Volume 54, Issue 8 (May 2020) - The Rampage

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The Rampage The Newspaper of the Ramaz Upper School

New York • Volume 54 • Issue 8 • May 2020 • Iyar 5780 • the-rampage.org

Different Semester, Different Anecdotals

Julia Feit ’22

A typical semester at Ramaz consists of in-person classes, tests, assignments, and socializing with friends. This semester of school is anything but normal. Perhaps the biggest change to students’ “new normal” is online classes and interactions through Zoom. However, learning and studying through a screen has proven quite difficult for many students and teachers. Students are not regularly assessed and have few evaluations to predict the semester’s final grade. By nature, Zoom classes limit the amount of communication between students and teachers, putting much of the onus on students in terms of understanding how they are doing in their classes. The decision to suspend mid-semester anecdotals has further limited the amount of feedback students are receiving from their teachers this semester. Anecdotals were initially due for teacher submission only three weeks after classes were shifted to online learning. Ms. Krupka explained, “Just as we wouldn’t give anecdotals to students only three weeks into the school year, we felt that it wasn’t fair to give them only three weeks into online classes. It takes time for both students and teachers to adjust to the new system of remote learning and get into the swing of things.” The administration felt that anecdotals would not be as productive as in the past

and would have contained a combination of Zoom and in-person learning feedback. Online testing and assessments had not yet been decided by each

department at that point, and even now, uncertainty looms in final semester grading. Ms. Grossman added, “The timing of anecdotals just didn’t work

out with the schedule of how events were unfolding before us. Anecdotals are very time consuming for teachers who were just beginning to adjust their curriculum to remote learning.” Teachers needed a readjustment period to reevaluate their plans for the remainder of the semester and adapt to this new way of teaching before they could give students feedback on their performance. Despite the decision to suspend anecdotals this semester, feedback and student evaluations will be communicated via email. In a recent faculty meeting, teachers were instructed to reach out to any student and their parents if the student is in jeopardy of getting a failing or incomplete grade in their class. Dr. Herzog explained, “Students at Ramaz are doing an amazing job of adjusting, and most don’t need detailed reports on where they stand in their classes.” Teachers will be reaching out to students who need specific feedback, but students also have the opportunity to reach out to their teachers with any questions and concerns that they have. Ms. Krupka added, “Teachers are aware of the current situation and understand that students may want to know specifics about their grades this semester. Teachers are available to talk to students through email or personal Zoom meetings.” Continued on page 5

The Persian Culture Club’s COVID-19 Chesed Samantha Sinensky ’21

Amidst the COVID-19 chaos and social distancing, a high school student was spotted making “food runs” and delivering food packages to healthcare workers in hospitals throughout New York City. This chesed initiative was spearheaded by Ramaz Persian Culture Club President, Gabby Ostad ’21. Ostad channeled her love of cooking and Persian pride into this latest project as a way to give back to the healthcare heroes fighting the coronavirus. The Persian Culture Club joined the club scene earlier this academic year, uniting students of varying Ashkenazi and Sephardic backgrounds and introducing them to Persian cuisine, language, and fashion. Each meeting is complete with unique Persian delicacies, varying from desserts to kebab wraps. “Food is a very central part of Persian culture, and it is really cool that our club was able to unite people over food,” said Ostad. Her personal favorite is tachin (she was snacking on this during our interview), a rice dish layered with dried cranberries, chicken, and saffron with a crispy hard-rice top. It was this passion for flavor that sparked the idea for the Persian Culture Club to create a cookbook, even prior to COVID-19, consisting of various dishes from different towns throughout Iran. Unlike Mediterranean food, Persian cuisine is very rice-based. The cookbook contains six different rice dishes; a rainbow of white, green, red, yellow, and cherry. There is also generous use of herbs and vegetables, both in dishes and as a palette cleanser. “Based on where your family is from in the country, there are

Inside this issue...

different versions of the same recipe. We thought it would be fun to compare and contrast these dishes,” said Ostad. This truly was a collaborative project, with recipes contributed by club members and the Persian Jewish communities of New York and California. Persians shared their traditional family favorites from generations ago. Ella Rabbani ’21 said that she “submitted my favorite Persian stew called gormeh sabzi. It’s a staple on my Shabbat table every

week! I love coming home to the smell of it cooking on Friday afternoons, and to know that others will enjoy the same flavors as I do makes me really excited.” Once COVID-19 struck, the club met virtually to discuss the possibility of selling the cookbooks for $10 each, with all proceeds directed towards purchasing kosher food to be given to healthcare work-

ers. A Taste of Iran debuted shortly before Pesach, with easy-to-follow directions and step-by-step photos. It even includes two recipes for charoset, called halegh in Persian. A GoFundMe account was created for donations, and the cookbook is emailed in PDF format and sent upon purchase. “Our goal was to connect people through food. People from all different backgrounds, inside and outside of Ramaz, were interested in learning about Persian cuisine,” said Ostad. This project is especially timely, as we are all at home in isolation, and people are able to cook without leaving their house. “Experimenting in the kitchen is something to keep people busy and take their mind off the stress,” said Ostad. This endeavor was a huge success, and the club ultimately raised over $4500. Ostad filled her car to capacity with food boxes, each containing a kosher lunch of individually-packaged sandwiches and side dishes. The food was delivered to healthcare workers at Mount Sinai Hospital, Lenox Hill Hospital Northwell Health, New York-Presbyterian Weill Cornell Medical Center, and the makeshift hospital in Central Park, Samaritan’s Purse. Ostad went to emergency rooms to deliver the food packages and also gave to EMTs who were on the go in ambulances. So far, 330 meals have been donated. Healthcare workers are very appreciative of the club’s efforts. Fatima Aziz, a nurse at Lenox Hill Hospital Northwell Health, who witnessed Ostad deliver the meals said, “It is very meaningful to see kids and teenagers, especially because it can be scary to walk into a hos-

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Exclusive Content from The Rampage Archives!...............................................................................Page 6 Zoom School at Other Schools: How Does Ramaz Compare?...........................................................Page 7 Which Quarantine Personality Are You?.........................................................................................Page 8 Photojournalism: Coronavirus Through the Eyes of Ramaz Students & Faculty..........................Page 10


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