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Indigenous Food Revitalization in the Public School Classroom

Indigenous Food Revitalization in the Public School Classroom

EDUC 401Q
SLN: 13741

 Facilitator:   Cassie Halls (HALLSC@UW.EDU) & Emily Ritchie (emrit@uw.edu)

  • Date/Time: Fridays 11-12:20pm
  • Location: MGH 278

 

In this seminar, we will be working with three elementary schools to bring indigenous foods to the table. Students will be discussing topics such as food sovereignty, ethnobotany, First Nations indigenous food initiatives, and traditional stewardship practices of the land. Students will be taking on unique leadership roles connecting kids to outdoor spaces, such as school gardens, to teach the value of indigenous foods. For this class, students will be expected to fulfill a service learning component in the elementary classroom as well as attending a weekly seminar. We will be addressing cross-disciplinary ideas on how to promote wellness, diabetes prevention, outdoor engagement, and farm-to-table movements in public schools through in-class discussions and guest lectures. Across the United States, tribes are reconnecting with their traditional foods and, in doing so, revitalizing their lifeways. How can we facilitate this in the public elementary classroom to help cultivate a healthier future?

 

For these seminars, the number of credits a student receives depends on the number of tutoring hours completed in addition to seminar attendance. Credit and tutoring requirements are as follows:

  • 1 credit: 2.5 hours tutoring/week (at least 20 hours tutoring/quarter)*
  • 2 credits: 2.5 hours tutoring/week (at least 20 hours tutoring/quarter)
  • 3 credits: 5 hours tutoring/week (at least 40 hours tutoring/quarter)
  • 4 credits: 7.5 hours tutoring/week (at least 60 hours tutoring/quarter)
  • 5 credits: 10 hours tutoring/week (at least 80 hours tutoring/quarter)

*A student may opt to register for 1 credit if it means avoiding an additional registration fee. Students may also register for more than 5 credits