Nourishing Literacy gives children the opportunity to experiment with new foods, new tools, and new ideas.
Nourishing Literacy is a unique opportunity for students to learn through cooking in the Library’s state-of-the-art kitchen classroom. Through hands-on cooking activities, students explore math, science, writing, and other academic areas. In Nourshing Literacy, students learn to make nutritious, delicious food, and they gain practical culinary skills they can use for a lifetime.
Nourishing Literacy is a partnership between the Culinary Literacy Center and Honeypie Cooking.
If you are interested in having your class participate in Nourishing Literacy, please complete our Classroom Intake Form
Can you eat a rainbow? In Seeds That Feed students will ponder this big question and more as they learn about edible plant parts and their functions. In the kitchen students will learn how to prepare a rainbow-colored plant-part pasta dish, why we follow directions when we cook, and how to make their healthy meals colorful.
In her book Starting from Scratch, author Sarah Elton reminds us that when we cook, we are conducting science. "When we heat up our ingredients,"" Elton tells us, "we are causing chemical and physical reactions in them. Quite simply, we’re transforming matter from one state to another."" In Flavor-Focused Kitchen Science, students get to become scientists as they learn about transforming matter through pickling. In the kitchen classroom they will get to try their hands at quick pickling while they learn about fermentation, food safety, and proper handwashing technique.
How does the food we eat get to our table? In Faces of Food, students will explore this big question and more as they learn about the jobs and workers that make up the food system. In the kitchen students will learn about mise en place and try their hands at a variety of restaurant jobs as they work together to prepare, cook, eat, and clean up a delicious plant-based meal.
During the 2018–2019 school year, Nourishing Literacy is offered on Tuesdays and Fridays from October through June. Each class is one hour and 45 minutes. There are two sessions available each day:
|October||Flavor-Focused Kitchen Science - Grade 2-4|
|November||Flavor-Focused Kitchen Science - Grade 2-4|
|December||Flavor-Focused Kitchen Science - Grade 2-4|
|January||Faces of Food - Grade 5-8|
|February||Faces of Food - Grade 5-8|
|March||Faces of Food - Grade 5-8|
|April||Seeds that Feed - Grade PreK-1|
|May||Seeds that Feed - Grade PreK-1|
|June||Seeds that Feed - Grade PreK-1|