- Hi everybody.

My name is Zach and welcome to Camp TV.

Are you ready for some summer fun?

Me too.

[laughs] Now as your head counselor, I will be introducing you to all sorts of cool activities, arts, crafts, games, math, and science as well as some of my favorite books, nature, and theater.

I will be here to take you from one activity to the next.

So follow me on Camp TV.

- [Announcer] This program was made possible in part by the Corporation for Public Broadcasting, a private corporation funded by the American people.

Additional funding was provided by the Peter G. Peterson and Joan Ganz Cooney Fund and the Pine Tree Foundation of New York.

[bright ukulele music] ♪ Camp TV ♪ ♪ It's time for us to start ♪ ♪ From furry animal encounters ♪ ♪ To some reading and the arts ♪ ♪ No matter what the weather ♪ ♪ We'll explore it all together ♪ ♪ It's a place for you and me ♪ ♪ It's Camp TV ♪ Are you ready to take a trip around the world without ever leaving home?

Then I've got the perfect recipe for you.

Have you ever noticed how food can bring people together?

It can tell stories about who we are, where we come from, and what happened to us along the way.

It also has a unique way of sharing customs and traditions.

For example, in Japan, slurping your udon, soba, or ramen noodles is not only acceptable, it's encouraged.

In Korea, it's customary to have someone else pour your drink for you.

I could get used to that.

And in Ethiopia, eating traditional food with your hands is welcome.

Now, listen, I love eating pizza, French fries, and popcorn just as much as the next camper, but I'm telling you, there are so many delicious, diverse dishes out there that deserve your attention too.

Who knows?

If you open your mind, you may just find a new favorite, say shakshuka from Africa or banh mi sandwiches from Asia [gasps] or maybe arepas from South America.

Food has the ability to connect us all around the world and that sounds pretty tasty to me.

So welcome to Global Food Day on Camp TV because variety may really be the spice of life.

See you after your first few activities.

[bright music] A little birdie told me it's time to go wild.

- It's baby season here at the safari park and we're about to head out into the field to see which species we can find, and you all coming with us.

Let's go, Sylvester.

[engine roaring] [light music] The San Diego Zoo Safari Park is a multi-species exhibit and designed to mimic the surroundings of these animals' native habitats.

I am in awe of the beauty of this park and it's hard to believe that we're still in California.

First up we're visiting the greater one-horned rhinos.

This is little Carole.

Maybe little isn't the right word.

She's only two months old and already weighs in at about 200 pounds.

For a two-month-old, her days are extremely busy, packed full of swimming, playing, and eating.

And a snack for mom, of course.

[rhino chomping] I think it's time to continue our journey into the field and see what other spaces we can find.

From a strong and stocky baby to a tall and lean baby.

This is Kumi the giraffe, standing tall at eight feet.

Even though he's only three months old, he's already catching up to the rest of the herd.

It's hard to believe that Kumi will one day be 16 feet tall, just like his dad.

[Kumi chomping] Listen to that.

Here are the safari park, Kumi is surrounded by many family members, most of whom know that when the keeper truck is in the field, that usually means snack time, and today they're not wrong.

As much as I would love to keep feeding these guys, I'm out of carrots and it's time to find our next baby animal.

Sylvester has told us all about a new baby scimitar-horned oryx, and I'm eager to see if we can spot her.

Behind me here if you take a closer look, you might be able to see the newest addition to the oryx herd.

She's about three months old and her name is Dawn.

If you look close enough, you'll see that she's just started to grow her new horns and when she gets a bit older, she'll have horns just like her mom and dad.

And check this out.

If you look at the oryx from this angle, the horns appear to become one just like a unicorn.

In fact, many people believe that the myth of the one-horned unicorn may have originated from sightings of an oryx from side on.

The animals here in the safari park have so much room to roam, graze, and play.

Happy healthy means happy healthy offspring.

[bright music] - It's time to get active.

Let's move.

- [Shani] Salsa was born in New York City in the 1960s from the musical styles and influences brought to the city from Latin America.

Salsa, which means sauce in Spanish, is a melting pot of Latin Caribbean rhythms.

You got son, guaguanco, rumba, Latin jazz, pachanga and more, all in the mix.

Here are two steps to get you dancing salsa.

Step one, your hips are your steering wheel.

Swing them like a hammock.

Take your right leg back.

