In January, we were thrilled to be back in STEAM classrooms full-time. Across 62 classrooms, 1,160 students dug into learning about food sequencing and the many steps it takes to get food from the farm or garden to our table.
Students compared the journey of corn to make cornflakes with that of a fresh ear of corn on the cob. They explored where each food begins, how it is transformed, and what happens along the way before it reaches their breakfast bowl or dinner plate.
The learning continued in small groups, where students traced the path of tomatoes and tomato sauce from farm to table, and compared fresh fruit to canned fruit. These hands-on activities helped students see how different choices affect freshness, nutrition, and processing.
To wrap up the lesson, students enjoyed a tasting that brought it all together. They sampled Fruit Roll-Ups made with whole wheat tortillas, strawberry cream cheese, bananas, strawberries, and dried cranberries. It was a hit and a delicious reminder that understanding our food system can be both educational and fun.
