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Wednesday, March 28 • 1:00pm - 2:30pm
Seed To Table: STEM comes alive in the Garden and Kitchen

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This workshop will teach attendees how to incorporate all elements of STEM into a long-term gardening and cooking project. We will show how to grow an heirloom variety of Native American corn and turn it into flour to make a traditional corn cake.Attendees will engage in a series of 4 hands-on projects that show how STEM comes to life in the garden and kitchen setting. Each station will show how to appeal to a broad diversity of student interests. Teachers and administrators will leave with concrete examples and lesson ideas they can bring back to their schools and either start or expand on existing garden programs. Attendees start at the Science station. We will walk through the process of soil testing and analyzing different soil types. We will discuss the importance of different soil types and inclusion of organic amendments and how they affect plants and the environment. After this all move on to the technology station. At the Technology station attendees will learn first about the historical significance of the Hopi Red Dent corn. We will then use various types of grain mills to turn the corn into flour. Next at the Engineering station the entire group will be split up into 4 or 5 smaller groups. We will encourage each group to identify the different ways that engineering is or can be student driven in a garden and cooking setting. We will facilitate each discussion. After 10 minutes of brainstorming each group will report back to the entire group on their findings. Finally at the Math station attendees will participate on 2 more hands on projects. One will consist of making batter with the fresh ground flour and discuss mathematics in recipe development. The other will highlight the use of math when determining plant spacing and garden planning.


Wednesday March 28, 2018 1:00pm - 2:30pm
HTHI Patio

Attendees (34)