11, 3/18, 3/25, 4/1, 4/8).Graphs are always released by the Friday before to give teachers time to plan ahead.

Go to the A.S.A. K-12 website, which includes This is Statistics, resources, professional development, student competitions, curriculum, courses and careers.

UPDATED: DEC. 13, 2019

Our Nov. 20 graph " The Most Detailed Map of Auto Emissions in America" showed the sources of greenhouse gas emissions by sector of the economy - electricity, transportation, industry, and agriculture. We saw that transportation, and cars in particular, is a large and increasing source of emissions. This week's graph from the New York Times article " Your Questions About Food and Climate Change, Answered " shows the sources of greenhouse gas emissions from the food we eat, specifically food that is high in protein. Food accounts for about 25 percent of all greenhouse gases. That includes raising and harvesting (agriculture), processing and packaging (industrial), and shipping (transportation). To make matters worse, about 20 percent of food is tossed, often into the landfill, which then releases methane that harms the environment.

We have showed you the graphs for greenhouse gases from the proteins you eat and the percentage of food you waste by food category. The article has three other graphs: greenhouse gas emissions by seafood and by kinds of "milk," and drop in greenhouse gas emissions by changing from a typical Western diet to lower-impact ones. Notice and wonder with these graphs to get more insight on the effect what you eat has on the environment.

There is another article " Quiz: How Does Your Diet Contribute to Climate Change? " This has an interactive calculator that asks you to pick one breakfast, lunch, and dinner option that is most similar to what you ate yesterday. The site then shows your climate impact for these choices and compares you to other Americans. Here is a good starting point to assess how you could reduce your food carbon impact.

Here are some of the headlines that really capture the meaning of these graphs: "Doomed by Food" by Sage of Tumwater, Washington, "Cut Out Meat, Veggies to Eat! (Don't Waste It!)" by Mrs. Lane ELP class at North Star Elementary School in Salt Lake City, Utah, "Mother Nature Has Beef with Beef." by Sophie, Mady, Keegan, Lauren of Eden Prairie, Minn., and "Eating Away the Earth" by Lauren of Academy of Saint Elizabeth, in Morristown, N.J.

You may want to think critically about these questions.

Which category of protein is best for the environment? Worst for the environment? Explain how you arrived at your answer.

Why do you think beef has such a large greenhouse gas emissions impact? Why do you think nuts have such a small impact?

Read this article, then make a list of ways to reduce the amount of greenhouse gas emissions. Which ones are being implemented in your area? Which ones could be implemented most quickly?

Below in the Stat Nuggets, we define and explain mathematical terms that apply to the graphs.

Thank you for participating in "What's Going On in This Graph?" which is intended to help you think more critically about graphs and the underlying data. Critical thinking is an essential element of statistics, the science of learning from data.

Keep noticing and wondering. We continue to welcome your responses.

Join us Wednesday, Jan. 8 to notice and wonder about the "readability" of internet privacy policies that we are asked to read and confirm. We look forward to your responses between 9 a.m. - 2 p.m. Eastern time during the live online moderation.

________
Stat Nuggets for "To see all previously published Stat Nuggets with links to their graphs, go to this BAR GRAPH index. Your Questions About Food and Climate Change, Answered The graphs for "What's Going On in This Graph?" are selected in partnership with Sharon Hessney. Ms. Hessney wrote the "reveal" and Stat Nuggets with Erica Chauvet, a mathematics professor at Waynesburg University in Pennsylvania, and moderates online with Leigh Nataro, a mathematics professor at Moravian College in Bethlehem, Pa. "
A bar graph displays the distribution of a categorical variable by showing the number of values (frequency bar graph) or percentage of values (relative frequency bar graph) that fall in specific categories. A bar graph can be described by its mode, the category with the most cases.

The food eaten graph is a frequency bar graph showing the average greenhouse gas impact for 50 grams of protein. The food wasted graph is a relative frequency bar graph showing the percentage of food wasted or lost by food category.

