Students explore where ingredients in a quesadilla come from, research crops’ growing regions, and write an informational piece about food and the environment.
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 learn more about geography by identifying areas of the world where food is produced, identifying networks of food movement, and making inferences about how food goes from farm to table.
Students will understand how geographical features impact the way we live and the foods that are available to us by mapping seeds, grains, and nuts.
Students will create a recipe similar to one that could be in refugee camps, identify ways to be more understanding of others’ relationship with food.
Students will research neighborhoods in their city and create a signature pizza representing a neighborhood/area of their choice.
Students will better understand the origins of noodles around the world and will better understand how to communicate and connect with each other.
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