Students at Propel Andrew Street High School introduced Haudenosaunee food and stories into their families’ Thanksgiving celebrations. In a series of seven interactive lessons with Conflict Kitchen, students compared Haudenosaunee and American identity, cuisine and traditions of giving thanks. On Thanksgiving, they presented these reflections to their families, along with bowls of ogösase:’, a succotash… MORE >

Conflict Kitchen worked with Mrs. Doyle’s middle school students in the Taste the World Lunch Club at Propel Montour. Every week, these students partake in dishes from around the world. In January 2017, these students sampled the a local cuisine, the food of the Haudenosaunee Confederacy. At our first visit, Education Director Blaine Siegel dined with the Lunch Club while discussing… MORE >

The Environmental Charter School runs an Exploratory Cooking Class in which middle school students research a different dish each week. Throughout the week, students shop for ingredients, cook the dish and document the experience in recipe books.  Conflict Kitchen co-taught the class for a week as students learned about the preparation and cultural significance of ogösäse:’, a… MORE >

Our second opportunity to bring the Foreigner workshop to high school students was with the Winchester Thurston School. We worked with Dr. Andy’s Middle Eastern History Class in November 2015. We began by bringing in local actress Tracey Turner to train the entire Middle Eastern History Class of 37 students to act as avatars for… MORE >

We ran our workshop the Local/Global Interview with 80 seventh grade Spanish Language students from the Falk Laboratory School.  The students were introduced to the history of the relationship between the United States and Cuba by their Spanish language teacher Miss Fedorko.  The students engaged in independent research on Cuba and discussed our Cuban Wrapper in class prior to the… MORE >

Conflict Kitchen Culinary Director Robert Sayre and Education and Outreach Director Blaine Siegel joined a group of teenagers at the East Liberty Carnegie Library for a demonstration on how to cook the Iranian dish Khoresht-E Fesenjan (pomegranate and walnut marinated chicken on steamed rice). The teens jumped right in and helped Conflict Kitchen prepare the food. Once the… MORE >