In this seventh-grade humanities lesson, students make Vegetable Fried Rice and learn about the agricultural innovations during the Song Dynasty in China that led to a surplus of rice and resulted in major cultural, technological, and scientific developments.

In this sixth-grade humanities lesson, students prepare Pan de los Muertos to honor people or animals in their lives who have passed. They learn about the holiday of Día de los Muertos, and practice measuring precisely.

In this sixth-grade humanities lesson, students make frittata They practice their knife skills and safety, and practice using kitchen systems.

In this 8th grade humanities lesson, students read and discuss an article about the Mandela Foods Cooperative (MFC), a small community-run grocery store in West Oakland.

In this eighth-grade humanities lesson, students make potatoes, eggs, herb tea, and homemade ketchup.

In this eighth-grade humanities lesson, students make fresh spring rolls and create their own dipping sauces.

In this eighth-grade humanities lesson, students prepare spaghetti with pesto, ricotta cheese, and a quick tomato sauce. Students discuss the theme of seasonality, and build their independence in the kitchen by working as a team to identify and divide cooking jobs and coordinate timing as they cook.

In this eighth-grade humanities lesson, students make Red Lentil Stew and Spiced Cabbage Slaw, and reflect on how their own understandings of health and nutrition impact their relationship to food and food choices.

In this eighth-grade humanities lesson, students make Vegetarian Chili and Cornbread and discuss how cost and access impact food choices.

In this eighth-grade humanities lesson, students watch a short video about the 2010 fight by the Coalition of Immokalee Workers for a penny more per pound of tomatoes picked, and read an article that describes where consumer food dollars go in the food system.