In this 7th grade humanities lesson, students make Vegetable Fried Rice and connect the surplus of rice during the Song Dynasty to the advancement of Chinese culture.
Material Type: Activity/Lab
In this 7th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Gremolata sauce.
Material Type: Activity/Lab
In this 7th grade humanities lesson, students prepare Ghanaian Black-Eyed Peas and examine the exchange of foods between Eurasia, Africa, and the Americas during the Columbian Exchange.
Material Type: Activity/Lab
In this 7th grade humanities lesson, students make vegetable sushi and explore how Japan’s geography has influenced its diet and culture.
Material Type: Activity/Lab
In this 7th grade life skills lesson, students work as a group to make alterations to a traditional chocolate chip cookie recipe and create their own type of customized cookie.
Material Type: Activity/Lab
In this 7th grade life skills assessment, groups compete against each other to plan and prepare a menu with a set of secret ingredients.
Material Type: Activity/Lab
In this 8th grade humanities lesson, students prepare Quick Tomato Dinner while refining their tasting skills. Students use sensory vocabulary to make observations about the ingredients in the recipe before, during, and after cooking.
Material Type: Activity/Lab
In this 8th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Middle Eastern Chermoula sauce and lavash.
Material Type: Activity/Lab
In this 8th grade humanities lesson, students stir-fry vegetables to prepare Vegetable Chow Mein. Using the same produce as the roasted vegetable lesson students further explore how cooking methods and seasonings flavor ingredients.
Material Type: Activity/Lab
In this 8th grade science lesson, students prepare Kale Pesto and Homemade Ricotta Cheese. Students also visit the pH Lab where they use cabbage juice as an indicator to test the pH of common kitchen ingredients and products.
Material Type: Activity/Lab
In this 8th grade science lesson, students prepare Whole Wheat Soda Bread with fresh churned butter and Chai. While the bread bakes in the oven, students experiment with chemical leaveners and observe the chemical reaction that causes the Whole Wheat Soda Bread to rise.
Material Type: Activity/Lab
In this 6th grade humanities lesson, students prepare a Spring Salad with Basic Salad Dressing and vegetables harvested from the garden.
Material Type: Activity/Lab
This lesson introduces 6th grade students to the kitchen classroom. Students meet staff, tour the kitchen, and learn the basic rules and systems. They then write and share a food memory.
Material Type: Activity/Lab
In this 6th grade humanities lesson, students prepare a soup with vegetables harvested from the fall garden while they practice knife skills and learn the basics of making stock.
Material Type: Activity/Lab
In this 6th grade humanities lesson, students prepare frittata while they review the kitchen systems and skills they have learned during their fall rotation.
Material Type: Activity/Lab
In this 6th grade humanities lesson, students prepare Pan de los Muertos and practice measuring precisely.
Material Type: Activity/Lab
In this 6th grade humanities lesson, students prepare Steamed Dumplings as they study the exchange of ideas, goods, and foods between China and other regions during the Han dynasty. This is the first of four Silk Road lessons.
Material Type: Activity/Lab
In this 6th grade humanities lesson, students complete the seed to table cycle by preparing sautéed greens and serving them over grains that have been grown in the Edible Schoolyard garden.
Material Type: Activity/Lab
The September 2010 report, "Changing Students' Knowledge, Attitudes, and Behavior in Relation to Food: An Evaluation of the School Lunch Initiative," conducted by the Dr. Robert C. and Veronica Atkins Center for Weight and Health, University of California at Berkeley, examined the results of a three-year longitudinal study to determine the effects of the SLI on students' knowledge about nutrition, food, and the environment; attitudes toward healthy eating and environmental responsibility; and eating behaviors.
Material Type: Assessment, Case Study
The curriculum builds upon many years of educating our students in the garden and scales up content across grades and lessons for instructional scaffolding. It is designed as an interactive teaching tool to be co-taught with classroom teachers and garden instructors as leads. Each lesson connects directly to standards: Next Generation Science, Common Core State, Physical Education, and Environmental and Health Education. Our concise and easy-to-follow lessons are a packed 45 minutes for preschool through fifth grade. Flexibility is important to us, so some lessons include several activities that teachers can choose from to accommodate their lesson plans. Consistency is also important, so we follow themes and lesson structure found in the Curriculum Map.
Material Type: Activity/Lab, Diagram/Illustration, Lesson Plan, Reading
