Go Figure

By Judith Garfield

It all started in 2nd grade.

I remember listening to Mrs. Dennis explaining about quarters and dimes and how much did you need to buy that loaf of bread and suddenly there was vomit everywhere. I’ll never forget the horrified yet perplexed look on her face as she gazed down and saw the mess beneath her feet. After that I don’t remember anything. The diagnosis: Math anxiety, pure and simple, and it has only gotten worse since that day.

According to the experts, math anxiety is an emotional reaction to mathematics based on a past unpleasant experience which harms future learning. I’m a textbook case.
That rising feeling of panic that precipitated the incident is fairly common, because what we don’t understand frightens us. And boy, was I frightened. My brain just did not compute what Mrs. Dennis was so patiently trying to explain. I was forever doomed to be overcome with panic, helplessness, and paralysis whenever I was required to solve a math problem. Problem solving is not one of my strengths.

And that of course leads us to the computer, where problem solving is forever coming up. The computer that sits there daring me to find the correct button to push when directed by commands on the screen. With a computer there is always the fear that if I press the wrong button I could cause the breakdown of cyber space. Or worse, I could lose every piece of information that S. has ever stored. We share a computer, so I try to be somewhat cautious with my indiscriminate button pushing. Usually, I commit to the key, strike it, then hold my breath and pray nothing terrible will happen. So far I’ve escaped disaster.

I suppose it all comes down to not wanting to look like a moron. Honestly, there are times when I am utterly humiliated by my inability to navigate simple machines. Even cash machines cause me anxiety. I like to say it’s because I’m right brained. A creative type. That may be partly true. But it just doesn’t explain why I can’t even put the cordless phone back the proper way until someone takes pity and shows me.

In my next life I plan on being a left brain math whiz and computer genius. Until then, I’ll just try to push the right buttons.

Here's a Concept: School Gardens in the Garden State

By Pat Tanner

Grassroots efforts across the state - often led by volunteer parents - have quietly and effectively been planting school gardens, incorporating gardening into elementary school curricula, and working with cafeterias to bring in fresh ingredients from local farms.

This became abundantly clear a few weeks ago when a network of 30 groups - including chefs, parents, teachers, farmers, foodservice providers, and government and nonprofit agencies - came together for the first statewide Farm to School conference.

Among the speakers were individuals who run successful school gardens in Lawrenceville, Margate, and Princeton. By “successful” I mean they get kids enthused not only about growing fruits, vegetables, herbs, and flowers but also about preparing them and – most important of all – eating them. Happily.

Dorothy Mullen spoke about her work as a founding member of the Princeton School Garden Co-op. She discussed “getting to yes” on establishing gardens in public schools - a Herculean but attainable task that in involves virtually the entire school community. Her group has posted an impressive 50-page how-to guide at prsk12.nj.us/gardencoop.

The conference was held at The Lawrenceville School where executive chef Gary Giberson has received national recognition for his efforts in bringing farm-fresh foods into dining halls. Giberson demonstrated the fruits of his labors in dramatic fashion by providing the day’s lunch, many of the ingredients for which were locally sourced. Below is one delicious example.

COUSCOUS AND TOMATO SALAD
Gary Giberson, Chef, Lawrenceville School and President, Sustainable Fare LLC.

8 ounces couscous
8 ounces vegetable stock, heated to simmering
1 medium red pepper, seeded and diced small
1 medium tomato, seeded and diced small
1 cup broccoli florets, blanched and chopped finely
1/2 cup red onion, peeled and diced small
Salt & pepper to taste
1/4 cup olive oil
Juice of 1 lemon

Mix the hot vegetable stock with the couscous in a medium saucepan and stir. Let set for 10 minutes. While the couscous is still warm mix together the remaining ingredients and toss. Serve immediately or store in the refrigerator for up to 3 days.
Serves 4 to 6.