Food is something we think about several times a day everyday, however we have over time lost the connection to our food that our agrarian predecessors once possessed. Studies have shown that children and/or teens who are involved in the growth process are more likely to try new foods, additionally foods grown and eaten fresh have more flavor and nutrients. There are many reasons to include children and/or teenagers in the production  of the food they consume, I believe the nutritional/culinary components of Family and Consumer Science curriculum make it relevant in the classroom and applicable to their daily lives. The more students can make connections between what we teach in the classroom and how it actually applies to them personally the more likely we are to reach the higher tiers of Bloom’s Taxonomy.

As such I attempted last spring to test the feasibility of creating a small scale garden that can be transferred into a classroom environment. With the assistance of supplementary materials created by

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