Change your hips to the right as you step forward on your left leg.

Bring your right leg forward as your hips go to the left.

Now repeat with your left side.

Step two, put your weight on your left hip.

Swing your hip as you open your right leg.

Cross your right foot behind as you swing your hip back to the left.

Switch your hips to the right as you open your left leg.

Swing your hips to the left and cross your left leg behind as you swing your hip back to the right.

Now you can dance to some Hector Lavoe, Willie Colon, or Grupo Niche tunes anywhere.

[bright salsa music] - Welcome back to Global Food Day on Camp TV.

That last activity looked like a lot of fun but wait until you see this.

Have you ever heard of hummus before?

It's a dip from the Middle East and it's one of my go-to snacks.

It also happens to be one of my favorite things to make because all you need are your hands and a sealable bag.

Let me show you.

First, drain one can of chickpeas, saving a little bit of liquid in case we need it for later.

Then pour your chickpeas into the baggie.

Now this next step is really important.

Make sure to squeeze as much air out of the bag as possible before closing it, like this.

No popping packs of chickpeas allowed.

Once it's sealed tight, put it on the table and smush the chickpeas until it becomes a paste.

You can use your fingers, your fists, or knead it with your palms.

So far so good, no pops.

Ooh, it's a good hand workout.

When you're done, transfer the chickpeas to a bowl.

Thank you, bag, for your service.

Then mix in one tablespoon of lemon juice, three tablespoons of olive oil, and if you'd like, one clove of crushed garlic.

Definitely garlic for me.

Then mix it altogether.

Yum, it smells amazing.

If the hummus is too thick, add a little bit of the chickpea liquid you saved from the can.

Once everything is combined, serve your hummus with something to dip with.

I like using cut-up pita bread, carrots, cucumbers, peppers, and celery.

The choice is yours.

Mm, delicious and fun to make too.

See you in a bit.

[bright music] Arts and crafts?

Yes please.

Let's get artsy.

[apple boinging] - Oh, hi.

I was just drawing some pictures of my favorite foods.

Why?

Well, I was thinking about food and art.

You know, as long as people have been drawing pictures, they have been drawing pictures of food.

Now artists use food as inspiration for many different kinds of art.

At the Guggenheim Museum, there are many examples of art inspired by food.

Some artists painted pictures of their breakfast while others painted pictures of fruit.

This artist, Sharon Core, took these beautiful photographs of desserts that she created and these desserts were actually inspired by another artist.

And guess what was once growing inside the Guggenheim Museum?

That's right, tomatoes.

Tomatoes were grown as part of a special exhibition called Countryside, The Future and then they were picked every day and given to charity.

Talk about art that you can eat.

I love it that so much art has been inspired by food.

Imagine a museum filled with food.

What would that be like?

Hmm.

- I'm hungry.

- Me too.

- Me too.

- Me too.

- Me too.

- Me too.

- I love cake.

And I think I'm gonna draw a picture of cake for you now.

Now, my cake is going to be three layers tall.

And of course, usually a cake is round but when you draw something round at a certain angle, the circles become ovals.

I'm gonna start with an oval for the top.

Let's say you want to draw a round blue plate on a table.

Now we know the plate is round, but when you put it on the surface of the table, you're going to tilt it so it turns into an oval.

There it looks like it's resting on the surface of the table.

Very nice, but I think it needs some food.

How about a triangle?

That's right, delicious pizza.

Now back to the cake.

Notice how when something is round, even if it's sitting on a flat surface like a table, the bottom is going to be rounded.

I'm gonna add some details to my cake, maybe a little bit of frosting, mm.

I think some decorations.

See how it has a curve to it?

I think this cake needs something on top.

I don't think it's a birthday cake, so maybe a cherry on top.

All right.

I think this cake looks pretty delicious.

I wish I could share it with you.

You know, one of my favorite things about having good food is when I get to share it with somebody special.

I get to share with a friend or family and it makes that food taste so much better.

I do have someone here that I can share the cake with, my friend Pencil.

Pencil, would you like a piece of this cake?

What do you think?

- Yes please.

Delicious.

Bon appetit.

- You know, I know I was thinking the layers of this cake remind me of a place, a place that I know very well.

Hmm.

That's right, the inside of the Guggenheim Museum.

The layers of the spiral remind me of the layers of cake which also reminds me that I have a challenge for you.

I want you to draw your favorite food.

