Students will learn to make scrambled eggs and vegetable dumplings in the Chinese tradition and discuss the foods of spring, especially protein-rich foods from animals and plants.
Students will learn to make a simple roasted potato and cauliflower dish. They will play a game in which they compare and contrast many different kitchen and food objects based upon size, plant part, volume, and more.
This lesson builds on past content students learned about plant parts and functions. The activities review each part and then invite students to taste a new vegetable or fruit growing in the garden.
This food system lesson introducesthe concept that there are processes for getting food to the fork. It can be paired with a science and/or humanities lesson on ancient culture’s methods for processing grains.
This lesson builds upon past content students learned about how plants need light. The activities invite students to test a plants’ leaf ability to absorb light in the absence of light.
This lesson introduces students to the concept of photosynthesis, starting with understanding the role light plays in helping plants make food. The activities invite students to experiment with light absorption by plant leaves.
This lesson builds upon past lessons on decomposition and plant nutrients. The activities dive deeper into the importance of compost in providing nutrients for plants.
This lesson introduces students to decomposition. The class will create a clear container to house various items and will check back over the course of the school year to record each item’s state of decomposition.
