article and photos by Lillie Pardo
For the second part of the project-based social studies unit on how families show care, the Kindergarteners in Ms. Pardo’s class studied “food.” Throughout the study of food, lesson plans, or “learning events,” incorporated art, drama, reading, writing, math, science, and of course, social studies. Students learned about food in context of my family’s foods, special family foods, the origin of foods, nutrition and traditional Eskimo foods. This article will describe three different learning events that took place during the two months the class studied food.
Pop Art Project: For this visual arts lesson, which was co-taught with parent Emily Green, who is an artist, students were exposed to the work of Pop Artist Andy Warhol. They learned about sketching and the process an artist goes through to make a final piece of artwork. The first day, students sketched many different types of popular food such as cans of Campbell’s Soup, packages of cereal, Sun Maid raisins, Quaker Oats, Goldfish crackers and candies such as Dots, Junior Mints, M&M’s and Skittles. During this process, students learned that making mistakes is part of making art. Kindergartner Daisy said, “There are no mess-ups in art.” The next day, they chose one item that they wanted to draw for their final picture. So, they sketched that food again and using black marker drew over their sketch. Finally, they colored in their drawing with oil pastels. The students worked carefully throughout this process, as is evident by their attention to details.
Field Trip to Whole Foods: On a slightly wet, drizzly January morning, the students in Ms. Pardo’s class walked to Whole Foods Market. Ten enthusiastic parents accompanied the class on the outing, which was planned so students could learn more about where food comes from and healthy foods. Ms. Caroline Capizzano, the Marketing Supervisor of Whole Foods, guided the students through the store and taught the class more about the origin of the food they sell, what the word “organic” means and about recycling.
Throughout the tour, students sampled many different foods, including carrots, two kinds of cookies, organic chocolate, cheese puffs, cheese, Thai black rice with tofu and also pomegranate juice. The children also got to touch a mussel and clam from the seafood department and smell some delicious-smelling natural hand lotion. Afterwards, the class discussed the experience and what they learned. They drew pictures of their impressions of the field trip and wrote a thank you note to Ms. Capizzano.
Family Food Celebration: As a closure to the study of food and to learn about what makes food special to families, students and their families had a family food celebration on February 1, where each child brought a special dish to share with the class. The classroom was filled with wonderful smells of soups, salads, casseroles and baked goodies that day. A sampling of the foods brought included: Mexican hot chocolate, Indian chana masala, guacamole, Greek lentil soup, enchilada casserole, Greek salad, sushi finger rolls, brownies, cookies, and peach cobbler. Kindergartener Jack reflected, “I tasted some things that were new, and I liked them.” Students were so proud to share their special family foods with each other and everyone else who came to the celebration, including their parents, grandparents, younger siblings, Principal Karin Newlin, Assistant Principal Nancy Martorelli and P.E. teacher Mr. Wenger (who sampled ALL the foods!) Throughout the study of food, students made many connections to learning how food shows care.