Now, it might be a food that's really healthy or it might be a food that you're only allowed to eat every once in a while.

But when you make the drawing, be sure to add all of the details that make that food look really delicious.

You know, all of this thinking about food has made me very hungry.

That reminds me of the joke that my dad used to say when I was a boy.

I'm gonna tell it to you in my way.

Listen, you can call me Jeff.

You can call me Mr. Jeff.

But whatever you do, don't call me late for dinner.

[clownish music] Thanks for sketching with me and I hope to see you soon.

[children cheering] Wait, oh, there's that pizza.

It's still there.

I wonder if anybody had a chance to eat the rest of the slices.

[lion chomping] I guess the answer is yes.

[bell dinging] [bright music] - [Zach] Let's discover together.

It's science wow.

♪ The Bloodmobile, the Bloodmobile ♪ ♪ A delivery service inside us ♪ ♪ We begin in the heart's right ventricle ♪ ♪ And travel to the lungs ♪ ♪ Red blood cells get oxygen to take back to the heart ♪ ♪ Then from the left side of the heart ♪ ♪ And out to every cell ♪ ♪ Delivered by the Bloodmobile ♪ ♪ The food that's been digested is waiting at the dock ♪ ♪ To be taken to the tissues in the body's grocery truck ♪ ♪ So from the small intestine it's carried everywhere ♪ ♪ Delivered by the Bloodmobile ♪ ♪ The Bloodmobile, the Bloodmobile ♪ ♪ A delivery service inside us ♪ ♪ The white blood cells are soldiers ♪ ♪ That fight infectious germs ♪ ♪ They make the antibodies their weapons in the fight ♪ ♪ The army is transported wherever they must go ♪ ♪ Delivered by the Bloodmobile ♪ ♪ We need to send a message to tell a limb to grow ♪ ♪ Or speed the heart or regulate your hunger or your sleep ♪ ♪ The hormones are the message ♪ ♪ They're sent from many glands ♪ ♪ The messenger's the Bloodmobile ♪ ♪ Somebody's got to haul out the trash ♪ ♪ To the liver and the kidneys ♪ ♪ It's not a pretty job ♪ ♪ Carbon dioxide gets carried to the lungs to be exhaled ♪ ♪ And the garbage truck is the Bloodmobile ♪ ♪ The Bloodmobile, the Bloodmobile ♪ ♪ A delivery service inside us ♪ ♪ To carry oxygen, nutrients, things that fight infection ♪ ♪ Do the trash collection and deliver the mail ♪ ♪ And we're all ♪ ♪ And we're all ♪ ♪ Delivered by the Bloodmobile ♪ - Hey, good time so far?

Excellent to hear.

But I ask you, who's ready for a Zach challenge?

[voice reverberating] Have I mentioned how much I love tomatoes?

All tomatoes, big tomatoes, small tomatoes, yellow tomatoes, red tomatoes, green tomatoes, broad, dried, fried, stewed, diced, pureed?

I have never met a tomato I didn't like, but give me a batch of freshly made Italian tomato sauce and I'm done for, nothing better.

My challenge is to get this cherry tomato from my refrigerator to the pot of sauce in under 15 seconds.

Only thing is I have to get it there by blowing it with a straw.

Okay.

15 seconds on the clock.

- Three, two, one.

- And here we go.

[lively music] Go, go, go!

Oh.

[screams] [Zach grunts] Yes!

[laughs] Presto, I did it!

Wow.

[Zach chomps] Mm, sorry, I couldn't help myself.

See you in a bit.

Music, dance, magic and more.

Step right up to Center Stage.

- Siyo and halito, musical explorers.

My name is Martha and today I'm going to teach you the social dances in the Southeastern tribal tradition.

Social dances are usually done in a call and response form.

Today I'll be the leader and then you'll repeat after me.

In these dances, we usually form a circle and then we go around and around, singing while keeping a steady beat.

We're going to learn the Choctaw drum dance.

I'm going to teach you your part first, which is the response.

So I'll say it first and then you repeat after me.

Ready?

♪ Yo a le yo ya he lay he heya ♪ [soft piano music] And the second response goes like this.

♪ Hey ya he yo we hey heya way he ya ♪ ♪ Hey ya he yo we hey ♪ [soft piano music] And now we're gonna put it all together.

I'll be the leader and then you'll sing your responses.

