edu180atl: barbara wyle 9.29.11
OK, first I must confess that I have a daughter who is a sustainable farmer. So, I have a vested interest in understanding and appreciating our food sources. That said, it was surprising today when a PE lesson about muscles and core strength lead to lots of ughs! and eews! after the following exchange.
One student said, “I eat ribs!”
Then I, the PE teacher, said, “The barbeque ribs you eat are the muscles and rib bones from a pig.”
This little exchange sparked a reflection on how food sources have changed in my 60 years. I did not grow up on a farm with animals but I watched the messy job as my mother cut up a whole chicken before it was cooked. Children today eat chicken nuggets and fingers most of the time. There is no opportunity for children to make the connection to the animal sources of their meat when it is so highly processed. And secondly, the exclamations indicated if the meat they ate came from an animal it was some how disgusting.
Wow, instead of an appreciation for meat on their plates it was-Yuck!
It is extremely important for children to make connections between original food sources and the meats, fruits, and vegetables they eat. The school and urban garden trend is helpful but the best lessons come from home.
About the Author: Barbara Wyle teaches at The Lovett School, enjoys being outdoors, and loves food adventures…just not spicy hot!!