This Soul, Creole & Cajun Foods lesson, activities and lab is a collaboration of ideas from me and Arlene DeJoy-Meckes (from Teachers Pay Teachers). We teamed up to create this cross-curricular resource as a way to add ethnic diversity to your food classes. There are many teaching possibilities for this as it could be taught as a stand alone lesson, connected to a regional foods unit, when exploring the South, or even as an example of a cultural influence when teaching about food choices.
Years ago I taught about fondues and this year in my Exploring Foods class, I decided to update an oldie but goodie and add it back into the mix! In this Fun with Fondue lesson and lab, students learn about the history and customs associated with fondues before actually preparing them in the lab. In addition to making fondue, we combined a charcuterie brunch board along with it for a fun, hands-on lab!
Sharing another Struggle Meal lesson that I presented at the Missouri FACS conference last summer! This lesson titled, A Glo-Bowl Affair, is a fun, engaging lesson that was inspired by both Frankie Celenza’s Struggle Meal Grain Bowl episode and by activities suggested in the EduProtocol Field Guide (amazon affiliate). I hope your students find this lesson and all of its activities as enjoyable as mine did!