The dance to this song is very simple.

You just form a circle and you march and follow the leader.

Ready?

♪ Yo a le yo ya he le ya ♪ ♪ Yo a le yo ya he le ya ♪ ♪ Yo a le yo ya he lay he heya ♪ ♪ Yo a le yo ya he le ya ♪ ♪ Yo a le yo ya he le ya ♪ ♪ Yo a le yo ya he lay he hey ya ♪ ♪ Hey ya he yo we hey ya ♪ ♪ Hey ya he yo we hey ya ♪ ♪ Hey ya he yo we hey hey ya way he ya ♪ ♪ Hey ya he yo we hey ♪ ♪ Hey ya he yo we hey ya ♪ ♪ Hey ya he yo we hey ya ♪ ♪ Hey ya he yo we hey heya way he ya ♪ ♪ Hey ya he yo we hey ♪ And now we're going to teach you the Cherokee bear dance.

I'll sing you your part and then you repeat after me.

The first part goes like this.

♪ Hey yo heya ta ga ney hi yo ♪ [soft piano music] ♪ Hey yo heya taa ga ney hi yo ♪ [soft piano music] And the second part goes like this.

Ready?

♪ Hi ya gnu hi ya gnu hey yo ♪ [soft piano music] ♪ Hi ya gnu hi ya gnu hey yo ♪ ♪ Hi ya gnu hey hi yo ♪ [soft piano music] The reason we call this a bear dance is because we get to act like bears.

We get to form a circle and we follow the leader just like the other dances, only this time we're bears.

When we get to the long note of that song, we face each other backwards and do this.

Let's put it all together and do our Cherokee bear dance.

I'll be the leader and you'll follow me.

Ready?

♪ Hey yo heya ta ga ney hi yo ♪ ♪ Hey yo heya ta ga ney hi yo ♪ ♪ Hey yo heya ta ga ney hi yo ♪ ♪ Hey yo heya taa ga ney hi yo ♪ ♪ Hi ya gnu hi ya gnu hey yo ♪ ♪ Hi ya gnu hi ya gnu hey yo ♪ ♪ Hi ya gnu hi ya gnu hey yo ♪ ♪ Hi ya gnu hey hi yo ♪ And now we're gonna learn the Cherokee friendship dance.

This one's really easy.

When I say, wa ho, you guys go, whoo.

This is a round dance.

In a round dance, we form a circle, only instead of follow the leader, we're standing side by side and we hold hands and then we step to the right and put our feet together.

Step together, step together.

And that's it.

Ready?

Here we go.

♪ Ya ho ga ney wa yo ya ney ♪ ♪ Ya ho ga ney wa yo ya ney ♪ ♪ Ya ho ga ney wa yo ya ney ♪ ♪ Ya ho ga ney wa yo ya ney ♪ ♪ Wa ho ♪ ♪ Whoo ♪ Wado and yokoke, musical explorers.

We hope you enjoyed learning these dances.

Now it's your turn.

Have a great day.

See ya.

[bright music] - [Zach] Curiosity and wonder.

Let's discover together.

It's Science Wow.

- Hello everyone.

I'm Megan from Growing Great and today we're going to be doing the seeds on the move activity where we explore how different seeds travel.

So here are my first seeds.

Now, what do you notice about how these seeds look?

I notice that they remind me a little bit of feathers.

Now, can you guess how these seeds might travel?

That's right.

They fly in the wind.

And I have another example of a flying seed here.

This seed I like to call a helicopter seed because it spins in the wind.

Now, notice how is this seed similar or different to the first flying seed we observed?

Okay, now let's take a look at these seeds in action.

Now, another way that many seeds travel is by rolling.

Do you think they roll fast or slow?

Next we're gonna take a look at one of my favorite seeds and that's a coconut.

Now, can anyone guess how a coconut moves?

I'll give you a hint.

It has to do with water.

Yes, coconuts are examples of seeds that float.

So let's test it out and put it in some water.

Observe, how does the coconut move as it floats?

Okay, we're down to our last type of seed travel and this one might be my favorite.

I like to call these hitchhiker seeds or they're also known as burrs.

Now, these seeds travel by sticking into animal fur or even human clothing.

The easiest way to test if a seed you have is a burr is to get a piece of fabric like this washcloth and simply drop the seeds onto it.

Now, when we look closer at these forget-me-not seeds, what do you notice about them?

