Our recipes (with the exception of baking) are designed to be flexible in order to maximize
seasonality and accommodate student input. Rather than create an entire recipe from start
to finish, we often take an existing recipe and adapt it to fit our needs.
In every kitchen class there is a process of dividing up the work to be done between students. This process can set the tone for the remainder of the class so it is important to make sure that students feel heard and respected through the process.
This resource provides an overview of practices that teachers at the Edible Schoolyard Berkeley use to make lessons inclusive and engaging. These methods help students of diverse learning styles access curriculum and achieve learning goals.
In this eighth-grade humanities lesson, students make broccoli macaroni and cheese and lemonade, and compare the proportion of consumer dollars that go to different players in the food system for from-scratch and boxed macaroni and cheese options.