_________

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What's Going On in This Graph? | Dec. 11, 2019 (Published 2019)

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What effect does what we eat, and the food we waste, have on the environment? These graphs about what we eat for protein and about what we waste by throwing out food appeared elsewhere on NYTimes.com. By Friday morning, Dec.

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Fixes

A Misfits bin of cosmetically undesirable produce at a Hy-Vee store in Kansas. Credit... Robinson Fresh

Like many people in America, I went to Trader Joe's on a recent Sunday. Unlike other shoppers, though, I parked around the back near the loading dock and hauled away seven trash bags and cartons stuffed with food the store wasn't going to sell. Seven minutes later, I pulled up at the side entrance of a men's homeless shelter, rang the bell and watched as two staff members unloaded the food.

That was fun.

So later in the week, I did it again, this time on foot in New York City, as part of a group that rescued surplus fried chicken and biscuits from a restaurant and delivered it to a nearby emergency family shelter.

By some estimates, about 40 percent of all food in America is wasted. Much of it ends up in landfills, where it emits dangerous-to-the-planet methane gas. (Each methane molecule traps 100 times more heat than carbon.)

At the same time, one out of eight American households don't have enough to eat.

"Hunger in the United States doesn't make any sense," said Kevin Mullins, executive director of Food Rescue US, which organized my Trader Joe's errand.

Wasted food. Hungry people. How do we get the two to meet?

One answer is: Create an app. Just as Airbnb connects producers and consumers of short-stay housing, and eBay connects producers and consumers of, well, everything, new apps can connect stores and restaurants with soup kitchens, pantries and shelters that need their excess food. And apps can also organize volunteers who make the deliveries by car, bike or foot power.

Organizations like Food Rescue US and Rescuing Leftover Cuisine - a new, smaller organization that sent me on the fried chicken pickup - make volunteering simple and painless. It took about a minute to sign up and get access to a calendar of food rescue tasks; I picked convenient ones and downloaded complete instructions. Mullins argues that this strategy is the only way to scale up, because it's cheap - few staff, no trucks, no warehouse. His organization works in 11 regions and plans to be in at least 50 by the end of 2018. Dozens of other such groups exist around the country.

Last month, however, food rescue made a leap to a national scale. Feeding America is the national network of 200 food banks - large food warehouses that supply local soup kitchens, food pantries and shelters in every county in America. Until now, a restaurant, store or catering service with excess food (unless it was a regular on the organization's pickup list) had to call around to various feeding programs to see which one wanted food and could come to get it. Or the store could call the food bank, which would pick up the food if the donation was large enough, then refrigerate it, and distribute it the next day.

Now Feeding America matches donors and recipients with an algorithm. A restaurant can go on Meal Connect to post an offer of, say, eight trays of fried chicken and biscuits. Meal Connect will automatically match that offer with the closest food pantry or soup kitchen that can get it up right away.

Diana Aviv, Feeding America's chief executive, said that Meal Connect makes it possible to rescue prepared food and smaller quantities of food - and to do so quickly. "This allows us to provide real hot meals - virtually at the same time that someone coming off the street and paying for it would get it," she said.

Food rescue in America began in 1981, when Helen verDuin Palit, a soup kitchen manager in New Haven, ordered potato skins at a nearby restaurant. She asked the chef what he did with the insides of the potatoes, and he told her he threw them out. "We could really use those potatoes," she said. The next day, the soup kitchen received 30 gallons of cooked potatoes.

The next year, Palit founded City Harvest in New York.

Today, City Harvest rescues and delivers 55 million pounds of food a year, most of it fresh produce. New York City has 1.4 million people who can't put food on their table. It's not clear how many of them eat because of City Harvest, but it's a lot.

The group picks up donations - from farms, manufacturers, supermarkets (Fresh Direct donated 2.5 million pounds of food last year), caterers, hotels, bakeries, synagogues, meal kit services such as Blue Apron (three million pounds), restaurants, greenmarkets and the world's largest wholesale produce market, Hunts Point in the Bronx. Lisa Sposado, City Harvest's director of food sourcing, said that 9 percent of the produce in America passes through Hunts Point. ( Here is a list of City Harvest's biggest food donors.)

