3rd, 5th, and Special Education/Emotional Disability Teacher in Salem, IN
Bradie Shrum Elementary
2024-25 Fellow: Logan Cockerham has been teaching for two years. He first became interested in the Pilot Light Fellowship while working with students with emotional disabilities who often require hands-on teaching practices and project-based learning to hold their attention. He is looking forward to growing as an educator and implementing culturally based food education in the classroom, as well as teaching about healthy eating practices. Logan’s previous work experience includes business consulting, 10 years in the fitness industry, and social work before joining education. He currently runs a small hobby farm with his wife and two-year-old son Augustus and sells summer produce from his farm stand. This diverse background has equipped Logan with a unique perspective and skill set that he brings to his role as an educator, where he aims to make a positive impact on his students’ lives.
Favorite Food Education Standard:
I chose the principle of “food connects us to each other” because of a meaningful experience I had in college with my married roommates from Sri Lanka. Every night, they would eat dinner on a blanket in our living room and invite me to join them. We would laugh and enjoy their spicy chickpea curry, and they found it flattering that I greedily ate their food. We connected on a deep human level. So much of what we are as humans comes from our culture, and our culture is tied to the way we eat.
The true bridge between two people is a direct interfacing between cultures. When I ate their food, I asked questions about their childhood and their life back home. The food they were sharing with me was their connection to that past, a past they left behind to travel to the United States. For a moment, I felt like I was connected to that past. Breaking bread together tears down walls in the vulnerable area of the dining room table, and it can connect us through shared stories and laughter that eating elicits.
A Favorite Food Memory or Recipe:
My favorite food memory is from when my brother-in-law spent a year studying abroad in Mexico. He grew close with his host family, so we went to visit them a year later. As soon as we got off the plane, they took us to an authentic restaurant that served freshly made guacamole, salsa, and piping hot chips (I am a salsa fanatic). The taste and smell of that food are forever imprinted on my memory, along with the bustling cars in the background and the laughter and warmth of everyone. They were proud of their food heritage and wanted to welcome us with it. It was the best meal of my life. A close second is any food that my wife, Alex, and I make while camping. Even something as simple as cabbage and potato stew just tastes so much better when you’re out in the woods.
What I’m Most Excited About as a New Fellow:
I’m exciting about joining a group of dedicated educators who are trying to incorporate food education into the lives of their students. I feel like I’m going to grow substantially as an educator and have more of a meaningful impact on my students through this program.