Is their outside smooth?

No, it's a little bit bumpy or pokey and this reminds me of the other seed that we were looking at.

It also has pokey edges.

So now let's put that on the fabric.

Now I'm going to lift up this fabric and test if these burrs stick, and they do.

So these are definitely hitchhiking seeds.

Okay, so now we've learned about a lot of different ways that seeds can travel, and I want to hear your favorite.

So on the count of three, we're all gonna shout out our favorite way of seed travel.

Okay, ready?

One, two, three.

Hitchhiking or sticking seeds.

[laughs] Thanks for joining me in that.

Now, before we get started on engineering our own seed, I want us to think about why seeds might need to travel.

So if a plant dropped all its seeds in one tiny space, do we think they'd grow very well?

No, those seeds wouldn't have enough space to spread their roots down into the ground and their leaves up into the sun.

And so instead, seeds travel so that they can find a space where they will have enough room to grow.

Okay, we've been sitting down for quite some time now.

So I want to invite you to get on your feet with me and do some fun seed movement activities.

Come on.

Okay, now we're going to imagine that we are seeds that fly using the wind.

How would you move as a flying seed?

I might move something like this and then if a big wind gust came, I'd be blown this way and then this way.

Thanks for joining me today.

I hope you learned a little something about how seeds travel.

Now, next time you're on a walk, see if you can observe what seeds you have in your neighborhood and how they travel.

Now, stay safe, keep exploring, and I'll see you next time.

- Welcome back to Global Food Day on Camp TV.

You know, one great way to get a taste for cultural traditions and local customs is through food festivals, and some international food festivals have to be seen to be believed.

I'm going to describe a food festival and let's see if you can figure out which ones are real or not.

I invite you to stand up if you think it's true and to sit down if you think it's false.

Ready?

True or false, there's a festival in Spain called La Tomatina.

Locals celebrate it by throwing tomatoes at each other for fun.

What do you think?

Does that sound true or false?

Believe it or not, it's true.

Every August, the Tomatina festival is celebrated in the small town of Bunol.

People throw tomatoes at each other for about an hour.

Talk about a food fight.

Now remember, this has been a tradition in Spain for a long time, but not here.

No throwing your tomatoes around unless you happen to be at Bunol for the festival.

Okay, ready for another?

True or false, in Mexico there is an annual contest where local artists carve elaborate scenes from giant radishes.

Stand up if you think that's true and sit down if you think it's false.

Guess what?

It's true.

It's called the Night of the Radishes and it takes place each December in Oaxaca, Mexico.

People come from all over the world to see these beautiful carvings and because radishes can spoil quickly, competition to see the best pieces can be fierce.

Okay, last one.

Ready?

Once a year in a town in England, a nine-pound wheel of cheese is rolled down a steep hill.

People then chase the cheese trying to be the first one to catch it.

Okay, you just can't make this stuff up.

It's true.

Every May, a wheel of Double Gloucester cheese is rolled down Cooper's Hill in Brockworth, England.

Contestants run after the cheese and try to catch it which is no small feat because the cheese can reach speeds of up to 70 miles per hour.

I've got nothing except for one thought.

I got to start getting out more.

[laughs] Enjoy your last few activities.

[bright music] Ready for some math that counts?

Count On.

- Hi, my name is Mary and I'm with the Department of Education's Office of School Wellness Programs right here in New York City.

I know how important physical activity is on our bodies and our minds.

And today I'm here to do some movement with you today while we practice some math by reviewing multiples.

So how do we identify multiples of a number?

Well, there's lots of ways but let me show you two.

You could skip count by that number or you could use the product of that number times counting numbers to find the multiples of that number.

So if you're finding multiples of five, you could skip count 5, 10, 15, 20, or you could say five times our counting numbers to find the multiples of five.

Now we are going to add some movement to our practice with multiples today by doing two aerobic fitness movements.

Aerobic fitness movements get our heart rates up and they're a lot of fun.

Our first movement is run.

We are going to run in place.

When we run, we are pumping our arms.

Our legs are moving faster than walking.

And if we're doing our run seated, you are pumping those arms.

Let's do that for the count of five.

One, two, three, four, five.

Great running in place.

Let's rest.

Our second aerobic fitness activity is jumping jacks.

When we do a jumping jack, you jump both your feet out with your arms up and then you jump everything back together.