Perishable food then goes directly to food pantries, soup kitchens and mobile produce trucks that park in food-insecure neighborhoods. The organization has 22 refrigerated trucks, including two tractor-trailers. Nonperishable foods and excess perishables - a truckload of apples, for example - go to the 45,000-square-foot food rescue facility in Queens, where they are divided up.

City Harvest is a New York phenomenon. New York is dense - a City Harvest truck may need to drive only 50 miles in a day, Sposato said. The city has an unusual quantity of fancy food and events featuring food. And in New York, City Harvest can raise the $28 million per year (in addition to $95 million in donated food) necessary to run all this.

Food rescue is an attractive response to waste because it feeds people as well. But there are many other solutions. ReFED, a new think tank for food waste, identifies 27 and ranks them by various impacts. (Most cost-effective: consumer education campaigns; better, clearer labeling of food dates; and new packaging, such as half-loaves of bread.)

ReFED also examines business opportunities using new waste-reduction technologies, such as refrigerator devices that extend produce shelf life and products manufactured from discarded food.

For what else needs to happen, we can turn to John Oliver. Here's his story on food waste from 2015.

There has been some progress since Oliver's show. A new law increases tax deductions for food donations and extends them to all kinds of businesses.

The Department of Agriculture and the two largest grocery industry trade associations recently announced they are asking manufacturers to stop using a "sell by" date - almost always a meaningless date set by manufacturers to indicate peak taste, not safety. These dates encourage consumers to throw out perfectly good food. Instead, they recommend using only "best if used by" for most products, and "use by" for the few products where food safety is a concern, such as meat.

As Oliver said, many potential donors are deterred by fear of getting sued. Donors are protected by a good Samaritan law, but a new bill in Congress would clarify some of the confusion that still blocks donations. Donors really have nothing to worry about; experts in this field (pdf) do not know of a single case of a food donor being sued.

It's not just consumers who throw out food, of course. The United Nations Food and Agriculture Organization said that worldwide, 30 percent of arable land grows food that is never eaten, and agricultural waste is the biggest culprit.

Produce goes to waste in the field largely because it's misshapen. Jordan Figueiredo, a California activist, created the Ugly Fruit and Veg campaign to promote ways to sell this produce. "It works out well when it's sort of fun," he said. "That way you can educate shoppers on why you're doing it - it's not just the scarred plums in the corner."

Imperfect Produce delivers heavily discounted baskets of cosmetically challenged fruit and vegetables to subscribers in the Bay Area. Hungry Harvest does the same on the East Coast.

These are niche services. But everyone goes to supermarkets, so the Misfits program is a big deal.

Misfits is run by Robinson Fresh, a giant wholesaler of all kinds of fruit and vegetables. The company buys cosmetically undesirable produce and sells it to retail chains: at the moment, the Midwest-based Hy-Vee and Meijer, and the New England-based Hannaford.

Jim Lemke, president of Robinson Fresh, said that while some chains are receptive to Misfits, others worry about how to manage it internally. "There are questions around how do we segregate this? How do we catalog them and differentiate them? We're using lots of different experiments to figure out the most efficient way."

All 242 Hy-Vee stores feature a Misfits bin in the produce section, with playful, colorful signage advertising bags of tasty but funny-looking peppers, squash, cucumbers, oranges, apples, pineapples and other produce, sold at around a 25 percent discount. "We've been pleasantly surprised with sales," said Brett Bremser, Hy-Vee's executive vice president of perishables. "The biggest challenge has been educating consumers. They're used to searching through the aisle to find the perfect orange."

One advantage for Hy-Vee, he said, is that its stores are in so many Midwestern farming communities. "Our customers understand agriculture," he said. "They totally get that this product could have ended up in a landfill."

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Fixes Like many people in America, I went to Trader Joe's on a recent Sunday. Unlike other shoppers, though, I parked around the back near the loading dock and hauled away seven trash bags and cartons stuffed with food the store wasn't going to sell.

