Let Art Freedom Ring is a program of The Philadelphia Arts in Education Partnership to implement a civics curriculum for middle school students in School District of Philadelphia schools, introducing concepts of freedom, liberty, and individual responsibility to a democracy.
Selecting the Liberty Bell as the symbol of our freedoms, teams of classroom teachers, art teachers, and local artists have joined forces with students to create a 6 foot, 3-dimensional, 21st century interpretation of the Liberty Bell at each school. This program is now in its third year.
Five bells will preview at the National Constitution Center on June 29, 2012, as part of the July 4 celebration. The School District of Philadelphia schools participating this year are Decatur, McCall, Bache-Martin, Bridesburg, and Houston Elementary Schools.
Over the three year period, 18 schools and over 600 middle school students have participated in this program. Each school has chosen unique materials and subject matter to create these one-of-a-kind Liberty Bells. The bells will remain on display at the NCC throughout the summer and will be a part of the NCC’s 225th celebration of the ratification of the Constitution. Students who participated have been invited to recite the Preamble to the Constitution as part of the weeklong celebration.
Showcasing a red/white/blue dish is Molly Malloy’s Restaurant
Strawberry Rhubarb-Glazed Chicken Drumsticks With Summertime Potato Salad
Recipe by Bobby Fisher
½ lb. Rhubarb – thinly sliced (If Rhubarb is not available then substitute with a sweet ripe plum)
1 lb. Strawberry – quartered
1 Shallot – peeled and finely minced
1 Fresno chili – finely minced
½ cup Burgundy wine
½ cup Red Wine Vinegar
¼ cup white sugar
1/8 tsp. kosher salt
1 lb. Purple Potato – quartered
½ lb. White Potato – quartered
¼ cup Red Onions – thinly sliced
¼ cup Celery – thinly sliced
1 ear Sweet Corn, kernels removed from cobb
¼ cup Blueberries
3 tablespoons Grain Dijon Mustard
3 tablespoons White Vinegar
¼ cup Extra Virgin Olive Oil
Preheat oven to 350 degrees.
Season chicken with salt and pepper and roast in oven for 15 minutes.
While chicken is roasting, begin to sautee rhubarb, shallot and chili over medium heat until tender.
Add strawberries and cook until they soften slightly.
Add sugar, vinegar and wine and simmer for 8 to 10 minutes until sauce begins to thicken.
At this point, remove from heat and cool.
Once cooled, add sauce to a blender and puree.
Pour sauce over drumsticks and put chicken back in the oven for 10 minutes.
Bring a pot of salted water to a boil and add potatoes.
Once potatoes are tender, strain out liquid.
Let potatoes cool slightly.
Add potatoes and the rest of ingredients into a mixing bowl and toss gently.
To Plate: On a large serving platter, place potato salad in an even layer. Top with drumsticks. Drizzle remaining sauces on top.