Louise Hattie, July 2004

PowerPoint

In Zuni, corn has been one of the staple food items that have its uses in religious ceremonies, cooking, and providing protection. Corn comes in a variety of colors that represent different directions. In this lesson, students express their understanding of the significance of corn and its uses.

Objectives: Name the colors of the corn and its uses
Express understanding through creative writing, critical thinking, and
illustration
Understand and use new words

NM State Benchmarks—Grade 9
- Benchmark I-C: Demonstrate critical thinking skills to evaluate information and solve
problems
- Benchmark II-C: Demonstrate competence in the skills and strategies of the writing
process to inform and persuade.
- Benchmark III-A: Use language, literature, and media to understand the role of the
individual as a member of many cultures.

Activity/Instructional Method:
1. Brainstorm on the uses of corn
2. Explain colors of 6 directions using chart
3. Listen to Zuni Corn Grinding Song
4. Write essay on the importance of corn and its uses

Materials:
- Zuni Corn Grinding Song / Journeys Home Book
- Idonapshe (Lets Eat) Traditional Zuni Foods Book
- Various charts

ESL Strategies:
- Create a climate in the classroom that shows students that their first language (Zuni) is valued and is a an important channel for learning
- Provide step by step instruction of what is expected
- Individualizing and modifying class work to meet the learning needs of the students
- Ask open questions to monitor comprehension-
- Relate instruction to real life experiences building on prior knowledge
- Accompany vocabulary words with charts, concrete objects and pictures to convey verbal explanations in meaning

Assessment/Evaluation:
- Participation/oral rdg. & discussion of questions
- Writing

Multicultural Lesson Plan for 4th/5th grades by: Ophelia Barber

Title: The use of corn in traditional Zuni foods

Subject: Social Studies

Materials: Video recorder and/or audio recorder; recipes; ground blue/white corn, corn husks, juniper ashes, salt, lard, mutton, chili, coriander, cooking utensils, flat stone, oven, and cedar fire wood.

Goal: The students will recognize corn as the key ingredient in many Native cuisines.

Objectives: TSW recognize the importance of corn as a main staple in the Zuni diet; TSW identify and describe four Zuni dish made from corn; TSW produce and share a Zuni dish using corn; and TSW describe the steps involved in preparing a Zuni dish.

Standards: MCNL CS1.B.1.e

Competencies: TSW obtain knowledge of traditional values and customs regarding Native foods; TSW research native foods; TSW interview elders; and TSW observe food preparation.

Guided Practice: TSW work in cooperative groups to research native foods; TSW interview village elders on native food preparation; TSW assist in native food preparation; and TSW discuss the importance of corn found in many native food dish.

Activity: TSW work cooperatively to prepare an audio/video describing the steps involved in preparing a native dish; and TSW produce and share a Zuni dish using corn.

Evaluation: Self-reflections on group presentations; participation in group discussions; group evaluations; overall participation; and self-evaluations.