"They have learned so much!" That's what one of the Transition to Kindergarten teachers said to me as I left her classroom for the last time. I had been visiting 6 different classrooms once a week for the past four weeks to teach the students about the plant parts we eat and what plants need to grow. Another teacher quipped, "I didn't know which plant parts I was eating until I went to college. It's great that they are learning about it now." That was our goal: to get students thinking about where food comes from and to get teachers thinking about how to incorporate food literacy into their lessons. Our first day started with Sunbutter and seed collections. Chef Guy Koppe from Project Bread led the kids in preparing Sunbutter, using this recipe. The students watch toasted sunflower seeds transform into creamy Sunbutter right before their eyes. Preparing and tasting sunbutter After reading Seeds, seeds, seeds! by Nancy Elizabeth Wal...