The Food for Thought project aimed to develop a sustainable and inclusive food system, showcasing cultural diversity while promoting awareness of health and social equity. Across various classes, teachers integrated the project into their curriculum. In Science, we explored the chemical bonds present in food. In world history, we engaged in a cook-off representing different hemispheres. In art, we crafted a table setting using ceramics inspired by countries involved in the Columbian exchange. In my group, we opted to create a cup, spoon, and appetizer plate, drawing inspiration from a painting palette. Our theme and color choices complemented each other seamlessly, resulting in a cohesive outcome.

For our world history project, we prepared dishes representing our respective hemispheres. I was assigned to the West hemisphere. We engaged in a cook-off inspired by the Columbian Exchange. It proved quite challenging to cook using ingredients specific to our hemisphere, as we were limited in terms of spices and garnishes. Consequently, our dishes lacked the desired taste.