Students research production, location, and nutritional benefits of fruits and vegetables grown in Michigan. This lesson could easily be adapted to any state or region you wish. Students then create a cookbook similar to a traditional community church cookbook. I print the cookbooks each year for students to take home. I also promise to cook two items from the book to bring in and share with the class. This packet includes a lesson plan, class discussion slides, student worksheet for their research, and a sample of a past cookbook complete with all of the mistakes. I leave the mistakes in. It makes the cookbook more authentic and shows students the importance of effort and proof reading their work.