A10 • HERMISTONHERALD.COM
BISTRO
Continued from Page A1
In Seattle, she learned about
authentic Italian gelato, which the
Hulls make from scratch with fresh
ingredients.
Other dishes Carol and LaNae
create together using inspiration
from culinary magazines like Bon
Appetit. And many of the Hawai-
ian-inspired entrees like teriyaki
chicken and kalua pig are family rec-
ipes LaNae and Carol grew up on.
Not every recipe they create is a
hit. LaNae said she loves cooking
fish but Hermiston, it turns out, is
not much of a fish community. There
hasn’t been enough demand to keep
any of their seafood-based dishes on
the menu for more than a few weeks.
Carol said she also was surprised
to find that few customers ordered
chili when she put it on the menu.
Her favorite thing is baking, par-
ticularly since she has a sheeter
TESTS
continued from Page A1
Several Hermiston teach-
ers said they were pleased
with the growth they’ve seen
in their own classrooms and
schools, and that preparing
students for testing is a year-
round endeavor.
Melissa Doherty, a third-
grade teacher at Rocky
Heights Elementary School,
said their principal lays out
a framework for how each
grade can draw on students’
previous year of schooling.
“Most of what we teach
builds on the previous year,
WEDNESDAY, OCTOBER 3, 2018
FROM A1
machine now instead of having
to roll the dough out by hand like
she did when she cooked for her
children.
“I enjoy making my croissants,”
she said.
Carol is the perfectionist in the
kitchen, while LaNae is more laid
back.
Both love variety — Carol said
she introduced her children to so
many foods growing up because it
was just too boring to make the same
dishes over and over.
The Hulls have kept that philos-
ophy with their restaurant, serving
a rotating seasonal menu of flavors
from around the world.
“People can sit at our table eating
all different cultural foods together,”
Carol said.
For now, they operate out of a
narrow kitchen at 1725 N 1st St.,
Hermiston, featuring an option of
take-out or seating under a tent.
They are working toward moving to
a new location with indoor seating in
the future.
similar styles,” she said.
“The kids are learning the
right terminology from the
beginning.”
Susan Frink, a Rocky
Heights fifth-grade teacher,
credited the district’s use of
the i-Ready program, a per-
sonalized learning tool, with
helping students prepare for
the test.
She said with the frequent
use of ChromeBooks in daily
work, the process of taking
tests is now less intimidating
for students than it’s been in
the past.
“We use the Chrome-
Books in class,” she said.
“We used to have to go to the
lab. Now the kids are in class,
STAFF PHOTO BY E.J. HARRIS
LaNae Hull puts onions on a lamb gyro as Rogelio Ramirez works on another order Wednesday at Delish
Bistro in Hermiston.
it’s the same environment.”
Hermiston begins testing
in April, and teachers said
generally, each test (read-
ing and math) takes about a
week.
Doherty added third-
grade teachers spend a bit
more time preparing stu-
dents for the testing environ-
ment, and helping them learn
how to use the technology
they’ll use to take the test.
Amanda Degan, a third-
grade teacher at West Park
Elementary, said she was
happy with the scores her
own students received, and
has seen major improvement
in the last few years.
Degan said she has some
tasks that she has students
work on every day that
she felt prepared them for
testing.
Each day, students com-
plete an ‘entry task’ on their
ChromeBooks. It may be
a brief math problem that
touches on a concept they
learned the previous month,
or a reading or writing ques-
tion. She said while lessons
move quickly, and a lesson
plan may allow for teach-
ers to spend only one week
on a concept, the entry tasks
allow her to revisit old les-
sons students might have had
trouble with the first time.
While Degan said she’s
happy with her students’
scores, she doesn’t feel the
tests are always a fair assess-
ment of students’ abilities.
“The reading portion is
not read to them,” she said.
“I have a couple of mono-
lingual students who don’t
speak English, and they have
to take an English test.”
The only way for students
to opt out because of a lan-
guage barrier is if they’ve
been in the U.S. less than a
year.
She said that on tests
that measure comprehen-
sion, a student who can’t
read the text will not be able
to demonstrate their knowl-
edge, even if they can under-
stand the content.
“You’re not really asking
them what they understand
— you’re asking what they
can read,” she said.
Doherty said she likes
that the Smarter Balanced
Assessment pushes students
in critical thinking.
“You can’t teach to the
test,” she said. “It’s not
‘one size fits all.’ It assesses
where the students are at this
point.”
She added that a poor test
score doesn’t mean a student
won’t graduate high school
or college.
“It’s a way for us as
instructors to analyze data
and see where we can
improve.”
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