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Word Economy Example with Pineapple Surprise by Nikki Grimes

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Word Economy Example with Pineapple Surprise by Nikki Grimes

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The Benefits of Being an Octopus by Ann Braden

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The Benefits of Being an Octopus by Ann Braden

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Anchor Text

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Editorial Reviews

NPR Best Book of 2018
Bank Street List for Best Children's Books of 2019
2020 Oklahoma Sequoyah Book Award Nominee
2021 South Carolina Junior Book Award Nominee
2020-2021 Truman Award​ (Missouri) Nominee
Middle School Virginia Readers' Choice Titles for 2020-2021​
Charlie May Simon Award 2020-2021 List
Iowa Teen Award List 2020-2021
2021-2022 Young Hoosier Book Award Nominees
Named to the Vermont Dorothy Canfield Fisher List, Maine's Student Book Award List, Louisiana Young Reader's Choice Award List, Rhode Island Middle School Book Award 2020 List

"This heartbreaking, beautifully written book about finding one's voice will offer some readers a relatable reflection and others a window that can help build empathy and understanding." -School Library Journal, Starred Review

"This engrossing debut novel...takes the reader on her journey from the dire side of the class divide to a life of cautious hope as she learns the world is big enough for choices, actions, and results." -Booklist
"This accomplished debut novel looks at poverty and domestic violence through the eyes of Zoey, who helps take care of three younger siblings for her overworked mother. While author Ann Braden tackles complex issues without being preachy, this is ultimately the story of a girl who wants better for her family-and the risks she's willing to take to achieve it. Zoey's voice is funny without self-pity, and it's easy to see how a perceptive debate teacher might notice her when others don't. The Benefits of Being an Octopus will change the way you see things, too." -Lisa Yee, author, most recently of the DC Super Hero Girls series, for NPR's Best Books of 2018
" The Benefits of Being an Octopus is a beautiful, layered look at the courage it takes to stand up to and stand up for the people you love—including yourself. Braden's story captivated me and carried me along, leaving me changed for the better. - Elaine Vickers, author of Like Magic and Paper Chains

"With grace and heart and words masterfully woven, The Benefits of Being an Octopus captures the quiet and loud masks of domestic violence. Braden navigates the complexities of choice and power and the meaning of courage. And how sometimes together, we can find our voice and our strength." - Elly Swartz, author of Finding Perfect and Smart Cookie

"This wise book knows we can't always keep the people we love safe. But it also knows that courage and compassion can sometimes turn lives around. You will care so fiercely about Zoey — the octopus-loving, truth-telling young heroine that you'll want to wrap all eight of your own arms around her." - Anne Nesbet, author of California Book Award winner, Cloud, and Wallfish

"You are seen. You are heard. You are loved." In a perfect world, every child would know these three absolutes. Ann Braden shares this message with her readers in a funny, poignant story about Zoey, her siblings, their mother, and one very special teacher. An octopus might be the most clever creature, but it can't hold a candle (or eight) to Braden's masterfully constructed prose." - K. A. Holt, author of House Arrest

"This book will open minds, expand hearts, and change lives." - Jennifer Chambliss Bertman, New York Times bestselling author of the Scavenger series

From the Publisher

★ 08/01/2018
Gr 5-8-Zoey is a seventh grader in rural Vermont. Her mother works a low-wage job and the family is impoverished. Zoey must care for her three younger siblings, there often isn't enough food to eat, and her clothes are almost never clean. Completing homework is often impossible. On top of all this, they live with her mother's boyfriend, Lenny, who is moody and sometimes mean. Zoey knows that if she could be like an octopus, her favorite animal, she would be better able to handle all these demands, as well as camouflage herself when necessary. Zoey's English teacher reaches out and convinces her to join the school debate club. While the protagonist is reluctant at first, she finds she enjoys it. Over time, she learns about debate tactics, like discrediting your opponent, and realizes that Lenny has been manipulating her mother. Another plot point involves gunshots in the school parking lot, which are blamed on a student who lives in the same trailer park as Zoey. This heartbreaking, beautifully written book about finding one's voice will offer some readers a relatable reflection and others a window that can help build empathy and understanding. VERDICT Braden's story raises many thought-provoking and timely questions about the difficulty of escaping poverty and the prevalence of gun violence. Highly recommended.-Laura Gardner, Dartmouth Middle School, MA

School Library Journal

Read More

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The Benefits of Being an Octopus|Paperback

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NPR Best Book of 2018, Bank Street List for Best Children's Books of 2019, Named to the Vermont Dorothy Canfield Fisher List, Maine's Student Book Award List, Louisiana Young Reader's Choice Award List, Rhode Island Middle School Book Award 2020 List, 2020 Oklahoma...