Amazing, if you're doing that seated, you are putting your arms up and down, jumping jack arms.

Let's do that five times, five jumping jacks.

Here we go.

One, two, three, four, five.

Great, okay, the next thing we're going to do is we're gonna put together our aerobic fitness movements with our multiples and we're going to count and identify multiples of five.

Here's what we're gonna do.

We are going to count up by ones, starting from one going all the way to 40 and when we get to a multiple of five, we are going to shout that number and we're going to do one jumping jack.

Now, when we are counting, you're gonna run in place.

Then getting to that multiple of five, one jumping jack and shout that number.

Are you ready?

Here we go.

One, two, three, four, five, six, seven, eight, nine, ten, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40.

Excellent, and rest.

You did a great job of moving while identifying multiples of five.

So let's try another one.

This time let's do the same movements.

We'll run in place, one jumping jack for the multiple, but this time let's do multiples of, mm, eight.

So think in your mind of the multiples of eight.

We're gonna count from 1 to 40 again and we're gonna shout and jumping jack the multiples of eight.

Here we go.

One, two, three, four, five, six, seven, eight, nine, ten, 11, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40.

All right, let's cool down after that aerobic fitness activity we just did.

Let's do a cool-down call heart breath.

Put both your hands over your heart and take a deep breath in for four and breathe out for four.

And one more time, breathe in for four and out for four.

Can you feel your heart rate going back to normal?

Excellent.

Well, thank you for moving with me today.

It was so fun to practice moving our bodies while practicing some math by reviewing multiples.

Remember, physical activity is a fun way to exercise our minds and our bodies.

Thank you.

[bright music] - [Zach] Let's discover together.

It's Science Wow.

- [Instructor] How do we launch things into space?

You've probably seen beautiful photos of Earth and other planets in our solar system.

Those photos were often captured by spacecraft, robotic explorers doing their work far away from Earth.

But how exactly do we send these spacecrafts so far away?

Well, it starts with a rocket, a really, really big one.

Why rockets?

A spacecraft and basically everything else on Earth is held down by Earth's gravity.

However, a rocket burns fuel called propellant to push away from Earth and against gravity.

This creates a force called thrust.

A rocket needs enough fuel and thrust to speed up to at least 17,800 miles per hour.

That's how fast you'll have to get going to fly above most of Earth's atmosphere and stay in orbit.

Next, the rocket will release the spacecraft but when that happens depends on where you're going.

A spacecraft that orbits Earth is sometimes called a satellite.

A satellite is released from a rocket at a specific distance from Earth.

There it keeps going around Earth in a circular path and orbit.

This happens because there's a balance between the energy the satellite picked up from the rocket called momentum and the pull of Earth's gravity.

The balance of these two forces can keep a satellite in orbit for many years.

But what happens if you want to go farther than Earth?

If you're trying to get to another planet, you'll need a fast rocket to overcome Earth's gravity and you still need to release the spacecraft from the rocket, but you'll also need to figure out the best time to leave Earth to get to that planet.

[alarm ringing] Take Mars for example.

Every two years or so, Mars and Earth are closest together.

This is the best time to go to Mars since it will require the least amount of fuel and time to get there.

And if you want to explore even farther planets like Saturn, plan carefully.

For example, will your spacecraft want to encounter Mars or Jupiter on its way to Saturn?

But don't worry, all the planning is worth it when you end up with a view like this one.

[bright music] - [Zach] Arts and crafts?

Yes please.

Let's get artsy.

- Hi and welcome to Design at Home.

I'm Tiffany, an educator at the Cooper Hewitt Smithsonian Design Museum.

Today I want to tell you about designer Eva Zeisel.

Zeisel was born in Budapest in 1906 and she lived to be 105 years old.

During her long life and career, she designed everything from furniture to candlesticks to dinnerware, and by using materials like textiles and ceramics in her designs, she really became a pioneer for women in the design field.

Her designs are functional, but even more than that, they have this graceful elegance and this playfulness that has captured people's imaginations.

Take for example these salt and pepper shakers.

Zeisel was inspired by the relationship between these two objects to create a set that was inspired by her relationship with her daughter.

You can see by just looking at them that they have this sort of emotional bond by the way that the curves fit just so together that really does make you think of a mother and child.

Some of Zeisel's signature design motifs are tessellating patterns and organic shapes.

You can see these occurring throughout the lifespan of her work.

