Before the really big Food Day is upon us, I’d like to share some glimpses of Food Day 2015 at Julian Elementary and Julian Junior High. It was a minimum day, and we had 15 workshops between the two campuses. Students went to 5-6 of them for thirty minutes each.
In the weeks before the event, I began making this “eat a rainbow” collage with after school students, using photos from seed catalogues:
It turned out really cool:
It was too wet and windy to hang it in front of the school as planned (along with two huge banners that read “Eat a Rainbow Every Day!”) so it became a nice backdrop for a storybook and craft session on the importance of eating foods of all different colors for a healthy diet.
The UC Farm Smart joined us for the third year running, and as usual, they delivered a visual, hands-on, super engaging lesson. This year’s topic: carrots.
Students used orange dots to conduct a poll after a taste test: fresh carrots, canned carrots or no carrots at all.
Another wildly popular instructor, Chef Greg from Healthy Adventures Foundation taught kids how to make vegetarian sushi.
A superteam of teachers, present and former (Lark, Nancy, Kathy, Shirley) presented lessons on “eating a rainbow.” A mini-lesson on the health benefits of each color was followed by fruit and veggie bingo and fruit kabobs—kids that ate all the colors left with a little rainbow sticker on their shirts.
Food Day would not be Food Day without Teak and Harvey representing for the Julian Apple Growers with apple pressing for juice and apple slice taste tests.
The amazing folks from Camp Stevens led a composting workshop, demonstrating their teaching flexibility by switching from the garden to the cafeteria when it started to pour, hauling in mounds of unsifted compost and wheelbarrows.
Mrs. Croman, our music teacher, leading “food songs.”
Not pictured: Ann from the Resource Conservation District teaching a lesson about monarch butterflies and the importance of protecting pollinators.
Meanwhile down at the junior high:
From the mind of our ag specialist, Mr. Martineau: Students walk through eight stations, tracing all of the parts of a pizza to their origins and making little pizzas as they go. Each station had information, questions and a short video about the bread, sausage, tomato sauce, etc.
Presenting the Duffy Cooking Show! How cool is it that kids were making homemade granola bars with their principal and superintendent?
Mrs. Hill and Mrs. Tellez pulled off an amazing workshop on cheese: a history of cheese, cheesemaking, cheese tasting/rating and looking at yogurt under the microscope.
Every student did an art project with Sun Dog Studios. See last post.
Students had a chance to talk to Joel and Chef Jeremy, who plan and cook their school lunch. Joel and Jeremy talked to the kids about the mechanics and nutrition involved in planning a NSLP-approved lunch, and students provided them with feedback about the menu.
Not pictured: Students watched 5 short videos from the very cool video series How does it grow?
All that, and we fit in an apple crunch on both campuses! Later that day, afterschool students toured Mom’s Pies and each made an apple dumpling….
Thanks to all who contributed to this truly awesome day of learning! See you next year.
Now for a nap.