inVeS tiGatinG caBBaGe traDitionS - Center for … students to write a paragraph describing one food tradition that includes ... among young people, ... • National Farmers Market

c e n t e r f o r e c o l i t e r a c y

inVeStiGatinG caBBaGe traDitionS

G r a D e l e V e l : 3 – 5

overview

California is a leading cabbage

producer, growing nearly a third of the

country’s “fresh market” cabbages.

In this lesson, students examine the

cultural importance of cabbages,

conduct a comparison tasting of

different cabbages grown in California,

and explore family food traditions

involving cabbage.

2

INVESTIGATING CABBAGE TRADITIONS CENTER FOR ECOLITERACY WWW.ECOLITERACY.ORG

Copyright © 2016 Center for Ecoliteracy

Published by Learning in the Real World

All rights reserved under International and Pan-American Copyright Conventions.

No part of this report may be reproduced in any form or by any electronic or

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permission in writing from the publisher.

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2150 Allston Way, Suite 270

Berkeley, CA 94704-1377

For more information about this activity, email [email protected] or visit

www.ecoliteracy.org.

Learning in the Real World is a publishing imprint of the Center for Ecoliteracy,

a not-for-profit, tax-exempt organization. Created in 1997, Learning in the Real

World offers resources to support schooling for sustainability, stories of school

communities, and the ecological framework that informs the work of the Center.

CALiForNiA FooD For CALiForNiA KiDS® downloadable resource

CALIFORNIA FOODFOR CALIFORNIA KIDS®

3


inVeStiGatinG caBBaGe traDitionS

L e S S o N o v e r v i e w

The versatile, tasty, and healthful cabbage has made its way into the hearts and

onto the tables of people all over the world. As a cool-season crop, it thrives in

cooler weather and is harvested in late fall through early spring, providing an

important source of fresh greens during the winter months. People use cabbage

in a wide variety of ways, including fresh, cooked, and pickled or fermented.

California is a leading cabbage producer, growing nearly a third of the country’s

“fresh market” cabbages. In this lesson, students examine the cultural importance

of cabbages, conduct a comparison tasting of different cabbages grown in

California, and explore family food traditions involving cabbage.

G r A D e L e v e L

3-5

L e N G t h

One to two 50-minute periods, with time in between to conduct interviews

L e A r N i N G o B J e C t i v e S

Students will:

• Recognize the importance of cabbage in different cultures.

• Compare the tastes and textures of different cabbage varieties grown in

California.

• Identify family food traditions related to cabbage.

4


S tA N DA r D S C o N N e C t i o N S

N e x t G e N e r At i o N S C i e N C e S tA N DA r D S

Science and engineering Practices:

• Analyzing and Interpreting Data – Represent data in graphical displays (bar

graphs, pictographs, and/or pie charts) to reveal patterns that indicate

relationships.

• Engaging in Argument from Evidence – Support an argument with evidence,

data, or a model.

• Planning and Carrying Out Investigations – Make observations and/or

measurements to produce data to serve as the basis for evidence for an

explanation of a phenomenon.

C A h i S t o r y– S o C i A L S C i e N C e C o N t e N t S tA N DA r D S F o r C A L i F o r N i A

P u B L i C S C h o o L S . K i N D e r G A r t e N t h r o u G h G r A D e 1 2

• 3.1. Students describe the physical and human geography and use maps,

tables, graphs, photographs, and charts to organize information about people,

places, and environments in a spatial context.

• 3.5. Students demonstrate basic economic reasoning skills and an

understanding of the economy of the local region.

• 3.5.1. Describe the ways in which local producers have used and are using

natural resources, human resources, and capital resources to produce goods

and services in the past and the present.

C o m m o N C o r e S tAt e S tA N DA r D S – e N G L i S h L A N G u A G e A r t S

• SL3.3. Ask and answer questions about information from a speaker, offering

appropriate elaboration and detail. SL4.3. Identify the reasons and evidence

a speaker provides to support particular points. SL5.3. Summarize the points

a speaker makes and explain how each claim is supported by reason and

evidence.

5


• RI.3.7. Use information gained from illustrations (e.g., maps, photographs) and

the words in a text to demonstrate understanding of the text (e.g., where,

when, why, and how key events occur).

• W.3.7. Conduct short research projects that build knowledge about a topic.

• W.4.7. Conduct short research projects that build knowledge through

investigation of different aspects of a topic. W.5.7. Conduct short research

projects that use several sources to build knowledge through investigation of

different aspects of a topic.

v o C A B u L A r y

• Cabbage – a vegetable with thick green or purple leaves shaped into a head.

• Cool-season crop – a plant that can tolerate frost or cool temperatures and

that grows best in temperatures lower than 70 degrees Fahrenheit.

• Cultural tradition – cuisine, social habits, or other characteristics of a specific

group of people.

• Nutrient – something our bodies need to stay strong and healthy.

