In the classroom this week we watched a TED-Ed video about plant-based meats and their impact on our health and the environment. Some plant-based meats, such as products from Impossible Foods and Beyond Meat, are made in labs; others, like our recipe for coconut bacon this week, can be prepared by any home chef. The research is clear that food from plants uses less land and water and emits less pollution than food from animals, but large structural barriers remain to change our diets en masse.
In the kitchen we made a Cobb salad but replaced the traditional bacon with coconut bacon, a recipe that includes ingredients to deliver a similar smoky, savory, fatty, and sweet experience. The fourth and fifth grade chefs demonstrated their comfort and skill with a variety of kitchen tools. The end result was both stunning visually and tasty. In our closing circle, students shared what they would add if they made this salad again. Cheese, nuts, cucumbers, and croutons were popular responses.
