Big Ideas provides teachers, kindergarten through high school, ideas on how to educate their students about food, culture, health, and the environment. Using the four perspectives it lays out steps on how to educate students on food and food systems.
This K-6 resource of 45 hands-on activities is for educators who want to teach children about the larger issues of food, from their own healthy food choices to the farmers and environments that grow it. The lessons also are designed to align with the Benchmarks for Science Literacy.
Mollie Katzen brings another set of 65 recipes to life in this cookbook aimed at kids ages 8 and older. The illustrated recipes mean that kids can create delicious food without a lot of adult assistance and become creative young chefs in their own family’s kitchen!
Students learn the process of turning milk into yogurt by using different bacteria starts and comparing results.
Students will determine the space needed to grow the vegetables for a soup recipe. They will then make the soup using seasonal ingredients from a local farm as an optional extension activity.
Students investigate different colored eggs and compare differences between farmers market and grocery store eggs.
Students learn about different varieties of apples, make apple juice, and devise their own methods of extracting juice.
Students predict how much butter will be made from different types of milk and test their hypothesis.
Students conduct an experiment to determine what fraction of vinegar is needed to safely preserve pickles. Students will use math skills to determine volumes needed based on a ratio.
Guide students in using scientific inquiry to design a seasonal taste test and investigate what produce is grown nearby seasonally, if locally grown foods tastes better, and what other factors might play a role in flavor. Groups will graph and summarize results and the class has the opportunity to discuss benefits of seasonal meal planning and eating locally grown products.