• in season – available fresh and locally at a certain time of year.

m At e r i A L S

• Copies of “The Lovable Cabbage” and “Cabbage Traditions” student handouts

• Copies of “Taste Test” and “Fruit and Vegetable Adjectives” student handouts

from Savoring California: A Comparative Tasting of California Fruits and

Vegetables (http://www.ecoliteracy.org/sites/default/files/CEL-CA-Thursdays-

Tasting-Lesson.pdf).

• World map

• Tape or thumbtacks

6


• Two or more whole heads of different cabbage varieties (see Preparation)

• Sharp knife and cutting board

• Serving trays

• Toothpicks

• Napkins

• Waste bucket

P r e PA r At i o N

• Make copies of the student handouts. For the “Fruit and Vegetable Adjectives”

student handout, you may make one copy for each small group or table, or

project it onto a screen for the whole class to see.

• Cut out the pictures of the various food items from one copy of “The Lovable

Cabbage” student handout.

• Purchase two or more California-grown varieties of cabbages for the taste

test: green, savoy, or red cabbage (see Background). If you like, you may also

include Napa cabbage, bok choy, or other cabbage relatives.

• Remove the outer leaves of each cabbage head and wash well under running

water. Cut the head in half vertically (through the base), leaving one half

intact. With the other half, remove and discard the tough inner core and cut

the cabbage into bite-size pieces. Place the cabbage half and pieces onto a

serving tray. Provide toothpicks for picking up samples.

• Have a waste bucket on hand for collecting vegetable scraps to compost.

• Read over the Savoring California: A Comparative Tasting of California Fruits

and Vegetables lesson (http://www.ecoliteracy.org/sites/default/files/CEL-CA-

Thursdays-Tasting-Lesson.pdf).

• (Optional) As an alternative to the homework assignment in step 5, you

might invite a guest to interview with questions on the “Cabbage Traditions”

student handout. See the Food Traditions Interview lesson for suggestions on

7


conducting an in-class interview. (http://www.ecoliteracy.org/sites/default/

files/uploads/CEL_Food_Traditions_Interview_Lesson.pdf)

D i r e C t i o N S

1 Give students copies of “The Lovable Cabbage” student handout and invite

them to read about the importance of cabbage in different parts of the world.

2 Ask students whether they have ever eaten any of the cabbage dishes

described. Using the world map, have students tape or tack pictures of each

cabbage dish on or near the country it is from.

3 Show students the cabbages you have prepared. Conduct a comparison

tasting of the cabbages, following instructions in the Savoring California: A

Comparative Tasting of California Fruits and Vegetables lesson (http://www.

ecoliteracy.org/sites/default/files/CEL-CA-Thursdays-Tasting-Lesson.pdf).

Encourage students to use descriptive terms for the cabbages, with the “Fruit

and Vegetable Adjectives” student handout as a guide.

4 Ask students whether they know of any traditional foods made of cabbage

that are eaten in their family. Explain that students will interview a family

member or friend to learn about their memories and experiences eating

cabbage.

5 For homework, provide students copies of the “Cabbage Traditions” student

handout to complete with a family member or friend. (As an alternative, you

may invite an adult to your class to interview.)

6 Back in class, ask students to turn to their neighbor and either share

something they learned from the interview or to describe their own memory of

a food made from cabbage.

7 Create a class chart showing different cultural heritages and their cabbage-

based foods from the interviews.

8


e x t e N D e D L e A r N i N G

• Using cabbage left over from the taste testing, make Asian Slaw by following a

kid-friendly recipe from California Tastes Amazing (http://www.ecoliteracy.org/

download/california-tastes-amazing).

• In the fall, plant cabbages in the garden and monitor their growth over the

winter. (See Resources for information about the Bonnie Plants 3rd Grade

Cabbage Program.)

• Use Harvest of the Month materials to explore other aspects of cabbages (see

Resources).

• Visit a local farm or farmer’s market to learn about other cabbage varieties

grown in your area. (See Resources to locate a farmer’s market near you.)

A S S e S S m e N t

Direct students to write a paragraph describing one food tradition that includes

cabbage, drawing on information they gleaned from the interview or the class

chart created in step 7. Encourage them to incorporate some of the adjectives

they identified from their taste test.

r e S o u r C e S

• Bonnie Plants 3rd Grade Cabbage Program. To encourage vegetable gardening

among young people, Bonnie Plants distributes free cabbage plants to 3rd

grade classrooms across the country. http://bonniecabbageprogram.com/

• California Harvest of the Month: Cabbages. (http://harvestofthemonth.cdph.

ca.gov/documents/Winter/Cabbages/Cabbage%20-%20Family%20News_Eng_

Final.pdf)

9


• National Farmers Market Directory. https://www.ams.usda.gov/local-food-

directories/farmersmarkets.

• “The History of Cabbage.” University of Saskatchewan. http://agbio.usask.ca/

community-outreach/gardenline/vegetables.php.

B A C KG r o u N D

The cabbage is a plant that people eat as a vegetable. It has thick green or

purple leaves that surround a round heart or head of young leaves.

t h e C u Lt u r e o F C A B B A G e

The seemingly humble cabbage is actually one of the most important vegetables

around the world and plays a key culinary role in many different cultures.

