Student participants from left: Dillan Glass, who prepared Moroccan Coconut Cakes; Bryson Caudle, who prepared Pelmeni; and Carol Ann Worsham, who prepared John Cactus Salsa. The class was able to sample these contributions while learning about foods from other places.
One option was to prepare a recipe from one of the areas within the world biomes researched. Studying the characteristics of the various terrestrial and aquatic biomes are part of the life science standards.
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