In this eighth grade humanities lesson, students make Vegetarian Chili and Cornbread and learn about how issues of cost and access can both inspire and enforce food choices. Students debate the question of whether accessing healthy, sustainable and socially just food is a right, a privilege, or a responsibility, and which one it should be. Students reflect on and synthesize material from the Debate Plate series. This is the fifth of five Debate Plate lessons, which is a series that focuses on factors that influence personal food choices.
After this lesson, students will be able to:
During this lesson, students will:
For the Chef Meeting
For the Table
For the Closing Circle
Ingredients for the Vegetarian Chili
Ingredients for the Cornbread
Total Duration: 90 minutes
1. Invitation*: (2 minutes)
At the Chef Meeting
2. Reflection*: (5 minutes)
3. Concept Invention*: (8 minutes)
Students learn about cost and access.
4. Application*: (5 minutes)
Students debate the question of whether access to healthy food is and should be a right, a privilege, or a responsibility.
At the Table
5. Application*: (65 minutes)
Students make Cornbread and Vegetarian Chili.
At the Closing Circle
6. Reflection*: (5 minutes)
Students reflect on today’s class time.
Communication is strengthened by practicing effective public speaking, listening, and responding to others by debating the question of whether access to healthy food is and should be a right, a privilege, or a responsibility, and exercising an advanced level of teamwork in the kitchen by working in groups independent of the teacher. Sustainability is highlighted by discussing how sustainable food processing and production methods often result in higher prices at the supermarket and debating whether access to sustainably-produced food is a right, a privilege or a responsibility and whether or not it should be. Nourishment is explored by discussing how access to nutritious food may be limited by financial means, geography, knowledge of ingredients, cooking skills or lack of time. Life Skills are sharpened as students learn how to make vegetarian chili and cornbread, two economical, quick and nutritious recipes, and reflect on the wide variety of factors they have to take into consideration when deciding what to eat.
Academics fulfill Common Core State Standards in ELA for collaborative discussion; speaking and listening, language; following multistep procedures; integrating quantitative or technical information; Health Standards for making healthy food choices; safe food handling and preparing nutritious food. See Connections to Academic Standards below for details.
Common Core State Standards, English Language Arts and Literacy, Grade 8
Health Education Content Standards for California Public Schools, Grades 7 & 8
Edible Schoolyard 3.0
In the Edible Schoolyard Program
In the Kitchen Classroom, 8th Grade
All lessons at the Edible Schoolyard Berkeley are developed in collaboration with the teachers and staff of the Edible Schoolyard and Martin Luther King, Jr. Middle School.
Learning Cycle and Think-Pair-Share discussion routine © The Regents of the University of California. All materials created by BEETLES™ at The Lawrence Hall of Science.
This lesson follows the BEETLES Project’s Learning Cycle (Invitation-> Exploration -> Concept Invention -> Application -> Reflection) and uses their Discussion Routines (Think-Pair-Share, Whip-Around). All are highlighted * with an asterisk for easy identification. See the documents BEETLES Discussion Routines and BEETLES Learning Cycle included in Resources below for more information.