Yesterday was 9-11 and I still have vivid memories of the day, 23 years ago. It was the day planes struck the Twin Towers, the skies went quiet, and everything in the world changed. Our world continues to have its challenges and bright spots. One of the brightest spots for me is the Seed, particularly these past two weeks as we focus on our annual food study. Promoting healthy foods has always been a part of the Awakening Seed mission. We became more intentional eight years ago when we established the school’s food website and eventually began our all-school food study. The food study is conducted the first two weeks of September to raise awareness about food as we start another school year. How each class approaches the study is totally left up to individual teachers. It’s an emergent study, which means it’s based on the passions and interests of each group. Here’s a quick rundown of what’s been happening with the food study:
The Toddler 1s class has been tasting different foods, making prints with foods, reading color books about fruits and vegetables, and examining different kinds of seeds inside fruits and veggies. The Toddler 2s have also been doing taste tests, encouraging children to be more open about new foods. They talk about “don’t yuck my yum,” as they explore each other’s favorite foods brought in by each family. Some of their favorites are noodles, bananas, salad, and apples.
The Early 3s have been busy with making food face collages and chopping and eating carrots. They’ve made guacamole and had a delightful pasta making experience with a parent and grandparent. Each child made their own pasta dough and then took turns running it through a pasta machine.
The Preschool 3s have been engaged with a rainbow of fruits and veggies, collaborating on a class rainbow display for the hallway. They tried out moon drop grapes, which are delicious, and explored kinetic sand that comes in different colors infused with different scents. The Preschool 4s have been preparing for their annual pesto feast with parents by picking basil from their garden, cutting and prepping it to be make into pesto. Additionally, they are learning about different food groups and sorting them for a large graph on their classroom wall. PreK students have taken advantage of a large box that arrived at school, turning it into a food truck. The food truck is equipped with plastic food and supplies for dramatic play. They have also painted a large rainbow with different foods glued on that match the color of each rainbow section.
Elementary students have entered into the study in several unique ways. The kindergartens learned about MyPlate.gov, made salsa, and enjoyed strawberry and banana smoothies. A friend of one of their teachers talked with the class about how to run a grocery store. They also made tortillas with Diane. 1st and 2nd graders have been exploring different family cultures through food. Assorted parents have come to class with cooking projects, including chicken fried rice, sesame noodles (which, according to tradition, offers longevity if eaten on one’s birthday), sorbet, and nopales. Each student picked a food that represents their family culture and made a collage representation of it. They’ve talked about families and houses around the world, an mapped them. Finally, the 3rd and 4th graders picked their own topics for their food study focus. They are curious about what sugar is added into and where chocolate comes from. They will continue their study in weeks ahead by learning the history of cacao and exploring the sugar content in common soft drinks.
Thanks to all parents who supported our food study this year. As we help our students develop a healthy relationship with food, it will certainly enhance their well being in years to come, along with appreciating the importance of food in our lives.