Family and consumer sciences students at Baker High School are taking their taste buds on a tour of the United States as they learn about and prepare regional specialties from all over the country.
"It's social studies meets food," said teacher Christina Rode, as her students took homemade bagels out of the ovens in her classroom.
Her classes began their tasty trip and study of regional foods, culture and history with foods from New York City including pickles they made themselves.
Next on the menu? Rode will have them cooking up clam chowder before they whip up potato pancakes and pretzels from Pennsylvania Dutch Country, cheesy grits and greens from the south, and sour dough bread from the west coast over the course of the 10-week marking period.