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.
Debbi Madill’s students love growing, cooking, and eating the yummy veggies from their school garden! This video debuted at our 2013 Farm to School Conference.
Are you outside Buncombe County and wish that you could better access our resources? Growing Minds is excited to be able to announce that our “I tried local ___” stickers and recipe cards are now available for pick up at locations in Henderson, Haywood, and Transylvania Counties in North Carolina. One class set (25 stickers and
This cookbook for kids follows Herb on his vegetarian cooking adventures, from his Grandma teaching him to cook to being asked to cook for the King and Queen! With recipes for Veggie Burgers, Risotto, and Salsa, families can read this book together and cook alongside Herb while following his flavorful journey.
This cookbook features original recipes and poetry of Chef Michael R. Fahey inspired by the southern highlands of the Appalachian Mountains. The Autumn Beet-Apple-Fennel Salad is a perfect recipe to be made with local ingredients, or the indulgent Sweet Potato Ice Cream!
These recipes from Southern Appalachia feature local recipes best made with local ingredients! Use local tart apples to make the Raw Apple Cake or late spring harvested ramps to make the Ramps and Bacon.
An inquiry-based science and nutrition program developed by the Teachers College at Columbia University, this curriculum is divided into units that teach students about science by studying their own diet and activity choices. The curriculum includes background information and assessment tools to help students apply what they learn to their personal health choices.
This cookbook is aimed at getting even the pickiest kids to eat healthier foods with flavorful recipes that Chef Bobo developed while working in the kitchen at New York’s K-12 Calhoun School. Try the recipe for Cilantro, Tomato, Cucumber and Yogurt Raita using local late summer tomatoes and cucumbers.