Cooking Up Math and Science at Greenbelt Elementary

students had a hands-on science, math and nutrition lesson Wednesday, but it wasn’t in class. Nearly 100 students gathered in the cafeteria to learn the glories of bread making.

Esther Arce-Reed was the dough master who managed to keep a mob of fourth graders under control, despite their being armed with flour, oil, yeast and an abundance of anticipation.

She's the new owner of Breadmaking EZ, a 30-year old organization that she and her husband, Raymon Reed, took charge of around two years back, Raymon said. They hope to launch it nationally next year.

Barely audible above the buzz of the eager students, Raymon explained the principles behind the loaves. Esther teaches students math as she shows them how to measure ingredients, while Raymon moves among them giving them one-on-one assistance.

On top of measuring, they add hot water to the yeast and, voila — “It becomes a living organism right before their eyes,” Raymon said. From there, Esther launches into other living organisms and what they need to exist, Raymon explained.

First grade teacher, Lynne Mayday said the class was “By far one of the most fabulous experiences these kids have had in a long time.”  Students whose siblings have had the course in the past, come up to her eagerly asking when they get to participate, she added.

Molly Simms, 4th grade teacher, chimed in with her praise as well. The program integrates math with measurement and chemistry with the reaction with yeast, she explained.

One of the big pluses is that the students walk away with a loaf's-worth of dough to bake at home. They come back excited, Mayday said, and tell her they got to make dinner for their whole family.