Teaching Climate Justice
Sat, Dec 07
|Social Engagement Salon
Bill Bigelow, curriculum editor of Rethinking Schools magazine and co-director of the Zinn Education Project, facilitates a workshop for K-12 educators, teacher educators, and activists, based on his book A People's Curriculum for the Earth: Teaching Climate Change and the Environmental Crisis.
Time & Location
Dec 07, 2019, 9:00 AM – 3:30 PM
Social Engagement Salon, 190 Main St, Brattleboro, VT 05301, USA
About the event
Rethinking Schools editor Bill Bigelow will introduce lessons from the Rethinking Schools book he co-edited, A People’s Curriculum for the Earth: Teaching Climate Change and the Environmental Crisis and each participant will receive a copy.
This participatory workshop is ideal for classroom teachers, pre-service teachers, other school staff, curriculum coordinators, teacher educators, school media specialists, and environmental justice activists.
$25 Workshop fee. All participants will receive a copy of A People's Curriculum for the Earth, and lunch sourced from a local farm-to-table restaurant will be provided.
Bill Bigelow taught high school social studies for almost 30 years in Portland, Oregon, and is the curriculum editor of Rethinking Schools magazine and co-director of the Zinn Education Project. He has written or edited numerous books, including Rethinking Columbus, Rethinking Our Classrooms, Rethinking Globalization: Teaching for Justice in an Unjust World, A People's History for the Classroom, and A People's Curriculum for the Earth. He is on the steering committee of the Portland Public Schools Climate Justice Committee.
Tickets
Teaching Climate Justice
Bill Bigelow, curriculum editor of Rethinking Schools magazine and co-director of the Zinn Education Project, facilitates a workshop for K-12 educators, teacher educators, and activists, based on his book A People's Curriculum for the Earth: Teaching Climate Change and the Environmental Crisis. All participants will receive a copy of A People's Curriculum for the Earth, and lunch sourced from a local farm-to-table restaurant will be provided.
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