What is a tessellating pattern?

A tessellating pattern is created when a shape repeats over and over again, covering a surface without any gaps.

Another word for this pattern is tiling.

Check out these modular sound dampening tiles.

Even though these serve a very different function than the salt and pepper shakers that we just saw, you can see very clearly Zeisel's signature motif of repeating patterns and organic shapes.

What I think is particularly interesting about these tiles is that you can actually move the separate pieces and mix and match the tessellation so that you can personalize it to your style and taste.

Eva Zeisel's work has inspired generations of designers and now we're gonna get to work on our very own designs inspired by Zeisel's repeating patterns and organic shapes.

Here's what you'll need to get started, a potato, a butter knife, or you could use a spoon, a piece of construction paper, an acrylic paint and a paintbrush, or you could use an ink pad or even washable markers if you have those.

Well, let's get started.

Step one, using a butter knife, cut one potato into two halves.

If you want to use a sharper knife to do this, ask an adult for help.

Step two, on a flat side of the potato, draw a shape that can be used to create a tessellation.

Using the knife or a spoon, carve away the parts of the potato on the outside of your design.

Step three, apply your first color of acrylic paint or ink to the raised part of the potato.

Holding the round side, press your pattern firmly against the construction paper.

Repeat the color application and stamping process across the entire surface of the page.

Step four, using a second color of paint or ink, repeat steps, three, stamping your shape into the negative spaces that are left in your pattern.

Thank you so much for joining me for Design at Home.

'Til next time.

- [Zach] Daytime or nighttime, it's always time for story time.

- Hi friends.

My name is Hari and I am here to read a book about Chef Roy Choi and the Street Food Remix.

It's written by two authors, Jacqueline Briggs Martin and June Jo Lee, and it's illustrated by Man One who's kind of a famous graffiti artist.

So there's graffiti all throughout the book.

So let's get started.

It's about ramen?

Could that be right?

Hm.

Let's take a look here.

How many of you have had ramen before?

I have.

I love it.

Chef Roy Choi can chop an onion in an instant, carve a mouse out of a mushroom.

He's cooked in fancy restaurants for rock stars and royalty but he'd rather cook on a truck.

Huh.

Roy calls himself a street cook.

He wants outsiders, low-riders, kids, teens, shufflers and skateboarders to have food cooked with care, with love, with sohn-maash.

Hmm.

What is sohn-maash?

Well, right there, there's a definition of it.

It's the flavors in our fingertips.

It's the love and cooking talent that Korean mothers and grandmothers mix into their handmade food.

Sohn-maash.

Roy Choi was born in Seoul, South Korea.

His family moved to Los Angeles when Roy was just two.

Growing up, Roy loved his mom's food made the Korean way, by hand, briny and tangy kimchi, spicy bibimbap, scallion pancakes studded with oysters.

Her kimchi was so special, friends bought it from the trunk of her car, so popular, his parents opened a restaurant called the Silver Garden.

While Roy's parents were busy earning a living, he explored Los Angeles.

Streets were his living room and his kitchen.

He tried tamales, tacos, hot dogs, but nothing was tastier than his mom's cooking.

There's Roy when he's young.

He's wearing an LA Dodgers hat.

Looks like he's trying some tacos and hot dogs.

To Roy, the family restaurant was the best good place.

All day Roy's mom and her crew chopped, mixed, and seasoned by hand.

Roy loved the bustling kitchen crowded with banchan and that's all the dishes that they spread out on the table.

And at 3 p.m., everyone gathered at booth number one for dumpling time.

Everyone's sitting there making dumplings, yeah, whoa, right there.

Look at this.

Do you notice this?

When you look at it, the banchan, the food, do you see how Man One made it a little artistic?

Do you see a secret message?

Yeah, LA.

It spells out LA.

Family together making food, Roy's best good time.

Now here's a darker period.

Neighborhood changed.

Restaurant closed.

Parents' new jewelry business.

Big house in the 'burbs.

But to Roy, life was not better.

He didn't look like other kids, sing the same songs, or eat the same snacks.

Where did he fit?

Roy was all mixed up.

Have you ever had to move?

Did you ever feel all mixed up, like you didn't fit?

I have.

I know exactly what Roy is talking about.

It's not very fun.

When Roy finished school, he didn't know what to do.

He walked the streets, found rough places.

