To commemorate the end of the From the Ground Up Project, Phipps Conservatory hosted a Community Feast for all those involved in the yearlong project dedicated to helping high school students look at food and nutrition in new ways.
The students were also paired with a group of student partners from Gidan Makama Museum in Kano, Nigeria to make connections between culture and food. Fourteen students from Pittsburgh and 17 students from Nigeria participated in the project.
The project was sponsored through Museums ConnectSM
, a program made possible by the U.S. Department of State's Bureau of Educational and Cultural Affairs and administered by the American Alliance of Museums.
Throughout the project, the students in Pittsburgh communicated regularly with their partner students in Nigeria who were also participating in the From the Ground Up project. The students communicated through Skype and Facebook, discussing their experiences and sharing photos and videos.
“The outcome of the Nigeria collaboration element of the project was for the students to develop a deeper understanding of food and nutrition in their own and their partner’s country, and develop skills to grow and cook their own food, as well as make cultural culinary comparisons,” says Jordyn Melino, exhibit coordinator at Phipps Conservatory and coordinator for the project.
The Community Feast, held on May 31, served as a gathering for the students and community organizations that played a significant role in the project’s success. The event showcased healthy prepared dishes with homegrown ingredients from recipes discovered by students in the project. Student participants also displayed recipe books and photo documentaries of what they learned.
“The purpose of From the Ground Up was to engage high school students to take initiative in creating a handmade recipe book that reflects traditional recipes of their region or culture while learning about food nutrition, cooking and traditions through the progression of following local food from farm to table,” says Melino. “The students were encouraged to interact with elders in their family or community to obtain traditional recipes and methods of cooking.”
Now that the project has come to a close, Phipps intends to continue to share the experiences from the project with the community.
“We’ll continue to share our experiences from this project with the visitors at Phipps,” says Melino. “The student-created recipe books from this project will be on display at Phipps’ upcoming Tropical Forest Congo exhibit opening in February 2015 and visitors will be able compare recipes between the Pittsburgh and Nigeria recipe books.”
To learn more about From the Ground Up visit http://phippsscienceeducation.org/category/from-the-ground-up/