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“You Are What You Eat” Class Visits the Teaching Kitchen

Students in the senior elective "You Are What You Eat: A Critical Investigation Into Food Production, Consumption, and Justice" -- taught by HS History teacher Kevin Slick in partnership with HS Computer Science teacher and Chef Charlie Stewert in the new Dalton Teaching Kitchen --  actively explores aspects of contemporary food pathways and practices.
To begin the culinary journey, students engaged in all aspects of breadmaking to learn about process and sourcing: In this hands-on class, students milled heirloom grains from Anson Mills, used a ten-year-old starter/mother, kneaded the dough, and discussed the realities of the contemporary food chain. 

With bread as an example, and under Chef Stewert's stewardship, the students explored the historical, ecological, ethical, scientific/biological, cultural, aesthetic, political and economic forces shaping what and how we eat. They followed the food chain from grain to crusty bread and thought about the artisanal and local as opposed to the industrial and commercial. These culinary adventures will continue this week and into next.  You’ll “knead” to stay tuned!

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