1st Grade Math, ELA, SS/Science, and Garden/Nutrition Teacher in Phoenix, AZ
Phoenix International Academy
2024-25 Fellow: Loretta Lyken has been teaching for several years. She first became interested in the Pilot Light Fellowship due to her passion for integrating environmental stewardship and hands-on learning into her curriculum. Loretta is looking forward to expanding her knowledge of food education, collaborating with like-minded educators, and incorporating garden-based and culinary experiences for her students during her time as a Fellow. With a strong background in regenerative farming and urban agriculture, Loretta created and leads the Sonoran Seeds organic garden at Phoenix International Academy. Which emphasizes cross-curricular learning through organic gardening, and culinary experiences. Loretta’s commitment to sustainable practices is evident in her efforts to engage her community through garden markets and educational programs, fostering a love for nature and healthy eating among her students and their families.
Favorite Food Education Standard:
The Pilot Light Food Education Standards that resonate with me the most are “Foods have sources and origins” and “Food impacts health.” Understanding where our food comes from is fundamental to appreciating the labor, culture, and environment that contribute to our meals. This awareness also guides us in making choices that honor those origins and sustain our planet. Additionally, recognizing the impact of food on our health is crucial, especially in a classroom setting where students are forming lifelong habits. By connecting these two standards, I aim to teach my students how their food choices are linked to both their well-being and the broader world, empowering them to make informed decisions that benefit themselves and their communities.
A Favorite Food Memory or Recipe:
One of my favorite food memories is watching my mom cook bora, a traditional Guyanese dish that brings back the warmth and comfort of home. Bora is made with Asian long beans stir-fried with chicken, onions, garlic, green onions, tomatoes, and a blend of seasonings, all served on a bed of rice with fried plantain on the side. The aroma of the sautéing ingredients and the vibrant colors of the dish always filled our kitchen with a sense of togetherness. This simple yet flavorful meal not only nourished our bodies but also our family bond, making it a cherished memory that I carry with me.
What I’m Most Excited About as a New Fellow:
I am most excited about the opportunity to deepen my understanding of food education and its practical applications in the classroom through the Food Education Fellowship. Collaborating with other educators who share a passion for integrating food and environmental education into their teaching will be invaluable. I look forward to bringing new insights and strategies back to my students, enriching their learning experiences with meaningful connections to food, health, and sustainability.
