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Jazzy Food and Nutrition Bulletin Board Ideas

Division of Nutrition Assistance

Lunch Louisiana Style

Directions for Design
A red crawfish is shown serving up a piping hot bowl of gumbo.

Suggested Materials

Red, white and black construction paper
A red and white checkered disposable tablecloth for the background for diamond shape
Black or red lettering

Learning Activities

1. Learn to identify Louisiana seasonings and spices through a smelling activity.
This activity can be conducted in either the classroom or the cafeteria. Arrange items listed below in a corner for students to smell. Place the ingredients in spice containers that have snap on lids with holes in them for smelling and solid tops that screw on to keep the spices fresh.

Suggested spices and seasonings include: basil, bay leaves, cayenne pepper, cinnamon, cloves, garlic, green peppers, filé , nutmeg, green onions (chopped), pepper sauce, peppers in vinegar, sage, sassafras leaves, shallots, Tabasco sauce ®.

2. Many cultures make Louisiana foods unique.
Louisiana owes its international reputation for unique dishes to the Gulf of Mexico, the state’s numerous waterways and wetlands, its warm climate for cultivating crops, and its many different groups of people.

Filé is a powder made from dried sassafras leaves used to thicken gumbo. The herb came from the Choctaw Indians who taught the early settlers its use.
Ursuline nuns in New Orleans were known for their herbs and spices.
Tabasco peppers were bred from seeds imported from Mexico in 1848.
The Spanish brought green peppers.
West Indies Islanders brought hot pepper and spices.

3. Make the classroom–cafeteria connection.
Find out when the school cafeteria is serving a special Louisiana food such as jambalaya, gumbo, maque chou, or dirty rice. Discuss which seasonings were included in the recipe. Next, lead a discussion on how less salt and more seasonings were used, or could be used.

For more bulletin board ideas:
Page 1 ~ Page 2 ~ Page 3
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