Our newest (and coolest) program is all about the heart and soul of the Museum of Food and Culture. Every Friday morning, we are in your inbox sharing 5 cool things that have inspired us, sparked our curiosity, helped us connect with others, and more! Plus, we include fun stories and anecdotes from our programs and share links to all of MFC's upcoming events and workshops.

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Check it out >>>

What is on your plate? Our interactive session at Kent Denver School worked with middle and high school students to consider the ethics of consumption. Starting with a multimedia perspective on prison labor in the food system, students learned about the history of mass incarceration in the United States. Students discussed and debated their ethical considerations.

What do we eat to celebrate? Last spring, CSU's undergraduate students researched the popular desserts from five different countries (can you guess what they are?). From colonialism to agriculture, desserts share the stories of history and culture.

We celebrated diversity with recipes highlighting each cultural heritage month. Families at Stanley British Primary School received weekly newsletters with tips and tricks for cooking with and discussing history with kids. 

The foundation of civilization. In the fall semester of SY 2022-2023, undergraduate students explored the history, culture, and science of grains and grain cultivation. Students researched how and why grains have become staples of the human diet.

Community gardens as the classroom.

We partnered with Denver Urban Gardens to help teachers use the garden and food to teach key concepts in STEM to preschool students. The pilot program launched last fall in select Denver Public Schools.

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Learn more about the materials and lesson guides!

What we eat (or don't eat) says a lot about who we are. In spring 2022, we worked with Colorado State University's undergraduate hospitality students to research convenience foods - from street food to gas stations - across the globe. Read more about the program here.