Growing Kids' International Food Garden

Sunflowers and winter squash are traditional food plants grown in North America and are good additions to a kids' international food garden.

The world has become a much smaller place in recent years. World news spreads instantly through mediums such as Facebook, Twitter, and smartphones. More people are traveling to foreign lands than ever before. Kids are exposed to many cultures through travel, immigration, and refugee populations moving around the world. What better way to teach about food, geography, and hunger issues than by growing an international food garden?

To grow an international food garden, you'll need to transform your existing garden into a garden that represents the world. Break up kids into small groups representing different parts of the world, and have them do some research into the traditional foods of these regions. Ask them to find some recipes for classic ethnic cuisines of these regions and look for common ingredients in the recipe listings.

Here are some traditional vegetables grown in various continents of the world:

• North America: sunflowers, corn, and beans

• South America: tomatoes, peppers, and potatoes

• Africa: peanuts, watermelon, and sweet potatoes

• Asia: eggplant, carrots, and spinach

• Europe: rosemary, thyme, and broccoli

Have the kids research traditional ways to design and plant a vegetable garden in these regions of the world. For example, have the kids in the North American garden grow a three sisters garden of corn, beans, and pumpkins.

Use the information the kids gather about traditional and common foods from around the world to discuss why these vegetables and foods may be popular in various regions of the world. For example, peanuts and watermelons need lots of heat to grow, so they are widely adopted in Africa's warm climate.

Consider bringing in parents or community members to talk about the foods traditionally grown and eaten in their culture. Perhaps have a food-tasting day when kids will use some of the vegetables from their garden (if the vegetables are ready to harvest) and work with community members to make traditional recipes using many of the vegetables they have researched.