Using the Desert Oasis Teaching Garden and the Science Teaching Kitchen, this hands-on, lab-based class will explore food from seed to plate to community. We’ll learn about processes such as fermentation, bread making, emulsification, and caramelization through the lens of chemistry and investigate the botanical properties of plants and their cultural connections to humans. This flavorful journey will explore the biology and chemistry of food and cooking and the importance of healthy soil. This course will focus on culinary skills (like dicing and sauteing) and the seasonality of food, from harvesting and preserving to planting and food preparation. Students will learn about responsible sourcing, reducing food waste, and the impact of our food choices on the environment. Activities will vary depending on the garden season, so students may enroll in one or both semesters.