,

Reinvigorating Farm to School at Oak Grove School

,

Gathering on the shores of Lake Champlain for three glorious days at the end of June, dedicated members of Oak Grove School’s Farm to School (FTS) Team immersed themselves in learning and planning their next steps towards strengthening their FTS program. The Oak Grove team is participating in the Northeast Farm to School Insititute (NEFTSI) this year. The June retreat began a year-long professional learning opportunity to strengthen FTS programming at the school. Now in its 12th year, NEFTSI is a tremendous resource for schools looking to increase the capacity of farm, food, and nutrition education to impact lasting change in classrooms, cafeterias, and the community.

FTS teams comprised of educators, food service professionals, administrators, and community members from 10 different schools and school districts in Vermont, Connecticut, Massachusetts, Maine, Rhode Island, New York, and Nebraska were in attendance at NEFTSI this year. With such a diverse group of participants, there were many opportunities to cross-pollinate ideas among rural and urban schools serving pre-K through 12th-grade students. 

The NEFTSI agenda featured a mix of inspiring speakers, hands-on learning opportunities, and focused work time with the support of a coach to set achievable goals for the upcoming year. Participants were nourished by delicious meals made from recipes in the New School Cuisine Cookbook and featuring local, seasonal produce throughout the institute. Workshop topics ranged from “Bringing the Food System Alive in the Garden and Compost” to “Farm to School in the Classroom Through an Equity Lens,” giving participants multiple opportunities to engage in hands-on learning with topics of their choosing.

Oak Grove School has had an FTS program for over 15 years. Their garden program has taken a big step forward in recent years by adding a part-time garden coordinator, Tara Gordon. Recent changes to the garden include moving the primary garden beds to a more central location and adding several pollinator gardens and other plantings to their Living Schoolyard. 

At NEFTSI, the team began by crafting a values statement to guide their work and explicitly communicate their values to the greater community. After reviewing some sample values statements by other FTS teams and doing some group brainstorming, the team quickly agreed on the following statement:

“ Farm to School at Oak Grove School values growth, nourishment, and empowerment through hands-on experiences with food in the garden, classroom, cafeteria, and community.”

Next, the team moved on to goal-setting. Oak Grove’s FTS program had a few setbacks during the COVID-19 pandemic, one of which was that the school-wide harvest dinner was canceled for two years, and it is unknown whether it will return in 2022. This annual harvest celebration allowed the entire school community to engage in gardening and cooking together. The loss of that school-wide activity has impacted full school participation in the FTS program. On the other hand, the pandemic has motivated some classrooms to spend even more time outdoors in the school garden than they did before the pandemic. Currently, about ½ of the faculty at Oak Grove actively engage with their students in FTS activities regularly throughout the school year. One of the goals set by the team at the Institute is to increase classroom participation in FTS back up to 100%. 

With no guarantee that the harvest dinner would come back this year, the team had to think creatively about other ways to encourage classroom participation in FTS activities. The team plans to kick off this goal by hosting a garden party for school staff before the start of the school year to encourage staff who don’t usually visit the garden to step outside and eat a delicious lunch together. A simple garden map will be created before the garden party to help teachers know what is growing in the garden and where to find it. Tara hopes to partner with a classroom to engage students in making a more detailed garden map as a special project this year. 

Plans are also in the works to develop a menu of creative and easy-to-use FTS lessons and activities for teachers who are not inclined to garden or cook with students and to help teachers connect these lessons to things already happening in their curriculum. Tara is available to work with all classrooms, and Principal Mary Kauffman will use the existing system of grade level accountability partners to encourage teachers to check in with a peer once a month about this school-wide goal of engaging with the school’s FTS program at least once during the school year.

That’s just one of the five goals set by the team to work on this year. Here’s a snapshot of the other four goals:

Freshly inspired, this team is ready to continue transforming their school culture to offer more and more opportunities for hands-on learning with farm, food, and nutrition education, and we can’t wait to see the fruits of their hard work emerge throughout the year!

Arrange a Mobile Garden Classroom Visit!