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2020 YALSA Excellence in Nonfiction

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family - general (see also headings under social topics)

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juvenile nonfiction / biography & autobiography / general

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juvenile nonfiction / family / general (see also headings under social topics)

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juvenile nonfiction / social topics / adolescence

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juvenile nonfiction / social topics / homelessness & poverty

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juvenile nonfiction/biography & autobiography - general

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juvenile nonfiction/family - general (see also headings under social topics)

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juvenile nonfiction/social topics - homelessness & poverty

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abuse; coming of age; family; homelessness; hunger; memoir; poverty; school; middle school; sixth grade; yalsa award for nonfiction; young adult

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juvenile nonfiction / biography & autobiography / general

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juvenile nonfiction / family / general (see also headings under social topics)

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juvenile nonfiction / social topics / adolescence

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juvenile nonfiction / social topics / homelessness & poverty

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juvenile nonfiction/biography & autobiography - general

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juvenile nonfiction/family - general (see also headings under social topics)

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juvenile nonfiction/social topics - homelessness & poverty

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Free Lunch [Ogle, Rex] on Amazon.com. *FREE* shipping on qualifying offers. Free Lunch

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WORLD CENTRAL KITCHEN

Andrés owns popular restaurants in the United States. He's also the founder of World Central Kitchen (WCK). That's a nonprofit group. It cooks meals for people affected by natural disasters and other emergencies.

"We will make it to everyone who needs food, one way or another," Andrés told TIME for Kids from the Bahamas. At press time, WCK had served about 300,000 meals there.

Chefs in Action

WCK began the disaster-relief phase of its mission in 2016. That's when Hurricane Matthew hit Haiti. It left many people without food.

WORLD CENTRAL KITCHEN

The food served by WCK is fresh and healthy. When possible, it incorporates local ingredients. Recipes are designed to appeal to the tastes of the region.

WCK chefs have shortcuts for cooking large amounts of food quickly. Andrés grew up in Spain. There, cooks use massive pans to make a rice dish called paella. He realized paella pans could be used for all kinds of food. Now WCK cooks use them for everything from pasta to jambalaya. They can cook for 500 people at a time this way.

"When there's a medical emergency, who do you send in? Doctors, of course," says Nate Mook. He is WCK's executive director. "When there's a food emergency, we should send in the people who know food best-and that's chefs."

WORLD CENTRAL KITCHEN

Better Together

WCK has about 25 staff members. But much of its work is done by volunteers. Many are from the affected areas. Twenty thousand volunteers served almost 4 million meals after Hurricane Maria hit Puerto Rico, in 2017.

Andrés told TFK about a 10-year-old girl there named Lola. She ran an entire section of the kitchen on her own. "She became a general in my army of volunteers," he says. "She's my hero."

BRENDAN SMIALOWSKI-AFP/GETTY IMAGES

Clean Cooking

In Haiti, it's common for school meals to be cooked indoors over open fires. This can be dangerous. And it's not healthy for students, teachers, and cooks. They breathe smoke from the flames.

WCK wants to help. The group has built or renovated more than 140 schools in Haiti. In many of them, it has installed gas stoves. It has also installed sinks and water lines. That makes cleanup easier.

Together, this has made schools cleaner and safer for more than 65,000 people.

Looking for the cover quiz? After you sign in, click on the Resources tab to search Teaching Resources for printable versions of all our quizzes.

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In late August, Hurricane Dorian formed over the Atlantic Ocean. The storm hit the Bahamas on September 1. It leveled buildings, flooded neighborhoods, and killed 51 people. Many regions were left without power or water. As soon as the storm...