Eighth Graders Explore the Science of Vegan Cooking

Combining science and gastronomy, Poly eighth graders explored vegan cooking through this year’s Middle School Block offering. Led by Lower and Middle School Librarian Alex Bryndzia and Middle School Science Teacher Raman Mander, the course evolved from a general cooking class into one focused on meat- and dairy-free cuisine. Middle School Director Pat Gray approached Alex in 2019, knowing about her vegan lifestyle, to offer a new spin on the class.

“When I present the class to students in Founders, one of the things I say is that I’m not trying to make students vegan,” Alex explained. “I want to open their worlds to different diets and show them that vegan food can be good because there’s a stigma that it isn’t. I’m trying to break that myth while giving students the skills to cook independently at home.”

Raman, who is not vegan herself but loves cooking, brings a different perspective to the class while helping students explore what veganism can mean for their own lifestyles. Her science classroom, equipped with sinks and workspace for cooking, makes her and Alex ideal teaching partners.

Throughout the course, students develop knife skills, learn how to measure ingredients, and study nutrition and balanced diets. Popular dishes include vegan sushi, spring rolls with peanut sauce, Din Tai Fung-inspired cucumber salads, chickpea “tuna” salad sandwiches, and more.

Loma N. ’30, an avid home chef, joined the class to continue expanding her cooking knowledge after taking a general cooking Block class in seventh grade. Before taking the course, she had little experience with vegan food.

“I never thought about vegan cooking before because I assumed it was really limited,” Loma said. “It surprised me when I started trying all the recipes. I’ll definitely use these skills for the rest of my life."

One of her favorite recipes was vegan chocolate chip cookies, which used flaxseed instead of eggs. “They were some of the best cookies I’ve ever made,” she said. “I was surprised they turned out so well.”

The class has also sparked conversations at home about healthier eating habits, with some students encouraging their families to reduce animal protein consumption. Others feel personally connected to the course because they have vegetarian family members or dietary restrictions involving dairy. For Alex and Raman, one of the most rewarding aspects has been seeing students bring recipes and ideas home to share with their families.

The curriculum also connects closely with eighth-grade biology topics. “We talk a lot about climate change, animal welfare, food chains, digestion, fiber, and different protein sources,” Raman said. “Students begin to understand why vegan diets matter from environmental, ethical, and health perspectives.”

One class excursion took students to Trader Joe's, where they learned to read nutrition labels and grocery shop on a budget. During the visit, students completed a challenge to create a snack for the class, encouraging creativity and teamwork.

The course also included an Iron Chef-style competition. Students selected recipes, prepared ingredient lists, and cooked dishes for a panel of judges, who evaluated them on taste, creativity, and complexity. This year’s winners, Emma H. ’30 and Naina K. ’30, impressed judges with tofu tacos and freshly made guacamole that had everyone coming back for seconds.