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 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.
In this sixth-grade humanities lesson, students trade between three tables that represent China, India, and Rome to obtain all the ingredients needed to prepare Rice Pudding. This is the fourth and final Silk Road lesson.
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.
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 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 learn about ancient technologies from around the world by rotating through three stations in the garden: grain grinding, roller sledge, and irrigation.
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 seventh-grade humanities lesson, students review and practice three cooking methods that they have used in previous kitchen lessons. Students work together to make decisions as to how they will utilize different methods to cook different ingredients.
