Students will explore seasonal foods, growing practices, and community perspectives through a kickoff harvest experience and a journal-based empathy checkpoint that helps them notice how food choices affect bodies, environments, and the people who grow and prepare food.

Students will define a clear food-design problem for their seasonal recipe cookbook by using evidence from kickoff tastings, ingredient sorting, journal notes, and community partner observations. They will distinguish criteria from constraints, identify natural resource and seasonality factors that shape ingredient choices, and revise a team problem statement after structured peer feedback.

Students will generate several cookbook and recipe-demo ideas, compare them against clear criteria and constraints about seasonality, natural resources, and audience needs, then choose one promising direction for the next draft phase using evidence from journals, farm notes, and peer feedback.

Students will turn their selected cookbook ideas into first drafts by using recipe criteria and constraints, building a clear test plan, preparing an initial recipe card and journal page, and revising once after structured peer feedback.

Students will test their draft recipe pages, ingredient explanations, and cookbook choices with peers and community users, collect evidence-based feedback, and decide what needs revision before the critique phase.

Students will use structured critique protocols and evidence from recipe tests, journal pages, and ingredient research to improve their seasonal recipe cookbook entries and demo plans. They will compare their work to criteria and constraints, give feedback to 2 peers, revise using notes from peers and the teacher, and document how their ingredient choices connect to natural resources and seasonal growing practices.

Students will synthesize evidence from their journals, recipe tests, tasting notes, and farm observations to finalize cookbook pages, present their learning to an authentic audience, and reflect on how their thinking about food, natural resources, and community changed over the project.