This week we talked about the importance of making art and being creative, both for our own health and for the health of our community. In the classroom we read a book by Isabel Campoy and Theresa Howell called Maybe Something Beautiful: How Art Transformed a Neighborhood.
In the kitchen, the kindergarten chefs made their own edible art. Their prompt was to make the likeness of a person using salad ingredients, but they were also free to create something different and inspiring. Students spent the first part of class prepping their medium, including sugar snap peas, Castelvetrano olives, Pink Lady apples, purple cabbage, lunchbox peppers, golden beets, carrots, cherry tomatoes, watermelon radish, cheddar cheese, and chives.
Everyone got to make their own salad art on a cutting board. We especially loved students’ use of edible flower petals, chickpea pasta, and raisins to add detail. At the end of class, we seasoned our art with salt, pepper, and extra-virgin olive oil, then enjoyed not only how the art we made looked, but also how it tasted!
