Edible Microorganisms, plus Orange & Green Veggies
Last week, third graders at Watkins learned about the important anti-oxidants in dark green and bright orange vegetables. They drew scientific observations of many types of winter squash and enjoyed a meal of sautéed greens from the garden, sweet potato/quinoa salad, and toast with butter mixed with herbs from the garden. Meanwhile, second graders were amazed that they could make -- and eat -- pizza in FoodPrints. What they didn't realize is that there is a "mystery ingredient" in pizza (hint: yeast) that eats sugar and produces a gas to make the dough rise. This discovery was the foundation for a lesson on decomposition and the role that microorganisms play in our ecosystem. They topped the pizza with herbs and greens from the garden, and enjoyed every bite.