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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.
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.
In this eighth-grade humanities lesson, students make potatoes, eggs, herb tea, and homemade ketchup.
This lesson builds upon the previous lessons introducing the process of photosynthesis, focusing on light absorption by leaves to make their own food.
In this sixth-grade science lesson, students explore and study flowers like scientists do, learn about and practice scientific drawing, label a flower's structures and their function, and discuss their findings, questions, and ideas.
This lesson is designed to be a two part lesson that can be taught over several days.
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.
In this lesson, students will learn one of many ways to preserve the fall harvest. They will learn appropriate ways to harvest herbs from the garden, how to safely handle garden tools, and two simple methods to preserve herbs for use throughout the winter and spring.
In this lesson, students explore the common causes and environmental and community impacts of food waste. They brainstorm potential solutions to reducing food waste, in their own lives and more broadly.
In this sixth-grade humanities lesson, students make frittata They practice their knife skills and safety, and practice using kitchen systems.
In an Immersion Week, students come to the garden every day for a week. Our seventh-grade classes come for two weeks of immersion, one in each semester. Eighth-grade classes come for one week in the spring.
In this sixth-grade science class, students will begin to understand what the greenhouse effect is and how it is connected to global warming.
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 lesson, students participate in making an Herbal salve to take home. Students will: learn about the different properties of plants grown in the garden or in the essential oils.
This lesson introduces the topic that plants need nutrients, particularly nitrogen, in additional to light, air, water, and soil. The activities teach students that nitrogen comes from many different places, including the air, soil, other plants, and animals.
In this seventh-grade creative assessment, students work in groups to plan and prepare a meal using a surprise set of ingredients without adult help.
In this 8th grade science lesson, students prepare Kale Pesto and Ricotta Cheese, and visit the pH Lab where they use cabbage juice as an indicator to test the pH of common kitchen ingredients and products.
In this sixth-grade lesson, students experience cooking and eating outdoors. Instead of the usual Closing Circle in the Ramada, we enjoy fresh food and good conversation as we eat together at the long table to celebrate the last 6th grade garden class of the year.
This lesson introduces sixth-grade students to the kitchen classroom. Students meet staff, explore the kitchen, learn the basic rules and systems, and practice setting the table to eat a garden snack.
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.
