Since COVID-19 began, people’s relationship with food has been upended. Before, people may have had some meals provided at work, school, or at social functions, but in isolation many have taken it upon themselves to become self-sufficient in their daily meal preparation. How many of us have seen videos on social media of a friend’s first attempt at baking banana bread or a triumphant picture of a successful attempt at a gourmet dinner? There has been a massive increase in the public’s interest in food, and the kitchen has once again become the hearth around which people gather to share, to learn, and to connect.
Join the UBC Faculty of Education and Faculty of Land and Food Systems in a delicious discussion on the kitchen as the classroom. Discover methods for inspiring children to learn about nutrition, science, history, and community through the unifying power of food. Topics will include nutritional alternatives (veganism, lactose-free, etc.), intergenerational connections over meals, food prep tips, waste prevention, and more.
Moderator – Martina Seo, BHE’00, BEd’09, MET’17 – Home Economics Teacher
Speaker – Desiree Nielsen, BSc’06 – Registered Dietitian
Speaker – Kerry Renwick – Associate Professor, Department of Curriculum & Pedagogy, UBC Faculty of Education
Recorded June 30, 2020.
Other helpful information
- Desiree Nielsen’s Blog: What Should I Feed My Vegetarian Kids?
- Desiree Nielsen’s Blog: How To Get Your Kids to Eat More Plants
- Kids books that centre food:
- Kids book on Sourdough: Suzie’s Sourdough Circus
- Desiree Nielsen’s E-Book: The Minimalist’s Guide to Eating Well