KLC combines feasting with learning

Kaibab Learning Center Director Jeanne Yost dishes up some cranberry sauce for her students during the center’s Thanksgiving feast. Submitted photo<br /><br /><!-- 1upcrlf2 -->

Kaibab Learning Center Director Jeanne Yost dishes up some cranberry sauce for her students during the center’s Thanksgiving feast. Submitted photo<br /><br /><!-- 1upcrlf2 -->

GRAND CANYON, Ariz. - Kaibab Learning Center (KLC) children used a Thanksgiving feast to discover new things last week.

The students discovered different bird parts and extended that learning to learn the parts of a turkey. The kids developed new vocabulary by learning that turkeys have a wattle, snood and caruncles as part of the Montessori science curriculum.

In the Montessori Practical Life curriculum, students learned how to set a table, pour a beverage and practiced setting the table for the Thanksgiving feast. Children sang songs about the first Thanksgiving, and explored a special tray that included foods from the first Thanksgiving, including shellfish and duck. The children compared and contrasted the foods of the first Thanksgiving with the foods from our feasts today. Children wrote about the many things they are thankful for, and watched a slide show on the first Thanksgiving. Finally, Matt Yost prepared a feast that children, parents and teachers enjoyed, which included turkey, mashed potatoes, cranberry sauce, sweet potatoes, stuffing and pies. KLC parents brought the ingredients.

"Many children tried new foods, and discovered that they had a few new favorites," KLC Board member Lori Rommel said.

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