Vermont Garden Network’s new SNAP-funded mobile garden classroom is ready to hit the road! They are arranging site visits and workshops around the state for the remainder of the 2022 gardening season. Click here to learn more and view their calendar.

Some example workshops include:

  • Cooking with Seasonal Vegetables

  • Nutritional Benefits of Fresh Produce

  • Food Preservation

    • Canning

    • Dehydration

    • Pickling

  • Soil Health

    • Home / School Composting

    • Soil Amendments

  • Low Impact Pest Control

  • Garden Construction

    • Building ADA-accessible garden beds

    • Building Compost Bins

Most workshops are around 1-1.5 hours in length. Leading up to each workshop, they will collect details about your possible participants’ previous experiences with these topics, what areas of focus would be most beneficial for your group, and any accessibility needs from participants. This will allow them to tailor the experience to your group and make it as inclusive and informative as possible.

Contact Cedar Schiewetz at cedar@vtgardens.org to further discuss a workshop for your school or community group!

A Library of Garden and Food Preservation Tools

Earlier this summer, Brooks Memorial Library celebrated the grand opening of its Field to Fork Tool Cottage in the adjacent municipal parking lot. The cottage contains a library of garden and food preservation and preparation tools. Any item is available for loan to holders of library cards, which are free to Brattleboro residents, property owners, and business owners. 

“Libraries are built on a model of mutual support and the sharing economy,” writes Library Director Starr LaTronica. “This new collection of objects is a natural fit with the Library’s mission to connect people and resources to inspire, inform and empower our diverse community.” 

Here is a small sampling of the many useful things you can borrow for up to 8 days at a time from the Field to Fork Tool Cottage:

  • Air fryer

  • Food dehydrator

  • Pole saw

  • Post hole digger

  • Wheelbarrow

  • Weedwhacker

  • Pasta machine

What an excellent new resource for our community!

Farm to Table Camp Tickles Taste Buds of Teens

Rising 7th and 8th graders had a unique and delicious opportunity to hone their culinary skills over the summer thanks to the leadership of Brattleboro Area Middle School (BAMS) teacher Marissa Fuoroli. During the first week of July, 31 students participated in a Farm to Table-themed camp, offered for free to all BAMS students. They began the week with more straightforward projects like fruit smoothies, homemade pizza, and cinnamon rolls. For the final day of the camp, they worked together to make a 3-course meal featuring a chilled creamy cucumber soup, a main course of ratatouille, and a chocolate chia seed pudding with raspberry sauce for dessert. Guest teachers from Edible Brattleboro and Food Connects supported this culminating feast. These extra hands made making multiple dishes at once much easier for Brattleboro Enrichment Activities for Middle School (BEAMS) program staff. 

As preparation for the cooking, students discussed the various ingredients in the recipes and decided which ingredients could be locally grown. 

“Has anyone ever grown cucumbers in their garden or seen them growing in the school garden?” 

“YES!”

“What about lemons?” 

Some students were unsure and thought that perhaps lemons could be grown in Vermont, while others were reasonably confident that lemons needed a warmer climate to thrive. This discussion invited a deeper conversation about the different conditions plants need to grow.

When it came time for cooking, students worked in pairs to peel, chop, and measure the ingredients and follow the recipe. The result was a feast for the whole group, served on the lawn in front of the school. 

““At the end of the smoothie-making day, (my son) proudly told me that his smoothie came out very tasty, and he is making smoothies at home for himself now.””
— Jenny Conathan, Parent

Students left the camp feeling more confident in the kitchen. In fact, Jenny Conathan, mother of rising 7th-grader Liam Conathan-Leach, said, ”In the past, Liam was reluctant to make his own smoothies and always asked me to make them. At the end of the smoothie-making day, he proudly told me that his smoothie came out very tasty, and he is making smoothies at home for himself now.”  When asked for his secret smoothie recipe, Liam replied, “I like to keep it very simple, with bananas, strawberries, and orange juice.” Yum!

,

An Inspiring Year at Central Elementary School

,

Central Elementary School (CES) recently closed out a phenomenal year of Farm to School (FTS) programming, wrapping up 12 months of work dedicated to advancing food education at the Bellows Falls area school.

