Through Marywood University’s Nutrition Dept we were given the opportunity to teach a group of ~30 3rd graders at the McNichol’s elementary school in Scranton PA. The instructional experience was part of a semester long class project focused on the interplay of culture, food, religion, ethnicity, racial groups, and how these differences impacts their health, well being, and access to healthcare. Groups of Marywood students traveled to McNichol’s on a Bi-weekly basis to share, and teach what we learned in class

I focused my presentation on the importance of corn to the people meso-america, which was exemplified in the ceremonial decoration of corn tortillas by differing cultural groups from the area.

The teaching was very hands on and discussion based and included a take home project for the students. Each student was sent home with a kit that contained; corn tortillas, frozen blueberries, and cotton swabs, so they could create their own “ceremonial tortilla”.