Archive for December, 1994

New List: WWWEDU

Wednesday, December 14th, 1994

Introducing WWWEDU, an unmoderated list dedicated to the use of the World
Wide Web in education.
WWWEDU is a brand new, unmoderated list sponsored by The Coalition for
Networked Information Discovery and Retrieval (CNIDR) and The Corporation
for Public Broadcasting. The purpose of WWWEDU is to offer educators,
webmasters and policy makers a continuous discussion on the potential of
World-Wide Web use in education. The Web, with its attributes of
simplicity, hypertextuality, and interconnectivity, is an ideal
environment for teaching students of all ages. A well-conceived Web site
can inspire creativity and interactivity, yet it is still too new of an
environment for us to completely grasp its potential. What are teachers
and students doing with the Web today? How can the structure of the Web
positively affect learning and assessment? What else can be done to
expand the Web’s role in education? And how can we encourage non-Web
using schools and educators to take advantage of this new tool? WWWEDU
will hopefully provide a forum for these questions and others as they
come up.
WWWEDU is taeted for use by educators, as well as webmasters and web
providers, but anyone with a keen interest in the use of Web methodology
in education is welcome to join. The group is maintained by Andy Carvin,
education and information technology specialist at the Corporation for
Public Broadcasting and author of EdWeb (http://edweb.cnidr.org).
Discussion is unmoderated, so anyone may jump in at any time to begin a
new topic. Standard netiquette applies at all times, and flaming will not
be tolerated.
To join WWWEDU, send a message to listserv@k12.cnidr.org and in the body
of the message write
subscribe wwwedu (your name)
You will then be added to the WWWEDU list.
When you first join WWWEDU, please post an introduction of yourself to
the group, and feel free to suggest any discussion topics. You may post
at any time by sending a message to wwwedu@k12.cnidr.org. As WWWEDU is a
brand new list, it may take some time to begin a truly rigorous
discussion, so please feel free to be forward and state your ideas so we
can get some good ideas floating around.
Please join us at WWWEDU for some great discussions. I look forward to
hearing your thoughts.
Cheers!
Andy Carvin
WWWEDU Owner
The Corporation for Public Broadcasting
acarvin@k12.cnidr.org

Grandma’s Chicken Soup and Kneidlach Recipe

Saturday, December 10th, 1994

Here is my 81-year-old grandmother’s recipe for chicken soup and kneidlach, aka matzah balls, which research has already proven to cure everything from colds to gout to high gas prices. I’m substituting vegetable oil for shmaltz, but otherwise it’s the same recipe. It’s still really simple and really good – comfort food at its finest.
Soup Ingredients:

One large chicken
2 lbs. carrots, chopped
1 lb. celery, chopped
salt and pepper
extra chicken stock

Preparing the soup:

Fill large pot w/ about two gallons of water. Bring to a boil, add chicken and about half of the carrots and all of the celery to the pot. Lower heat to a simmer, let cook for about 45 minutes. Carefully remove chicken and place on cutting board, let cool for a few minutes.

Meanwhile, scoop up enough boiled carrots and celery and place them into a blender. Fill blender about two-thirds of the way up. Puree vegetables, then return the blend to the pot.

Debone chicken and chop up large chunks of meat. Return chicken and large bones to pot, discard smaller bones. Add remaining carrots. Simmer for another hour, adding extra stock as water level drops. Salt and pepper to taste.

Kneidlach Ingredients

one cup matzah meal
one tablespoon light oil
four eggs, separated
salt and pepper

Preparing the kneidlach:

Whip up the whites of the four eggs until they become frothy (the more you whip, the fluffier your kneidlach will be). Add oil and egg yolks, whip some more. Incorporate matzah meal and one teaspoon of salt and pepper each. If you like firm kneidlach, place the batter in a refrigerator for about 20-30 minutes. If you like them really light (floaters), skip the fridge and go to the next step.

Scoop a small sample of mixture (less than a teaspoon) and drop into boiling water or soup. After several minutes, remove the test kneidlach and taste. Add more salt and pepper to the entire mixture, if desired. Or, if you trust my recipe, skip the test and move on.

To make the kneidlach, wet your hands with water to keep your fingers from sticking. Then, make matzah balls about one inch in diameter by rolling a scoops of mixture in your hands. Drop balls into liquid, then cook for at least 30 minutes. The kneidlach should double in size if all goes well.