Cabbage is central to Korean kimchi, German sauerkraut, Polish golabki (cabbage

rolls), and Chinese stir-fry.

In the United States, monthly cabbage consumption peaks in March due to the

popularity of corned beef and cabbage for St. Patrick’s Day. Coleslaw is often

featured at Fourth of July picnics, and black-eyed peas and cabbage is traditional

Southern fare for celebrating the New Year.

Cabbage is one of the earliest cultivated vegetables. It originated from the wild

cabbages that still grow on the coast of the Mediterranean and the North Sea.

The ancient Greeks, the Romans, and other early Europeans all ate cabbage, but

the modern cabbage varieties didn’t appear until the Middle Ages, when the

round head cabbage was cultivated in Northern Europe.

10


C o L D t o L e r A N C e

One reason cabbages have made their way into so many different cultures is

that the plants naturally tolerate cold weather. Their tough leaves enable them

to withstand a hard frost, so that they can be grown both earlier and later than

many other vegetables. Their leaves also keep them fresh longer once harvested.

In places without refrigeration, cabbage may be the only fresh produce available

for family meals.

In California, cabbages can grow year-round, making the state the largest fresh

cabbage supplier in the country. California produces 31 percent of all fresh market

cabbages in the United States. The leading counties for cabbage production are

Monterey, Imperial, Ventura, Santa Barbara, and San Luis Obispo.

C A B B A G e vA r i e t i e S

You may be surprised to learn that cabbage, as well as broccoli, kohlrabi,

cauliflower, kale, and collard greens, are all different varieties of the same plant

species, Brassica oleracea. These varieties were cultivated over hundreds of years

by people selecting particular traits, resulting in the different forms and colors of

the modern vegetables.

Green, red, and Savoy cabbage are all varieties of Brassica oleracea. The closely

related species Brassica rapa includes Napa cabbage and bok choy, which are

also considered cabbages.

h e A Lt h B e N e F i t S o F C A B B A G e

Cabbages and their relatives are members of the cabbage or cruciferous family

of vegetables, so called because their flowers have four petals resembling an X or

cross.

Cruciferous vegetables are rich in nutrients that are important to human health,

including beta-carotene; Vitamins C, E, and K; folate; and minerals. They are also

11


a good source of fiber. In addition, cruciferous vegetables contain substances

known as glucosinolates, which are sulfur-containing chemicals. These chemicals

are responsible for the pungent aroma and bitter flavor of cruciferous vegetables,

and may also play a role in fighting certain types of cancers.

S e L e C t i N G C A B B A G e S

Depending on the variety, cabbage can be peppery or bitter or both. When

selecting your cabbages, choose ones that are as fresh as possible.

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14


C A B B A G e t r A D i t i o N S

Interview an adult member of your family or an adult friend to find out food

traditions that include cabbages. Ask:

1 What country or cultural tradition are you or your family from?

2 As a child, did you eat any foods made with cabbage?

3 How was this food prepared?

4 Who prepared it?

5 Did you eat this food at a particular time of year, like winter or summer?

6 Was the food part of a special occasion or celebration?

7 Do you have any other food memories related to cabbage?

8 What foods made with cabbage do you enjoy now?

S t u D e N t h A N D o u t

15


A B o u t t h e C e N t e r F o r e C o L i t e r A C y

The Center for Ecoliteracy is an internationally recognized leader in systems change

innovations in education for sustainable living. Since 1995, the Center has engaged

with thousands of educators from across the United States and six continents. The

Center offers publications, seminars, academic program audits, coaching for teaching

and learning, in-depth curriculum development, keynote presentations, and technical

assistance. Books authored or coauthored by the Center for Ecoliteracy include

Ecoliterate: How Educators Are Cultivating Emotional, Social, and Ecological Intelligence

(Jossey-Bass, 2012); Smart by Nature: Schooling for Sustainability (Watershed Media,

2009); and Ecological Literacy Educating Our Children for a Sustainable World (Sierra

Club Books, 2005).

creDitS

Project Director Zenobia Barolow

Author Leslie Comnes

Designer Karen Brown

Senior editor Michael K. Stone

Proofreader Mark Rhynsburger

Project manager Alexa Norstad

PhotoS

Cover red and green cabbage: istockphoto 82362209, chengyuzheng

Student handouts pork and rice: istockphoto 500506598, evil_beau; golabki: istockphoto

163353964, Wojciech Cyganek; fish taco: istockphoto 486475161, Lauri Patterson;

sauerkraut: istockphoto 475890089, hydrangea100; shchi: istockphoto 477821091, letty17;

sukumawiki: istockphoto 182702204, DianePeacock; kimchi: istockphoto 476257348, jeehyun;

sabzi: istockphoto 519555224, -lvinst-; red and green cabbage: istockphoto 82362209,

chengyuzheng; bok choy: istockphoto 174921248, forkodiak; napa cabbage: istockphoto

177436155, Coprid; savoy cabbage: istockphoto 183326451, Alasdair Thomson

Documents

inVeS tiGatinG caBBaGe traDitionS - Center for … students to write a paragraph describing one food tradition that includes ... among young people, ... • National Farmers Market