Written by: Corrie King, FoodCorps Service Member with San Diego Unified School District
Cafeteria Site Leader Shelly Lofy promoting the salad bar at Jerabek Elementary.
Food is often the first thing that comes to mind when the topic of transforming school lunch is brought to the table. However, real change in the lunch room will not happen unless we appreciate and honor those who are with the children daily: the cafeteria staff. Continue reading
Written by: Communications Team of North Bay Children’s Center (NBCC) in Sonoma County, CA.
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: Chelsea Sarg, FoodCorps Service Member with Community Alliance with Family Farmers (CAFF) North Coast
One of the most important lessons I have learned as a Foodcorps service member this past year is the importance of partnerships. The basis of a Foodcorps position is a partnership in itself; I serve as the Foodcorps service member for the non-profit, Community Alliance with Family Farmers (CAFF), which serves their farmer members and local schools. That’s a mouthful for the usually 20 seconds I have to explain to parents or farmers what it is that “I do.” But it’s not all for naught; these partnerships mean I can work across a large spectrum of subjects and with a variety of people. 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.
After receiving a B.S. in Dietetics from her home state university, University of Vermont, FoodCorps Service Member Shannon McDowell moved west to serve a year with the Center for Healthy Communities (CHC) — formerly, Center for Nutrition and Activity Promotion (CNAP) — in Chico, CA. Dedicated to providing youth and community members with nutrition education, Shannon is supporting her service site through its Harvest of the Month program by sourcing and preparing an upwards of 5,000 tastings per month. Read on to learn about how Shannon has helped support and spearhead Harvest of the Month in the North Valley region.
Prior to joining FoodCorps and serving her home county in Calaveras, Emily Metzger received a BA in Elementary Education at Westmont College and then spent a 2 year stint traveling across the nation working on organic farms. Now as a FoodCorps service member, Emily is teaching classes at elementary schools in Calaveras and supporting FFA at the local high school while also simultaneously supporting her family farm. Read on to learn how Emily is making the connection from her family farm to the school cafeteria and classroom.