Skip to main content

Recipes for Success Contest Winner Announcement

By Karyn
Thank you to Farm to Institution New England for recognizing the hard work of the Somerville Family Learning Collaborative (SFLC)! In collaboration with the Somerville Farm to School Project, the SFLC held Literacy Pop-Up Events at 8 Somerville schools in June 2014 that were attended by over 500 families. The events provided parents with creative ways to teach reading skills through the lens of food, from taste tests to grocery store scavenger hunts to food diaries and more. Thank you to the SFLC for their amazing work!


The following is a repost from the Farm to Institute New England:
The votes are in and we are thrilled to announce the winners in the Northeast Farm to School Recipes for Success Contest!

Grand Prize ($300 prize): Iron Chef – Salad Challenge
Elizabeth Lichtenberg from Alton Central School in Alton Bay, NH

Runner Up ($100 prize): Raising a Reader – Food Literacy Workshop
Karyn Novakowski from Somerville Farm to School Project in Somerville, MA

Runner Up ($100 prize): Farm to Protein
Misse Axelrod from Washington South Supervisory Union in Roxbury, VT

Featured projects to be highlighted in the Farm to School Recipes for Success online cookbook!

·         The Incredible Edible Soil by Caroline Moore, Healthy Communities of the Capital Area, Gardiner, ME

·         Please Hear Us: Students’ Ideas on Making School Food Better by Nicole Bourdon, Springfield Food Policy Council School Nutrition Committee, Springfield, MA

·         Nutrition Education Stations by Laura Collaro and Kathy Alexander, ANESU Food Service Cooperative, Bristol, VT

·         Plant, Harvest, Tomato and Potato! By Wendy Collins, Kittery School Nutrition Program, Kittery, ME

·         A Food Affair to Remember: Strengthening the Community and the Individual One Meal at a Time by Caelan Keenan, The Farm at the Vermont Youth Conservation Corps, Richmond, VT

·         Exploring, Saving and Fundraising with Seeds by Claire Lafave, Island Grown Schools, Martha’s Vineyard, MA

·         Native, Edible Outdoor Classroom by Deirdre Holmes, Charlotte Central School, Charlotte, VT

Register today (http://www.farmtoinstitution.org/summit) for the Farm to Institution Summit, April 7-9, and hear these inspiring leaders tell the stories of their recipes for success.

And stay tuned! We’ll be releasing these great recipes online in early April. Watch http://www.farmtoinstitution.org/f2s-recipes for more info.


Content provided by FINE: Farm to Institution New England
Labels:

Comments

Post a Comment

Popular posts from this blog

Mindful Eating: Part 1

By
In order to digest your food properly, your body must be in parasympathetic mode, or in a state of non-stress. Kindergartners know this. Well, they might not know the scientific term yet, but during lunch they participate in 6 minutes of silence; a period they call "Mindful Eating". When asked why they like mindful eating, the children replied, because "it’s quiet”, “I can enjoy my food better”, “I get peace and quiet”, and "it’s calmly”. Kindergartener teacher Ms. Scrima, and other Kennedy School teachers have been implementing mindfulness in the cafeteria and their classrooms since last year. They are proud to have a lunch period that looks and sounds quite different from the chaotic cafeteria rush other classes often experience. While the students sit silently at the lunch table checking in with their emotions, their digestive systems are also benefitting. Physiologically, only when our bodies are in rest mode can the brain trigger the release of digestive ...
1 comment
Read more

Put your best FORK forward during National Nutrition Month

By
March is National Nutrition Month!  Each year the Academy of Nutrition and Dietetics develops new topics to celebrate National Nutrition Month. This year's theme, Put your best fork forward, encourages us to consider that every bite counts. Even "small shifts in our food choices, can add up over time." Here in Somerville we are celebrating National Nutrition Month in a few ways. ~ We are releasing Veggie of the Month kits in each school's library! The kits contain books, taste testing supplies, and a binder with lesson materials for each month!  ~ We are visiting a few PreK-2nd grade classes to "taste-test" the veggie of the month: leafy greens!  In the classroom, we are reading Sylvia's Spinach and making a simple salad dressing to drizzle over spinach! (Be sure to check back later for the results of our visits!)   ~  Our  Wellness Champions and Farm to School Staff are posting bulletin boards and fliers around the schools! ...
Post a Comment
Read more

Pollinate: The 2015 Mass Farm to School Conference

By Karyn
On January 13, 2015 Mass Farm to School Project held a regional conference in Worcester, MA. Attending the conference were food service directors, educators, policy makers, public health advocates and farm to school enthusiasts. Three inspiring keynote speakers kicked off the conference: Ruby Maddox, Assistant Director for the Miller Worley Center for the Environment at Mt. Holyoke College, Melissa Honeywood, Food Service Director Cambridge Public Schools , and Niaz Dorry, Coordinating Director of the Northwest Atlantic Marine Alliance . Each speaker, offering her unique perspective, reminded us of three basic, but indispensable truths. 1. Farm to school (and sea to school) programs rely on connections and relationships. Collaborations among teachers, food service directors, farmers, fisherman, and the larger community are vital to successful farm to school programs. No one person can create a farm to school program. We need support from three...
Post a Comment
Read more