Students K-2nd Grade (5-7 yrs.)
Lessons: geography, cooking skills, Alaska stories, fermentation
Level: basic introduction
Summary: Students played geographic guessing games about where the sourdough traveled, learned about the process of sourdough fermentation, and participated in a cooking demonstration (mixing ingredients, smelling, tasting). Pancakes were served at the end of class.
Students 5th-7th Grade (10-12 yrs.)
Lessons: geography, cooking skills, measurement, Alaska stories, scientific method, food origins, microbes and fermentation, artistic exploration
Level: basic introduction with hands-on and problem solving tasks
Summary: Students were introduced to sourdough, the Alaska Gold Rush history, and international exploration through presentation and printed maps of Kaihanu's travels. Pizza toppings were chosen based on specific countries. Small groups were given pizza dough recipe to figure out measurements, mixing, chopping, and ingredients. Premade dough was given to each student to create their own pizza with encouragement to incorporate one new topping or creative experience they have never tried. While pizzas were cooking, students were then given an introduction to microbes and the scientific method through observation of the sourdough starter in four stages of fermentation. Pizzas were eaten at the end of class and starter was given to those who wanted it.
Home Sessions (all ages)
Lessons: geography, cooking skills, measurement, Alaska stories, intangible cultural heritage, microbes and fermentation, artistic exploration, culinary experimentation and fusions
Level: basic introduction to pancakes, bread, and other recipes
Summary: Home sessions are a mixture of cooking tutorials and experimentation while collaborating and exploring the surrounding cultural location. Creativity is encouraged, no matter the result. Mistakes are made and fusions are created. Ultimately, these sessions are opportunities to share in the homespun cultural experience of Alaskan sourdough and its wild history.