Tag Archives: Farm to School

Deep Tissue Kale Massage

Written By: Sara Lieber, FoodCorps Service Member with Sierra Harvest

Last week I taught classes of first, second, and third graders how to “massage kale.” Students were kale2016divided up into groups of 4 or 5 at a table and took turns retrieving kitchen tools and ingredients, measuring, and massaging. Below are the steps to make your own massaged kale salad.

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Due Date: Proposals for the 2017 CA Farm to School & Garden Conference

Workshops and Sessions – Request for Proposals

The California Farm to School Network (CFSN) invites you to submit a proposal for the 2017 California Farm to School and Garden Conference. The conference will cover a variety of topics designed to support and inspire farm to school and school garden practitioners all around the state! This is your opportunity to share your expertise and innovative ideas to help grow the farm to school and school garden movement in California.

Submission Process:

An information PDF is available with additional info regarding the topic areas, speaker benefits and more – click here to download. When you are ready to submit your idea, fill out the online submission form located here.


CFSN Webinar: The Power of Procurement – Schools and Hospitals Reforming the Food System

CFSN and the California Ed-Med Collaborative (CEMC) are bringing you a webinar discussing how to leverage the buying power of schools AND hospitals to bring healthy food to to all. In an effort to increase equitable access to healthy food within California, School Food Focus and Health Care Without Harm (HCWH) have engaged five districts and eight health care systems which represents approximately 55 hospitals. Funded by Kaiser Permanente, CEMC works at the intersection of food service and the food industry.

School Food Focus logoWhile our stakeholders are some of the largest school districts and hospitals in the country, alone they are no match for multibillion dollar food corporations. CEMC creates a level playing field where the demand for healthy food products can be heard and in turn developed for food service sectors to procure.

Presenters will illustrate the value and impact this multi-sector collaboration has had on their hospital and school district food service operations thus far. CEMC staff will provide insight on building multi-sector collaborations that can identify, evaluate and pursue a range of procurement change scenarios. Outcomes from this multi-sector collaboration to be discussed on this webinar include:

1) The CEMC Food Guidelines – What are these? How were these guidelines established and how will they be used to develop new products or processes that will open up new procurement pathways and deliver new products for purchase by these two sectors?

2) The “List of 10” procurement change scenarios – What are the 10 CEMC ideas for procurement change proposed? How were these procurement change scenarios developed and which were chosen for implementation?

3) Status update on the products, processes and project that will bring healthful products to the marketplace.

The California Ed-Med Collaborative (CEMC) is a joint venture between School Food Focus and Health Care Without Harm.

Register for the webinar here.

Small Steps are Huge Wins: Two Months of Service Told in Haikus

Written By: Amy Garfinkel, FoodCorps Service Member with San Diego Unified School District

Healthy school meal options in San Diego Unified include: savory tortilla soup, scratch-cooked ribs, whole grain buns, fat-free milk, and a plethora of fresh fruits and veggies from the salad bar.

Healthy school meal options in San Diego Unified include: savory tortilla soup, scratch-cooked ribs, whole grain buns, fat-free milk, and a plethora of fresh fruits and veggies from the salad bar.

It’s September 1st
I’m thrilled to start my service
It’s a dream come true.

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Serving Food and Serving Communities

Written by: Brianna Egan, FoodCorps Service Member with Pajaro Valley Unified School District

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Students from the Jóvenes SANOS youth group voiced their perspectives on the lunchrooms at Watsonville High and E.A. Hall Middle School as part of a design-thinking activity I facilitated with them. The current cafeterias are “old school” and “institutionalized”. They’d love to see more Mexican food, a salad bar, and even a fresh juice bar.

The fall season brings with it a time of reflection—a time to gather the final harvests of summer and to lay down plans, like cover crops, for the coming year. This fall, in my second month of service through FoodCorps at Pajaro Valley Unified School District, I am reflecting on my whirlwind introduction to school food and laying down plans on how I will work to connect kids with healthy food this year.

Every morning on my commute to the school district’s offices in Watsonville, California I pass by acres and acres of farmland. I turn my head to make out the fruits on the rows and I see farmworkers, bent over, tending to the fields. Raspberries, strawberries, lettuce greens, hoodies, denim…they blur into shades of deep green and dust brown. I cannot wrest away the thought that the growing of our food is intimately connected to people, to families, and to communities.

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Farm to School Matters

Thanks to everyone who participated in National Farm to School Month! Whether you crunched, planted a garden or participated in another activity, your impact is immeasurable. watering canWell actually….while we can’t measure the way a child’s face lights up when they bite into a persimmon for the first time, we used the data that we received from the Golden Seed Awards applications and the USDA Farm to School Census to measure the broader impact of farm to school statewide. We compiled the data in an infographic that we’re calling “Farm to School Matters.” View the infographic here.