Selected as a participant school for the 2021-2022 Shelburne Farms Northeast Farm to School Institute, CES won a $5000 grant to jumpstart their FTS programming. While the school already had a garden and dedicated food service staff, the funding and coaching provided by the Institute helped to formalize the FTS program and integrate it more fully into the school culture and environment.

A thriving Farm to School program usually involves three key components: the classroom, the cafeteria, and the community. Often, it takes years for a school to be active in these areas, but Central’s team has grown its program from the beginning and has a comprehensive program that reaches into each of these areas.

In the classroom, Farm to School came alive in the 2nd-grade classrooms. Teachers Kate Kane and Judy Verespy worked closely with librarian Jody Hauser to devise monthly programming that included everything from art projects and read-alouds to food preparation and tastings.  

In October, students harvested carrots from the garden, painted carrots with watercolors, and made informational posters about carrots before teaching other classrooms what they’d learned. Food Service Director/Garden Coordinator Erica Frank baked delicious carrot muffins for the entire school. In January, students painted with beet juice and made beet hummus in the classroom. Erica, again tying in the cafeteria, made nutritious and delicious beet brownies for the school food program.  

The third “C” of successful FTS programs is community, and Central Elementary was able to connect with its community in impressive and innovative ways. In March, when the Harvest of the Month was maple syrup, the students visited a neighborhood home that ran a sugaring operation!  They also tasted some “sugar on snow” made by a local (teacher’s!) family. In the spring, local farmers John and Teresa Janiszyn of Pete’s Farm Stand in Walpole, NH, visited the classroom. The farmers taught students about soil and composting, and students planted cucumber seeds. Weeks later, they transplanted these same cucumbers into the fields at Pete’s! What an amazing circular connection between students and the farmers in their communities. It has been a mutually beneficial relationship between the community and Central Elementary this school year, with each gaining and giving benefits to the other. The Rotary Club of Bellows Falls came to help with a Garden Volunteer Day and donated garden supplies. Students received gift cards to buy something at Pete’s, funded by the FTS budget.  

Central’s story is one of success, but it’s only the beginning of their journey, and it has been possible through many dedicated staff members and community support. The Institute helped the team shape an action plan for their program. Principal Kerry Kenedy has supported FTS from the beginning and plans to integrate the program more deeply into the school culture over the years. One step in this process is that next year, the third grade will join the second grade in receiving monthly programming. Physical Education teacher Peter Lawry was integral in planning, building, and maintaining the garden. And Erica Frank has worked to connect the summer school program to the FTS activities throughout the summer.

If you’re curious about all the amazing things Central has been up to, please check out the inspiring book Librarian Jody Hauser made with the students. 

VSECU: Improving the Lives of VT Kids

For our Farm to School team at Food Connects, it's very important that our Farm to School sponsors align with our core values. And when we heard that VSECU’s (a values-based credit union) mission was “To improve the quality of life for all Vermonters,” we knew there was the making for a great partnership.

VSECU’s values-based thinking and focus on the triple bottom line is a demonstration of its commitment to our greater community. As they commit to reinvesting in businesses and our community, they are also reinvesting in our children. This upcoming school year, VSECU will help our Farm to School team supply valuable resources to schools throughout Windham County—from professional development and curriculum development to applying for grants and local food taste tests.

"The Farm to School Program just makes sense,” says Simeon Chapin, Community Impact Officer for VSECU. “Healthy, nutritious food is a cornerstone of a child's preparation for learning. Providing these foods, and teaching kids where their food comes from and how to grow it sets the path for health and vitality for life. It's also an economic lesson in the importance of buying local. Schools are a center of our communities—it's key to connect them to our working landscape and the people who steward it."

We are so grateful for the support VSECU provides to our Farm to School program—living up to their mission of improving the quality of life for all Vermonters, especially the children. Their support helps drive our program forward, and it’s easy to see the impact our sponsors have on schools. Thank you, VSECU, for being a Farm to School champion!