{"id":255,"date":"2011-09-11T16:01:32","date_gmt":"2011-09-11T23:01:32","guid":{"rendered":"https:\/\/heatofthekitchen.org\/?p=255"},"modified":"2014-07-31T13:33:01","modified_gmt":"2014-07-31T20:33:01","slug":"time-for-clams","status":"publish","type":"post","link":"https:\/\/heatofthekitchen.org\/?p=255","title":{"rendered":"Time For Clams"},"content":{"rendered":"

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This has become a favorite menu. The students love learning about how to handle live seafood (here, a good clam vs. a bad clam – and how to figure this out while cooking) and also, how to feel proud of making such simple creations. \u00a0Many students took pictures (and then washed their hands again). \u00a0And the desserts? \u00a0They were all good clams.<\/p>\n

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Our students are eager for our job shadows to begin – we are almost ready! \u00a0If you own a food business and are interested in participating, please see our employer interview under our Business Owner section.<\/p>\n

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\u00a0<\/address>\n
\u00a0 \u00a0 \u00a0 MENU\u00a0<\/address>\n
Clam chowder<\/address>\n
Magdelegna’s Salad<\/address>\n
Cheese Biscuits<\/address>\n
\u00a0<\/address>\n
Honey Tuile Clams<\/address>\n
with Lemon Mousse\u00a0& Strawberry Sauce<\/address>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

  This has become a favorite menu. The students love learning about how to handle live seafood (here, a good clam vs. a bad clam – and how to figure this out while cooking) and also, how to feel proud of making such simple creations. \u00a0Many students took pictures (and then washed their hands again). […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[23],"tags":[],"class_list":["post-255","post","type-post","status-publish","format-gallery","hentry","category-progress","post_format-post-format-gallery"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3weZD-47","_links":{"self":[{"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=\/wp\/v2\/posts\/255","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=255"}],"version-history":[{"count":18,"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=\/wp\/v2\/posts\/255\/revisions"}],"predecessor-version":[{"id":812,"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=\/wp\/v2\/posts\/255\/revisions\/812"}],"wp:attachment":[{"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=255"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=255"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/heatofthekitchen.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}