Written by: Aislíng Mitchell, FoodCorps Service Member with Oakland Unified School District
I’ve always loved working with school gardens to grow healthy, happy kids. But I want to make sure our hard work continues outside of our garden walls. My new strategy started when I discovered our school’s farmers market always had leftover kale. I questioned our local parents and discovered that the parents in our community did not believe their kids would eat this dark green leaf. Continue reading
Written by: Elizabeth Esparza, FoodCorps Service Member with Pittsburg Unified School District
Fifth graders at Willow Cove Elementary in Pittsburg, CA make an alternative snack to Takis. The secret recipe, you ask? It’s just lime, cayenne, and freshly cut jicama.
Fifth graders at Willow Cove Elementary in Pittsburg are on a mission to make their school Takis free. Takis are a popular spicy rolled tortilla chip snack, similar to Hot Cheetos in spice and unhealthiness. For a project in class, students began to do some research on the unhealthy and potentially harmful ingredients present in the snack and found that they just could not keep the knowledge to themselves. Continue reading
After FoodCorps Service Member, Chris Massa, served 1.5 years with Ventura Unified School District in southern California. After starting a student farm with the district, Chris has moved on from his service and is now the Farm to School Operations Specialist with Ventura Unified. Read on to see Chris’s findings and the importance of student-based farms.
“Is this seed really going to grow?”
This is a persistent question I encounter while learning in the garden with students from Ventura Unified School District. “If we provide it with all the necessary elements, air, sun, water, and soil, it surely will,” I reply.
This week’s blogpost highlight is written by FoodCorps Service Member Sara Mendes who is currently serving with Life Lab and Community Alliance with Family Farmers (CAFF) along the Central Coast. Serving in the heartland of agriculture and in Spanish-speaking communities, Sara has been able to serve countless of students by teaching Harvest of the Month lessons and leading field trips. Read on to learn about her approach to teaching bilingual garden and nutrition-based lessons.
“¿Como se dice ‘sour’ en español?” I ask my first grade students. “Amargo!” someone shouts. “No! That means bitter. Agrio!” another voice suggests.
“Agrio,” the class agrees. I write the word in English and Spanish on the whiteboard where we are very scientifically documenting how two varieties of local kiwi taste.