FOOD EDUCATION

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FOOD EDUCATION
Haley Keene Laura Miller Martin Paeplow Katie Lord
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GOALS

• Educate about Local Foods
• Community
• Middle School Students
• Middle School Staff
• Establish basic knowledge of local food system
• Engage students through working hands-on with
  local foods
• Prepare recipes for the annual harvest
  community dinner

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PROCESS

• Selected specific project topic
• Several meetings with Abbie Nelson and Beth
  Kreuger
• Detailed project goals
• Specified timeline
• Finalized recipes and analyses
• Utilized classroom time and guest speakers
  information
• Produced supplemental materials
• Press release
• Flyer
• Recipe booklet
• Shopping
• Group members met collectively to buy and
  prepare foods for classroom activities and
  community dinner

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IN THE CLASSROOM

• Day 1
• Introduce project
• Students create a food map of local systems
• Day 2-3
• Introduce Local granola and yogurt parfait,
  Boves mini pizzas, Cabot cheddar quesadillas and
  Trees in a broccoli forest dip
• Students work cooperatively to create and share
  the recipes
• Whole class reflection

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COMMUNITY DINNER

• Arrived early to Edmunds Middle School
• Prepped food with student volunteers
• Local granola and yogurt parfait
• Trees in a broccoli forest dip
• Set up banquet tables, appliances, and cooking
  materials
• Prepare and serve recipes for community guests
• Troubleshoot
• Students served freshly made mini pizzas and
  quesadillas
• Cleanup

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REFLECTIONS RECOMMENDATIONS

• Process
• Preparation
• Determine food quantities
• Budget
• Classroom
• Impressive prior knowledge of students
• Success of recipes
• Difference in class dynamics
• Community Dinner
• Unforeseen electrical difficulties
• Table placement and dinner layout
• Follow up with students

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THE BLOG
http//rschramm.blog.uvm.edu/foodeducation/