Students will learn how food and the environment are interconnected by tracing the origins of ingredients in a recipe and investigating how to eat seasonally.
Students explore where ingredients in a quesadilla come from, research crops’ growing regions, and write an informational piece about food and the environment.
Students explore fermented foods from different cultures (sauerkraut, kimchi, tempeh, injera, douchi) to understand how geography shapes culture through food.
Students will develop a quesadilla recipe and research where the ingredients were grown.
Students will learn how food connects them to themselves and others by learning how to make granola and then writing about a granola or snack mix that represents them.
Students will learn how food connects them to others by learning about the Filipino sausage longanisa and writing about sharing food with someone special to them.
Students will better understand the impacts the Columbian Exchange had on globalization and the global economy by learning…
Students will interpret and identify the sources and origins of different foods and their ingredients by analyzing immigration patterns, learning about different cultures, and mapping the ingredients that make up the Taco Al Pastor.
Students will discover the practical application of why corn, beans, and squash are considered “three sisters” in agriculture by reading the legend of the “Three Sisters” and preparing a traditional succotash.
Students will work individually and in groups to better understand how to convert measurement units, weigh products, and measure by increasing or decreasing ingredients based on serving size for butter chicken.
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