About the Project

This targets students in all 11 states in the USDA designated Southeast Region (AR, FL, KY, LA, MS, NC, SC, TN, VA, GA, AL) and will be culturally and geographically appropriate for use in other states with similar agricultural and social environments.

The curriculum will present STEM topics to include Food preparation and preservation.  The hands-on activities will build practical skills for students without requiring parents or educators to have first-hand knowledge for successful implementation and instruction.  These activities will encourage the maximization of limited resources while empowering students, parents and teachers to take control of their food management during uncertain times.  This rapid response grant is in response to the SARS-COV-2 Pandemic.

This work is supported by the Agriculture and Food Research Initiative, Education and Workforce Development Program. [grant no. 2021-67037-33380/project accession no. 1024880], from the U.S. Department of Agriculture, National Institute of Food and Agriculture.

Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and should not be construed to represent any official USDA or U.S. Government determination or policy.