-
Popular Posts
Archives
Posts by Categories
Twitter Updates
Error: Twitter did not respond. Please wait a few minutes and refresh this page.
Tags
Alice Waters Ancient Grains Ann Cooper Berkeley Unified School District Buddha's hand Butternut squash Carrot Chez Panisse Foundation Citrus Fruit Confit Cook Cookie Cooking in the Classroom Cupcake electrolytes Fedupwithlunch Food Fourth of July Fruit Fruits and Vegetables Fuyu Gratin Hachiya Hachiya Persimmon Harvard University Home Inquiry-based learning Kitchen Garden Lunga Di Napoli Maple syrup Meditation nutrients obesity Pancake Pear Persimmon Recipe Science of Cooking Class Storytelling The Science of Cooking Thich Nhat Hanh Three Sisters Three Sisters Succotash whole grains Winter Squash
Category Archives: Science of Cooking
The New American Classroom: Farm-To-School Cooking
As we have become distant with our relationship to food, cooking at school offers children the opportunity to experience food in a completely new way, weighing each word, measuring each ingredient— it captivates all of their senses and highlights the … Continue reading
The New American Classroom: Farm-To-School Cooking
By Carrie Fehr As we have become distant with our relationship to food, cooking at school offers children the opportunity to experience food in a completely new way, weighing each word, measuring each ingredient— it captivates all of their senses … Continue reading
Root For Beets!
By Carrie Fehr The beet is the melancholy vegetable, the one most willing to suffer. You can’t squeeze blood out of a turnip…—Tom Robbins, Jitterbug Perfume Fun facts about root vegetables ignite sparks all around the cooking room, with an … Continue reading
Posted in Food, From the Classroom, Home, Science of Cooking
Tagged Carrot, Tom Robbins
Leave a comment
Winter Greens
Love is Green: From the wildly diverse Brassica clan, to the vast palette of mustards, cabbages, and leafy greens, our harvest yield this month is overflowing with a cornucopia of Winter Greens that is so compelling, it draws students into … Continue reading
The Science of Cooking: Citrus Rocks
By Carrie Fehr “If we look deeply into a flower, what do we see? Sunshine, a cloud, earth, minerals, the gardener, the complete cosmos.”-Thich Nhat Hanh Citrus Rocks: Citrus rocks the Science of Cooking Class where fourth grade Chef Scientists … Continue reading
The Science Of Food: The Chef And The Scientist
By Carrie Fehr Teaching science through the lens of cooking encourages students to understand the valuable connection between a chef and scientist, and offers a rich stew of inquiry-based science lessons that reinforces the vital role food plays in our … Continue reading
The Science of Cooking
The idea behind the Science of Cooking Class took shape when two teachers, one part science, and one part cooking, decided to team up and collaborate on a new and exciting approach to teaching science concepts through food, and as … Continue reading
Posted in Home, Science of Cooking
Tagged electrolytes, Harvard University, Science of Cooking Class
1 Comment
