As part of our After-School snack lesson, middle schoolers in Brooklyn made healthy afterschool snacks that cost less than $3 per serving! Kids learned about healthy, creative snacking for less than a chopped cheese from the deli or greasy lo-mein, and explored the urban STEM behind the production and distribution of local ingredients. Berry smoothies…
Kids at one of our Brooklyn middle school sites conducted a community food survey this week, after we discussed urban food deserts in NYC. Clipboards in hand, they noted food sources, availability of organic options, variety of produce, and prices. Next week, they’ll be back to pick up healthy snacks!
What’s green and edible in your neighborhood? Kids explored community gardens as part of their FITBA field trip! Each 10-week FITBA session includes a field trip custom designed to students’ interests. These middleschoolers got to check out seasonal veggies and greenery at a local urban farm.
Students learned the power of superfood seaweed as they connected a healthy sushi meal to six essential nutrients, and sustainable food production. A great starting point to discuss Japanese culture and its influence on our city.
Bacteria can be helpful–and tasty too. Students learned how microorganisms work with us in food creation and digestion while baking traditional Mediterranean pita bread. Did you know NYC has the highest population of Greeks in the United States? Students discussed Greek culture and history as they ate their healthy snack. Check out this Greek thing…
A veggie stir fry makes for a delicious primer on plant anatomy. Students tossed colorful seasonal veggies together while learning about traditional Chinese cooking staples and the history and influence of Chinese culture in NYC. Get your fix of stir-fry summer veggies like squash, tomatoes and corn at one of NYC’s many farmer’s markets!
French toast with stale bread introduces the topic of food waste, and ways of limiting it. The group also discussed the importance of local food production, the history, influence, and culinary techniques of French culture in NYC. Yum! Thanks to City Harvest for putting potential food waste to good use fighting hunger in NYC!
This FITBA lesson introduced the history, influence and culinary techniques of Mexican culture in NYC, and featured delicious vegetarian tacos. Students explored the five main food groups and tasted one healthy option form each group while making tacos. STEM connection?
Healthy mini-pizzas taught students the differences between physical and chemical changes and how they aid in food processing. Cheese served as a tasty introduction to the process of fermentation used to make many different food products. Finally, we couldn’t talk about pizza without talking about one of NYC’s longest cultural histories–Italian culture and culinary techniques.
Students practiced using their five senses to explore herbs such as basil, oregano and mint, and a variety of seasonal fruits. Students also learned how to properly and safely handle a knife and understand the components of a recipe while making delicious fruit salad! The group acted as food scientists, as they described their fruit salad…