A group of 9th and 10th grade students attended the African American Foodways Summit at Great Kids Farm on Friday, February 23.  The ’24 theme, Unity in Diversity, was evident as BDS students joined their peers from high schools around Baltimore City to explore issues related to Leadership, Activism, Entrepreneurship and Health & Wellness with […]

A group of 9th and 10th grade students attended the African American Foodways Summit at Great Kids Farm on Friday, February 23.  The ’24 theme, Unity in Diversity, was evident as BDS students joined their peers from high schools around Baltimore City to explore issues related to Leadership, Activism, Entrepreneurship and Health & Wellness with local Black-owned businesses and organizations, using the lens of African and American history and the implications on our world today.Students dove right in with a welcome activity that included making stress release relief pouches with natural ingredients including essential oils and rice.  They used okra pods and plant leaves to stamp designs onto their pouches, making each a unique design.

Scholars attended panel discussions with local leaders such as J.C. Faulk – Founder of BMore Community Food, Karma Francis  – Plantation Park Heights, Towanda Carter – City Schools:  Food & Nutrition, Simone Phillips – Charm City Table. They discussed reciprocity with artist, educator and farmer – Ayodele LaVeau and bringing fresh produce to Baltimore’s citizens with Yewande Akinkuowo of the Baltimore City Planning Department.  Students connected with Ugo Njoku from The Social Bootnet to talk about the relationship between health and art and how to advocate for their wellness with Nick Brooks from Soccer Without Borders.  It was exciting to see (and hear) so many young people listening and talking about how these matters impact their daily lives.  What they are happy with, what they would like to change, and the power they have to do so.

Lunch was provided by Mera Kitchen Collective, a community-driven food business just blocks from BDS that’s focused on celebrating and sharing the culture of newcomers to Baltimore. This worker-collective aims to empower chefs and cooks from around the globe by providing an opportunity for them to leverage their skills and talents in the kitchen to establish an independent, sustainable livelihood.  They provided a variety of healthy
options including vegan, vegetarian and chicken bowls with vegetables and rice.  Afterwards, students were tasked with separating the compostables from trash to reduce foodwaste.  A group of Mx. Garcia’s science students asked to see the compost set-up so they could learn how foodwaste from large events such as this could easily be transformed into nutrient-rich compost to feed plants and reduce trash in the landfills.

The afternoon was filled with engaging workshops such as ‘Tasting Heritage’ where participants learned about the relationship between Africa and Asia, where teas was among the foods and spices that were traded and about the ways in which plants such as marigold, hibiscus and indigo can be dried, ground and made into fabric dyes. The workshops were amazing and the speakers are all game-changers.  Here are the Great Kid’s Farm descriptions of the classes that students were able to join.  Hands-on and engaging, the workshops shared history, made connections from that past to our lives today and empowered students to think, ask questions and advocate for themselves and their community while they had fun making herb-infused honey, their own spice blend, ginger beer, an avocado hair mask, planted seeds and shared stories.

’27 Kristina P., wrote “I learned the many benefits of having greens in your diet, and how important a healthy diet is. Green vegetables can increase your mental state which can help improve your grades.  They demonstrated the best way to cook greens and let us try some.  We also learned that non-profit organizations can earn income while doing great deeds to help the community.  I also learned about the many different food cultures America has.  And how both soul food and Asian food both have cultural rice dishes.  All in all, my friends and I really enjoyed this trip to Great Kids Farm and I can’t wait to come back again.”’27 Jaliyah L. said she enjoyed doing things with her hands, such as making hair oil, or tea blends. Learning about it while making it.

’27 Yvonne C. enjoyed learning about bees and pollinators and then making herb honey and discovering new and healthy foods.

’27 Artemis liked making their own ginger beer and spice blend (which they added to their lunch and it was 🔥🔥).
’26 Gavin L. liked making greens and his own seasoning blend.

’27 Egypt K. appreciated the way the teachers explained the vegetables and hair products and why they are good for you and your body.

Ivy and Paige liked the presentations, meeting new people and creating things, and London liked learning about the history and benefits of tea.  Goddess really enjoyed making the hair conditioner with London and said she was glad she came to the summit.

’27 McKenzie liked exploring food and agriculture, making spices and ginger beer, but especially expanding her horizons.

’26 Yazmin…food. She liked lunch.  (She eagerly participated in the workshops and discussions, and had fun making everything…but lunch was the deal of the day.  And kuddos to Yazmin for being a champion of the sorting process, cleaning off the tables and making sure food went into compost.)

Thanks to the staff of Great Kids Farm, and to the volunteers with Friends of GKF who hosted this amazing annual event.  This type of education is priceless, and every student should have the opportunity to experience the wealth of knowledge, history
and experience your guest educators share.  Thank you.