From Kombucha to Whiskey and Beyond

 

Two Doves on a Maple Branch, by Ohara Koson, 1912-1926

I was talking to Joe Lau in the hallways yesterday.  I was commenting on another teacher's post-AP test plan for "making Kombucha" in class (it was Piter Pinze).  One of my students was bringing peach juice (she called it something else... not nectar...) to flavor the Kombucha.  I said that would be a great class to START with making Kombucha, then do the science behind it.  He joked "you could call the class 'from Kombucha to Whiskey."

I've often thought of "making a school at Morton Arboretum."  The idea is that kids are learning about real world things by being out in the real world.  And I think I've collected stuff on this blog about "nature-based schools."  I actually think there's one near the Arboretum.