9th Grade Biology Teacher in Chicago, IL
Johnson College Prep – Noble HS
2025-26 Fellow: Ms. McDonald has been teaching for 3 years. She first became interested in the Pilot Light Fellowship while designing biology units around food justice and chronic illness. She is looking forward to building a culturally relevant food education curriculum that empowers students to make informed choices and advocate for wellness in their homes and communities. Ms. McDonald currently teaches 9th grade biology at Johnson College Prep in Englewood and serves as the 9th Grade Level Lead for the second year. She holds a bachelor’s degree in Psychology with a minor in African American Studies from Chicago State University and is a licensed Learning Behavior Specialist (LBS-1). Ms. McDonald has led action-research projects on the effects of Red Dye #40, the NOVA classification system, and nutrition’s impact on student behavior. She is passionate about bridging science and equity and believes food is one of the most powerful entry points for transformative education.
Favorite Food Education Standard: FES #7 – We can advocate for food choices and changes that impact ourselves, our communities, and our world.”
The standard that resonates with me most is “We can advocate for food choices and changes that impact ourselves, our communities, and our world.” As a science educator in Englewood, I’ve seen how systemic barriers to healthy food access impact my students’ physical and mental health. I believe education should not only inform—it should empower. When students learn how food systems affect their lives, they begin to connect science to justice and see themselves as agents of change. This standard reflects the kind of transformation I aim to inspire: one where students challenge norms, uplift their communities, and use their voices to demand better. It aligns perfectly with my mission to create lessons rooted in real-world issues and lived experience.
A Favorite Food Memory or Recipe:
One of my most cherished food memories is making sweet potato pie with my grandmother. She never followed a recipe—she cooked from intuition, taste, and tradition. Those baking sessions weren’t just about dessert; they were about storytelling, patience, and passing down love through food. That experience taught me that food holds cultural, emotional, and historical weight. I now bring that same spirit into my classroom by inviting students to reflect on their own food traditions and explore how what we eat connects to science, community, and identity. The lesson always ends with storytelling—and sometimes, even pie.
What I’m Most Excited About as a New Fellow:
I’m most excited about collaborating with other educators and learning how to integrate food literacy more deeply into my curriculum. I’m especially looking forward to designing hands-on, culturally relevant lessons that make food a bridge between science, equity, and student empowerment. Being part of a community committed to reimagining food education is truly energizing.
