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
Contributor

ESY Berkeley Teaching Staff
Edible Schoolyard Project
Berkeley, CA

No. Lesson Location Grade Key Concepts
Fall
1 Fried Rice Kitchen Classroom 6 – 8 Agriculture, Food Surplus, Staple Crops, Knife Skills
2 Middle Eastern Meze Platter Kitchen Classroom 6 – 8 Climatic Regions, Trade, Meze Platter, Flexible Recipes
4 Three Sisters Tacos Kitchen Classroom 6 – 8 Seasonality, Food History, Three Sisters, Companion Planting
No. Lesson Location Grade Key Concepts
Spring
5 Tortilla Scramble with Roasted Potatoes Kitchen Classroom 6 – 8 Reflection, Teamwork
6 Udon Noodle Soup Kitchen Classroom 6 – 8 Stock, Timing, Food History
7 Maki Sushi Kitchen Classroom 6 – 8 Knife Skills, Presentation, Kodawari
8 Sauté, Roast, Steam Kitchen Classroom 6 – 8 Teamwork, Inclusivity, Different Cooking Methods
9 Iron Chef Kitchen Classroom 6 – 8 Teamwork, Cooking Methods, Inclusivity
Contributor

ESY Berkeley Teaching Staff
Edible Schoolyard Project
Berkeley, CA

No. Lesson Location Grade Key Concepts
Fall
1 Kitchen Orientation Kitchen Classroom 6 – 8 Kitchen Rituals and Routines, Student Orientation
2 Greens Over Grains Kitchen Classroom 6 – 8 Knife Skills, Sauté, Farm to Table
3 Pan de los Muertos Kitchen Classroom 6 – 8 Traditional Foods, Precise Recipes, Ancestors
4 Autumn Harvest Soup Kitchen Classroom 6 – 8 Flexible Recipes, Seasoning to Taste, Seasonal Harvest
No. Lesson Location Grade Key Concepts
Spring
5 Frittata Kitchen Classroom 6 – 8 Knife Skills, Eggs, Cooking Rates
6 The Silk Road: Chinese Steamed Dumplings Kitchen Classroom 6 – 8 Silk Road, Trade, Flexible Recipes
7 The Silk Road: Indian Vegetable Curry Kitchen Classroom 6 – 8 Cultural Exchange, Trade, Cooking Rates
8 The Silk Road: Roman Homemade Hand-Rolled Pasta with Gremolata Kitchen Classroom 6 – 8 Silk Road, Trade, Rome
9 The Silk Road: Trading for Rice Pudding Kitchen Classroom 6 – 8 Trade, Teamwork, Cultural Exchange
Contributor

ESY Berkeley Teaching Staff
Edible Schoolyard Project
Berkeley, CA

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