Worn out, he always came back home where his mom helped him get strong with kimchi, rice, tofu, stew.

One day as Roy watched a cooking show, he realized where he could fit.

"I saw myself in the kitchen.

I saw myself at home."

He went to cooking school and learned teamwork, knife work, sauce work.

When he graduated, Roy took jobs at fancy places.

He felt just right in his white chef's coat running the kitchen crew, cooking for movie stars, cooking for a thousand eaters a night.

That's a lot of people.

Roy was a success, until he wasn't.

Too tired, he couldn't cook fast enough for all those diners.

He forgot recipes, lost his job.

Where did Roy fit now?

He didn't know.

Look at this page full of graffiti.

And what's this right here?

We've got a turntable and we got food.

Hmm.

You can remix with music and maybe Roy was gonna remix with food.

Then a friend said, "Let's open a taco truck, put Korean barbecue in a taco."

What?

Chefs cook in kitchens, not on trucks.

But Roy said yes.

He wanted to remix the tastes he loved on the streets that were his home.

He used mad chef skills to build flavor and cooked with care, with sohn-maash, to create Los Angeles on a plate.

Korean short ribs, crispy slaw, on corn tortillas with a squirt of Roy's awesome sauce.

Roy and his friends rolled down the streets of LA in their Kogi BBQ truck looking for hungry people.

Move on, people said.

Korean guys can't do tacos.

See, people doubting him.

They're like, nah.

Roy kept cooking inside the truck while his friends hustled outside, finding people to buy their tacos.

And when they did, look at this line of people.

They're all kinds of people, right?

Kogi tacos tasted so good, sweet, tangy, so much savory.

Eaters ordered more, took pictures to share with friends.

Have you ever taken a picture with some food you really liked 'cause you wanted to show off to your friends that you got to taste some?

Yeah, Roy saw that Kogi food was like good music, bringing people together and making smiles.

Strangers talked and laughed as they waited in line.

Koreans with Latinos, kids with elders, taggers with geeks.

It didn't matter what they looked like.

They all loved the food.

Look at this.

The truck is going all over Los Angeles.

Oh boy.

Roy found his place back on the streets feeding hungry people, cooking up joy.

He was home.

He was living his best good time.

Kogi tacos made Roy famous.

Kogi truck showed people that fresh food full of flavor, chopped, mixed, and seasoned by hand didn't need fancy restaurants.

Roy wanted to feed more people in the city.

He opened cheerful cafes in worn out neighborhoods.

He taught kids to make and sell their own tasty treats.

But that wasn't enough.

He called on his chef friends to start cooking for everyone.

Let's feed those we aren't reaching because sometimes not everybody can afford a fancy restaurant, right?

There you go.

Look at what they're making now, hmm.

Chef DP answered Roy's call.

The two friends decided to open fast food spots in hungry neighborhoods to feed good food, create worthy jobs, and bring smiles.

They tested recipes for Foldies, Crunchies, Burgs, and Bowls that kids could eat while skateboarding, exploring, or just hanging.

Hmm, sounds like something I'd like to eat.

They built the first Locol in Watts, LA, across from Florence Griffith Joyner Elementary School.

Have you ever heard of Florence Griffith Joyner, also known as Flo-Jo?

She's really fast.

And she also had amazing outfits.

Roy and DP wondered would people care about soulful fast food, food cooked with sohn-maash?

Would they walk right past?

Look at all the cool graffiti.

What does that spell out?

Watts, yeah.

It's a part of Los Angeles.

On Locol's first day, the line of people wrapped around the corner all waiting to try tasty food in a new best good place.

Roy said, "I feel like crying, laughing, hugging people."

We are here!

That's what he's saying.

Yeah.

Roy Choi wants to build more Locols, remix neighborhoods everywhere with hope, mad cooking skills, and fresh ingredients, feed goodness to the world.

But sometimes he worries, can it work?

We can help Roy be part of the crew.

Street folks, kids, moms, dads, skateboarders, singers and sillies mix new dishes, share all we can, cook with sohn-maash, cook with love.

So he wants you to try and make your own recipe, your own awesome sauce.

That's a cool idea, isn't it?

And in the back of the book we have notes from the authors and from the illustrator and another picture of ramen noodles.

This was the book "Chef Roy Choi and the Street Food Remix" by authors Jacqueline Briggs Martin, June Joe Lee, and illustrated by Man One.

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