Wednesday, March 14, 2018
Lia Fernald and Wendi Gosliner
Food and Global Health
Wednesday, February 14, 2018
Naomi Starkman, Shakirah Simley, Justin Phillips, and Bonnie Tsui
Food and Media: Who to Trust?

No. Lesson Location Grade Key Concepts
Fall
1 Spaghetti with Pesto, Ricotta Cheese, and Quick Tomato Sauce Kitchen Classroom 6 – 8 Collaboration, Decision-Making, Seasonality, Teamwork
2 Spring Rolls Kitchen Classroom 6 – 8 Seasoning, Teamwork, Knife Skills, Experimentation, Improvisation
3 Eggs and Potatoes with Homemade Ketchup and Herb Tea Kitchen Classroom 6 – 8 Teamwork, Seasoning
No. Lesson Location Grade Key Concepts
Spring
4 Debate Plate: Introduction to Food Systems and Choices Indoor Classroom 6 – 8 Food Access, Food System
5 Health and Nutrition Debate Plate: Spiced Red Lentil Stew and Indian-Spiced Cabbage Slaw Kitchen Classroom 6 – 8, 9 – 12 Food System, Food Choices, Health
6 Environment Debate Plate: Frittata and Salad Kitchen Classroom 6 – 8, 9 – 12 Environmental Sustainability, Food Waste
7 Labor and Justice Debate Plate: Farmworker Wages Indoor Classroom, Kitchen Classroom 6 – 8, 9 – 12 Food System, Labor
8 Labor and Justice Debate Plate: Broccoli Macaroni and Cheese and Lemonade Kitchen Classroom 6 – 8, 9 – 12 Food System, Food Choices
9 Cost and Access Debate Plate: Chili and Cornbread Kitchen Classroom 6 – 8, 9 – 12 Food Access, Food Choices
10 Pizza Celebration Kitchen Classroom 6 – 8 Community
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ESY Berkeley Teaching Staff
Edible Schoolyard Project
Berkeley, CA

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