09/01/2026
When Botany meets Culinary Arts, learning gets interesting!
Students in Mrs. Amanda Danis’ Botany classes recently teamed up with Chef Chadwick Smith’s Culinary Arts students for a hands-on lesson that definitely gave them something to talk about! Students had the opportunity to taste-test pickled kelp harvested in Juneau, Alaska, while learning about conservation and responsible use of natural resources. And judging by the reactions, the kelp earned some mixed reviews!
The lesson continued as students examined a variety of fruits and vegetables, including some they may not see every day, to identify which parts of the plants are edible and explore why foods are categorized the way they are in grocery stores and by the USDA. This is what we love to see: teachers working across subject areas to turn classroom concepts into hands-on experiences students will remember!
Great job, Mrs. Danis, Chef Smith, and students!