In this lesson, students explore how flexible recipes – such as a galette – can be one strategy for using a wide variety of foods in order to reduce personal food waste.
In this lesson, students explore how flexible recipes – such as a frittata – can be one strategy for using a wide variety of foods in order to reduce personal food waste.
In this lesson, students explore the environmental hazards of landfills and prepare a soup using parts of food that would have otherwise been discarded.
In this lesson students will explore what it means for food to be a commodity, what makes food edible but not sellable, and how to can make informed decisions with what we choose to eat. Students will prepare a salad using “imperfect” produce.
In this lesson, students will learn how we define food waste (edible food that gets thrown away instead of eaten) and discuss the amount of food wasted in the US (about ⅓ of all produced).
Do you want to cut vegetables and fruits like the professional chefs on TV? You can after a little study and a lot of practice. This lesson will introduce you to the basic cuts that are used on most vegetables.
In this eighth-grade humanities lesson, students make frittata and salad with their choice of salad dressing, and discuss the relationship between food choices and the environment with a specific focus on water use and food waste.
Is there a food that reminds you of a memory from when you were younger? Can you think of recipes or flavors that have been passed down in your family for generations?
Practice your baking skills with this flexible recipe for seasonal fruit muffins! In this lesson, you will make muffins and learn about the muffin method for baking.
In this sixth-grade humanities lesson, students complete the seed-to-table cycle by preparing sautéed greens and serving them over grains that were grown in the Edible Schoolyard garden. Students learn and practice basic knife skills and safety.
In this sixth-grade lesson, students prepare a soup with vegetables harvested from the fall garden while they practice knife skills and learn the basics of making stock.
