For this grade level project my class and I explored how we can create a sustainable and equitable food system that advocates for everyone including people in places with less access to food (food deserts), people with different cultures and traditions, etc. Look at how we applied this concepts to different classes.
The Cook-off! In AP World History we learned about the columbian exchange and the different products that originate in the western and eastern hemispheres. Then, we were assigned a hemisphere by our teacher Ms. Cain and tasked to create a dish using products only from said hemisphere. My group was assigned the Western Hemisphere. We used foods like peppers, chocolate, blueberries, pineapples, etc to create our final dish.
Recipe for Bluberry Loaf! This dish has multiple connections to the Western Hemisphere. One being blueberries. Blueberries are native to North America, specifically the United States. Another ingredient that connects our recipe to the western Hemisphere is chocolate. Cacao is native to Central and South America. By using ingredients from these continents, we have created a recipe connected to the Western Hemisphere.
For art class, we were asked to chose a culture and make dishware resembling their ceramic style. My group (Lucinda, Madsion, Regie) chose Native American Pottery. We first researched traditional native american ceramics, then we created a butterfly mug, two plates, and a vase. This connects to Native American culture because the butterfly we used is a tiger swallowtail butterfly native to Native America. Butterflies were a common design displayed in ancient Native American pottery.