Psychology students bake and break bread with Gettysburg Middle Schoolers to teach resilience

Bread is a universal touchpoint-a staple food across the globe. As individuals worldwide gather to make and break bread, their bodies find nourishment. And in many cases, this simple food, made primarily of flour, yeast, salt, and water, also offers the emotional nourishment of comfort and community.

Last fall, students in psychology Prof. Nathalie Goubet's class, Coping with Adversity: Resilience in Childhood, built upon these premises of bread making and bread breaking in an innovative way. With the help of a Community-Based Learning Fellowship through the Center of Public Service and funding from the Andrew W. Mellon Foundation, they designed a hands-on workshop that aimed to teach Gettysburg Area Middle School students resilience-building skills.

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