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In a modern world where the majority of Americans don’t know how food gets to their tables and fast food dominates, one New York City school teacher Jenny Kessler is educating her high school students about the social, political, and economical aspects of food. She uses scholarly resources like books, articles, and documentaries, as well as hands-on field trips (such as sampling raw meat at a local butcher shop). The popular course carries a simple goal: to teach kids that there are better options than industrialized food.

To learn more about the class, read the full article at the NY Times.

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