Challenge 4: Green Treasures – My Food Story

For Individuals or Groups (2–5 students per group) — Maximum points: 200 (100 per entry; 2 entries per school)

YOUR CHALLENGE: Food brings people together and allows us to connect across generations and cultures. Food plays a critical role in defining our identity, cultural heritage and ethnicity. Immigrants bring recipes and traditions of their countries to their new homes. These culinary recipes may then be adapted using local ingredients different from their country of origin or may be lost entirely if the resources are unavailable. Create a video that tells the story of how the food eaten in your home is representative of your heritage and how traditional recipes have been influenced by your surroundings. Downloadable PDF

ENTRY SUBMISSION: Wednesday, February 2, 2022 by 5:00 pm

Electronically submit the following:

  • Challenge 4 Entry Form

  • Video uploaded on YouTube and Video URL to entry form

  • Uploaded PDF file to entry form: Bibliography

✓  Entry Requirements:
 Video credits include school name, “Challenge 4” and “2021-2022”
 A maximum of five students must take an active role in the video. Their names and roles should be listed in opening or closing credits
 Video tells the story of how the food eaten in your home is representative of your heritage and how traditional recipes have been influenced by your surroundings
 Video is 10 minutes or less and uploaded on YouTube and Video URL to entry form
 Bibliography citing at least three sources, following MLA or APA format, and is uploaded as a PDF to entry form
 On-time entry submission (late entries may not receive points)

GREEN TREASURES – MY FOOD STORY OPTIONAL VIRTUAL STUDENT WORKSHOP: WEDNESDAY, JANUARY 19 from 10:00 am to 12:00 pm.
Available spaces will be filled on a first-come, first served basis. Registration will be open between Wednesday, December 15, 2021 to January 12, 2022 at 5:00 pm. To register, please click here. – CLOSED.

VIRTUAL STUDENT WORKSHOP – NEW!
Recorded Virtual Student Workshop (video) with

  • Marris Gamliel, anthropologist, educator, and food researcher from the American Museums of Natural History
  • Chef Bruni, the Kitchen Lead at FIU
  • Ingrid Argueta and Olgasabrina Rueda, History Miami
  • Fairchild Challenge staff

HistoryMiami Museum – Virtual Student Workshop PPT
Chef Bruni, FIU Kitchen Lead – Virtual Student Workshop PPT
Sample Interview Guide – Updated

FAIRCHILD FIELD TRIP EXTENSION: 
Bring your class on a virtual field trip at Fairchild. Please visit Explorer Field Trip Programs for more information.

EVALUATION CRITERIA: 
For more information on how your submission will be evaluated, see Challenge 4 Evaluation Sheet

STATE ACADEMIC STANDARDS: 
This Challenge meets various state standards, visit Challenge 4 Benchmarks

CHALLENGE RESOURCES:
Background information on Ethnobotany
Teach Ethnobotany (YouTube channel)

Background Information
Tasty: Mindy Kaling and Hawa Hassan Make Spicy Somali Pasta (video)
Native Dish: Nicaraguan Indio Viejo Stew – NYC Immigrant Cuisine: Javier Alvarez (video)
New York Botanical Garden. The Food Dialogues: Reclaiming Cultural Heritage Through Food.
A Conversation with Carla Hall and Tonya Hopkins (video)
A Conversation with Michael Twitty and JJ Johnson (video)
A Conversation with Von Diaz and Maricel Presilla (video)
Al Jazeera English: How Does Immigrant Food Shape Identity? (video)
American Museum of Natural History. Our Global Kitchen: Food, Nature, Cultures (educator guide and materials)
Food is Not Only Culture, It’s Diplomacy: Leah Selim at TEDxGowanus (video)

Additional Resources (NEW!)
Smithsonian Center for Folklife & Cultural Heritage – Some Possible Questions
StoryCorps Lesson: Tips for Effective Interviews
Edutopia – How to Help Students Develop Interviewing Skills
Facing History and Ourselves – The Anatomy of a Great Interview

Miscellaneous Resources 
APA and MLA Citation Generator

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