The Geography We is a story.It’s a story told by Caldera youth.It’s a story that comes to life with voices, imagination, and creativity.It’s a story of connection to Caldera, school, family, community, and each other.It’s a story expressed through artwork and the power of the creative process.
The sun is central to all living things on Earth. It is constant.We each move through life with a spark of sun inside us and our gathered light intensifies when we are together. Like the sun, we are dynamic and powerfully bright.Where is your brilliance? What is your energy source? How do you respond to flares and outages in your power? How do you shine?
Life is wild, and it is all around us.Among the animals, we learn to be tender, tough, and creative. Their beauty and diversity inspires us to great works of compassion and art. Wildlife helps us understand our unique position in the world–and to treasure nature everywhere it flourishes, even within ourselves.
The land is a great gift–and a great responsibility.It has always been our home and our most important resource. Our food, our water and our shelter all come from the earth. Its beauty inspires us–from its soaring, snow-capped mountains and deep blue lakes to its vast plains and rolling green hills. There are new mysteries to discover every day in the ground beneath our feet.
Caldera students and mentors from Portland and Central Oregon came together over a weekend for this culinary workshop. Camas lead the students on a culinary adventure, starting with basic kitchen techniques and how to carve a chicken. As the group prepared four unique chicken dishes, they discussed special meals they have attended. The dishes were served one at a time at a beautifully set table, making for a leisurely meal where everyone ate together and enjoyed one another’s company.
Students: Hanimal, Bug, Jellyfish, Slender, Lavender, Cookie Dough, Touchdown, Mini-Mi, Rain, Backspace, Jaguar, Curly Fri, Lil’ Red
Location: Hearth Kitchen at the Caldera Arts Center
Serve with steamed rice and green vegetables stir-fried with garlic and ginger. Serves 4.
1 cup water
¾ cup distilled white vinegar
¾ cup soy sauce
8 garlic cloves, peeled and smashed
3 bay leaves
1 teaspoon black peppercorns, slightly crushed
3 pounds chicken wings (about 16),halved at the joint and tips removed(save them for stock or soup if you like)
1) In a large, high-sided sauté pan with a lid that can hold the wings in a snug single layer, combine the water, vinegar, soy sauce, garlic, bay leaves, and peppercorns. Bring to a boil over high heat and boil for about 2 minutes. Add the wings, reduce the heat, and gently simmer, covered, until the wings are almost cooked through, about 15 minutes, flipping the wings over once.
2) Meanwhile, preheat the broiler with a rack positioned so the wings will be 3 to 4 inches from the heat. After simmering the wings, transfer them to a sheet pan (lined with foil for easier cleanup, if you like) skin-side down, leaving the liquid and any solids in the pot. Skim any fat from the surface, and then boil the liquid until it’s reduced to approximately 1 cup, about 10 minutes. Strain the sauce if you like.
3) Broil the wings until golden, about 5 minutes. Flip the wings over and broil until crisp and cooked through, about 5 minutes more. Serve the wings with the sauce on the side or drizzled over the top.