Andrew: Red Velvet Cake recipe

Love is still in the air so let’s bake a little post-Valentine’s sweet treat! Red velvet cake is traditionally made with a whole bottle of red food coloring, which the FDA has recently banned as of January 2025. For a safer way to still achieve that vivid...

Jamilah: Fresh Spring Rolls recipe

With Chinese New Year beginning this week, we decided to make Spring Rolls in class this week! We began by discussing the holiday and common ways to celebrate. Food is an integral part of holidays, so being able to connect a cultural tradition with taste and flavor is...

Jamilah: Apple Grilled Cheese recipe

This past week, I taught the apple grilled cheese and mindful eating lesson to a class of middle schoolers. Initially, the idea of putting apples into a grilled cheese was strange to many of the students. However, by the end of the session many appreciated the way...

Amirh: Cranberry Jam recipe

THANKSGIVING RECIPE: Three Sisters Stew/Cranberry Jam 🌽🫛 It’s Thanksgiving 🦃! This week we made the Three Sisters Stew/Cranberry Jam. We began by discussing the three sister crops and how they benefited one another. I also explained how the crops recycle the nitrogen...

Andrew: Spaghetti Bolognese Recipe

This week, we are learning the importance of MyPlate by making a spin on an Italian classic – spaghetti bolognese! It’s so important to teach children from a young age to identify the grain, protein, and vegetable in their meal because when you eat a...

Anna: Three Sisters Stew Recipe

Three Sisters Stew is one of my favorite recipes to cook in the fall, especially around Thanksgiving. This hearty stew features corn, beans, and squash— seasonal ingredients rich in history and flavor. While making the stew, students also learn about the symbiotic...

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