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The Edible Schoolyard Network connects educators around the

world to build and share a K-12 edible education curriculum

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In this seventh grade humanities lesson, students prepare polenta and a quick tomato and pepper sauce after learning about how corn and other foods travelled to Europe via the Columbian exchange. Students use the Italian pellagra epidemic of the 18th and 19th centuries as a...

Place of Learning: Kitchen
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 7

In this eighth-grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. In small teams, they make a variety of yogurt sauces by following the same flexible recipe to create different results according to their...

Place of Learning: Kitchen
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 8

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...

Place of Learning: Kitchen
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 8

In this eighth grade science lesson, students prepare Soft Pretzels with a variety of toppings. While the pretzels bake in the oven, students prepare Chai Tea, and exercise independence in the kitchen by preparing a variety of mustard sauces in groups of two or three...

Place of Learning: Kitchen
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 8

In this sixth grade humanities lesson, students trade with each other to obtain all the ingredients needed to prepare Rice Pudding. This is the fourth and final Silk Road lesson. 

Place of Learning: Kitchen
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6

In this sixth grade humanities lesson, students prepare fresh pasta with Gremolata as they study the exchange of ideas, goods, and foods between Rome and other regions along the Silk Road. This is the third of four Silk Road lessons.

Place of Learning: Kitchen
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6

In this sixth grade humanities lesson, students prepare Spring Salad with Basic Salad Dressing and vegetables harvested from the garden.

Place of Learning: Kitchen
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6

In this sixth 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.

Place of Learning: Kitchen
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6

In this sixth 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 Berkeley garden.

Place of Learning: Kitchen
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6

This lesson introduces sixth grade students to the kitchen classroom. Students meet staff, explore the kitchen, learn the basic rules and systems, and practice setting the table to eat a garden snack. While eating, they share a food memory.

 

Place of Learning: Kitchen
Type: Lessons
Uploaded byKyle Cornforth
Grades: Grade 6