The Garden of Eatin’ program of the North Bay Children’s Center (NBCC), which incorporates garden experiences and a culture of wellness into the daily curriculum of over 400 children, is aimed at setting the course for a lifetime of healthy choices. Though the children are at the core of this program, the focus extends beyond what the children eat, their required time in the garden, and the amount of activity needed each day. Holding all staff and teachers to our internal standard of heath as well, not only inspires healthy choices among NBCC adults, but it also allows for positive modeling, which is a critical component to creating long lasting healthy habits. Continue reading
Written by: Sarah Stowell, FoodCorps Service Member with North Coast Opportunities
Using a blender bicycle to make 150-300 smoothies a day with elementary students has become a regular occurrence during my service term. It has been a sure fire way to introduce kale, spinach, or other “super greens” to the pickiest of eaters. I’ve gotten used to students as young as kindergarten or as old as 8th grade coming up to me after trying their smoothie, which consists of at least 50% super greens, and telling me that they didn’t think they liked kale or spinach or turnip greens and that now they are going to make super green smoothies at home with their families. Continue reading
Harvest of the Month (HOTM) isn’t a prescribed model; one size fits all type of program. It’s a basic framework of information organized in an easy to adapt format. It’s an educational tool used to teach students about nutrition, healthy lifestyle habits and the food system through exposure to locally grown and sourced fruits and vegetables. The HOTM initiative from the California Department of Public Health features 36 California grown fruits and vegetables on their website. Through the produce newsletters, Educators Corner and Training Corner, your HOTM program has all the support it needs to get off the ground.
Today, for the second time, we featured three amazing school foodservice directors who have grown and sustained their Farm to School success through innovations in community building.
If you weren’t able to join, not to worry! Click “Continue Reading” below to access the recording of California Food for California Kids: Innovation from the Cafeteria to the Classroom, Part 2.
Procurement enthusiasts, this one’s for you!
Kristy Lyn Levings is the Project Director of Farm to School Yolo housed at the Yolo County Department of Agriculture. She is also part of the farming team at Chowdown Farm raising livestock and retailing at local farmers markets. She is the CAFF Regional Lead for the Sacramento Valley. Please visit their website: www.HarvestHubYolo.com for more information about Yolo County, its products, and its people.
In our last blog post, we explored the nuts and bolts of putting together our ‘Farms & Schools Marketplace Exchange’ and why. This large event brought farmers and school food service together in a ‘speed-dating’ type format where they exchanged profiles and started purchasing relationships. We did extensive follow-up in the weeks afterward to see how those budding relationships may or may not have translated into sales.
This week’s cross blogpost is shared by Life Lab, a 35 year old non-profit based in Santa Cruz, California. As a national leader in garden-based education, Life Lab continues to engage families and youth with ongoing field trips, children’s camp programs, teacher workshops and the teen youth empowerment program “Food, What?!”.
See below for Life Lab’s extensive list of Spanish language resources for your school garden and lessons.