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.
In this eighth-grade humanities lesson, students watch a short video about the 2010 fight by the Coalition of Immokalee Workers for a penny more per pound of tomatoes picked, and read an article that describes where consumer food dollars go in the food system.
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.
In this seventh grade science lesson, students learn about levers and use them to make work easier.
In this seventh-grade humanities lesson, students make maki sushi and focus closely on their knife skills and on displaying their food artfully. This is the third in the five-lesson series leading up to Iron Chef, the culminating challenge of the seventh-grade kitchen experience.
In this seventh grade science lesson, students deepen their understanding of pollen and pollinators by using microscopes to observe pollen and bee species from the garden.
In this seventh-grade humanities lesson, students prepare a Middle Eastern meze platter using ingredients that represent the four major climatic regions of the Arabian Peninsula.
In this sixth-grade humanities lesson, students prepare Pan de los Muertos to honor people or animals in their lives who have passed. They learn about the holiday of Día de los Muertos, and practice measuring precisely.
Students will learn to make salad dressing and assemble a salad while learning to identify all the parts and colors of a plant that we eat.
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.
In this sixth grade orientation, the Edible Schoolyard's garden staff brings visual aids and props into students' indoor classroom to introduce the behavioral expectations for their upcoming garden classes.
This lesson gets students to practice sorting, organizing, and making lists while in the natural environment. It introduces the idea that we eat seeds, and we also use them to make other plants, thus more seeds.
In this eighth-grade humanities lesson, students prepare spaghetti with pesto, ricotta cheese, and a quick tomato sauce. Students discuss the theme of seasonality, and build their independence in the kitchen by working as a team to identify and divide cooking jobs and coordinate timing as they cook.
In this eighth-grade humanities lesson, students make fresh spring rolls and create their own dipping sauces.
In this sixth-grade humanities lesson, students prepare Steamed Dumplings as they study the exchange of ideas, goods, and foods between China and other regions during the Han dynasty. This is the first of four Silk Road lessons.
In this sixth-grade humanities lesson, students prepare Vegetable Curry as they study the ideas, goods, and foods that India shared with other regions along the Silk Road. This is the second of four Silk Road lessons.
In this sixth-grade humanities lesson, students prepare fresh pasta with gremolata as they study the exchange of ideas, goods, and foods between Rome and other regions along the Silk Road. This is the third of four Silk Road lessons.