Resource Library
Discover free lesson plans and materials created by our program and partners.

Resource Library

ESYB Curriculum
Pan de los Muertos
In this sixth-grade humanities lesson, students prepare Pan de los Muertos to honor people or animals in their lives who have passed. They learn about the holiday of Día de los Muertos, and practice measuring precisely.
Grade: 
6 – 8
Progression:
3 of 9
Standards:
Aligned
ESYB Curriculum
Frittata
In this sixth-grade humanities lesson, students make frittata They practice their knife skills and safety, and practice using kitchen systems.
Grade: 
6 – 8
Progression:
5 of 9
Standards:
Aligned
ESYB Curriculum
Debate Plate: Introduction to Food Systems and Choices
In this 8th grade humanities lesson, students read and discuss an article about the Mandela Foods Cooperative (MFC), a small community-run grocery store in West Oakland.
Grade: 
6 – 8
Progression:
4 of 10
Standards:
Aligned
ESYB Curriculum
Eggs and Potatoes with Homemade Ketchup and Herb Tea
In this eighth-grade humanities lesson, students make potatoes, eggs, herb tea, and homemade ketchup.
Grade: 
6 – 8
Progression:
3 of 10
Standards:
Aligned
ESYB Curriculum
Spring Rolls
In this eighth-grade humanities lesson, students make fresh spring rolls and create their own dipping sauces.
Grade: 
6 – 8
Progression:
2 of 10
Standards:
Aligned
ESYB Curriculum
Spaghetti with Pesto, Ricotta Cheese, and Quick Tomato Sauce
In this eighth-grade humanities lesson, students prepare spaghetti with pesto, ricotta cheese, and a quick tomato sauce. Students discuss the theme of seasonality, and build their independence in the kitchen by working as a team to identify and divide cooking jobs and coordinate timing as they cook.
Grade: 
6 – 8
Progression:
1 of 10
Standards:
Aligned
ESYB Curriculum
Health and Nutrition Debate Plate: Spiced Red Lentil Stew and Indian-Spiced Cabbage Slaw
In this eighth-grade humanities lesson, students make Red Lentil Stew and Spiced Cabbage Slaw, and reflect on how their own understandings of health and nutrition impact their relationship to food and food choices.
Grade: 
6 – 8, 9 – 12
Progression:
5 of 10
Standards:
Aligned
ESYB Curriculum
Cost and Access Debate Plate: Chili and Cornbread
In this eighth-grade humanities lesson, students make Vegetarian Chili and Cornbread and discuss how cost and access impact food choices.
Grade: 
6 – 8, 9 – 12
Progression:
9 of 10
Standards:
Aligned
ESYB Curriculum
Labor and Justice Debate Plate: Farmworker Wages
In this eighth-grade humanities lesson, students watch a short video about the 2010 fight by the Coalition of Immokalee Workers for a penny more per pound of tomatoes picked, and read an article that describes where consumer food dollars go in the food system.
Grade: 
6 – 8, 9 – 12
Progression:
7 of 10
Standards:
Aligned
ESYB Curriculum
The Silk Road: Trading for Rice Pudding
In this sixth-grade humanities lesson, students trade between three tables that represent China, India, and Rome to obtain all the ingredients needed to prepare Rice Pudding. This is the fourth and final Silk Road lesson.
Grade: 
6 – 8
Progression:
9 of 9
Standards:
Aligned
ESYB Curriculum
The Silk Road: Roman Homemade Hand-Rolled Pasta with Gremolata
In this sixth-grade humanities lesson, students prepare fresh pasta with gremolata as they study the exchange of ideas, goods, and foods between Rome and other regions along the Silk Road. This is the third of four Silk Road lessons.
Grade: 
6 – 8
Progression:
8 of 9
Standards:
Aligned

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